Almost all Of Poli,s recipes call for fast fermentation. If you adjust the sugars you can also make them as a slower fermented sausage. I think the reason it tastes fatty to you is it is just too soft, drying to a 35+% loss with have a much nicer mouth feel. In the larger diam casings that usually t...

That looks great with the netting pattern!

redzed wrote: ↑

Sun Jan 10, 2021 19:41

In our house we like it with garlic mashed potatoes and cooked sauerkraut or with a cold sauerkraut salad.

Or you could add a cold Beer and German Potato Dumplings, aka Kartoffelklöße!
You can also sous vide it after cold smoking for ready to eat.

Its a fast fermenting culture. It does not ferment sugar so dextrose only unless your using sugar for flavor. I have never used it. It is used and been popularized a lot by Ruhlman & Polcyn in the book Charcuterie.

Auto defrost and frost free are the same thing, so yes.

Dry cured sausage - Its really not abnormal to have a greasy surface especially if you vac seal and refrigerate after peeling the casing. Paper towel will solve the problem, just dry the surface before slicing.

This may help you: viewtopic.php?f=9&t=7650&p=38180&hilit=Chourico#p38180

Several On the meats and Sausage site
https://www.meatsandsausages.com/sausag ... portalegre

As you stated without knowing the starting Ph its hard to even guess. Personally if if it looks and smells good I would not throw it out.

This sounds like the one you used. https://tasteofartisan.com/bergamo-salami/
I would double the amount of culture ( Taste of Italy) next time. Some envelopes are not as viable due to shipping, handling, etc. Plus you really cant add too much culture....The amount of dextrose is plenty

I would not toss it. Let it go for another 8 hours and then move to drying chamber. How much culture did you use? and where is the recipe posted.

Canadian Suppliers: viewtopic.php?f=18&t=7762

Welcome to the forum!
That is a manual defrost model. The frost free models work a lot better for chambers, removing moisture and circulating the air.

There was never a Project A2 that was posted by Chuckwagon. All of the Projects have now been stickied in there respective forums. KB, A, B, B2, and P

To be honest I think you are worrying too much. It wont really get firm until a 40-45% loss. If you have not calibrated your hygrometer...you should, they can be off quite a bit.

Just mix until it gets sticky. Is 6.5% salt a typo?

As usual looks top notch! That seems like a small amount of soy protein if used as a binder, what is its purpose in the recipe?