yes...i will...wink wink....u for a strat are an excellent compadre...im just busy, stressed, tired etc....but yu are right.....will make more effort....

hi chuck.....

got as far as the polish flag but didnt see maxell..........help pls..........god i miss poland...why did i ever leave!!!

Hi Chuck.... sorry.....been busy big time............... thx for the info......i get so pissed off with my countrymen.....they are clueless and rip off merchants too....driving me mad. If you knew the probs i have sourcing properly butchered cuts of meat and supplies...you would cry for me...1.5 yrs...

Hi, Im looking for a good source of cure 2 and was hoping to get a contact in poland..im pig sick of using UK suppliers....and it's very hard to get genuine cure 2...only one source and its v very expensive. (sausagemaking.org). Any polish,german or other suggested suppliers would be appreciated.......

Czesc Pan, yes I agree i should be more precise....but then again, the lactic acid being relatively high (as per dose i use)doesnt seem to be a problem for the greatest minds in charcuterie around the globe.Maybe 'high' was a bad term and 'present' would be a better one..not sure. THey, not me, stat...

i thinki you took me too literally.i dndt mean like vinegar, simply that lactic acid, whichever strain is what kills off bacteria and unless you are very very skilled it would be risky for a nomral person to try the game...you obviously seem to know a fair bit about it, however most of the curing wo...

just to clarify.that starter culture must goIN to the meat mix.......youll see the mold appeatring after a few days , white chalk dust.Its very pricey, you only need maximum one teaspoon per kg.... i use half a teaspoon...bsically 1 gramme....so maybe even less than a teaspoon.....

Hi Igor, in answer to your question....the starter culture is t-spx.im not sure what you can buy where you are. The culture is actually danish, funnily enough. You add that as part of the meat mix, not outside....its a part of yr sausage mix. The cultures vary but they all add lactic acid which lowe...

Krzysztof, prosze bardzo.... So you must be a pole, im guessing at least. Im polish on my mothers side. It's a country i love and i was very very sad to leave last time. I'll retire there one day.....brilliant place. So, you have a glut of orange lovelies. I adore them pickled, but also fried lightl...

Yes its a great concept. Originally it uses sage. I prefer tarragon....as,if used lightly ,it marries better to funghi. I presume u have good atmospheric controls in place...otherwise results sre more variable.

funghi salami I havent tried with said chenterelles but i know them well. It wont have the same punch as with cettas, but will be very nice. Use coffee grinder and fine grind. Yes, tarrogaon is strong, so i use dried and only about a tablespoon per batch. See below. 56 g sea salt 1 tsp/7g cure 2 1 t...

Yes, i think we have a problem in europe too, but we are far more equipped physically to deal with it, though that is changing. You have had a longer more concerted effort to make all things sterile in n america and 'dirt' is illegal. Because of very fervent beliefs in age old techniques of eating a...

Im retiring now...but a good basic italian salami recipe plus some porcini powder n tarragon.....wonderful. if u want details ill post. Its a great thing!

To answer your question specifically, whenever making fresh sausage from any raw meat, protection from listeria monocytogenes is dependent upon cooking the meat until the recommended internal meat temperature of at least 152°F. (66.6°C.) is reached. OR... In non-cooked fermented sausages, (your sal...