Search found 10 matches

by Justin1982
Tue Nov 03, 2015 19:07
Forum: Dry Cured Meats and Sausages
Topic: Slime/ Grease on Coppa
Replies: 2
Views: 2012

It should be fine Justin. I have had areas on beef (middle) casings that never grow mold for some reason. Look at the pics of the Coppa on page 2 of this thread. Seems similar to what you describe. http://www.wedlinydomowe.pl/en/viewtopic.php?t=6375&postdays=0&postorder=asc&start=15 Yea it looks si...
by Justin1982
Tue Nov 03, 2015 01:42
Forum: Dry Cured Meats and Sausages
Topic: Slime/ Grease on Coppa
Replies: 2
Views: 2012

Slime/ Grease on Coppa

I've been dry curing my first attempt at Coppa. I used the Marianski dry cure recipe. It was cured 18 days and stuffed into a beef bung. It's been drying about 45 days right now. It smells great and some white mold has appeared however 1 side keeps getting a layer of grease/slime. I've wiped it off ...
by Justin1982
Thu Oct 29, 2015 03:59
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 109950

Cool app but I wish there was a feature to add my own recipes though
by Justin1982
Tue Oct 13, 2015 23:25
Forum: Dry Cured Meats and Sausages
Topic: My first attempt at pepperoni
Replies: 9
Views: 3455

Justin- The .12 grams per kilo that is listed in the Marianski recipes is based on what a whole envelope of culture is capable of fermenting. In ideal conditions. For a small batch like 1 kilo you would be better off using a minimum of a few grams. There is a pretty good chance that your pepperoni ...
by Justin1982
Tue Oct 13, 2015 20:18
Forum: Dry Cured Meats and Sausages
Topic: My first attempt at pepperoni
Replies: 9
Views: 3455

Is this from over fermenting? So how did I do! Also, I did not use a surface mold, I am currently drying saucisson, they have been drying about 2 weeks, can I use surface mold now? I doubt it was over fermented, if it did it would have more of a sour taste. More likely under fermented or to high of...
by Justin1982
Mon Oct 12, 2015 21:10
Forum: Dry Cured Meats and Sausages
Topic: My first attempt at pepperoni
Replies: 9
Views: 3455

My first attempt at pepperoni

This was my first attempt at pepperoni and my first dried, fermented sausage. Admittedly, it was a bit of an uneven effort. I hadn't regulated my temp and humidity perfectly so there were some fluctuations. I didn't have ph strips either. I used the Mariansky recipie found on the website and books. ...
by Justin1982
Tue Oct 06, 2015 21:38
Forum: Dry Cured Meats and Sausages
Topic: Case Hardening Fix?
Replies: 4
Views: 5481

This is my curing chamber

Image

As you can see I have 6 saucisson hanging that I just started and the soppresata is in the right and my first attempt at pepperoni which I think is a failure :(
by Justin1982
Mon Oct 05, 2015 20:47
Forum: Dry Cured Meats and Sausages
Topic: Case Hardening Fix?
Replies: 4
Views: 5481

Hi Justin, hard to say at this point, it's not even three weeks hanging time. At this stage you could lower the temp to 50, with 55 being the max, and try to keep the humidity at around 80%. Also make sure you don't have any fans blowing directly at the salami. Some case hardening is usually inevit...
by Justin1982
Mon Oct 05, 2015 04:55
Forum: Dry Cured Meats and Sausages
Topic: Case Hardening Fix?
Replies: 4
Views: 5481

Case Hardening Fix?

Complete newbie here. My first attempt at dryer sausage was soppressata. I used a recipie that used T-SPX, I fermented at 68 degrees for 72 hours, high humidity (I sprayed the sausages to be safe). I moved them to my drying chamber, white chalky mold appeared and I had the humidity between 65-85 and...
by Justin1982
Fri Oct 02, 2015 22:44
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1292
Views: 332170

Hey all. New guy to the forum here. I have a culinary education and just started getting into sausage and charcuterie this past year. I have 2 Marianski books (fermented sausages and home production of meats). Been lurking on the boards here for sometime and wanted to join as there is some great stu...