Search found 68 matches

by airbrush
Wed Oct 03, 2018 13:44
Forum: Dry Cured Meats and Sausages
Topic: Just got 500 pounds of fresh organic meat. What to make??
Replies: 2
Views: 799

Boy! Am I jealous or what! Great job.
by airbrush
Fri Jul 27, 2018 09:01
Forum: Dry Cured Meats and Sausages
Topic: Vacuum packing with the with white mold covered casings
Replies: 5
Views: 1176

Thanks for the responses. You guys always have great advice!
by airbrush
Thu Jul 26, 2018 17:08
Forum: Dry Cured Meats and Sausages
Topic: Vacuum packing with the with white mold covered casings
Replies: 5
Views: 1176

Vacuum packing with the with white mold covered casings

OK. So I'm vacuum packing my sausages prior to shipping some to friends and family. Is it OK to vacuum pack with the with mold covered casings still intact?
by airbrush
Sat Jun 30, 2018 12:00
Forum: For beginners
Topic: Milwaukee 102
Replies: 3
Views: 714

I'd suggest using distilled water.
by airbrush
Tue Jun 19, 2018 11:11
Forum: Dry Cured Meats and Sausages
Topic: Back from 4 years ! New salami making questions
Replies: 5
Views: 1262

Re: Back from 4 years ! New salami making questions

Philip86 wrote:I opened a salami business with no knowledge of curing meats. .
That's a pretty bold move!!!
by airbrush
Fri Jun 15, 2018 14:51
Forum: For beginners
Topic: New batch of salamis in new dryer
Replies: 8
Views: 1579

Saucisson is ready!! And it turned out great! The Soppa has 2-3 weeks to go.

Image
Image
by airbrush
Mon Jun 04, 2018 16:51
Forum: For beginners
Topic: New batch of salamis in new dryer
Replies: 8
Views: 1579

Nice work airbrush! Looks like the sausages are coming along well. Did you use cultures? If so, which ones and how did you ferment? With the Soppa, I used Bactoferm F-RM-52. I soaked the casings in Bactoferm 600. I fermented in a covered meat lug at about 80°F for 12 hours. The saucisson got a T-SP...
by airbrush
Mon Jun 04, 2018 10:41
Forum: For beginners
Topic: New batch of salamis in new dryer
Replies: 8
Views: 1579

muxmun wrote:Airbrush

Really looks good. Your chamber looks great as well. Have you posted any details about that?

Thanks for sharing.

charlie
No, but I will after I straighten up a bit.
by airbrush
Sat Jun 02, 2018 18:45
Forum: For beginners
Topic: New batch of salamis in new dryer
Replies: 8
Views: 1579

New batch of salamis in new dryer

Saucisson sec au Beaufort on the left and Soppressata on the right in the newly converted dryer. So far, so good.Image[/img]
by airbrush
Fri Jun 01, 2018 16:54
Forum: Dry Cured Meats and Sausages
Topic: Saucisson Sec for Everyone
Replies: 25
Views: 7394

Good luck, Charlie. I've had some issues with a batch or two and I've literally cleaned up my act, paying a lot of attention to keep things cold and clean! :grin:
by airbrush
Mon May 21, 2018 18:28
Forum: Dry Cured Meats and Sausages
Topic: Saucisson Sec for Everyone
Replies: 25
Views: 7394

Wow, Maxmum, that looks like some serious fast drying sausage.
by airbrush
Mon Apr 30, 2018 19:06
Forum: For beginners
Topic: poaching chubs in fibrous casings
Replies: 10
Views: 2258

Its hard with words to describe the real "sticky" but the picture leaves no doubt.
by airbrush
Mon Apr 16, 2018 18:58
Forum: For beginners
Topic: Mixing Molded & Unmolded In The Same Cabinet?
Replies: 13
Views: 2372

It's comforting to hear that I'm not the only one finding a freon line in the side of a fridge. :lol: :sad: :lol:
by airbrush
Tue Apr 03, 2018 12:46
Forum: Hyde Park
Topic: Closing Shop
Replies: 7
Views: 1981

Good luck with your surgery!
by airbrush
Wed Mar 28, 2018 10:29
Forum: Dry Cured Meats and Sausages
Topic: Back Fat
Replies: 7
Views: 1433

Unless you want a 50# box, unsalted fatback is hard to come by around here. I rinse the salted fat and slightly adjust the salt. Sometime I just use the belly meat.