Search found 68 matches
- 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: 3
- Views: 3078
- 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: 4564
- 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: 4564
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?
- Sat Jun 30, 2018 12:00
- Forum: For beginners
- Topic: Milwaukee 102
- Replies: 3
- Views: 2555
- Tue Jun 19, 2018 11:11
- Forum: Dry Cured Meats and Sausages
- Topic: Back from 4 years ! New salami making questions
- Replies: 5
- Views: 3715
Re: Back from 4 years ! New salami making questions
That's a pretty bold move!!!Philip86 wrote:I opened a salami business with no knowledge of curing meats. .
- Fri Jun 15, 2018 14:51
- Forum: For beginners
- Topic: New batch of salamis in new dryer
- Replies: 8
- Views: 5436
- Mon Jun 04, 2018 16:51
- Forum: For beginners
- Topic: New batch of salamis in new dryer
- Replies: 8
- Views: 5436
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...
- Mon Jun 04, 2018 10:41
- Forum: For beginners
- Topic: New batch of salamis in new dryer
- Replies: 8
- Views: 5436
- Sat Jun 02, 2018 18:45
- Forum: For beginners
- Topic: New batch of salamis in new dryer
- Replies: 8
- Views: 5436
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.[/img]
- Fri Jun 01, 2018 16:54
- Forum: Dry Cured Meats and Sausages
- Topic: Saucisson Sec for Everyone
- Replies: 26
- Views: 21805
- Mon May 21, 2018 18:28
- Forum: Dry Cured Meats and Sausages
- Topic: Saucisson Sec for Everyone
- Replies: 26
- Views: 21805
- Mon Apr 30, 2018 19:06
- Forum: For beginners
- Topic: poaching chubs in fibrous casings
- Replies: 10
- Views: 6599
- Mon Apr 16, 2018 18:58
- Forum: For beginners
- Topic: Mixing Molded & Unmolded In The Same Cabinet?
- Replies: 13
- Views: 6975
- Tue Apr 03, 2018 12:46
- Forum: Hyde Park
- Topic: Closing Shop
- Replies: 7
- Views: 6137
- Wed Mar 28, 2018 10:29
- Forum: Dry Cured Meats and Sausages
- Topic: Back Fat
- Replies: 7
- Views: 4813