Search found 58 matches

by Laftpig
Mon Jan 22, 2018 17:42
Forum: For beginners
Topic: Bacon Cure
Replies: 0
Views: 1423

Bacon Cure

Is there a cure for bacon, one that would need no refrigeration after or during curing for that matter. If there is already a posting on this could someone direct me to it. I`m quessing it would be very old school. Thanks
by Laftpig
Mon Jan 22, 2018 14:54
Forum: Sausages
Topic: Weekend sausage
Replies: 43
Views: 9015

Jjnurk

Just great looking brats. Curious why you don`t like sheep casings. Recently purchased some for hotdogs because it supposed to the best casings for such things and expensive to boot.
by Laftpig
Mon Jan 22, 2018 14:47
Forum: For beginners
Topic: Bactoferm B-LC-007
Replies: 7
Views: 1873

Thanks Lousantello


I`ll be trying it out myself shortly.
by Laftpig
Mon Jan 22, 2018 01:51
Forum: For beginners
Topic: Bactoferm B-LC-007
Replies: 7
Views: 1873

Thanks StefanS

Just the input I was looking for.
by Laftpig
Mon Jan 22, 2018 01:16
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 103815

Kijek

Really? You`ve got to be kidding right? You have no comprehension about safety. You post incessantly but in most cases haven`t a clue what this hobby is about. Your comments show your ignorance about the subject. Your right you don`t get it.
by Laftpig
Mon Jan 22, 2018 00:54
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1295
Views: 337048

Welcome aboard knifeman

I`m very new to making sausages but would love to pick your brain on curing. Your experiences will add greatly to this site I`m sure. Again welcome aboard.
by Laftpig
Sun Jan 21, 2018 21:48
Forum: For beginners
Topic: Bactoferm B-LC-007
Replies: 7
Views: 1873

Bactoferm B-LC-007

Has anyone had experience using Bactoferm B-LC-007 vs Bactoferm T-SPX? From its description it appears to be a more modern or updated product. It states it prevents the grow of Listeria where as T-SPX doesn`t. Anyone use this product?
by Laftpig
Sat Jan 13, 2018 21:54
Forum: Dry Cured Meats and Sausages
Topic: Cultures
Replies: 20
Views: 3120

Redzed

It`s all stuffed and netted. Time will tell. Thanks for all the help from everyone. I`m sure at times you would love to treat some newbees like glow sticks; break them in half and shake like hell until the light goes on. :grin: :grin: :grin: :grin:
by Laftpig
Fri Jan 12, 2018 22:25
Forum: For beginners
Topic: Making a No Tang Sausage
Replies: 8
Views: 2026

Kijek There is a soppressata recipe here that only use cure #2 and no cultures. This might be what your looking for. Soppressata is made with natural flavors such as cumin, black pepper, red pepper and chilli peppers which are added to the meat which is then aged. Depending on the type of product, t...
by Laftpig
Fri Jan 12, 2018 17:32
Forum: Dry Cured Meats and Sausages
Topic: Cultures
Replies: 20
Views: 3120

Redzed thanks for the list. I did everything pretty must as your list says EXCEPT. I didn`t stuff in casings. It`s been two days now not stuffed. Should I get rid of everthing or continue on. Stuffing today?
by Laftpig
Fri Jan 12, 2018 16:05
Forum: Dry Cured Meats and Sausages
Topic: Cultures
Replies: 20
Views: 3120

Thanks BobK for the advice but reading as I have said before is no subistitute for hands on experience. My question is about an odd ball experience that probably has no answer, certainly not going to be in a book. I`m just putting out questions in the hope someone make have been where I am now. Have...
by Laftpig
Fri Jan 12, 2018 15:49
Forum: Smoked pork products
Topic: Ham Cure?
Replies: 5
Views: 1253

Bolepa I won`t be poaching or using sous vide. I just plan on curing, smoking, and finishing in the oven. I`m not a big proponent of sous vide. It takes to long to cook anything. It has it`s place in cooking but not meats, IMO. Yes it does produce a great texture in meats but lacks the flavor profil...
by Laftpig
Thu Jan 11, 2018 21:12
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: 1st Lonzino / Umai Bag
Replies: 7
Views: 2303

Kijek best of luck looks great.

How did you come up with the 10 days of curing?
by Laftpig
Thu Jan 11, 2018 20:51
Forum: Dry Cured Meats and Sausages
Topic: Cultures
Replies: 20
Views: 3120

Afraid not. But I do have sense of humor. Do I need it :mrgreen:

BTW the cultures are new just arrived last week and were stored in the freezer.

Am I being stupid here :oops:
by Laftpig
Thu Jan 11, 2018 19:16
Forum: Dry Cured Meats and Sausages
Topic: Cultures
Replies: 20
Views: 3120

BobK Seeing this is my first attempt at salami and as I mention before I just have PH strips. I put in the required amounts of T-XPS as required by the recipe. I tested with the strips and the strips really don`t change from their original color just wet looking. That would be a PH of 6 to 7. The sa...