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Salami smell
Replies: 7
First post
Hi all - new to dry curing and this website.
Had a question that I'm sure you veterans can answer.
What should fermenting (day three of three) salami smell like? There is a distinct oder - my daughter said it smelled like meaty corn chips.
Dunked them in mold 600 before fermenting. White mold is...
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Thanks Butterbean and Bob K! Reassuring. I'm looking forward to the art.
- 7 Replies
- 86 Views
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Last post by mobostians
Thu Jan 23, 2020 18:44
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Struggling with Frankfurters
Replies: 2
First post
Hello there!
I'm brand new to the forum, although I have been using it for the past couple years as a guide line for my own smoked meats and sausages.
Ive been recently asked to create a german version of the frankfurter (or hot dog) for a friend of mine, he requested 0 additives or preservatives....
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With straight pork, no beef, I'd cut back on the water.
Egg white @ 1-3% will help firm it up as will NFDM.
The darker the meat (like the ones you mentioned) the more myosin it contains, so you'll get a better bind
- 2 Replies
- 90 Views
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Last post by DanMcG
Thu Jan 23, 2020 17:56
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Ugliest Kielbasa Ever & What I Learned
Replies: 4
First post
So I decided to somewhat make Stefans kielbasa but since I didn't have the time to do it correctly I thought what the heck let me knock some more sense into the noggin. Knowing that his salt and cure content of 1.6% and 0.2% made perfect sense if I wanted it to be at a safe nitrite level for...
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Wow, that's great news. I'll have to increase the marjoram next time but I'll look for this recipe. It is very tasty I must say. I agree I would probably freeze it raw next time and poach or grill as needed.
- 4 Replies
- 69 Views
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Last post by Scogar
Thu Jan 23, 2020 12:32
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Argghh Forgot to inject the meat
Replies: 18
First post
I put a loin into a brine yesterday, making Chuckwagon's Canadian Bacon but I just realized that I forgot to inject it. I have no ability to do so now since I will be away. I have it submerged at 38° F and expected to do so for the 5 days. Can I simply let it rest for sufficient time and soak it in...
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I can post my simple recipe for pork loin jerky/(Canadian bacon...?), if anyone is interested.
By all means post it!
- 18 Replies
- 201 Views
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Last post by Bob K
Wed Jan 22, 2020 14:19
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Smoked Sweet Cured City Ham
Replies: 3
First post
Had most of a pig to process less the wobbly bits and things got a little complicated with my mind wanting to go in so many directions so I just took a pause and went back to basics and used a method taught by my mentor and I also referred to Marianski's recipes to fill the voids in my memory. I...
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Boiling helps cook the pork skin making it soft and easy to slice. It also seems to act like a sear on a steak because the hams seem to plump up and draw in moisture when they hit the boiling water. Don't know if that's the proper term but that's how it appears to me. Of course once it hits the...
- 3 Replies
- 160 Views
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Last post by Butterbean
Tue Jan 21, 2020 13:17
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Couldn't say no
Replies: 5
First post
I was recently asked if I'd be willing to carry off a broken chest freezer and dispose of all its contents as they had thawed after the freezer broke. Since I have a problem saying no sometimes I agreed to do this even though it turned into quite a job because the freezer was full and I had no...
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I have used some about ten year old meat many times. Sometimes it's ok for the humans but I have never had my dog turn it down if it was a bit too freezer tasting. He is currently eating Mexican chorizo in small amounts (due to spices) mixed in with his food. I haven't see a happier dog. Wouldn't...
- 5 Replies
- 103 Views
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Last post by Butterbean
Mon Jan 20, 2020 13:00
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summer sausage
Replies: 4
First post
Hello, I was wondering if I can hang my cooked summer sausage in my curing cabinet at 58 degrees with a 65% humidity. The sausage has curing salt #1 and as been cooked in my smoker. It seems a bit soft so I was wondering if I can hang it in my curing box?
Thanks
Last post
my curing cabinet at 58 degrees with a 65% humidity.
Summer sausage is a semi-dry product, so a period of drying is usually necessary, to a weight loss of anywhere between 20-30%. 58F for a three dys or so should be fine, but if you can lower the temp to 50F it would be a bit better.
- 4 Replies
- 162 Views
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Last post by redzed
Sun Jan 19, 2020 09:11
