The sausages on the left is my latest batch of Salame di Cervo, 16 days after fermentation. I am getting low on on Bactoferm 600 Mould, so instead I inoculated them with mould from skins of previous salami that I had frozen in a plastic bag in my freezer. The skins had been frozen for at least 3...

Hi All
Hope someone can save me :cry:

For a very long time, I've been trying to master a Classic Sausage known here in South Africa as a Russian but I've been met with failure upon failure for far too long. The region I live in doesn't sell very good quality russian sausage however another region...

So when looking at the salt concentration microbes can handle, Is this salt concentration of the meat or is it salt in water concentration?

For example, staphylococcus aureus can tolerate salt down to 15% according to table in Marianski 'The Art of Fermented Sausages'. Is that a salt in water...

I would like to make some beef snack sticks but all the recipes I find are for 5, 10 25 pounds of product. I have a small smoker and would like to do around 3 pounds but am not good enough at the math to break those other recipes down. Anyone have a recipe per pound or 1K grams?
I'll be using a...

This is a American style Genoa Salami for Len poli.

Pork Shoulder 75%
Pork Back fat 25%
Salt 1.8%
Red Wine 1.2%
Dextrose 0.38%
White Pepper 0.3%
Cure #2 0.29%
Garlic Powder 0.25%

Mondostart 0.06%

Fermented at 85F 90%RH
Dried at 54F 80%RH to 20% weight loss

What is a decent PH for this 4.9ish?...

Boneless Pork Loin - Kasseler Style

A Kasseler pork loin is a versatile and delicious way to serve a traditional meat and potatoes meal. It's an elegant comfort food and can be baked as a roast or cut into chops and grilled or fried. Siced thin and fried with eggs for breakfast is another...

So, I realize that under pH 5.3 is the target. But I saw where on the back of TSPX they say that pH will drop to just above 5.3 and now I am confused. Is pH drop below 5.3 a hard rule and must occur for a salami to be safe?

Reason I ask is that I recently made a salami and pulled from fermentation...

Hello!

I learned/read tons from this site many years ago. In the past, I made lots of classic Italian and Spanish cured meats. Now, many years later, I own a restaurant specializing in the food of Yunnan and Sichuan provinces in China. Since there is almost no info on Chinese cured meats, I...

Hi

Well - I have just joined the forum and this is my first post! I have however spent the last couple weeks browsing the forum and it really is excellent, so Im glad to be part :)

I live in Singapore and been making wet sausages for over 10years. We actually have a small group of home sausage...

Hi everyone, I was hoping someone could offer some suggestions / help on my issue...

My soppressata is lacking that classic southern Italian cheesy smell and taste. It tastes okay and many people like but missing that strong flavour. I typically don't use any starter cultures although last year I...

So, I've made 7 different batches of salami in my chamber so far. Been at this for almost a year now...learned A LOT from this forum and other sources, but learning more everyday. Marianski's yellow book really put all the pieces together for me and gave me the confidence to get started making...

What is the general consensus on this one? Anyone use it or have experience with it? I bought some when I was getting started about a year ago, have not used it yet... Any info appreciated. CHR Hansen says it is for Northern European style dry cured salamis...which as a new person is why I bought...

Salami.jpeg I made salami today, I have read so many articles on making homemade salami and I came up with a mixture of my own ingredients. I purchased 2,5kg of pork shoulder and ended up with 2,48kg after grinding and mixing. I do not own a controlled fridge for temperature and humidity, so I...

I’ve been trying different formulas for Moose sausage. I usually do 50/50 moose to pork shoulder which is a bit dry. I’ve tried to up the pork fat content but I found it fattier than I prefer. I am going to experiment with my 50/50 by adding soy isolate but I am a bit confused as to how much to...