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Cure #2 with different percent of sodium nitrate

Last post by Jeff M « Tue Apr 20, 2021 07:26
Posted in Dry Cured Meats and Sausages
Replies: 13
by Winterchrome » Mon Dec 09, 2019 04:45 » in Dry Cured Meats and Sausages

First post

Hello, I am new to this forum and dry curing. I am have enjoyed reading this forum to learn about the process. I have made bacon and pancetta in the past and now have my first coppa drying in Umai bags in the fridge. My question concerns cure #2. I have 2 different cure #2s, one contains 1% sodium...

Last post

I just recently started making Salami, and two days ago decided to try the Saucisson de L’Ardéche recipe listed on the MeatsandSausages web site. As I was gathering all my ingredients, I balked at the amount of garlic it called for, so did some searching and ran across another post on this site...

13 Replies

2179 Views

Last post by Jeff M
Tue Apr 20, 2021 07:26
Why add cure/spice mixture in stages?

Last post by Indaswamp « Tue Apr 20, 2021 05:47
Posted in Dry Cured Meats and Sausages
Replies: 2
by Lorenzoid » Mon Apr 19, 2021 16:52 » in Dry Cured Meats and Sausages

First post

In curing whole-muscle cuts, I noticed that some recipes (e.g., the coppa and bresaola recipes on meatsandsausages.com) call for adding half the cure/spice mixture at the beginning of curing period, and then adding the other half roughly mid-way through the curing period. In that Italian
video...

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The difference between the concentration on the meat surface and within the meat determines the speed in which salt travels into the meat.

Think of a lake water damn...higher on one side, lower on the other. Remove the damn and that water rushes trying to achieve equilibrium. Not an exact analogy,...

2 Replies

53 Views

Last post by Indaswamp
Tue Apr 20, 2021 05:47
My favorite version of pastrami

Last post by Scogar « Tue Apr 20, 2021 00:41
Posted in BBQ
Replies: 7
by jcflorida » Sun Apr 18, 2021 21:56 » in BBQ

First post

I love pastrami but not the salt laden leather sold in grocery stores.

Traditional pastrami (ie. Katz) is made from beef navel. I have not been able to source beef navel at a reasonable price, so I've experimented with several cuts. Many use brisket, but I find the flat too lean. The point is...

Last post

alright youse guys are making a good sales pitch

7 Replies

70 Views

Last post by Scogar
Tue Apr 20, 2021 00:41
Smoking lengths with Cure?

Last post by BocZek « Sun Apr 18, 2021 01:11
Posted in For beginners
Replies: 7
by BocZek » Wed Apr 14, 2021 04:52 » in For beginners

First post

Good Evening Smokers.

First post with a question and thank you in advance for your help!!

I want to learn to smoke bacon and sausage and I have been doing a bunch of reading on the topic before I jump in. For the most part I think I understand the need to use cure when smoking (to prevent food...

Last post

Thank you for the recommendations. Both books on order. Waiting is the hardest part!!!!

7 Replies

157 Views

Last post by BocZek
Sun Apr 18, 2021 01:11
How NOT to make hotdogs

Last post by Albertaed « Sat Apr 17, 2021 13:16
Posted in Sausages
Replies: 15
by Scogar » Tue Apr 06, 2021 02:49 » in Sausages
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First post

I made my first run of frankfurters this past weekend. I was very excited and looking forward to putting the bowl cutter through its paces. I read all that I could and was really aware of how my meat batter needed to remain really cold and when emulsified that I had an upper limit on my temp or...

Last post

I’ve been trying new sausages referencing both The greatest sausages and German sausage books a lot lately.
15 Replies

178 Views

Last post by Albertaed
Sat Apr 17, 2021 13:16
Salame Calabrese

Last post by SMR « Fri Apr 16, 2021 16:39
Posted in Dry Cured Meats and Sausages
Replies: 39
by redzed » Sat Nov 12, 2016 05:39 » in Dry Cured Meats and Sausages
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First post

Salame Calabrese
Recipe for 1kg of meat

Meats
820g class I pork, no fat or connective tissue
180g hard back fat

Ingredients
22.5g salt
2.5g Cure#2
2g garlic
2g white pepper
2g anise
2g sweet Hungarian paprika
3g Calabrian peppers
3g dextrose
25 ml red wine
0.5 sodium erythorbate
B-LC-007...

Last post

Right? But it actually kept growing after I rehung them to dry from 35% to 42%. You can see the mold on the cut surface on the 2nd half chub from the left.
39 Replies

19946 Views

Last post by SMR
Fri Apr 16, 2021 16:39
100% beef fresh sausage?

Last post by Scogar « Fri Apr 16, 2021 12:25
Posted in Sausages
Replies: 9
by LinkMeAllOver » Tue Apr 06, 2021 01:16 » in Sausages

First post

Pretty much every recipe I see for beef sausage seems to include pork fat. I have people ask me for all-beef sausages, but I've read that beef fat behaves differently than pork fat once cooked and gets quite greasy and leaks. I don't want to use any binding agents if I can avoid it. A supplier near...

Last post

Post some pics and the recipe. Also what size plate did you use to grind? Temps of meat while grinding? Etc. I haven't done all beef but am hoping to try tomorrow myself, but I personally find with pork I like the ratio 70/30 and can even increase the fat a bit from there if I feel the sausage...

9 Replies

171 Views

Last post by Scogar
Fri Apr 16, 2021 12:25
Adding zingy brightness without acid for fresh sausages

Last post by LinkMeAllOver « Wed Apr 14, 2021 15:57
Posted in Sausages
Replies: 8
by LinkMeAllOver » Tue Apr 06, 2021 01:12 » in Sausages

First post

Does anyone have any hints or tricks for this? I tried using lime juice once for a recipe but predictably it ended up mealy. I've tried using lemon extract but it seems to give a weird consistency to the sausage. Twice now I've used extract and the meat didn't behave like it usually does. It was...

Last post

The maximum amount that you can use is 500ppm, or 0.5g per kg. of meat. That amount will not denature the proteins of affect the bind.

Awesome. Thanks.

8 Replies

179 Views

Last post by LinkMeAllOver
Wed Apr 14, 2021 15:57
Wrong texture everytime I try fresh/smoked sausages

Last post by StefanS « Wed Apr 14, 2021 00:46
Posted in For beginners
Replies: 7
by wasuky » Tue Apr 13, 2021 04:59 » in For beginners

First post

Hello guys! Well... as the subject says.

I have made 7 batches of fresh sausages and they all have ended up dry and crumbly. Last week I wanted to try a Kielbasa recipe. After a month struggling to find the marjoram I got the meat and set everything up. Ground the meat, mixed it , stuff it, smoke...

Last post

IMO-
1. over cooked during smoking or poaching
2.
Mix the meat using a regular bread kneeding machine at low speed for 3-5min.
-Added the ground fat (it didn't look as separate particles of fat after the grinding) which now looks as a paste)
fat in not right stage - plus can be a lot of...

7 Replies

134 Views

Last post by StefanS
Wed Apr 14, 2021 00:46

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