Search found 52 matches

by alhunter63
Sat Jan 25, 2014 18:47
Forum: Dry Cured Meats and Sausages
Topic: I think I screwed up
Replies: 42
Views: 24505

Thanks Bob. After reading from the posts it appears the only way to know for sure is with a microscope. Do you guys think I should take a chance or am I better off just buying a new batch of T-SPX?? I thought I read somewhere that if you are nearing the end of the shelf life of the product that you ...
by alhunter63
Fri Jan 24, 2014 23:24
Forum: Dry Cured Meats and Sausages
Topic: I think I screwed up
Replies: 42
Views: 24505

Igor, I read you worked at Chr. Hansen maybe you would know the answer?? I have some T-SPX that I have used before in the freezer. It says on the package "best used by 4-2014" but most say that its only good for 6-months after you open it?? I bought it on 3-13. Is there any way to test it to make su...
by alhunter63
Sun Dec 15, 2013 22:21
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 373119

Nice Job, They look great!! Would love to see pictures when they are done.
by alhunter63
Fri Dec 13, 2013 19:37
Forum: Dry Cured Meats and Sausages
Topic: Polish Salami
Replies: 17
Views: 20557

Ok, as promised, here are some updated photo's of the venison/pork (50%/50%) dry sausages/salamis. I'm not sure why, but the mold-600 took nice to some of them and not so good on others. The smaller ones are just about ready and the reason for the smaller ones in the sausage casing is exactly for th...
by alhunter63
Tue Dec 10, 2013 15:13
Forum: Curing chambers and Related Equipment
Topic: need help with building my curing/fermentation chamber
Replies: 12
Views: 14444

Yeah Chris, that's what I did, I took them out after fermenting about 3 days, then washed them in a salt solution, sprayed them with the mold 600 & put them in the curring room. I just thought a little air movement might help. I don't think it would effect my temp. or humidity because the room is at...
by alhunter63
Mon Dec 09, 2013 16:14
Forum: Curing chambers and Related Equipment
Topic: need help with building my curing/fermentation chamber
Replies: 12
Views: 14444

Hello Chris, C.W. & all the other experts out there. This is my first fermenting chamber (converted wine cooler) that I used for the first time. It worked well in keeping proper temp. & humidity, except there was no air exchange leaving the salamis slimey & the bottom of the cooler soaked. I need to...
by alhunter63
Thu Dec 05, 2013 15:34
Forum: Dry Cured Meats and Sausages
Topic: Polish Salami
Replies: 17
Views: 20557

THANKS GUYS!! Yeah everyone loves the wine & salami, they kinda go together. I get the juice from canada (Hamilton, Ontario), about a 2 hour drive. He's the only guy I know of that imports his juice from Italy and my wine comes out awesome every year.
by alhunter63
Wed Dec 04, 2013 22:14
Forum: Dry Cured Meats and Sausages
Topic: Polish Salami
Replies: 17
Views: 20557

Redzed, the wine cooler cools down to the high 40's when it's running. This one has a bunch of different settings on it but the way I used it it never came on at all because I had it unpluged. I used the controller in the picture below in which you set it to either heat or cool mode. I used the heat...
by alhunter63
Wed Dec 04, 2013 21:39
Forum: Dry Cured Meats and Sausages
Topic: Polish Salami
Replies: 17
Views: 20557

Thanks DUK, let me try it. When I tried it the other day it kept coping the script & I thought I was doing something wrong. I didn't realize that I had to preview for it to actually turn into a picture! This is a picture of the wine cooler I turned in to my fermenting chamber. The only thing thats n...
by alhunter63
Tue Dec 03, 2013 17:34
Forum: Dry Cured Meats and Sausages
Topic: Polish Salami
Replies: 17
Views: 20557

Ok, I uploaded pictures on photo bucket but now how do you get them on here??[/code]
by alhunter63
Mon Dec 02, 2013 20:54
Forum: Hyde Park
Topic: Chuckwagon is one year older!
Replies: 29
Views: 12604

Happy Birthday C.W. & stay healthy!!
by alhunter63
Mon Dec 02, 2013 19:53
Forum: Dry Cured Meats and Sausages
Topic: Polish Salami
Replies: 17
Views: 20557

Hey Redzed that polish Salami looks great. Is that synthetic casing that you are using?? I made about 60# of the following last week: sopressata Romana, sopressata Calabria, Finocchiona, Salami Calabrese (All Len Poli receipes) I have been making this stuff for years, but this is the first time with...
by alhunter63
Mon Nov 25, 2013 04:39
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 144114

Thanks Igor. That's exactly what I did, I doubled T-spx & I also added a little dab of vanilla yogurt just in case. This is the first attempt with the venison so I can't wait to see how it turns out.
by alhunter63
Sat Nov 23, 2013 18:58
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 144114

Hi guys, I'm making venison dry sausage & salami for the first time (mixed 50/50, with fresh pork from the buther). I've made dry sausage & salami before, but always with 100% pork. Is there anything you guys think that I should do different?? Has anyone ever made it with venison & What can I expect...
by alhunter63
Fri Mar 29, 2013 21:53
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 144114

Thanks Sawhorseray, That's all I needed to hear, it will be my Easter Present. Tell me, how easy is it to clean?? I was going back & forth between this one & the cannon that Kirby makes. But to be honest, I just don't have the time for a project, wiring that foot pedal to the cannon. One thing I can...