Search found 96 matches
- Fri Aug 02, 2019 06:59
- Forum: Dry Cured Meats and Sausages
- Topic: Drying fast fermented sausages?
- Replies: 22
- Views: 9814
Re: Drying fast fermented sausages?
Update: -At the 10 day weight check (the other day), the second batch of sausages had lost about 20%. -Very uniform color, firmness/density (and no dry rim or case hardening). -They still look and smell exactly how I hoped they would (at this stage), and seem to be right on track for a 40% +/- weigh...
- Fri Jul 26, 2019 02:25
- Forum: Dry Cured Meats and Sausages
- Topic: Drying fast fermented sausages?
- Replies: 22
- Views: 9814
Re: Drying fast fermented sausages?
That problem can be solved. Stefans build from a side by side. Thanks for the link. I thought about doing that, but my concern was that the freezer has a fan as part of the cooling system that really blasts the air around. Even if I disarmed the fan, the air exchange part of the freezer cooling sys...
- Thu Jul 25, 2019 00:33
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My First Coppa
- Replies: 3
- Views: 4855
Re: My First Coppa
Nice!!!
I think Coppa just jumped to the top of my next “to do” list.
Thanks for the motivation/inspiration.
I think Coppa just jumped to the top of my next “to do” list.
Thanks for the motivation/inspiration.
- Wed Jul 24, 2019 23:32
- Forum: Dry Cured Meats and Sausages
- Topic: Drying fast fermented sausages?
- Replies: 22
- Views: 9814
Re: Drying fast fermented sausages?
I needed to place an order for two of those please! Nice work, agoracritus! I can't help to notice, is that a mini fridge you're using as a curing chamber? Thanks Bob, It’s actually a fairly large side by side fridge/freezer I got for free on Craigslist. (It just looks kind of like a mini-fridge in...
- Tue Jul 23, 2019 02:15
- Forum: Dry Cured Meats and Sausages
- Topic: Drying fast fermented sausages?
- Replies: 22
- Views: 9814
Re: Drying fast fermented sausages?
Update: (with pictures) I have 40 lbs (initial weight) sausages drying in my curing chamber. 20 lbs drying for a week, and 20 lbs from 2 days ago. The 2 rows of sausages on the right have lost about 16-18% weight in just under 7 days, and the two rows of sausages on the left are only about 5 days be...
- Sun Jul 21, 2019 23:13
- Forum: Dry Cured Meats and Sausages
- Topic: Prosciutto di Nanoose
- Replies: 7
- Views: 4259
Re: Prosciutto
WOW!!! I doubt that any charcuterie connoisseur in the world wouldn’t be thoroughly impressed by that ham! I bet it almost feels like a crime, or serious sin, to actually slice into and savour it. I hope everyone you share it with appreciates how fortunate they are to get a little slice of the heave...
- Wed Jul 17, 2019 03:20
- Forum: Dry Cured Meats and Sausages
- Topic: Drying fast fermented sausages?
- Replies: 22
- Views: 9814
Re: Drying fast fermented sausages?
Why pass up the fermentation process? Just do everything you normally do with dextrose and starter culture, let the PH drop according to the culture suggested temperature, then transfer them into the chamber? If it's a smaller casing that will only take 2-3 weeks to cure, the only thing you should ...
- Fri Jul 12, 2019 00:57
- Forum: Dry Cured Meats and Sausages
- Topic: Fat smearing problem
- Replies: 2
- Views: 1838
Re: Fat smearing problem
Hi Philipmoon, Even if it is not frozen when you grind or cut the fat, it should not smear that much. Are you using rendered fat (lard)? (That is what it looks like in the pictures) That could be an easy mistake to make in translation. The fat must be naturally in the meat, or trimmings/cuts from me...
- Sat Jul 06, 2019 05:46
- Forum: Dry Cured Meats and Sausages
- Topic: Drying fast fermented sausages?
- Replies: 22
- Views: 9814
Re: Drying fast fermented sausages?
If I'm following what you are asking then I do a fair amount of this during the fall and winter months but I don't use a chamber but instead just hang from the ceiling in the barn where the temps range from 50-60F and the humidity bounces around between 60 - 70%.... Thanks BB! I appreciate your exp...
- Thu Jul 04, 2019 22:44
- Forum: Dry Cured Meats and Sausages
- Topic: Drying fast fermented sausages?
- Replies: 22
- Views: 9814
Drying fast fermented sausages?
Hey charcutiers! I have a question about combining fast fermented “American style” semi-dry sausages with dry curing. Basically, I’m wondering if taking smaller (35mm) natural hog cased pepperoni/summer sausage from the fermentation chamber to a dry curing room/chamber with a relatively low humidity...
- Thu Jul 04, 2019 21:12
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Salame Calabrese
- Replies: 3
- Views: 3250
Re: Salame Calabrese
Nicely done Bob! Looks DELIZIOSO !!
- Mon Jul 01, 2019 00:21
- Forum: Sausages
- Topic: Potsticker Sausage
- Replies: 12
- Views: 4586
Re: Potsticker Sausage
Will be making this again, and will also try it using turkey meat. https://i.imgur.com/xXoJsXSb.jpg https://i.imgur.com/rJdbr1ib.jpg Glad you made and liked them! I think turkey sounds like a very interesting alternative to pork or chicken. I’m probably going to try chicken thighs for my next batch...
- Sat Jun 29, 2019 04:08
- Forum: Sausages
- Topic: Potsticker Sausage
- Replies: 12
- Views: 4586
Re: Potsticker Sausage
Since my last batch of “potsticker sausages” was still a bit of an experimental batch to test the recipe before posting it, I did more of a “final test” today after some of the feedback I’ve gotten since then. I basically went with what I think is closer to the more optimal (vs basic) recipe. -25% f...
- Sat Jun 29, 2019 04:02
- Forum: Sausages
- Topic: Potsticker Sausage
- Replies: 12
- Views: 4586
Re: Potsticker Sausage
I will be making three different sausages next week for our annual Canada Day Party. In addition, I think I'm going to make a few links of this sausage. Report to follow. I’m really looking forward to your report! That being said, making another batch of them today myself, confirmed that they are s...
- Tue Jun 25, 2019 08:38
- Forum: Sausages
- Topic: Lime Juice instead of Vinegar
- Replies: 6
- Views: 3684
Re: Lime Juice instead of Vinegar
I agree with jrittvo. Even just the juice is a fairly bitter citrus. Not that there’s anything inherently wrong with bitter flavors, just be sure to balance them out with their counter/complimentary flavors (like sweet, salty, sour, umami). If you find your initial test batch/sample to be a bit too ...