Search found 52 matches
- Mon Feb 17, 2014 01:31
- Forum: Dry Cured Meats and Sausages
- Topic: Problems With Salami Calabresi
- Replies: 5
- Views: 4984
- Sun Feb 16, 2014 17:30
- Forum: Dry Cured Meats and Sausages
- Topic: Problems With Salami Calabresi
- Replies: 5
- Views: 4984
Igor, I used Len Poli receipe http://lpoli.50webs.com/index_files/Salami%20Calabrese.pdf The fat was semi frozen when ground like always and I used 2-1/2 TBS of glucose for 10-lbs of meat including the fat. I suspect it may have been the cup of sweet vermouth that may be the culprit but i'm not sure...
- Sat Feb 15, 2014 21:40
- Forum: Dry Cured Meats and Sausages
- Topic: Problems With Salami Calabresi
- Replies: 5
- Views: 4984
I just cut into this "Salami Calabrese" a Len Poli receipe. I made it back in November so it has been drying for about 2- 1/2 months. It has lost about 50% of it's green weight & the color looks great. The only thing I didn't like is that it is real tangy tasting so I checked the PH and it's low at ...
- Fri Feb 14, 2014 15:04
- Forum: Microbiology of meat and products
- Topic: Yogourt as starter culture in sausage making
- Replies: 84
- Views: 106350
Hi guys, I just thought that I would share this info. that I received from R&D @ the sausage maker where I buy most my stuff. Hi Angelo, If you shake the packet and you hear the sound of rustling, as if there is loose sand in the packet. Then the mold/bacteria is still viable. It dies off once it co...
- Wed Feb 12, 2014 23:27
- Forum: Microbiology of meat and products
- Topic: Yogourt as starter culture in sausage making
- Replies: 84
- Views: 106350
- Tue Feb 11, 2014 20:41
- Forum: Dry Cured Meats and Sausages
- Topic: Salame di Cervo
- Replies: 34
- Views: 33814
Chris, Why the bactoferm F-LC VS the T-SPX? I thought for a slower curring product that the T-SPX was the preferred choice. By the way, everything looks great and I can't wait to see how everything turns out. I'd like to use more venison in my stuff considering how much I get every year between arch...
- Tue Feb 11, 2014 20:18
- Forum: Microbiology of meat and products
- Topic: Yogourt as starter culture in sausage making
- Replies: 84
- Views: 106350
Chris, I made a batch of salami last year and added a touch of yoghurt to the T-SPX as added insurance and it turned out fine. I still can't get a straight answer on the shelf life of the T-SPX. I bought the stuff last April about 10-months ago and it says on the package "best if used by April 2014"...
- Thu Feb 06, 2014 16:53
- Forum: Dry Cured Meats and Sausages
- Topic: Semi Dry Pepperoni
- Replies: 8
- Views: 7153
- Thu Feb 06, 2014 00:43
- Forum: Dry Cured Meats and Sausages
- Topic: Semi Dry Pepperoni
- Replies: 8
- Views: 7153
- Wed Feb 05, 2014 18:15
- Forum: Dry Cured Meats and Sausages
- Topic: Try Your Hand At Making Fermented Sausages
- Replies: 20
- Views: 24424
- Tue Feb 04, 2014 18:29
- Forum: Dry Cured Meats and Sausages
- Topic: Try Your Hand At Making Fermented Sausages
- Replies: 20
- Views: 24424
C.W. I just called the number on the link you sent over annd I must admit I was pretty excited :mrgreen: cause I had my credit card in my hand befote I even dialed the number. I didn't think $150 was bad at all considering that I spent more than that on my PH meter. When the little oriental girl cam...
- Tue Feb 04, 2014 00:27
- Forum: Dry Cured Meats and Sausages
- Topic: Try Your Hand At Making Fermented Sausages
- Replies: 20
- Views: 24424
- Sun Feb 02, 2014 22:05
- Forum: Dry Cured Meats and Sausages
- Topic: Storage of fermented sausage
- Replies: 15
- Views: 11532
I have had quite a few of my Italian friends put their salami in olive oil as well & it will stay for years, much the same as pickled eggplant or olives. I think that once it has fully cured that you can just keep it in the fridge or cooler for a while, after all when I go to my local Italian import...