That look great Chris. That netting kept the loin in a nice round shape. I had been using
120 mm casings to do that.

Did you add the garlic and rosemary to a brine?

Rick-

Lots of info in this string http://www.wedlinydomowe.pl/en/viewtopi ... sc&start=0

Darwin- As a starting point you can't go wrong with the Marianski recipes. http://www.meatsandsausages.com/sausage-recipes/summer-sausage Don't stress about casing size 60mm or 2 to 2 1/2 or in that general vicinity will work fine. In the larger sizes like 60mm I would favor synthetic over collagen ...

Rick-

What I do for beef I want to grind for sausage or burger is wait for a sale. You can usually get whole eye rounds, top rounds and bottom rounds, cryovaced in 8 - 10 lb sizes. Around here its the most economical way. I then cube them and put in 1- 3 lb packs and freeze.

No I just ran into that when registering the warranty.

I have been mixing commuted meat with distilled water and mashing/mixing with a fork and seem to have good results, Next time I will try it both ways to see if there is a difference.

For spices I use a lot of I order from TSM or Butcher& Packer in the larger more economical quantities. I recently have used these folks for smaller quantities of spices and herbs that I don't use a lot of or just want to try. Excellent quality and service. Free shipping (US) and you get a free samp...

I have to agree with Jeff. Lard works great to keep cast iron pans and griddles in great shape. Also most of the cast iron pans in that article were vintage cast Iron... there is a big difference between them and the more modern pans like Lodge. I have some old Griswold and Wagner pans that I can ke...

I purchased the MW102 meter. It differs from the MW101 model that TSM sells in that it auto calibrates (no turning small screws) and also has a temp probe. Price was less than the 101 at Zorro http://www.zoro.com/g/Water%20Testing%20Meters/00097290/ Anyways unit works great. How long the electrode l...

Topic is also discussed here: http://www.wedlinydomowe.pl/en/viewtopic.php?t=6519 But also read this http://askfsis.custhelp.com/app/answers/detail/a_id/1775/~/use-of-celery-powder-and-other-natural-sources-of-nitrite-as-curing-agents. Use of Celery Powder and Other Natural Sources of Nitrite as Cur...

cogboy wrote:Bob, I will look into other cures but not real happy w/ umai products ,lousy sealing problems and now 5 pounds of bland salami.thanks for the ideas..

I thought you had a VP chamber machine....the seal time is adjustable.

Dave- Yes I know you followed the UMAI recipe,,,I was not trying to fault your method. Just saying that at the much colder drying temps in a refrigerator UMAI recipes may be better off using a culture that has done its thing before going to the drying phase. More of a US style get it done quick cult...

I just wonder if TSPX is the best choice for the UMAI process. It is a slow working culture and basically goes dormant at temps under 50f. Maybe a faster working culture lke F-LC or LHP.

Nice looking Salami Cogboy!

I have never tried them with a cooked product but they do peel right off dry cured salami

rg-

I think Redzed said it best - Beef middles are edible...but not eatable.

Yes they are very chewy, best to remove them.

Many of us prefer them over the fibrous casings for salami... but either one works just fine.

Wow I like the look of that a lot better now Chris! The "raw" mouth feel of the soft stuff I just cant acquire a taste for. The spicy taste profile of that Finocchiona is giving me ideas for a venison salami, which is next up after I get the humidity level down in the chamber 15 kilos of new stuff i...