Search found 317 matches
- Sun Jul 06, 2014 08:27
- Forum: Dry Cured Meats and Sausages
- Topic: Sopressata curing SOUR smell
- Replies: 14
- Views: 16645
Progress report on my remaining salamis. One end of the Danish smelled awful so I cut it off and retied the rest. Day 16:Salami Milano has had a weight loss of 29.7% Hungarian salami has had a weight loss of 27% Is this a bit fast? The Milano has a new covering of white filmy mould, but I don't real...
- Sun Jul 06, 2014 08:19
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Time
- Replies: 24
- Views: 16915
Hi Steve, I'm getting ready to plan my next attempt at salami and like the look of your cacciatore and calabrese recipes. Just had a couple of questions: Do you grind your black pepper or use cracked? Also I notice that you don't use a starter culture in your Calabrese. Why would that be? Is it trad...
- Sun Jul 06, 2014 02:36
- Forum: Dry Cured Meats and Sausages
- Topic: Primary bind for salamis
- Replies: 3
- Views: 4398
Primary bind for salamis
Having looked at NorCalki's lovely primary binds in a previous thread (Tips to save you grief) got me wondering if the primary bind of a salami should be a little less developed given that it's a different style of sausage. Can overworking the primary bind be more deleterious for any particular type...
- Fri Jul 04, 2014 09:11
- Forum: Hyde Park
- Topic: Quoting Material
- Replies: 2
- Views: 3647
- Fri Jul 04, 2014 03:42
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Time
- Replies: 24
- Views: 16915
- Fri Jul 04, 2014 01:55
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Time
- Replies: 24
- Views: 16915
Hi fellow Australians, Given what Jan and Jan have reported, if we all make a concerted effort and each one of us bombards Hansen with requests, we just might be able to convince them that there is a viable market. Perhaps those who haven't done so could add to the impetus with their emails? Little ...
- Thu Jul 03, 2014 07:18
- Forum: Hyde Park
- Topic: Australian And New Zealand Resources Discusion
- Replies: 188
- Views: 133757
- Thu Jul 03, 2014 06:17
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Time
- Replies: 24
- Views: 16915
- Thu Jul 03, 2014 04:22
- Forum: Hyde Park
- Topic: Australian And New Zealand Resources Discusion
- Replies: 188
- Views: 133757
Hi Aaron, T-SPX seems to be the most represented in the salami recipes in Marianski. That, of course is a starter culture. That lovely white mould is very desirable, but needs a mould culture like Bactoferm 600, to be reliable and safe, unless you're lucky enough to have it as your local native cult...
- Thu Jul 03, 2014 01:07
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Time
- Replies: 24
- Views: 16915
Thank you Bob, That was quite a surprise. I have just emailed the Bayswater branch, as well as the head office in Denmark to make representation for us. As Chuckwagon suggests, it might be really helpful if everyone in Oz did so too; we might just make it happen! And wouldn't that be a fine thing! U...
- Wed Jul 02, 2014 08:16
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Time
- Replies: 24
- Views: 16915
- Wed Jul 02, 2014 01:36
- Forum: Dry Cured Meats and Sausages
- Topic: Sopressata curing SOUR smell
- Replies: 14
- Views: 16645
Thank you Red and Bob for your encouraging words and suggestions. I have found a temporary solution while I reassess my options. It turns out my bathroom has a constant humidity of 80% and the temperature fluctuates between 55 and 60 degrees. It is winter here and I like a cold house! There is also ...
- Tue Jul 01, 2014 10:22
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 473726
- Tue Jul 01, 2014 06:10
- Forum: Dry Cured Meats and Sausages
- Topic: Sopressata curing SOUR smell
- Replies: 14
- Views: 16645
I apologise in advance for the long blog. Okay, so this is my fermentation/curing/drying chamber. I cleaned it with detergent, then with bleach and finally wiped everything down with vinegar for good measure. This is the first hanging of the four different salamis. They were fermented for 72 hours a...
- Tue Jul 01, 2014 02:51
- Forum: Dry Cured Meats and Sausages
- Topic: Sopressata curing SOUR smell
- Replies: 14
- Views: 16645
I've just binned my Milano with herbs. There was the hairy grey stuff which was easy to remove,but the whole thing was slimy and the creamy scaley stuff was thick, and hard to get off. The casing lifted off the salami as I cleaned it, but the smell turned my stomach.I cut it open to have a look, and...