Search found 191 matches
- Mon May 19, 2014 02:53
- Forum: For beginners
- Topic: New to Salami - 1st try
- Replies: 29
- Views: 17159
- Fri May 16, 2014 21:21
- Forum: For beginners
- Topic: New to Salami - 1st try
- Replies: 29
- Views: 17159
- Fri May 16, 2014 02:55
- Forum: For beginners
- Topic: New to Salami - 1st try
- Replies: 29
- Views: 17159
First batch was ground and stuffed today. Currently sitting in the fermentation chamber at 25C and 95 rh%. Learned that I need a better grinder for sure. Hand grinding is for the birds. Also need to prepare better for hanging the sausages after stuffed. I've got ph strips coming tomorrow so I'm able...
- Wed May 14, 2014 17:12
- Forum: For beginners
- Topic: Beginner's mixup - hopefully all isn't lost
- Replies: 2
- Views: 2653
I don't know about the sugar, but cure #2 contains both sodium nitrite and sodium nitrate. The sodium nitrite will not cure the meat at freezing temperatures. The sodium nitrate doesn't cure meat directly. It has to be broken down to sodium nitrite over time by the action of bacteria in the meat to...
- Wed May 14, 2014 15:42
- Forum: For beginners
- Topic: Beginner's mixup - hopefully all isn't lost
- Replies: 2
- Views: 2653
Beginner's mixup - hopefully all isn't lost
I began the first step in my first batch yesterday evening. I cut up a 3.3lb pork shoulder into 1 in pieces or so and left myself with about 3 lbs of meat which is what I was using as a measurement of my spices. I'm cubed the pieces and added the salt, Cure #2, and sugar to the cubes and combined we...
- Wed May 14, 2014 14:48
- Forum: Dry Cured Meats and Sausages
- Topic: Spicy Duck Salami
- Replies: 10
- Views: 8500
Casei, rhamnosus and bifidobacterium have a good chance of working. Ferment between 25 and 30° and humidity over 90. Use smaller gauge casings to shorten the drying period. Good luck Excellent news! Thanks a lot. I have a temp controlled chamber (from my homebrewing) and am able to maintain a RH of...
- Wed May 14, 2014 14:34
- Forum: Dry Cured Meats and Sausages
- Topic: Spicy Duck Salami
- Replies: 10
- Views: 8500
There are additional cultures in the yogurt, however that's the only one specifically mentioned. I'm reading another option would be a probiotic supplement. This one I'm eyeing contains Lactobacillus acidophilus, Lactobacillus GG, Lactobacillus bulgaricus, Lactobacillus casei Shirota, Bifidobacteriu...
- Tue May 13, 2014 15:35
- Forum: Dry Cured Meats and Sausages
- Topic: Spicy Duck Salami
- Replies: 10
- Views: 8500
This looks great! Can you let me know what the amount and brand of yogurt you used? I'm actually planning my first salami and will be using this as a starter culture. Thanks! Please read this thread. http://wedlinydomowe.pl/en/viewtopic.php?t=6588 Select your yogourt carefully, make sure it is fres...
- Tue May 13, 2014 14:09
- Forum: For beginners
- Topic: New to Salami - 1st try
- Replies: 29
- Views: 17159
Chuck, thank you very much for the notes. I have read a number of your posts and always learn something new. I have read a lot on the starter cultures and about using substitutes outside of the commercial options. I know it seems odd that as my 1st try I'm making this an experiment. I guess it's the...
- Mon May 12, 2014 21:59
- Forum: Dry Cured Meats and Sausages
- Topic: Spicy Duck Salami
- Replies: 10
- Views: 8500
- Mon May 12, 2014 21:30
- Forum: For beginners
- Topic: New to Salami - 1st try
- Replies: 29
- Views: 17159
New to Salami - 1st try
Hello everyone. I'm new to sausage making and I'm jumping right in. I'm choosing Salami mainly because I love cured meat and I wanted to try something simply spiced. I've got a 3 lbs pork shoulder and I'm picking up some fat back this evening. I've got the spices, grinder, and insta cure #2. I'm usi...