I work for a large School District as a Building mechanic/Locksmith. I started out 8 years ago working on Boilers, Hvac/refrigeration, Pool Mechanic, Indoor air quality specialist and all other duties as assigned (I hate that last paragraph of my contract). About 3 years ago Another department laid ...

I put a data logger on the top shelf of the Cabinet yesterday where it is warmest in the cabinet as heat rises. It is a few degrees warmer than where the Salamis are hanging according to the weatherstation in the area of the Salamis. I think I'm right on track with the temperature I need to be at. H...

Aaron My RH went so high, mold all dripped off. That's why I applied it again latter. If your RH is stable yes I would spray it. Keith Thank you Keith, Seems pretty stable, RH was 90% this morning so I turned the Humidity control down ever so slitely. Just waiting on the M-600 to wake up for a coup...

Looks outstanding Keymaster. You are certain to be a success. I would spray with mold ASAP personally. I pulled some of my salami from project A out of the fridge and brought it work just this week. The guys couldn't get enough. Nice going :grin: Dave Zac Thanks Dave, I'll run to the store this mor...

What type of casings are you using? Your curing chamber is gorgeous. Are you using Bactoferm Mold 600? Did you remember to use only distilled water? Im usig the 3" Fiberous casings that are protien lined from Sausagemaker. I am going to spray the Mold 600 on day three so it will be less likely to d...

So I'm finally all set up for Dry curing Salami. I thought I would start by Making a nice Salami di Alessanddra Which is better known as Genoa Salami. If it was not for "Project A" I probably would not have done this as soon as it gave me the confidence to start my first Dry cured salami. So here we...

Bubba , the story behind the stuffed sausages is that I entered a Iron Chef contest and got 2nd place on an online foum. The ingrediant required were Olives, Mac & cheese and chuck roast. I was happy just leaving it to your imagination but you asked for it so here you go :razz: The ingrediants http:...

Thank you ssorllih for the spice list.
I was wondering if I could use a pork loin that I already have in the freezer in place of the Pork butt for The genoa salami recipe. Wife says yes but she also made me buy a $4.00 Snorkel when I was learning to scuba dive and I darned near drowned

Would you mind if I'd ask you to add another reply with some descriptions and ingredients for sharing? (You won't be able to edit your first posting because one has to do that within 1 hour of posting) Bubba I spent about an hour doing this for you and when I went to preview it I must had been On t...

basil is great with fresh tomatoes. I am bewildered as to how anyone could grind one gram of any spice and distribute it evenly through 5000 grams of ground meat. :shock: After I posted the Derogatory remark about Basil, It came to me that it was oregano that I Don't like one little itty bit. Like ...

Thanks Chuckwagon, I see I am going to need to sharpen up on my spice and herb knowledge. I do know one thing, Basil is not my Favorite herb one bit

Thanks so much SSorllih, it all makes sense now

Keymaster do you completely de-bone the chicken? I was considering that approach with the chicken brined and cured and stuffed with a spicy sausage mix. ssorllih, It is 99.9% deboned, I learned how to do it by watching this great video on You tube, very informative but a little lengthy. http://www....

I do have The book " the Art of making Fermented Sausages" And have read some of it but I cant figure out How to Convert the Parts of spices and herbs to Grams. Does someone have the mathmatical equation to my dilema. This is the recipe I convienantly copied off "Project A" And will be using. Salami...

Heres some of my BBQ pictures in the past year or so. I like meat a lot :mrgreen: http://i995.photobucket.com/albums/af75/Keymaster_2010/020-6.jpg http://i995.photobucket.com/albums/af75/Keymaster_2010/012-19.jpg http://i995.photobucket.com/albums/af75/Keymaster_2010/014-14.jpg http://i995.photobuck...