Dry Cured Meats and Sausages

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Sourcing starter cultures in Canada

Last post by redzed « Sat Feb 28, 2015 10:17
Replies: 25
by Shuswap » Fri Dec 05, 2014 05:38
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Great point Bob. I used the T-SPX culture and the center was a bit soft even after a weight loss of 38%. I will try the F-RM-52 if I make more pepperoni
Interesting! I've only seen the T-SPX culture on the Umai site, which means finding a different suppier for the F-RM-52 which would be hard to...

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OK, there actually is a supplier/seller of Bactoferm starter cultures in Canada, a Quebec company called Testek. Little consolation however as their prices are obscenely expensive.
25 Replies

29812 Views

Last post by redzed
Sat Feb 28, 2015 10:17
Bio Cultures by Chr. Hansen

Last post by Bob K « Fri Apr 29, 2016 15:54
Replies: 30
by Chuckwagon » Thu Apr 15, 2010 07:53
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Vol. 1 Fermented sausages with Chr. Hansen starter cultures

Vol. 2 Fermented sausages with Chr. Hansen surface cultures
... 8UK%29.pdf

vol. 3 Dry-cured meat products with Chr. Hansen starter cultures
... 3.pdf?dl=0

Above content added by Bob K 01/03/15

Hi Sausage Makers! Have you tried...

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Fermento, sometimes sold as a starter culture adds an acidic tang to sausages. And I believe was popularized by Rytek in Great Sausage Recipes

You can also use encapsulated citric acid

Or GDL

All are substitutes for flavor only and are mostly used in cooked products.
30 Replies

53249 Views

Last post by Bob K
Fri Apr 29, 2016 15:54

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Last post

Project "P" (Pepperoni)

Last post by redzed « Wed Dec 13, 2017 04:23
Replies: 68
by Rand » Sat Jun 04, 2011 18:32
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I have had some pepperoni drying now for 5 weeks and it seems to be slow in harding. Any suggestions?

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Phosphates do considerably more than soy or milkvbase binders/extenders. I am not a fan of them because one of the reasons that we make our own products is to avoid all the chemicals that are used in commercial products, mainly to increase the profit margin and extend shelf life. If you can learn...
68 Replies

42890 Views

Last post by redzed
Wed Dec 13, 2017 04:23
Why We Use Nitrites/Nitrate Cures and Starter Cultures

Last post by Doc Barrington « Fri Nov 28, 2014 04:29
Replies: 31
by oneills » Sat Jun 29, 2013 11:00
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Spent the last 4 days killing , butchering and preparation. Today was salami making day. With the help of my partners Italian boss we mixed all the ingredients together this morning. Left it to rest until this afternoon and with the help of a couple of others stuffed into casings and covered with...

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Hi Jan and Igor,
yes Jan if I remember correctly Vic did work for his Father in Law then took over the dealership and brought their Son in as Parts Manager grooming him to take the reigns. I really liked Vic not sure if he is still around he must be getting on. He was a lovable rogue that loved a...
31 Replies

42679 Views

Last post by Doc Barrington
Fri Nov 28, 2014 04:29
Project "A"

Last post by Chuckwagon « Fri Jun 29, 2012 10:12
Replies: 292
by Chuckwagon » Wed Jun 08, 2011 08:10
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Project A - Dry Cured, Fermented, Salami
6/15/11 - 9/15/11

Project A was named for Salame di Alessandra. This sausage is also known as Genoa Salami. In June 2011, nine WD members decided to undertake this 3-month, dry-cured salami project together while keeping accurate notes for comparison and...

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Hi fellow project A pals,
Well, it has been a year since we all ground, stuffed, and started Project A . I am about to lock the topic to further comment. Due to the high number of views this project has invited, I'll leave it in the sticky section open to reading for all interested viewers....
292 Replies

131675 Views

Last post by Chuckwagon
Fri Jun 29, 2012 10:12
Curing times?

Last post by redzed « Thu Jan 28, 2021 04:50
Replies: 2
by Jimtillo » Wed Jan 27, 2021 23:59

First post

Hi guys,

I'm new to the forum and I'm so glad I've found it, it seems to be such a font of knowledge.

I've been making cured meats and salami for a year or so now, and have a couple of questions that I can't seem to find a solid answer to, sorry if its been answered on here before, but here...

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James, the easiest and best way to cure is to use the equilibrium method. That way we can be sure that we don't oversalt and have a lot more flexibility as to the curing time. In the EQ method, because we use so much less salt than in the conventional salt box method, the curing time is longer....

2 Replies

17 Views

Last post by redzed
Thu Jan 28, 2021 04:50
Genoa Salami

Last post by fatboyz « Thu Jan 28, 2021 01:45
Replies: 8
by Albertaed » Wed Jan 13, 2021 17:36

First post

This is a American style Genoa Salami for Len poli.

Pork Shoulder 75%
Pork Back fat 25%
Salt 1.8%
Red Wine 1.2%
Dextrose 0.38%
White Pepper 0.3%
Cure #2 0.29%
Garlic Powder 0.25%

Mondostart 0.06%

Fermented at 85F 90%RH
Dried at 54F 80%RH to 20% weight loss

What is a decent PH for this 4.9ish?...

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I have some in the chamber right now aswell. I add some fennel seeds to mine as I like that licorice taste.

8 Replies

235 Views

Last post by fatboyz
Thu Jan 28, 2021 01:45
copa humidity & temperature questions

Last post by frankie007 « Wed Jan 27, 2021 19:29
Replies: 4
by frankie007 » Wed Jan 27, 2021 17:04

First post

Hello all,
I have been smoking meat and making simple sausages for years. This year I brined a pork collar to make coppa for the first time. I know optimal conditions for it to work but could not achieve them as I do not have any special equipment.
Basically after brining I washed the coppa with...

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Thank you redzed, much appreciated!

4 Replies

39 Views

Last post by frankie007
Wed Jan 27, 2021 19:29
Ph Question

Last post by Indaswamp « Wed Jan 27, 2021 01:23
Replies: 6
by Loco » Sun Jan 24, 2021 20:05

First post

I was just wondering about the ph level, if you leave sausage in fermenting chamber will the ph just continue to drop for as long as itl is is thereor does it stop at some point? how low could it go if lets just say you had 1% dextrose in the mince?
just something i was thinking about, figure...

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Very good info! Thanks for posting!

So if I wanted to make a Southern European Slow fermented salami, what combination of sugars would you recommend? And percentage of each? Dextrose and maltoderxtrin?

6 Replies

101 Views

Last post by Indaswamp
Wed Jan 27, 2021 01:23
Coating my finished Saucisson

Last post by so_not_rad « Tue Jan 26, 2021 06:45
Replies: 3
by so_not_rad » Fri Jan 22, 2021 08:05

First post

Hello everyone,
I've recently made quite a big batch of saucisson cause I had the extra time. Its been cured for about 4 weeks, its all nice and packed in vacuum bags and resting for whenever i have parties at home and want to show off my skills :D .
Im having an issue when i take them out of the...

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thanks so much for the responses guys!
will try to do so.

3 Replies

382 Views

Last post by so_not_rad
Tue Jan 26, 2021 06:45
Lomo Embuchado in the cure

Last post by rgreenberg2000 « Mon Jan 25, 2021 23:36
Replies: 8
by rgreenberg2000 » Fri Dec 04, 2020 22:48

First post

Now that I have my Coppa going, and I feel like my curing chamber is pretty dialed in, I wanted to get a Lomo Embuchado going as well. I have a local butcher who breaks down whole Kurobota pigs, so I asked him to trim out a loin for me with about 1/2 of fat still on it. Picked that up at lunch...

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Hey, all. This project is still ongoing (15% loss after 5 weeks), but I had a question..... Since this has a decent fat cap, is my target weight loss still 35-40%, or does that change with more fat?

I expected the weight loss to be slower due to the fat, so not concerned that it'll get there...

8 Replies

277 Views

Last post by rgreenberg2000
Mon Jan 25, 2021 23:36
Salame Calabrese

Last post by Albertaed « Sat Jan 23, 2021 02:56
Replies: 37
by redzed » Sat Nov 12, 2016 05:39
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Salame Calabrese
Recipe for 1kg of meat

Meats
820g class I pork, no fat or connective tissue
180g hard back fat

Ingredients
22.5g salt
2.5g Cure#2
2g garlic
2g white pepper
2g anise
2g sweet Hungarian paprika
3g Calabrian peppers
3g dextrose
25 ml red wine
0.5 sodium erythorbate
B-LC-007...

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I just took 2kgs out of the chamber. Some minor case hardening which vac will fix. I’ll be making more!
37 Replies

19298 Views

Last post by Albertaed
Sat Jan 23, 2021 02:56
First Coppa

Last post by Butterbean « Sat Jan 23, 2021 00:24
Replies: 25
by rgreenberg2000 » Sat Nov 28, 2020 22:40
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After a 7 day cure, I've got my first Coppa hanging in the cave . I am using the recipe that's over on Taste of Artisan (Victor, I think?), though I decided to give it a coat of paprika before casing it, just for some color. This is the first time that I've seen a beef bung, let alone stuffed one,...

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Looking great!
25 Replies

1686 Views

Last post by Butterbean
Sat Jan 23, 2021 00:24
Cacciatore

Last post by Albertaed « Fri Jan 22, 2021 22:48
Replies: 6
by Albertaed » Wed Jan 20, 2021 18:33

First post

Next up is Cacciatore. I have never ate cacciatore so I don’t know what to expect. Marianski calls for “red pepper”. I don’t think this is a hot salami is it?

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Thanks Stefan it’s just curious that it’s only mentioned for this one. I haven’t made it yet I like to iron out in my head before I do.

6 Replies

433 Views

Last post by Albertaed
Fri Jan 22, 2021 22:48
Snack Stick recipe.

Last post by muxmun « Wed Jan 20, 2021 18:08
Replies: 13
by muxmun » Sat Jan 16, 2021 00:57

First post

I would like to make some beef snack sticks but all the recipes I find are for 5, 10 25 pounds of product. I have a small smoker and would like to do around 3 pounds but am not good enough at the math to break those other recipes down. Anyone have a recipe per pound or 1K grams?
I'll be using a...

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Butterbean

Good point. I guess I had never thought of it that way. Thanks. :D

13 Replies

584 Views

Last post by muxmun
Wed Jan 20, 2021 18:08
Cured, dried and fermented by StefanS

Last post by EAnna « Wed Jan 20, 2021 09:51
Replies: 121
by StefanS » Sun Apr 23, 2017 18:36
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My curing chamber finally is ready so i made some efforts to prepare some staff to be matured/aging.

Some of then not ready yet (during curing) but 4 pieces in.
#1 - pork loin 07 kg. (salt, cure #1, Black pepper, garlic and red Vermouth 25 ml/kg, cured for 18 days, staffed in beef bung, used...

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Unfortunately, there is no description Y-axis of the first graph.
Now, I can,t improve this.
Below, correct, with data completed graph:
Low temp ferment.jpg
121 Replies

38150 Views

Last post by EAnna
Wed Jan 20, 2021 09:51
Wind Dried Sausage from Western China(and Hello!)

Last post by woklikeaman « Wed Jan 20, 2021 01:36
Replies: 3
by woklikeaman » Sat Jan 16, 2021 04:30

First post

Hello!

I learned/read tons from this site many years ago. In the past, I made lots of classic Italian and Spanish cured meats. Now, many years later, I own a restaurant specializing in the food of Yunnan and Sichuan provinces in China. Since there is almost no info on Chinese cured meats, I...

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IMG_20210119_163109_416.jpg IMG_20210119_163109_415.jpg

Top left, cooked to 60c on day 3, then smoke and dry 2 days
Top right, continued drying and smoking without being cooked
Bottom, uncooked , with 15percent liver. This was a small end piece, so, I'm hoping the texture won't be that loose the...

3 Replies

341 Views

Last post by woklikeaman
Wed Jan 20, 2021 01:36
Advice on patience please!

Last post by maloflora « Tue Jan 19, 2021 18:01
Replies: 2
by maloflora » Mon Jan 18, 2021 19:55

First post

Hi all,

First post - please forgive my beginner status! I've just recently got into dry curing and love it. I've made bacon, and salami so far using so much of the good advice on these and other boards. They seem to have worked well. But I've run into uncertainty on my latest.

I recently made...

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Thanks so much for the welcome and for responding!

Here's the recipe I used in %s:
Pork 80%
Fat 20%
Salt 2.50%
Cure no. 2 0.25%
Hot paprika 0.75%
Sweet paprika 1.75%
Garlic 1.00%
Oregano 0.20%
Dextrose 0.20%

The pork was shoulder, which of course has a high fat percentage to start with. I...

2 Replies

228 Views

Last post by maloflora
Tue Jan 19, 2021 18:01
Curing Powder#2 Subsitute for slow ferment

Last post by redzed « Fri Jan 15, 2021 09:34
Replies: 3
by Fatdog » Thu Jan 14, 2021 15:56

First post

Hi

Well - I have just joined the forum and this is my first post! I have however spent the last couple weeks browsing the forum and it really is excellent, so Im glad to be part :)

I live in Singapore and been making wet sausages for over 10years. We actually have a small group of home sausage...

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Hello Fatdog and welcome to the forum. You can safely and comfortably make your chorizo using nitrites only. And nitrites have nothing to do with sour notes in the salami. That is the work of lactic acid bacteria and you control their growth with the amount of sugars added to the farce and adjust...

3 Replies

81 Views

Last post by redzed
Fri Jan 15, 2021 09:34
Soppressata is Missing That Nice "Cheesy" Taste and Smell

Last post by redzed « Fri Jan 15, 2021 08:04
Replies: 6
by johnnybgoode333 » Wed Jan 06, 2021 08:26

First post

Hi everyone, I was hoping someone could offer some suggestions / help on my issue...

My soppressata is lacking that classic southern Italian cheesy smell and taste. It tastes okay and many people like but missing that strong flavour. I typically don't use any starter cultures although last year I...

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1. Salt is your first line of defence when making dried cured sausages. Additions of less than 2.5% salt (Curing salt included) are considered as insufficient to effectively lower the water activity and provide protection from unwanted bacteria during the first stage of the process.
2. 0.1% chili...

6 Replies

247 Views

Last post by redzed
Fri Jan 15, 2021 08:04
Fermenting without starter cultures

Last post by Indaswamp « Thu Jan 14, 2021 04:48
Replies: 30
by LOUSANTELLO » Sat Dec 08, 2018 16:18
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If I decide to make soppressata without a culture, do you still add dextrose? How much? What temp for fermenting? Still monitor ph? How long shoild the fermenting take?

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Hey Lou,

I just rechecked the pH in the salamis in question and after calibrating my Milwaukee pH meter, I'm now down to 5.33. I think I'll be good now. I'm assuming fermentation continued utilizing available sugars even at the lower temps. but at a much slower rate. Thanks for the replies. I've...
30 Replies

6389 Views

Last post by Indaswamp
Thu Jan 14, 2021 04:48
Ok...educate me on adding nuts, citrus zest, etc,,,

Last post by Indaswamp « Sun Jan 10, 2021 23:14
Replies: 14
by Indaswamp » Sat Jan 09, 2021 07:42

First post

So, I've made 7 different batches of salami in my chamber so far. Been at this for almost a year now...learned A LOT from this forum and other sources, but learning more everyday. Marianski's yellow book really put all the pieces together for me and gave me the confidence to get started making...

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this would be day 10... that was a typo in my previous post...chamber has been running 54-57*F

14 Replies

215 Views

Last post by Indaswamp
Sun Jan 10, 2021 23:14
F-RM-52 Culture by Chr Hansen

Last post by Indaswamp « Sun Jan 10, 2021 23:13
Replies: 4
by Indaswamp » Sat Jan 09, 2021 20:28

First post

What is the general consensus on this one? Anyone use it or have experience with it? I bought some when I was getting started about a year ago, have not used it yet... Any info appreciated. CHR Hansen says it is for Northern European style dry cured salamis...which as a new person is why I bought...

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Thank you redzed...

4 Replies

135 Views

Last post by Indaswamp
Sun Jan 10, 2021 23:13
test

Last post by Albertaed « Sat Jan 09, 2021 00:24
Replies: 2
by Albertaed » Fri Jan 08, 2021 18:47

First post

Just a test of down loading images.

Soppressata di Calabria, Hungarian Salami, Rosette de Lyon in hog casings (baby Jesus), Legnicki Calabrese, spicy coppa and American Genoa Salami

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My fermenting chamber is a 3’ metal book rack wrapped with poly. Inside is a inexpensive humidifier and Auber controller. My dry chamber is a $100 fridge from garage sale $35 humidifier from Walmart and another Auber temp humidity controller. My Auber controllers are super durable but if they ever...

2 Replies

99 Views

Last post by Albertaed
Sat Jan 09, 2021 00:24
Spanish Chorizo

Last post by Albertaed « Fri Jan 08, 2021 17:51
Replies: 2
by Albertaed » Tue Jan 05, 2021 23:21

First post

A traditional Spanish Chorizo at around 32% loss (seems to be the right feel for me). Having used quality Spanish hot and sweet Pimentón really made a difference. I didn’t have a 8mm plate at the time so I went with 10mm and some hand diced. I’m going to vac the rest and see what happens in a...

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Thanks the beauty from “working from home” is I can watch them like a hawk. :lol: The first pic is the chorizo. This was one of the first I made when I started back into making dry sausage so I didn’t make any notes👎. I am going to say 5-6 weeks? Today’s project is to figure out how to fix the...

2 Replies

119 Views

Last post by Albertaed
Fri Jan 08, 2021 17:51
Hungarian Salami

Last post by Albertaed « Fri Jan 08, 2021 17:43
Replies: 10
by Albertaed » Sun Dec 27, 2020 17:28

First post

Happy Holidays to everyone!
My next attempt is Hungarian Salami which I have never ate. I only have quality hot Hungarian Paprika. How hot, given the recipe below, do you think this will be. I do have generic paprika if that is a more authentic flavouring. On a side note I don’t have Tokay wine but...

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Do you have a sea salt preference?

10 Replies

290 Views

Last post by Albertaed
Fri Jan 08, 2021 17:43
Chorizo soft & tacky @ 33%

Last post by rgreenberg2000 « Wed Jan 06, 2021 18:46
Replies: 7
by rgreenberg2000 » Wed Dec 23, 2020 21:52

First post

Hey, all. Hope everyone is getting ready for whatever holiday they celebrate!

I've got some chorizo (Chorizo Asturiano) hanging in my chamber that's at 33% weight loss after 19 days (32mm hog casing.) I've had to clean white mold off of them a couple of times using vinegar and water (not harmful...

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could be yeast growing on the chorizo in place of the beneficial white mould....

Thanks, Indaswamp. I'm relatively familiar with what yeast would look like (from my cheesemaking stint), and I don't think that was it.

As noted in another post about this Chorizo, I ended up trashing it due to...

7 Replies

182 Views

Last post by rgreenberg2000
Wed Jan 06, 2021 18:46
Pepperoni

Last post by Albertaed « Tue Jan 05, 2021 23:46

by Albertaed » Tue Jan 05, 2021 23:46

This one is a Italian pepperoni. It is good but a little too much fennel at .25% for my taste. It’s at around 32% but I think I’m going to let it go closer to 40% and try again.

0 Replies

226 Views

Last post by Albertaed
Tue Jan 05, 2021 23:46
first attempt at summer sausage

Last post by Crunchie58 « Tue Jan 05, 2021 19:02
Replies: 6
by Crunchie58 » Sun Jan 03, 2021 06:20

First post

Hello everyone and Happy New Year. Having recently purchased a sausage stuffer and have produced some game sausage, this my first attempt at summer sausage. That being said, I really love the texture and taste of these gourmets, I often find them very salty, which, for me with slightly high blood...

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I'm not an expert, but my advice would be to do as the instructions on the kit recommend. The companies that manufacture these have generally spent significant resources developing kits that balance quality and safety. For what its worth, the Backwoods kits sold here in the States recommend cooking...

6 Replies

194 Views

Last post by Crunchie58
Tue Jan 05, 2021 19:02
Help diagnose what went wrong?

Last post by rgreenberg2000 « Mon Jan 04, 2021 05:52
Replies: 14
by rgreenberg2000 » Thu Dec 31, 2020 22:22

First post

I'm a noob at this dry curing thing, so would love to get your thoughts on what went wrong with my Chorizo Asturiano. I followed the recipe as printed on the meatsandsausages.com site through the fermentation and drying steps. Three days ago, I hit 40% weight loss, but still had some softness to...

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To check your humidity sensor:

Thanks. That's how I've always done it before......just haven't tested it in about a year. :)

R

14 Replies

288 Views

Last post by rgreenberg2000
Mon Jan 04, 2021 05:52
Where do you like buying sausage making supplies in Canada?

Last post by Crunchie58 « Mon Jan 04, 2021 00:20
Replies: 7
by bcboy » Fri Jan 01, 2021 22:31

First post

Who's web site do you like using or do you buy locally?
Thanks again everyone!!
:mrgreen:

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I ordered my stuffer from Cabela’s out of Calgary, took a bit of time but it was just before Xmas. I love it.

7 Replies

153 Views

Last post by Crunchie58
Mon Jan 04, 2021 00:20
Hungarian paprika Landjaeger type fermented sausage recipe needed

Last post by fatboyz « Fri Jan 01, 2021 23:22
Replies: 18
by fatboyz » Fri Dec 25, 2020 18:50
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I've purchased a non pressed Landjaeger type of product from a local deli before. it is a Hungarian paprika type fermented sausage that is in a hog casing and the link is Landjaeger length. They hang it on a stick behind the counter and it's quite soft inside when they first have it available, like...

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Red I think it will be fine. The smoke was quite cool as it was cool outside through the night. The Landjaeger I just did was fantastic. We'll see in a couple weeks.
18 Replies

337 Views

Last post by fatboyz
Fri Jan 01, 2021 23:22
Starter cultures

Last post by redzed « Thu Dec 31, 2020 07:23
Replies: 4
by Albertaed » Wed Dec 30, 2020 19:01

First post

From what I have read most add starter culture to a couple of tablespoons (marianski says half a cup) of distilled water 20 minutes or so before the final mix and stuff. Going through some old posts I see a pinch of dextrose is added which makes sense. Also some say to let it sit for up to a hour...

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The book was written for commercial salami producers. But it contains a wealth of information and Feiner knows his stuff. I refer to it on a regular basis. You can always go to your library and get it on interlibrary loan.

4 Replies

123 Views

Last post by redzed
Thu Dec 31, 2020 07:23
Saucisson Sec for Everyone

Last post by ChefJonathan « Thu Dec 31, 2020 06:28
Replies: 26
by redzed » Mon Nov 06, 2017 00:46
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Here is an easy French dry cured sausage recipe that everyone can make. No starter cultures needed, and at this time of year you can get by without a curing chamber. If you have a cellar, an unheated basement or even a garage that does not freeze, you can make this sausage. Give it a shot and amaze...

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Hi,
Great post a fantastic looking finish product.
I want to make this using 19mm edible collagen (more like a snack stick), do you think that would work with this recipe. Also can this be made using TSPX and dextrose, Fermented until I reach the ph thresholds and then place it in my curing...
26 Replies

13758 Views

Last post by ChefJonathan
Thu Dec 31, 2020 06:28
Chorizo Tasting - B/B+

Last post by Butterbean « Wed Dec 30, 2020 20:43
Replies: 6
by rgreenberg2000 » Tue Dec 29, 2020 02:13

First post

So, one of my two chorizos hit 40% weight loss today (I was a bit surprised that it was the larger one.) There was still some give to the sausage in places, indicating some uneven drying (especially along the inside of the casing since I hung these in rings, which seems to have slowed drying on the...

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Those look wonderful. I'd be more than willing to sample those.

I don't know how or why Mr. Google would not be able to convince them, but there you have it. Everyone's alive and no worse for the wear, but still.

I think I know those people of whom you speak and wonder if they even know...

6 Replies

164 Views

Last post by Butterbean
Wed Dec 30, 2020 20:43
Project A2

Last post by Bob K « Fri Dec 25, 2020 02:26
Replies: 2
by Albertaed » Tue Dec 22, 2020 06:37

First post

I can’t seem to find this link for project A2?

Project B2 has been closed. To continue with more advanced sausage-making, see Project A2 in Fermented Sausages & Techniques Forum. Those just beginning sausage-making, should go to Project KB in the Beginners Forum. Come and join the fun

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There was never a Project A2 that was posted by Chuckwagon. All of the Projects have now been stickied in there respective forums. KB, A, B, B2, and P

2 Replies

139 Views

Last post by Bob K
Fri Dec 25, 2020 02:26
Jesus de Lyon

Last post by redzed « Thu Dec 24, 2020 14:47
Replies: 7
by redzed » Thu Aug 10, 2017 17:08

First post

Saucisson Jesus de Leon

Jesus de Lyon is one of the more famous saucissons originating from that city. The name comes from its appearance which resembles the newly born Jesus in swaddling cloth. It is served in France at Christmas time and on special occasions such as weddings, anniversaries...

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By curing the meat prior to grinding, it will firm it up and the salt will also allow you to chill it to a lower freezing temp. You will get a a better grind, good meat to fat definition and less chance of fat smearing. Adding the sugar to the cure is optional if you will be adding starter culture...

7 Replies

3385 Views

Last post by redzed
Thu Dec 24, 2020 14:47
Another Beginner :D

Last post by FrederickMüller « Sun Dec 20, 2020 22:11
Replies: 9
by FrederickMüller » Sat Dec 19, 2020 09:17

First post

Hello :)

My name is Frederick and I’m fairly new to this whole dry curing thing. I’ve found a YouTube channel where an Italian guy is making dry cured meat in his fridge and I though why not try the same. It only took me about 2 hours to get started.

Basically, I had no idea what I was doing....

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Thanks for sharing your knowledge and helping me. I'll read the section you mentioned :wink:

I see that you have small dedicated fridge, can you bring the temp up a bit higher in it?

It's actually a big fridge with other food inside. But everything else is sealed, like mozzarella and yoghurt...

9 Replies

210 Views

Last post by FrederickMüller
Sun Dec 20, 2020 22:11
Would it be possible to utilize chicken breast in making salami?

Last post by redzed « Sun Dec 20, 2020 09:03
Replies: 1
by Markiz » Sat Dec 19, 2020 19:22

First post

Hello everyone,
I normally make my southern European style salami of pork + pork fat + beef, using a starter culture, such as Bactoferm T-SPX
At the moment I have some excess stock of chicken breast. Would it be possible to utilize it without sacrificing salami quality (color, flavor, consistency)?...

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Hello Markz and welcome to the forum. We are happy that you can join the rest us meat heads! :D That's a good question. While there is no documented tradition in using poultry in dry cured products, there is now some interest in using the meat. For example , dry cured ducks breasts have become...

1 Replies

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Last post by redzed
Sun Dec 20, 2020 09:03
First batch of Salami

Last post by Albertaed « Sun Dec 20, 2020 07:27
Replies: 5
by Albertaed » Sun Dec 20, 2020 00:20

First post

During a busy couple of months hunting and butchering a couple of pigs I was able finally start making a few salamis again.I haven’t made anything other than smoked sausages for the past few years so I’ve had to basically start over. Here are a few early attempts at Moose Mettwurst, Ländjager and...

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I used Mondostart classic upping the temp and dextrose but it still took 30hrs to get to 4.8. I think I may try mondostart 2m or Sp and see if that helps with the color. I’ve ordered Bactoferm TSP and FLC (pricey) . :cry: :x The good thing is I get to eat my experiments.
Although the color doesn’t...

5 Replies

152 Views

Last post by Albertaed
Sun Dec 20, 2020 07:27
Drying in basement no chamber

Last post by redzed « Sat Dec 19, 2020 23:24
Replies: 1
by Albertaed » Sat Dec 19, 2020 17:38

First post

I have a fridge drying chamber already in use so I’m going to give the basement a go. I have setup a small area where I can control the humidity with a humidifier but the temp is only controlled by opening and closing a window. Temp control usually isn’t an issue because it gets to be -20C in the...

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If you wish to be precise and do what meat science dictates, adjust your RH to be approximately 10 points below the water activity level. But if you are like me and and don't want to spend $4,000 on a water activity meter, aim to keep tour humidity in the 75-80% range.

1 Replies

79 Views

Last post by redzed
Sat Dec 19, 2020 23:24
Help out the new guy

Last post by Albertaed « Fri Dec 18, 2020 15:56
Replies: 13
by RadRob » Wed Aug 01, 2018 22:54

First post

Hello from Cajun Country!!!

Another new guy here asking for a little help. I found this site today and have been reading & learning, this seems like a good place to join and ask for help along this new journey.

I recently started making sausage and now I want to move on to a few cured products...

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I was away from sausage/salami making for a few years. I went back through the online courses done by chuck wagon. It is a must to read!!

13 Replies

3390 Views

Last post by Albertaed
Fri Dec 18, 2020 15:56
lamb prosciutto

Last post by bluc « Fri Dec 18, 2020 06:39
Replies: 18
by bluc » Fri Aug 07, 2020 06:52
1

2
First post

I am making lamb prosciutto. I have watched and read a few recipes for this. I really want to leave it as bone in. I have seen just pepper used after cure also seen lard and pepper used to slow drying. I like the idea of the lard but dont like idea of the cleanup at end. I have thought maybe use...

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i cut into it. At 32%loss waaaay to wet. Everything i read says 30-35% I reakon 40. Coppa is good at 35% but this is way to soft. No photos too peeved..
18 Replies

1726 Views

Last post by bluc
Fri Dec 18, 2020 06:39
Spicy Coppa (again)

Last post by redzed « Thu Dec 17, 2020 06:21
Replies: 6
by redzed » Tue Dec 15, 2020 10:01

First post

2kg well spiced commodity pork coppa. 2.2% fine sea salt; .3% #2; .5% dried ancho chilies; .3% BP; .2g garlic powder; juniper 5 berries; cumin .1%; cinnamon .1%; all spice .2%; sm. paprika .2%. Cured for 3 weeks, wrapped in a pasted hog casing sheet, netted and dried 7 weeks at 12C and 80RH. Could...

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Cutting your own is the best way to get a proper coppa. In North American commodity pork the shoulder is cut off after the second rib so we don't get the full size coppa cut. Europeans cut the shoulder after the 5th rib.

6 Replies

251 Views

Last post by redzed
Thu Dec 17, 2020 06:21
Dry aging greenhorn questions

Last post by cheztodd « Thu Dec 17, 2020 06:18
Replies: 7
by cheztodd » Tue Dec 08, 2020 23:55

First post

Hi,
ive had a couple issues. my first batches of Salumi didn't stay pink. I use RM-52 and let it hang in my kitchen at 80 for about 24 hours. then dipped in 600. drying chamber maintained 55 degrees and 75% humidity. it seems to stop at about 38% weight loss. Flavor is good but didn't stay pink and...

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sausage 2.jpg Sausage 1.jpg

7 Replies

244 Views

Last post by cheztodd
Thu Dec 17, 2020 06:18
country ham

Last post by Devo « Tue Dec 15, 2020 20:40
Replies: 14
by bluc » Tue Oct 27, 2020 05:19

First post

I pick up two picnic hams in couple days one will be prosciutto as seen here the other a country ham. For the country ham I am following the university of kentucky video in wich he says
8lb salt
2lb brown sugar
black pepper red pepper paprika
10lb will do 100lb

doing the math on that its 8%...

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Yes thats the same one I followed. Did you sweat at high temp right from when cured or did you dry to a % loss first. Thinking I will take it to 20% then use sugna(being a picnic rather then ham there is a fairly big area of exposed meat) then sweat it for final 15% loss at 23c ish..

Truthfully...

14 Replies

693 Views

Last post by Devo
Tue Dec 15, 2020 20:40
Salsiccia di Calabria

Last post by redzed « Tue Nov 24, 2020 18:23
Replies: 5
by redzed » Sun Nov 22, 2020 06:10

First post

Salsiccia di Calabria

This is a different formulation than the Salame Calabrese that I posted here recently. Salsiccia di Calabria is a very popular sausage in Italy and Europe and carries the PDO designation. There are three versions: bianca (no chili), dolce (sweet chili) or piccante (hot...

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before vaccum i have added 15-20 ml of honey mead (homemade with many variety to choose from) for around of 2 kg of product.

That practice is recommended by Francois Vecchio, the well known and respected Swiss-American charcutier. It adds another layer of flavour and does help in removing that...

5 Replies

455 Views

Last post by redzed
Tue Nov 24, 2020 18:23
190mm Genoa Salami Starts drying today

Last post by cajuneric « Sat Nov 21, 2020 14:13
Replies: 6
by cajuneric » Sun Nov 15, 2020 16:45

First post

Image1.jpg

Just started the process of drying a 7.5 inch Genoa Salami. Curious as to how long this bad boy might take to finish. I used a cheese mold and lined it with a collagen sheet from the sausage maker. 20 hours of fermenting (pH 4.97) and just placed it in a 55F and 80% humidity chamber....

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Thank you. BTW Great looking Spaniata. Very nice... I've been having really nice consistent results with Flavor of Italy starter Culture (Flora Italia). Depending on the recipe when I add .2% dextrose I get to 4.9 - 5.0 pH in 20-24 hours at 80F. Originally I thought it was a random occurrence but...

6 Replies

271 Views

Last post by cajuneric
Sat Nov 21, 2020 14:13
Drying Question

Last post by Loco « Thu Nov 05, 2020 21:47
Replies: 2
by Loco » Thu Nov 05, 2020 14:39

First post

I am using my drying cabinet right now for a dry aged prime rib for Christmas, I would also like to start some sausage my question is the roast needs to be at 36-40 F and 85% humidity, Can I dry the sausage at that low of a temperature? will it take a lot longer? will it ruin the sausage?

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Thank you for the information, I will Keep temp down
No umami bag, but a big fat layer.

2 Replies

228 Views

Last post by Loco
Thu Nov 05, 2020 21:47
Salami pH testing

Last post by redzed « Sun Nov 01, 2020 00:25
Replies: 1
by magician176 » Sat Oct 31, 2020 23:32

First post

Hello everyone, I am new to making salami as such. I would like to know how to test the pH of salami while it is in the drying/aging process. I have made my first salami according to the Steve Lamb method and recipe. Your advice will be greatly appreciated
Kind regards

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Hey magician welcome to the forum. Steve Lamb method can be risky especially for beginners, but if you have all your ducks in a row it can work. Did you check the pH of the salami before fermentation? Do you have pH tester for meat?

1 Replies

181 Views

Last post by redzed
Sun Nov 01, 2020 00:25
Types of culture

Last post by redzed « Thu Oct 22, 2020 05:53
Replies: 8
by jjnurk » Tue Sep 15, 2020 19:33

First post

I'm wanting to make a German style salami, ferment for a couple days to get the tanginess, smoke then dry. I was going to use bactoferm LHP DRY, however I need to purchase a large quantity for lots of $$$. So I was looking at other options however I don't really know anything about this. I read the...

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I doubt if any fermentation would actually occur if you applied the culture B-LC-78 only to the surface. But please post the results of your experiments here. It will help others in deciding whether to use surface cultures or not. The jury is still out on this practice, :D

8 Replies

1255 Views

Last post by redzed
Thu Oct 22, 2020 05:53
Two batches of saucisson, made at same time, but so different.

Last post by bluc « Sun Oct 18, 2020 21:33
Replies: 3
by so_not_rad » Wed Oct 14, 2020 06:32

First post

Hey guys, just wanted to share my recent saucisson experience . I’ve made two batches , one with truffle and one just plain garlic and black pepper.
Recipe is fairly straight forward
Normal :
80% pork shoulder
20% pork back fat
2.5% salt
.25% curing salt #2
.2% dextrose
1% fresh garlic
.5% black...

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Looks like light ones didnt ferment. But from same batch of mixture..no ideas either.

3 Replies

281 Views

Last post by bluc
Sun Oct 18, 2020 21:33

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