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Sourcing starter cultures in Canada Replies: 28
by
Shuswap »Fri Dec 05, 2014 05:38
First post
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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I have not made any Salami but I do have Lonzino and Breasola in the chamber. Mixed up the Lallemand Meat Surface PS521and applied like Mold 600. It took 6 days before the mold started showing on the Lonzino and very little showing on the Breasola. I'm sure it will get going but seems slower then...
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Last post byDevo
Thu May 04, 2023 20:41
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Bio Cultures by Chr. Hansen Replies: 35
by
Chuckwagon »Thu Apr 15, 2010 07:53
First post
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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Chr Hansen got bought by Novozymes, lactose cultures businesses rolled together as new merger called Novonesis .
I called them this week, my old Chr Hansen tech support number... the service level has dropped terribly. You used to be able to call and ask tech support questions for their cultures....
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Last post byDave in AZ
Mon May 13, 2024 19:11
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Project "P" (Pepperoni) 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...
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Last post byredzed
Wed Dec 13, 2017 04:23
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Why We Use Nitrites/Nitrate Cures and Starter Cultures Replies: 31
by
oneills »Sat Jun 29, 2013 11:00
First post
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
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Last post byDoc Barrington
Fri Nov 28, 2014 04:29
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Project "A" Replies: 292
by
Chuckwagon »Wed Jun 08, 2011 08:10
First post
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....
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Last post byChuckwagon
Fri Jun 29, 2012 10:12
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Sodium Ascorbate Replies: 7
by
Leesel »Sun Jul 04, 2021 10:55
First post
Hey All
After reading various threads here and further reading I thought I’d try adding sodium ascorbate to my next batch of salami.
I’d like to see how it effects the colour brightness and helps hold it for longer.
I’ve had a scout round the internet looking for uk suppliers for small quantities....
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I have since found some S. ascorbate and will be using that once it gets cool enough in this part of the world to make salami!
Nice! Please post some pics when you are done!
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Last post bymichi
Thu Mar 06, 2025 03:48
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The Practical Guide to Making Salami Replies: 9
by
jens49 »Fri Aug 30, 2024 07:23
First post
Just discovered that the Marianskis have produced a new book. I have many of their books and most of them are quite good.
Anyone purchased and read the new book? The Practical Guide to Making Salami .
Does it bring much new knowledge?
Being in Europe the price is a lot higher for books from US. :(...
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I highly recommend the book!
Thanks Michi, seems it's worth having in our recipe library
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Last post byjcflorida
Sat Dec 14, 2024 02:45
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Cremona Parmigiana and Finocchiona Replies: 3
by
michi »Mon Feb 19, 2024 01:45
First post
I started a batch of salami on 5 December 23. Cremona on the left (70 mm) and Finocchiona in a smaller 55 mm diameter on the right. This shows the salami after 24 hours of fermentation. The pH ended up at 4.67, with T-SPX as the starter culture.
Cremona Parmigiano and Finocchiona.jpeg
I don't...
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Looks nice.
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Last post byButterbean
Tue Mar 05, 2024 21:56
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Cervelat - One rendition Replies: 1
by
Butterbean »Mon Jan 15, 2024 17:42
First post
Sometimes it's good to just return to basics and this was one of those times. Very good sausage and it got rave reviews.
Pork Trimmings 700 g
Lean Beef 200 g
Fatback 100 g
Ingredients
Salt 28 g.
Cure 2 2.5 g
Dextrose 10.0 g
Sugar 5 g.
Ground Black Pepper 3.5 g
Whole Black Pepper 2.0 g...
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That looks great! Good bind, and I like the large chunks of fat.
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Last post bymichi
Tue Jan 16, 2024 05:05
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Lonzino & Breasola Replies: 2
by
Devo »Sat Jun 03, 2023 20:32
First post
Breasola is done. Came out with 39.98 weight lose. A little case hardening but not to bad. They are vac packed and in the fridge for two to three weeks to equalize. Should settle out nicely. Taste is creamy. just waiting on the Lonzino. Its taking its time. Its only at 27.4% weight lose.
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Great, can I place an order?
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Last post bykaizmoto1489
Wed Oct 25, 2023 03:23
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Frankfurts - never again Replies: 19
by
snagman »Fri May 26, 2023 09:50
First post
Decided to make some pork frankfurts, what a pain they are to make !! The sheep casing is soooo delicate (especially for big fingers ☹️), the processing of the meat, the smoking to a precise temp, then the water temp to cook, just ain't worth the work !
I can buy not too bad frankfurts from a...
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I was not on the lookout for the care of the family pet, a Labrador retriever,
Sorry, you lost me there…
According to your comment, the high speed of the drill causes the emulsion to break even if the temperature in the emulsion does not rise. The speed of the drill is 2800 RPM. As I told you,...
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Last post byjym571
Tue Sep 19, 2023 16:42
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Fermentation in plastic containers Replies: 3
by
salami dom »Wed Jun 28, 2023 23:36
First post
Hi All
Having experienced some difficulty using my salami cabinet for both fermentation and drying, I am looking to adapt my process to avoid using my cabinet for fermentation. This will enable me to leave my cabinet set to drying setting throughout the year enabling me to dry different batches 9g...
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Its not high tech, but I just wrap my salami tightly in saran wrap (clingy plastic film) to ferment. That keeps the humidly at essentially 100%. I use B-LC-007 culture and like to ferment at 18º (64ºF), so since the house is typically kept at 80º, I use a small used mini fridge with temperature...
- 3 Replies
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Last post byjcflorida
Fri Jun 30, 2023 04:00
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Salame Calabrese with Cannabis Replies: 7
by
redzed »Sat Mar 13, 2021 20:51
First post
Salame Calabrese with Cannabis
Over the past few years I've been making marijuana infused salami and usually have some on hand. Five years ago, I described some of my earlier efforts in this thread It's always a hit at gatherings and since we might once again be able to serve charcuterie to our...
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I'm Ukrainian, my grand Parents came to Canada after the first world war. My Grandmother always had a large mason jar full of Cannabis for spices. It was used almost like basil. Never tried to smoke it but I am pretty sure it was not a strong strain back then. Must be why Ukraine is kicking Russian...
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Last post byDevo
Sat Jun 03, 2023 20:20
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Newbee with some questions Replies: 9
by
Stinnerfest »Sat Feb 11, 2023 18:03
First post
I am quite new to fermented sausage making and am willing to learn from all of the members. I am a rookie. I have made Two batches with T-SPX. Hungarian Salami and Chorizo. Both fermented and dried (drying). Both recipes came from Eric @ Two Guys and a cooler. (Using Umai)
The Hungarian used .2%...
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I will also add that both hungarian salami and chorizo tend to use quite a bit of paprika powder. Paprika powder contains about 10% sugars so if you use 10 g./kg. you are adding 1g. of fermentable sugar to your salami paste. In which you probably only need about 1.5g/kg. of added sugars total to...
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Last post byIndaswamp
Tue May 16, 2023 02:44
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Starter Cultures - New member Replies: 2
by
JP85 »Thu Apr 27, 2023 22:18
First post
Hello,
I am new a new member (spent lot’s of time reading posts as a guest) and I am about to try fermented sausage for the first time. I am from Saskatchewan, Canada. I am looking to start by making the Thuringer sausage from Home Production of Quality Meats and Sausages by Stanley Marianski.
I...
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Ok thanks a lot. I have since purchased the T-SPX so I am going to use that with the stated temperature for T-SPX.
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Last post byJP85
Fri May 12, 2023 16:27
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Case hardening in a dry ager - air flow control Replies: 4
by
Itay »Mon Apr 03, 2023 10:41
First post
Hello friends, I need your professional help. I have a dry ager fridge. I completely control its humidity and temperature through its sensors and through external controllers I added. Still, my salami dries out too quickly, creating case hardening. After several attempts and analyxing all the data...
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Not knowing the dryager I had to look it up. They are pretty darn expensive units. It also seemed to me they are sold mostly for aging meat rather then dry curing meats. At least that was impression from visiting the web page. I agree it could be to much air flow causing large swings in the...
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Last post byDevo
Tue Apr 04, 2023 15:58
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Growth While Fermenting Replies: 1
by
Mencer »Mon Mar 06, 2023 07:51
First post
PXL_20230306_054543142.MP.jpg
PXL_20230306_054537001.MP.jpg
Hello team!
Great to finally make an account. I've been lurking and learning here for quite a while. I've read a couple Marianski books as well as watched every 2 Guys and a Cooler video, but I still wasn't prepared to see a sheet of...
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From my experience, with 0.5% dextrose and TSPX, your pH should have dropped lower than 5.24 in 60 hours. One reason for the inconsistent pH reading could be insufficient mixing to blend the dextrose evenly throughout the mince. Though mold growth will tend to raise the pH in a salami, it won't...
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Last post byIndaswamp
Fri Mar 31, 2023 02:59
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Spianata Romana Replies: 32
by
redzed »Mon Aug 10, 2015 06:22
First post
Spianata Romana is a large diameter pressed and dry cured sausage. It originates from the Lazio region of Italy with Rome in the center and therefore the name. I decided to go all out with project and ended up with the largest salami I had ever made. Stuffed into a beef bung it weighed 4.6kg., 59cm...
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Hi Redzed, just came across this post. I have been wanting to make one of these for years, but reluctant because of the risk of having to chuck such a big amount of meat. After seeing your success, I think I will finally try it.
By the way, the correct name is spianata and not spaniata.
Cheers!!...
- 32 Replies
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Last post byredzed
Thu Mar 30, 2023 04:42
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Sopprasota Round II Replies: 11
by
Bentley Meredith »Sun Feb 05, 2023 22:43
First post
Having learn a few things since October, I decided I would give a 2nd go to my favorite salami. Think we have the fat more inline with my liking and we dialed back that dextrose to a more traditional amount. We have a casing that will develop mold, and we have a proper curing/drying chamber. I have...
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Spotty mold will not hurt the end product. I have had it happen a few times.
It should start to fill in sooner or later.
- 11 Replies
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Last post byDevo
Sun Mar 26, 2023 19:02
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Pitina Salami Concerns
by
Links »Wed Mar 01, 2023 04:29
I’d like to make some Pitina Salami but have some questions on the process. Pitina Salami is a salami without casing. Usually they are round shaped like a big meatball and coated with dry roasted garlic, herbs, or grated cheese. As this salami won’t have a casing my concern is about mold forming on...
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Last post byLinks
Wed Mar 01, 2023 04:29
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Starter culture Yes or No Replies: 11
by
jens49 »Sun Jan 29, 2023 13:12
First post
Some thoughts on starter cultures.
Most often I use starter cultures when making salami. Never on whole cuts intended for smoking/drying.
However I am planning on making a salami with very coarsely hand cut meat only.
So my thoughts are divided on the use of a starter and I would like to get some...
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So, I went ahead and did it.
Meat, salt, cracked black pepper and a touch of garlic.
No starter etc.
Just hung in a shaded shed at ambient temp and humidity. 0 - 8 c and 95 - 70 % RH.
Some unwanted mold started so I smoked them 8 hrs.
I will definitely do this again, Sorry I can not post pictures....
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Last post byjens49
Mon Feb 27, 2023 16:49
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Venison Landjaeger Replies: 7
by
fatboyz »Sat Dec 04, 2021 16:33
First post
Made a batch of Venison Landjaeger this morning.
50% lean deer trim
30% pork shoulder
20% pork belly.
All ground once through 6mm plate.
Spices:
25g salt
2.5 g Cure #1 (I like to eat some after the cold smoke so that's why #1. if you didn't eat until dried then 2 would work)
1.5g ground Caraway...
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Absolutely not. At around pH 5.2 gelification of the meat takes place. You can see that without using a pH meter. The meat, fat and water bind together to form a firm mass. This is what gives you the desirable texture and sliceability. If you do what you are propsing, you will have a crumbly...
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Last post byredzed
Mon Jan 23, 2023 08:00
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pH drops and rises during! fermentation Replies: 1
by
Norbi »Fri Nov 25, 2022 20:38
First post
Hi guys!
Please help me out with this... There is a salami with an initial pH of ~5.6. it fermented at ~68 fahrenheit/ 20 Celsius for roughly 24 hours and the pH dropped about 5.05-5.19 (depends where I sticked the pH meter).
I wanted to make sure that the salami is under 5.2 pH all the way...
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Did you clean the pH meter probe tip with the cleaner soak solution? Did you properly calibrate your pH meter prior to taking the readings?
What type of salami are you making? did any of your ingredients contain any sugars (example would be paprika which has ~10% sugars).
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Last post byIndaswamp
Thu Dec 01, 2022 05:48
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Dried Fruits Replies: 4
by
STICKSTRING »Mon Oct 17, 2022 05:32
First post
Good evening,
Adding Dried Pear and / or Apple to a dried Sausage. Possible? Hurdles to overcome?
Thank you!
Nick
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I tried dried chopped dried apple rings in a fuet once. It was not a pretty sausage and had a strange taste. No one would eat it. Thank god I only made one as the rest of the non-apple fuet was excellent. However, I’ve added dried apple to fresh sausage and I really like that.
Interesting! Thank...
- 4 Replies
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Last post bySTICKSTRING
Sat Oct 22, 2022 02:47
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Dextrose, Fermentation and pH drop Replies: 3
by
Indaswamp »Thu Sep 29, 2022 02:28
First post
I am finding I rarely ever need more than 2.0grams/kg. of dextrose to drop the pH of pork Salami down to the safe zone below 5.3. And most times it is even less-especially when using pepper powders (cayenne, paprika, calabrian) and/or citrus peel. I have even made a Calabrian salami with no...
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@Redzed- have you used the SM-194 culture yet? It's like B-LC-007 without the Pediococcus Acidilactici bacteria. I like the flavor profile and the slower ferment...usually ferments @68*F to pH below 5.2 in 28-30 hours. Much slower than B-LC-007 or Flavor of Italy.
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Last post byIndaswamp
Tue Oct 04, 2022 02:58
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Suffolk Black Ham Replies: 4
by
Torrens Title »Mon Aug 22, 2022 07:28
First post
I am about to process a couple of Large English Black pigs for for my next Ham project I am keen to try one of these old English ham recipes. Online you can find a video of Emmett's of Peasenhall making them.
I have not found a similar recipe with my searches online so I would like to see if...
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Thanks Bob,
In the end the 4 legs ended up at 4.6kg each. the green weight of the pigs was 40kg however being large English Black pigs that fat layer is perfect.
I have them curing with salt and fennel and cure 1 at the moment.
I have added 50gm per kg salt with 2/3 of the salt mix on day 0 with...
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Last post byTorrens Title
Wed Sep 28, 2022 06:04
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Beginner results in pictures Replies: 7
by
Freelance »Mon Mar 28, 2022 20:59
First post
After some research and lots of reading, I engaged in the fantastic world of charcuterie, and here below are my first results.
Proud that none of them failed, I did equalize them in vac for a week after these pictures, and the darker ring on the outside was gone.
Family and friends have been...
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Very Nice! That salami tell us you have good drying parameters in your chamber. In a frost free fridge a fan is not necessary IMO, the fridge will move enough air when it is on the cooling cycle.
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Last post byIndaswamp
Sun Sep 18, 2022 15:59
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Darker - Similar Seasonings
by
STICKSTRING »Sat Sep 10, 2022 19:37
Hello all, I’ve made 4 small batches of small 35-38mm casing dry sausages. All have similar seasonings. What I’ve noticed is after 1 week drying, 3 appear to be darker, while the 4th (Saucisson sec au Beaufort) appears to be pink.
Any ideas? I’m still working out some issues with fridge and air...
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Last post bySTICKSTRING
Sat Sep 10, 2022 19:37
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Fast fermentation with T-SPX Replies: 11
by
fullysideways »Mon Sep 05, 2022 19:21
First post
I made a batch of salami, recipe below, and planned on fermenting it slowly with T-SPX at 70 degrees. I thought it would take about 72 hours but in just over 24 hours it was down to 5.25 and in 31 hours it was at a pH of 5.15. The highest temperature was just under 72 degrees and at night it was...
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I just looked through MArianski's yellow book on fermented sausages. T-SPX will take 72 hours to ferment @64*F. There is a nice chart on page 46-47. For every 5*F you raise fermentation temp., acid production doubles....thus less time to achieve final pH. drop.
- 11 Replies
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Last post byIndaswamp
Sat Sep 10, 2022 02:20
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Air speed for drying Replies: 20
by
Fishhead »Sat Jan 07, 2017 01:53
First post
In Marianski and Marianski they talk about air speed for drying. They suggest a speed of .1 to .5 meters per second.
when I search the web for slow speed fans, the technical detail is stated in cubic feet or meter per unit of time.
Any suggestion on a good slow volume of air for fan?
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So, the way to use the CFM of a fan in an understandable way, you need to figure out the cubic feet inside your chamber and how tall it is on the inside.
For example, MY new maturing chamber is 42.5 cubic feet and 59 tall on the inside. If I use a fan that is 42.5 CFM, then the air is turned over...
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Last post byIndaswamp
Thu Sep 08, 2022 19:21
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Too high temperature during fermentation Replies: 7
by
Norbi »Wed Jul 27, 2022 09:54
First post
Hi to all!
I probably have some kind of issue, could you please help me?
I've just made a salami, but Im a bit worried about it. The temperature was around 30 C/ 86 F degrees during fermentation and after 17 hours it already hits a pH of 5.00 and it smells tangy, almost sour. I used T-SPX culture...
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As Indaswamp stated above it was safe microbiologically speaking . If it had not fermented to a Ph of 5.3 or below the possibility of spoilage is increased. I would eat it with a clear conscience, so enjoy!
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Last post byBob K
Tue Aug 23, 2022 15:38
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Salami Polskie - Polish Salami Replies: 9
by
redzed »Wed May 04, 2022 07:15
First post
Salami Polskie - Polish Salami
Although salami has an established tradition in Polish charcuterie, it is not is not that widely known. This salami is based on the recipe for “Salami Polskie” in the 1959 Polish recipe book prepared for the government owned sausage plants. It has been modified...
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very nice
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Last post byfordtruckbeast
Sat Aug 06, 2022 11:51
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Smoked Salami pH question Replies: 14
by
fullysideways »Tue Jun 28, 2022 00:00
First post
I made some smoked salami a couple days ago using the recipe below. I only used .2% Dextrose and .1% table sugar. I 'cold' smoked the salami for 3 hours right after I stuffed it but it was a hot summer day so was about 100 degrees in the smoker, then I let the salami ferment in the kitchen at 75...
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I froze the meat and the fat before grinding. I ground it when it was not frozen solid but almost solid. I don't think I had a fat smearing issue. I did use pork belly which is softer than back fat but I have not noticed fat on the outside of the sausage or it leaking out of the casings where I...
- 14 Replies
- 21590 Views
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Last post byfullysideways
Tue Jul 12, 2022 23:12
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Chamber questions Replies: 2
by
Saltedtyme30 »Sat Jul 02, 2022 20:56
First post
My little chamber. Test runs before I fill it. Humidity goes from 71-89 it’s set at 78. When the humidifier kicks
On it hits 89-90 I think it blows out too much. Should I shove a piece of paper to
Slow down the mist ? Fridge temp is at 55 stays like that consistent. Want to get some input before I...
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It is not possible to control and keep constant humidity (and temp. also) in SMALL chamber. The differential sets and real time of kick on machines will make measurement probes and displays much different. Keep in mind - better is having higher than lower measurements.
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Last post byStefanS
Fri Jul 08, 2022 02:17
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Orange and Fennel Salami Replies: 31
by
redzed »Mon Sep 28, 2015 06:57
First post
The combination of orange, fennel and garlic has become one of my favourites in dry curing pork loins (lonzino), so I decided to make a salami with the same flavour panel. The sausage dried for 7 weeks, with a weight loss of 38%. The orange and fennel come through beautifully and complement each...
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Redzed
I want to make your recipe but it has been going around my head to substitute grand marnier for white wine I would appreciate your advice and opinion on the matter greetings thank you
Alcohol can not only affect the bind, but it's also an antimicrobial and may kill some of the bacteria....
- 31 Replies
- 52727 Views
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Last post byredzed
Thu May 12, 2022 14:52
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Fermentation hot spots Replies: 7
by
Norbi »Sun Mar 20, 2022 00:45
First post
Hi there again!
I need some advice guys, it will be much appreciated. 🙂
I've just finished fermenting a salami (or not??) but I realized that it has some fermentation hot spots. At most points it shows a correct 5.05-5.15 pH, but there are some points where it shows ~ 5.5 pH. I didn't want to...
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For those who will probably have the same issue: I've decided to cut off those unfermented spots after drying then I ate the rest. I'm still alive after 2 weeks haha, the salami (fuet) was amazing btw (50% weight loss) IMG_20220504_141718.jpg
- 7 Replies
- 11608 Views
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Last post byNorbi
Wed May 04, 2022 13:20
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Too low pH after stuffing before fermentation Replies: 17
by
Norbi »Sat Feb 26, 2022 09:41
First post
Hi from Hungary!
A newbie here. Can you please help me?! I've just made some chorizos and I measured the pH with a freshly calibrated pH meter. The raw meat was at 5.8 pH which seemed ok for me, however after stuffing the mince into the casings it shows already 5.28. (Little leftover sample from...
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Yeah, it was great! Thank you! :)
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- 19492 Views
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Last post byNorbi
Wed May 04, 2022 13:14
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Cure #2 with different percent of sodium nitrate Replies: 16
by
Winterchrome »Mon Dec 09, 2019 04:45
First post
Hello, I am new to this forum and dry curing. I am have enjoyed reading this forum to learn about the process. I have made bacon and pancetta in the past and now have my first coppa drying in Umai bags in the fridge. My question concerns cure #2. I have 2 different cure #2s, one contains 1% sodium...
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Yes 5g/kg of nitrite works out to 312ppm and double the recommended USDA amount. The Sausagemaker Cure 2 formulation has only only 1% nitrate and that amount works out to 52ppm, quite negligible when the USDA limit is 1718. The amount of the Cure #2 in the recipe is obviously an error. However, I...
- 16 Replies
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Last post byfordtruckbeast
Sat Apr 30, 2022 18:24
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Pre curing meat Replies: 4
by
Leesel »Thu Apr 21, 2022 10:03
First post
I have read a lot recently on the board about the precuring of meat. It’s seems to be both beneficial for safety and also members seem to report it gives a better texture to their Salami.
For these reasons I would like to incorporate it into my working practice.
I just have one small question.
A...
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According to the FDA guidelines No. But they have very conservative best by times for frozen foods
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Last post byBob K
Mon Apr 25, 2022 12:37
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Rosette de Lyon Replies: 10
by
redzed »Mon Aug 21, 2017 05:10
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Rosette de Lyon
Rosette de Lyon is a cousin of the famous French sausisson, the Jesus de Lyon which I described and provided the recipe for here. The Rosette differs from the Jesus only in the casing, but this time I decided to try the Adam Marianski version instead. The main differences from...
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Hmm, I don't understand how your humidity increases when the compressor starts. Usually when the humidity sensor gets a blast of cold air the display registers a low reading.
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Last post byredzed
Wed Apr 20, 2022 04:38
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Schornsteinfeger Salami – Chimney Sweep Salami Replies: 7
by
redzed »Thu Jan 20, 2022 04:02
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Schornsteinfeger Salami – Chimney Sweep Salami
The Chimney sweep Salami is a black smoked German Salami. It's black not only on the outside but on inside as well. Definitely a sausage that will stand out on your charcuterie board! Spices and amounts are very close to Marianski's recipe for...
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very nice looking salami. Just curious why you decided to cure meat for 48 hours if you are using a culture?
If you would review all of my sausage recipes, smoked and salami types you will notice that I precure my meat in almost every instance. Precuring is npracticed in traditional Polish...
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Last post byfordtruckbeast
Sun Apr 17, 2022 20:41
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Filetto baciato Replies: 12
by
EAnna »Sat Jul 17, 2021 21:40
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Filetto baciato
I thought about this product for a long time.
I finally did it.
I started in February 2021 and have now reached the final.
IMG_20210316_141858E.jpg IMG_20210316_142012E.jpg
IMG_20210316_143724E.jpg IMG_20210316_151351E.jpg
IMG_20210502_104517E.jpg IMG_20210712_175616E.jpg...
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For interested:
PH value after more than a year
IMG_20220318_131146_resized_20220321_071112899A.jpg
The taste, aroma and texture are flawless
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Last post byEAnna
Mon Mar 21, 2022 12:41
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Freezing cold smoked products Replies: 1
by
cmunson3 »Fri Mar 04, 2022 06:20
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Curious if anyone has a method for freezing cold smoked and dry cured sausage. It's in beef mids, I plan on vacuum sealing. Should I remove the casings? Slice before freezing or leave intact? Any advice is valued and appreciated.
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If the sausage has been dry cured you can certainly freeze it if it's vacuum packed. However, there is no need to freeze it. If it's vac sealed it will keep in the fridge for months on end. In fact many sausages improve in flavour when refrigerated, the moisture equalizes, and any dry ring around...
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Last post byredzed
Fri Mar 04, 2022 07:05
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Failed Ferment Replies: 2
by
biggame »Thu Feb 10, 2022 04:55
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Failed Ferment
I just tossed some Saucisson au Blue Cheese for failure to ferment. Initial pH was 5.9, after 1200 degree-hours averaging about 68 degrees, it was still 5.9. I am trying to figure out which one or more things went wrong. My first fail, please be gentle!
(1) I used 0.2% of T-SPX....
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Thanks for looking at this. I don't think rehydrate was much more than 20 minutes, maybe 30. Next time I will watch the time more carefully. This is the first time it has failed. I may try it again with more dextrose, and perhaps less cheese. If I can make it work, I will be sure to post again.
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Last post bybiggame
Mon Feb 14, 2022 04:24
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Returning an opened Salami to Curing chamber Replies: 3
by
IanW »Thu Feb 03, 2022 12:51
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Hi All
I am completely new to dry curing having started just back in Novmber 2021. I have found the first issue that i just cannot seem to find any information on so thought i would join your marvellous forum and ask the question!
I have a batch of salami that has been fermented with Flora Italia...
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I think Marianski was probably referring to an average drying rate and in larger diameter casings. The drying rate is not linear. And you can slow the drying by lowering your temp to 11-12C.
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Last post byredzed
Sat Feb 05, 2022 18:53
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Venison Genoa is ready Replies: 4
by
fatboyz »Sat Jan 29, 2022 16:47
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After getting a Quality control check from an Italian colleague I packaged up the Genoa. with a thin slice of nice strong cheese it is going to be very nice on the Charcuterie board. With the heave surface mold it definitely has an earthy hint.
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I sure hope so! It sure seems it should compliment it but good red wine is so dry I need to add ginger ale to it! Lol
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Last post byfatboyz
Tue Feb 01, 2022 02:56
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Process for Saucisson au Camembert Replies: 5
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biggame »Mon Nov 22, 2021 07:52
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I have a couple recipes for Saucisson au Camembert but there are no details about how to prepare and add the cheese. I was wondering how a soft cheese like that would be mixed in. Would you freeze it and chop it? Other ideas or suggestions? Thank you!
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I will give it a try and post the process and results. I use almost exclusively wild game, which I will note of course.
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Last post bybiggame
Fri Dec 17, 2021 07:43
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The new chamber is full and working great. Replies: 7
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fatboyz »Thu Dec 09, 2021 15:50
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I acquired a medium sized drink cooler and its working excellent as a chamber. I have had a busy few weeks filling it up. Currently have 2 Capicolas' from a Hog I butchered earlier, a batch of Genoa (The nice white ones), a batch of smoked Venison salami, some Venison Mostbrockli, and down at the...
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When we had this one in the basement as a pop cooler it seemed to shut off when cold, but maybe it ran so low we didn't hear it. You're right though it does cool quick. We had a bit of a Chinook on Saturday while I was making head cheese and stuff in the shed. It got warmer in there and the ink...
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Last post byfatboyz
Mon Dec 13, 2021 20:28
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Another mold question Replies: 2
by
ants337 »Mon Nov 15, 2021 13:06
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Morning all...
My first attempt and curing salamis and whole muscle, I've tried searching the forum for my answer (as I'm sure it's been asked many a time) but not found what I'm looking
I've got a good amount of white mold growth but noticed the start of some almost off white/brown mold...
My...
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first - your mold growing is showing signs of not right settings on your chamber - fluffy, fuzzy molds are signs of even - high humidity no air circulation, or high temperature, high humidity and not enough air circulation, too high humidity and too high temperature. or lack of right settings of...
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Last post byStefanS
Mon Nov 15, 2021 20:22
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Store lonzino properly Replies: 1
by
georgecorbett »Mon Oct 25, 2021 03:36
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Hi, I just bought some lonzino. Does anyone here know how to preserve it well?
I leave the shells intact and vacuum them up. Thanks!
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Hi George, If you bought a whole (or an unsliced piece) fully cured lonzino and won't be consuming it within a week or two, the best way to preserve it is by vacuum packing it and then storing in the fridge. We preserve our home made dry cured/matured salami and whole muscle meats that way for...
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Last post byredzed
Sat Oct 30, 2021 15:43
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Adding a Pepper coating to Saucision Sec Replies: 5
by
Links »Sun Oct 10, 2021 17:46
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I have some saucision sec that will be ready in a few weeks and wanted to add a pepper or roasted garlic coating to the sausage like they do in France. I haven't read anywhere exactly how to do this. I assume it involves dipping the salami in some type of gelantine and rolling it in the herbs. Has...
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Please post the results of your experiments. I'm very much interested in seeing them.
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Last post byredzed
Fri Oct 15, 2021 15:39
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New Starter Culture for Fermented Sausages -- Flavor of Italy Replies: 22
by
cajuneric »Fri Nov 08, 2019 00:15
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Has anyone had any experience with the new starter culture from The Sausage maker. It's called Flavor of Italy. I've been playing with it for the last 4 months with incredible results. here are the specs:
l. Sakei
p. Acidilactici
s. Carnosus
s. Carnosus (Subs. Utilis)
Fermenting range 75f - 90F...
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.2% sugar
What type of sugar? Sucrose or Dextrose? Flavor of Italy culture prefer dextrose.
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Last post byIndaswamp
Thu Sep 30, 2021 01:55
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