Hey guys we all know I`m not a math major but I`m about to do this recipe but I have 14 lbs of iberico pork and 20 lbs of fat back I picked up. I was wondering if anyone could help since last batch my math was so off
I would like to do this with 14 lbs of pork and fat. I`ll even wire someone money...

Finished up my salami. Ones with a lot of starter culture. Came out perfect.

Here are some pics of salami i was freakin out about with a lot of culture on accident. My test link I cut into

Smells great. Funky. Little outer ring more red than middle but losing a lot of water. 204 grams to 183 in 2 days. Everything look good ? Looks like a good bind but center isn`t as...

What is the ideal ph during the fermenting stage for Italian salami? I just bought an Apera ph meter so before I just did things by sight and smell.

Thanks

Marianskys book of the art of fermenting sausages says the final ph of salami is somewhere between 5.0-5.5 page 33061- if our initial fermenting drop is to get to 5.3 ( a safe consumable product) or below that, to 5.1-5.0 then on the last thRead blc 007 problems our friend said he was at 4.9 in the...

My 5th day in in my chamber I notice fruit flies or gnats. Everyone I open for fresh air they swarm in considering my apartment smells like a sour meat plant. I`ve seen the apple cider and soda method in a cup but could I put that in the chamber ? I have just now put 4 cups around the area and...

Just finished my batch and packed it up. Checked ph before chamber. 6.22 and 6.19 on the other meter. Here`s the recipe bob sent the link sausages and meats. Meats Metric US
Pork, lean 700 g 1.54 lb
Back fat 300 g 0.66 lb
Ingredients per 1000g (1 kg) of meat

Salt 28 g 5 tsp
Cure #2 2.5 g 1/2 tsp...

Recipe called for .12 grams. I put 12.0 grams tspx lol start over

I've had my first 3 pieces dry curing for a few weeks now, so I am able to calculate the rate at which they have been losing moisture. I have my chamber set at 75% humidity, but I think that with fluctuations as the humidifier cycles, it is actually a bit below that.

I dried a 3/4 pound pork...

Picked up Olympia book last night. 4.8 ph for his salami :!:

Hey guys my names phil I`m in Florida I was on this site years ago and lost my username so wouldn`t let me reset password so made another one. I opened a salami business with no knowledge of curing meats. That guy ! Well I`m here again 4 years later and still mad I haven`t conquered my ultimate...

Hello all,

I can't seem to get a straight answer on the subject when it comes to dry curing meat. Is this an issue today with pork bought in Canada, or the US, from a reputable butcher shop or grocer?

I've only seen a few recommendations in books that say you need to freeze pork for x-days,...

Hi guys,

This is my first ever post in here. I hope you dont mind me asking a few questions.

i used cure #1 for my fully lamb sucuk (sujouk) instead of cure #2.
I cured it for 3 days in the firdge, then fermented for an other 3 days at 22c and 85% humidity in my curing chamber. Now its air...

Greetings all,

My first attempt curing. Whole muscle from a wild hog hind quarter. Cured in vac bag for a bit over two weeks, rinsed, respiced, stuffed into casings, netted, into my chamber at 55*F and 75% humidity, and dipped in Bactoferm 600 12 hours later.

After a few days I saw light white...

Hi,

Would you see any concerns with using frozen pork to make dry cured sausages?

I'm imagining taking completely fresh pork, adding the cure mix and curing it for 24 hours in the fridge, and then freezing it. A week or two later it would be partially defrosted (carefully in a meat rated fridge)...

So a few weeks ago I started thinking about all the different possibilities there was in the world of Salumi making. Being new and rather green to this I started experimenting with different proteins. Duck, bacon, coppa, things like that. What I decided on (only because my duck breast were too...

So, I was thinking on going down to Arthur Ave, to see the guys at that sausage shop, but sorry changed my mind and did some shopping at Restaurant Depot instead, sorry.

Anyway, looking for Back Fat for sausage, and they had Back Fat in 4 to 5Lbs slabs, only thing is it said, Salted Back fat.

Is...

Hey guys, I am a little concerned about a batch of salami I made recently. It was the first I made in a series of three and has been curing for the longest yet has not firmed up significantly despite me following the same practice as the others. It actually has slightly less fat than the other two...

Hello, newbie here :)
This is a ham I made using an old traditional method, salt, sugar and spices, NO nitrates
I have made this many times and I am very happy with the end product

I just weighted a cappicole that I had hanging for some time now and it hit a weight loss of 35%+
Swells great, looks great, however, concerned about the center of the cappy.
It's so what firm, not raw to the touch, but still has a slight wet look to it.

With the weight loss at a good 35%, it must...

I made this sausage from info on the home site. It called for cure #2 and cold smoked. It said to dry until yield is 87%.

This recipe is on the Fermented and Dry section of recipes. Is this safe to eat at 87% or should it be cooked before eating? I dried this sausage for 7 days after smoking . It...

Ok so I'm putting my plans together and looking at recipes for dried cured salamis. I planning on making some Genoa Salami, Pepperoni and a Polish Dry sausage.
My question is, the Polish Dry does not call for a starter culture, so if I want can I still use one?
Would like to use T-SPX.

Rather than starting multiple threads, I will just ask all of my questions in one. I made soppressata 5 weeks ago. I had a concern because my pork never reached 5.1. Yesterday I made some dried Italian sausage. I cubed the meat the night before and I did NOT mix any ingredients. Prior to adding...

I pulled 45 soppressata`s from the chamber yesterday. 30 are for my sister and nephew, leaving me with 15. I cleaned off 40 of them and pulled the casings to vacuum pack them as I usually do. On the last 5, I decided to rinse them off with a brush to clean all of the white off. I let them dry for a...

Hi,

So I now have a large drying room (about 3m x 3m) which I keep at about 75% rh, 13c and have several batches of chorizo in drying simultaneously.

For fermentation I have a seperate smaller chamber (converted commercial fridge) which each batch lives in until its ready for the drying room....

Ok, my dried sausage is ready to pull from chamber.
This is the first time I used Bac600, so what do I do when I take the sausage out, clean (brush) off the mold or what?

Also, I always get the shinkage and the sausage doesn't stay round to some extent, why is that?

i am making dry sausage and sopressata. I am wondering if you can vacu seal and then FREEZE them instead of refrigerate them?

Portuguese Chouriço is related to the Spanish Chorizo, but definitely it's not the same. It has considerably less paprika than the Spanish version, is quite garlicky and is cold smoked before dry curing. This is a traditional generic version made with potassium nitrate (saltpeter), and without...

SO I have some that are well beyond the best before date. I know I read on here someplace people have used them past the best before date and it was all fine.
So when is to long just to long and you have to throw them out?
I have some Bactoferm F-RM-52 thats been around for a fair bit. Its been...

Hi,

Something I've never been able to get a clear answer on is how fresh does pork need to be in order to make dry cured sausages?

I've been told 'the fresher the better' - but does anyone have any info on how much impact a few extra days hanging in the cold room at the abattoir really has on...

We had a wild idea to fuse 2 duck breast together and make a duck prosciutto with a fat ring around the edges (circular) or to take turkey, duck, Cornish hen and fuse them together to make a turducken prosciutto crudo.

Another idea we had was to roll a pancetta around a duck breast to cure it then...

Hello Everyone,

New to this forum and new to curing and drying meats. I have learned everything I know from 3 years of sausage making and reading these forums/books. Finally this week I am pulling the trigger on making cured meats. As you might imagine the energy and feeling of excitement and...

I can't for the life of me seem to find the answer to this crazy question but this week I plan on making air dried duck prosciutto. I have salted it at 2.75% with aromatics and I can't remember which cure to use. Each breast weighs in at +/- 180 grams so the dry time will most likely be under 3...

Hi guys,

I've had my first batch of salami hanging for almost 4 weeks now and have noticed these spots of fine white mold starting...i'm not sure if this is an early indicator of something bad or normal.

I've read in other posts that anything other than black slime is ok, just want to make sure...

I made some dried italian sausage. The casings were quite small. I kept the humidity at 75% and they are down to 48% weight loss in 3 weeks. They look and taste great, but What is the time that you usually want the cure #2 to dissipate? I thought I remember reading about this. Is it safe to vacuum...

Well as small and new as my operation may be, as I only did about 100 lbs in the past 6 months mostly fresh sausage, and about 30 lbs dried, I also did my first chamber this year.

With that being said, I'm gonna stop and clean ... I mean steam clean all my equipment.

Then when the last comes out...

Recently cut into a dry sausage I have hanging a little pre-maturely, but wanted to try. . Still soft, it`s at just over 3 weeks 4 days in to the drying. We make same exact recipe with less salt and cure #1 we use as a boiling sausage . It`s a tried and true recipe we have made for many years. I`ve...

Hello,

I'm relatively new to salami curing and had a question for the more experienced users here.

I recently made a batch of salami using a family recipe i've used before. There are stuffed tight, been hanging for 11 days now, Climate has been a steady 40 degrees and humidity was high (85% or...

Did some searching and don't see any Good Ol' Fashion bacon recipes.
Would anyone like to share a proven recipe?
Also, when I'm curing the bacon, can I leave the bacon in the cure longer then recommended time?
I will be Vac Sealing for the curing process

Ok things are going very well with my first batch of Italian dried and cappy in my newly built fermentation chamber.
I have good white 600 mold and temps stable around 48*F, wit 70% humidity, again still learning, hope that's good.

Just opened door and checked, eveything great, but a little...

The cure calculator from Meats and Sausage web site, shows it does cure calculations for
CURE #1.

Can that calculation be considered the same for CURE #2?

Hi,

My recent batch of chorizo used Mold 600 solution for the first time. This seemed to be going well with a consistent covering of white mold after a few days. However a week after fermentation I noticed some gray/green dots on the chorizo - which dont look good :

Closeup :

The chamber is...