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Sourcing starter cultures in Canada
Replies: 28
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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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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 by Devo
Thu May 04, 2023 20:41
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Bio Cultures by Chr. Hansen
Replies: 34
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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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SafePro is a line of cultures by Ch Hansen designed to combat Listeria in Ready To Eat products. There should also be a name on the envelope ( like FL-C) which would tell us what the culture is used for.
unfortunately it does not bring anything
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Last post by jym571
Mon Sep 05, 2022 17:24
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Storing Cacciatore
Replies: 6
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Aces High » Tue Sep 03, 2013 04:34
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So I have just finished a new batch of cacciatore. It lost about 40% of weight in 7 weeks, so it is quite well dried and tastes great, very peppery with a nice chilli warmth at the end.
I have only been making small batches while I get the basic techniques perfected, but for once I have some left...
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Aces
I reckon the vacuum packer is the way to go if they can't all fit in my fridge :grin:
That's how i keep my Coppa and Bresaola long term. I got the Sunbeam
from The Good guys for a bargain of $220 about 2 years ago. Well worth the money.
As Redzed said, freezing as well for longer term.
Let...
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Last post by tazplas
Tue Sep 03, 2013 11:08
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Make Yourself Some Great Sopressata!
Replies: 16
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Chuckwagon » Mon Jun 27, 2011 04:19
First post
Project S
Sopressata
I just checked the price for Southern Italian Sopressata Salami. It is more than $13.00 per pound. This alone is a very good reason to make your own. Made from several cuts of pork, this dry-cured version is sometimes smoked in northern Europe. However, in southern Italy,...
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have been busy hiking and camping these days, and the salmon have also been running.
Chris, you're having waaaay too much fun! :wink:
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Last post by Chuckwagon
Sat Jul 13, 2013 07:15
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First Coppa
Replies: 33
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atcNick » Mon Feb 18, 2013 03:46
First post
Started some coppa curing today. Four of them. I used Jason Molinari's recipe:
Coppa
Ingredient % of Meat
Pork Coppa 100%
Salt ( Kosher) 3.50%
White Pepper 1.00%
Cinnamon. 0.075%
Cure #2 0.25%
Juniper 0.20%
His blog:
I used his recipe on three of them and a slightly modified Len poli recipe...
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hows the flavor Nick, those look great, I finished mine to about 48% loss,Tim
Havent tasted it yet. Couldnt get over the soft texture..haha! Im gonna let it hang another month.
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Last post by atcNick
Mon May 20, 2013 05:22
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Finally... My First Dry Cure Project
Replies: 33
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Walleye1 » Sat Mar 30, 2013 19:08
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I finally had some time to get my first batch in the new dry cure chamber. I made a 25 lb batch of Len Poli's Hot Salami on March 26. The only deviation I made from the recipe was using 50% beef & 50% pork and for starter culture I used 5 grams of Mondostart SP. I also used the Mondostart surface...
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Beautiful job!
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Last post by Baconologist
Sun May 19, 2013 17:46
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Dry Cured Salami, Bresaola Long Storage
Replies: 1
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james barlow » Sun Apr 21, 2013 21:25
First post
What is the best way to long term store dry cured salamis, bresaolas, landjaeger etc that have been inoculated with Mold-600 and are coated well with mold?
I don't want to keep them hung because they'll dry out too much when I have the moisture content just right.
I'm trying vacuum sealing them and...
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when my dry cured product are finished, I peel the casing off, and wash them with vinegar, then vacuum pack them and store them in the refrigerator, i have pepperoni that is 4 month old that still is great if its vacuum packed,Tim
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Last post by TSMODIE
Thu Apr 25, 2013 22:07
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Starting Salumi
Replies: 10
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wclough » Mon Mar 25, 2013 23:45
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Hello! So the beginning of my salumi experience has begun. I recently purchased Ruhlman and Poclyn's Salumi. I have been preparing for my experience for several months with excitation and nerves... But the time has finally come and my salame are ready! Excited to finally try my concoction, I...
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The Ruhlman/Polcyn Salumi book is a unmitigated disaster, a lot of bad information, some of it a serious safety risk!!!!!
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Last post by Baconologist
Thu Mar 28, 2013 04:34
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Last post by sausage-john
Sat Feb 23, 2013 12:19
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First Proscuitto hope you can help?
Replies: 12
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ped » Wed Feb 06, 2013 12:44
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Hi there, bit of a heavy question for a newbie but hope some of you can help?
I'm doing my first dry cured ham in the proscuitto style and using the instructions given in Marianski's book Home Production of Quality meats and sausages, (page 455) on that page it indicates that the ham should be...
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Just wanted to say a big thank you for all the help, the ham is currently in 3 pieces and being smoked every other day and then we shall see !!
Thanks again
Ped
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Last post by ped
Fri Feb 15, 2013 19:46
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Coppa, Lonzino, and Bresaola are finally finihed
Replies: 15
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TSMODIE » Sat Feb 09, 2013 18:10
First post
I just finished the curing of the Coppa, Lonzino and Breasaola, and they turned out great. The Coppa was my personal favorite, with a strong clove flavor, the Lonzino was a little salty, so next time I will cut the salt back a bit, below is the coppa
and this is the Bresaola
and this is...
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I bought juniper berries at Cost Plus World Market.
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Last post by el Ducko
Mon Feb 11, 2013 22:12
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First semi-dry - any general advice?
Replies: 15
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kielbasanjo » Sat Jan 05, 2013 16:22
First post
Hi folks
Going to try making my first semi-dry sausage - based on the pepperoni stick recipe on pg 373 of the 4th edition of Great Sausage Making Recipes and Meat Curing by R. Kutas.
I have all the ingredients assembled and a controlled environment ready for holding. Any lessons learned/general...
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Hi Kem,
Well done pal! Your sausages look very nice and I'll take your word that they are tasty. Now... aren't you glad you've made your own? They are soooo...much better than the crap in the butcher's case down at the ol' grocery store.
Kem, you've got some great lookin' photos there of some...
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Last post by Chuckwagon
Thu Feb 07, 2013 22:26
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First time making fermented sausage
Replies: 104
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atcNick » Tue Oct 09, 2012 21:57
First post
Just got done making 10 lbs of salami Finocchiona. It was fun, but my back is hurting now. I'll post pics and talk about it later
Leg
Back fat
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Topic Split 1.11.13@19:32 by Chuckwagon - See: First Salametti Cacciatore in Microbiology Of Meat And Products
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Last post by Chuckwagon
Sat Jan 12, 2013 03:32
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Day 1 of Salami di Allesandra and Pepperoni
Replies: 59
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TSMODIE » Fri Oct 12, 2012 16:39
First post
I finally found the time to start the Salami and pepperoni, I have had the cure cabinet done for a week, and have been itching to get started. I used the recipes from the project A and from the project P , I have always stuffed the summer sausage by hand, but found the protien lined were not as...
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Yikes! Tim. That sounds... uh... exquisite. Please be sure to take photos of the project will you? My ol' pal Uwanna and I will be at your front porch, begging for a taste... when you cut into them! :lol: Good luck pal.
Best Wishes,
Chuckwagon
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Last post by Chuckwagon
Fri Jan 04, 2013 09:57
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Salami Nocciola (mandorle)
Replies: 15
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Devo » Wed Oct 31, 2012 00:50
First post
Decided to get going on making more salami today. Found a very interesting recipe in Michael Ruhlmans new book The Craft Of Italin Dry Curing Saumi
This one is called Salami Nocciola. Nocciola has the meaning hazelnut and from the ingredients list you see why this is called Salami Nocciola, but...
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Very nice result Devo. Looks like an interesting recipe. I would have no issues with eating it but my better half and friends would probably hold back because of the visibility of the fat. I served my Coppa over the holidays and while some ate it with gusto, others would not even taste it even...
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Last post by redzed
Thu Jan 03, 2013 04:13
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The Bresaola Experiment
Replies: 5
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Devo » Sun May 27, 2012 21:29
First post
Started this on May the 15th. Bresaola
Bresaola is just simply cured and then air dried lean beef. For this one I used the eye of round. The recipe I follow for my bresaola is that from Ruhlman`s Charcuterie book.
I stuffed the meat into a beef bung casing after curing and before air drying....
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Hi Devo,
Looks great!!!!! The pictures are certainly helpful to a beginner like me.
Thanks for sharing.
Jan.
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Last post by crustyo44
Thu Dec 13, 2012 19:30
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Fermented sausage spoilage
Replies: 24
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bkamp » Mon Oct 29, 2012 04:04
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I have made my sausage 3 times but twice with the same results of grey / green mold on the exterior surface?? What am I doing wrong??? I have pics, but cant upload them.
Thanks
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The commercial pepperoni recipes on page 200 contain closer to ~2.25% salt along with a fast starter culture (8.0 log10 cfu/g of batter.)
The safety hurdles used by commercial producers are described in the book.
Molds aren't bacteria.
There's no doubt about that!
:mrgreen:
Stay safe...
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Last post by Baconologist
Fri Nov 16, 2012 01:07
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Lonzino
Replies: 19
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Cabonaia » Wed Jul 18, 2012 05:39
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Made some Lonzino - cured pork loin. Kind of the pork version of bresaola. Sorry for the crummy pictures.
Shot at 2012-07-17
Shot at 2012-07-17
It tastes great. Can't really describe it. I keep making stuff I've never tasted before! I keep making stuff I could never afford! This piece is...
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I would love to some pictures of these, if you could post some,Tim
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Last post by TSMODIE
Tue Nov 06, 2012 17:20
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Drying times
Replies: 14
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atcNick » Wed Oct 03, 2012 16:26
First post
I'm reading the art of making fermented sausages. I notice two recipes almost the same. Salami finnochiona and genoa. Amount of weight loss and casing size is the same, but finnochiona is ready in 30 days, genoa 2-3 months. Can anyone explain this to me?
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I did some research on the Alessandro (correct spelling) salami.
Alessandro is an Italian influenced sausage of American origin, which explains why it's unheard of in Genoa, Italy.
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Last post by Baconologist
Sat Nov 03, 2012 04:24
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Conditioning fermented sausage
Replies: 18
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atcNick » Sat Oct 06, 2012 14:12
First post
I understand this is done after stuffing and before starting fermentation. I know its only for a few hours and I THINK its to dry out the casing to the touch. Is that right? And at what temperature?
EDIT: Ok, after re-reading it again in the book this morning I think I understand. I place the...
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Yes i picked this up a month ago, it was not suppose to be working, but it had a bad cord, i was going to use it for a smoker, but it works great, it is a continental 2f, 50 square ft, stainless, i did not pay anything for it, So far it has worked great,Tim
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Last post by TSMODIE
Wed Oct 17, 2012 21:06
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fermented sausage recipe question
Replies: 3
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atcNick » Fri Sep 28, 2012 00:41
First post
I noticed some of the salami recipes show Optional ingredients, certain herbs, spices and wine. Do you guys typically add these optional ingredients or leave them out? Why, why not? What's traditional?
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I haven't had grocery store salami, so I can't compare.
Salami Milano is a general term, there are several variations within the Provence of Milan.
I suggest starting with the most basic, pepper and garlic, the next most basic, pepper, garlic and wine (3.35% to 3.5% wine), and go from there.
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Last post by Baconologist
Fri Sep 28, 2012 02:16
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What's a good fermented salami to start with?
Replies: 2
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atcNick » Thu Sep 20, 2012 21:53
First post
My curing/fermenting chamber is just about ready. I'd like to try it out on a fermented salami/sausage that can dry in a relatively short time, say a month or less. Dont want to invest too much time just yet if it's going to end in failure. Any suggestions what I should try out first?
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Nick
I would recommend a semi fermented pepperoni like this one.
Can be ready in a couple days to a week depending on the Bactofirm used. Good stuff.
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Last post by uwanna61
Fri Sep 21, 2012 02:03
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pH rise during fermentation
Replies: 23
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Jja » Mon Jul 30, 2012 19:09
First post
I mixed up a batch of landjaeger(t-spx) and stuffed it to 19mm casings. The pH did the lag and drop to 5.3 as expected. What I'm not completey sure about is the pH rose to 5.5 before the 4 days were done.
I have a digital pH probe and a device to record pH over time. I don't seem to find any pH...
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I had no problem uploading with my mac. Thanks for the help baconologist. I think i'll try a larger image next time.
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Last post by Jja
Sun Sep 16, 2012 02:46
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Saying Good Bye to My Salami Milano
Replies: 6
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Devo » Fri Aug 31, 2012 16:58
First post
Cut up my last Salami Milano this morning. It has taken on a very deep rich color and aging has improved the taste ten times over. Now I wish I had made more. :cry:
But now my focus is on the Cacciatore Salami. I am finding this one challenging. Had to fight some mold I didn't like early in...
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I was admiring that fat, too. Last time I made mortadella, I had some leftover cubed up fat, just a month or so old, that I had frozen. Enough for half my recipe. I added that, and then cubed up some fat from a larger piece of uncut backfat, also in the freezer. The newly cubed stuff came out...
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Last post by Cabonaia
Sat Sep 01, 2012 16:29
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help with fermentad salami
Replies: 2
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kristje » Fri Jul 27, 2012 02:06
First post
I have made some salami Len Polis favorite formulation. It has been in my fermentation chamber and has lost 37% of weight but when i cut it open the inside is still mushy. What should i do. I have my chamber set to 57 and 80% humidity
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Kristje,
I can't help be there are several members here that could help, Chuckwagon being one of them! I know that if you provide more information along with some pictures they would be happy to offer comments and suggestions that could help you and members like me that are trying to learn!
Good...
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Last post by jbk101
Fri Jul 27, 2012 10:41
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white mold?
Replies: 2
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atcNick » Wed Jul 18, 2012 04:09
First post
Hey guys,
It's been a while. I've been wanting to do a fermented sausage soon and I've been doing some reading. I cant seem to find any info about the white mold other than its desirable. What purpose does it serve and is it edible?
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Thanks dude.
I've been reading the Project A thread to figure things out. One thing Im not sure of is how you guys get the low temperatures of mid 50's to upper 60's farenhiet in a wooden box in June??? The cpu fans dont cool, do they? I figured they were just for circulation.
Thanks.
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Last post by atcNick
Wed Jul 18, 2012 17:31
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A little plate of Charcuterie at work
Replies: 8
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Devo » Wed Jul 11, 2012 17:05
First post
Brought in some of my Charcuterie and shared with my fellow workers. Sorry for the poor pic, my phone don't take good pictures. The Bresaola is growing on me, think I'm starting to like it. It was not something I liked when I first tasted it.
Bresaola dipped in extra virgin olive oil and lemon...
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Nice work!
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Last post by Baconologist
Tue Jul 17, 2012 16:26
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Troubleshooting Dry-Cured Fermented Sausage
Replies: 7
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Chuckwagon » Thu Jul 29, 2010 03:23
First post
Hi Sausagemakers,
I put together a troubleshooting list for those of you having problems making fermented sausages. If at first you don't succeed, throw a temper tantrum, use the salami for a door stop, and try again! Here is a list of common problems and their possible causes. Most people think...
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Thank you for your response Chuckwagon, I feel better now!!
Aaron
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Last post by Keymaster
Mon Jan 02, 2012 02:04
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Authentic Italian Soppressata methods
Replies: 7
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story28 » Tue Aug 30, 2011 23:26
First post
I was reading about a family making soppressata di Gioi in Italy. After stuffing the sausage, they carefully insert long strips of previously salted fatback into the middle of the sausage. Sounds really great.
And then things got confusing. They claim that the lardo keeps the sausage from drying...
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In the town of Bel Air Md we were for some years priviliged to have a shop owned and operated by a man named Joseph Semith. He was a German by birth and a butcher by trade and training. His sausages were the very best, he sold only USDA grade prime beef and the best pork. When he died his...
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Last post by ssorllih
Thu Sep 01, 2011 02:53
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Some good salami, some still mushy
Replies: 9
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charcutebrew » Wed Jun 01, 2011 20:00
First post
Hi, all. I just started making sausages a few months ago & have found some great info on this forum, so decided to join! I have a batch of dry-cured salami going right now that is driving me a bit nuts, and I think I've worked out some of the causes, but would like some input.
I basically made the...
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This topic split 7.10.11@0227 by Chuckwagon. See also: Project P in Microbiology Of Meat
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Last post by Chuckwagon
Sun Jul 10, 2011 09:29
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Pork backfat??
Replies: 2
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Blackriver » Tue Jun 14, 2011 02:52
First post
I was wondering if I could get some opinions? I always use pork backfat in my bratwurst recipes. I always grind it frozen and it is always hard to grind, in turn it works great adding it to the meat mixture cause I can sprinkle it in without smearing it. The last batch I got from the same butcher...
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Hi Blackriver,
I know what you mean. However there is something I'm not sure you are aware of. In any animal, the further from the center of the animal - the softer the fat becomes. In fermented type salamis and such sausages as sopprasata etc., a hard fat is preferred and often comes from the...
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Last post by Chuckwagon
Tue Jun 14, 2011 07:13
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More sausagemaking questions
Replies: 15
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Chuckwagon » Wed Apr 20, 2011 09:05
First post
Hi Sausagemakers,
A few more questions came by email from our member story28 . I'm posting them here for the benefit of all our readers. Please feel free to add to my comments.
Story28 writes:
Hello Chuck,
I have a few questions and was hoping you might be able to help me out by lending your...
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yea, I know what you mean when you mention the noodles. I have watched people throw dried ones in the fryer and watch dumbfoundedly as nothing happens.
But, I thought the process was to essentially braise the skin, scrape off the remaining fat or flesh, portion, dehydrate, and fry. I have seen...
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Last post by story28
Fri May 27, 2011 04:52
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Soaking after curing.
Replies: 4
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story28 » Mon May 09, 2011 17:20
First post
Some recipes call for curing a product, and afterwards submerging that product in water for a period of time (typically 30 minutes to an hour). Why not simply shorten the cure time? What is the benefit of this technique?
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1st Question: Yup!
2nd Question: Salt enhances various natural flavors in poultry and it denatures proteins, causing the meat to become more tender during cooking. Salinity always plays a role in brining but it does not even make sense to measure it without addressing a defined length of time. In...
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Last post by Chuckwagon
Fri May 13, 2011 06:54
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Dry-Curing Questions
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Chuckwagon » Wed Apr 13, 2011 10:53
Hi Sausagemakers,
I received an email from a member with some terrific questions. For the possible benefit of other members, I'm placing his questions here:
story28 writes:
I am trying to increase my knowledge of charcuterie and salumi and am in training to one day open my own charcuterie shop....
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Last post by Chuckwagon
Wed Apr 13, 2011 10:53
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Air Pockets Inside Dry-Cured Salami
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Chuckwagon » Wed Apr 06, 2011 21:48
An interesting question came to me by email from a non-member who prefers to remain anonymous. I asked our own Seminole for his opinion and I`ve chosen to post it here so his words may benefit others as well.
Q. My air-dried salamis have large air pockets in the interior at the end of the curing...
- 0 Replies
- 13697 Views
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Last post by Chuckwagon
Wed Apr 06, 2011 21:48
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