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Sourcing starter cultures in Canada
Replies: 28
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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 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
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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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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Snack Stick recipe.
Replies: 13
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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
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Last post by muxmun
Wed Jan 20, 2021 18:08
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Wind Dried Sausage from Western China(and Hello!)
Replies: 3
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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...
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Last post by woklikeaman
Wed Jan 20, 2021 01:36
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Soppressata is Missing That Nice "Cheesy" Taste and Smell
Replies: 6
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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...
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Last post by redzed
Fri Jan 15, 2021 08:04
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Fermenting without starter cultures
Replies: 30
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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...
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Last post by Indaswamp
Thu Jan 14, 2021 04:48
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Ok...educate me on adding nuts, citrus zest, etc,,,
Replies: 14
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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
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Last post by Indaswamp
Sun Jan 10, 2021 23:14
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F-RM-52 Culture by Chr Hansen
Replies: 4
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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...
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Last post by Indaswamp
Sun Jan 10, 2021 23:13
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test
Replies: 2
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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...
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Last post by Albertaed
Sat Jan 09, 2021 00:24
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Spanish Chorizo
Replies: 2
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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...
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Last post by Albertaed
Fri Jan 08, 2021 17:51
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Hungarian Salami
Replies: 10
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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?
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Last post by Albertaed
Fri Jan 08, 2021 17:43
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Chorizo soft & tacky @ 33%
Replies: 7
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rgreenberg2000 » Wed Dec 23, 2020 21:52
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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...
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Last post by rgreenberg2000
Wed Jan 06, 2021 18:46
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Pepperoni
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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.
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Last post by Albertaed
Tue Jan 05, 2021 23:46
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first attempt at summer sausage
Replies: 6
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Crunchie58 » Sun Jan 03, 2021 06:20
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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...
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Last post by Crunchie58
Tue Jan 05, 2021 19:02
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Help diagnose what went wrong?
Replies: 14
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rgreenberg2000 » Thu Dec 31, 2020 22:22
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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
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Last post by rgreenberg2000
Mon Jan 04, 2021 05:52
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Where do you like buying sausage making supplies in Canada?
Replies: 7
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bcboy » Fri Jan 01, 2021 22:31
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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.
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Last post by Crunchie58
Mon Jan 04, 2021 00:20
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Hungarian paprika Landjaeger type fermented sausage recipe needed
Replies: 18
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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.
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Last post by fatboyz
Fri Jan 01, 2021 23:22
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Starter cultures
Replies: 4
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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.
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Last post by redzed
Thu Dec 31, 2020 07:23
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Saucisson Sec for Everyone
Replies: 26
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redzed » Mon Nov 06, 2017 00:46
First post
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...
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Last post by ChefJonathan
Thu Dec 31, 2020 06:28
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Chorizo Tasting - B/B+
Replies: 6
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rgreenberg2000 » Tue Dec 29, 2020 02:13
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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...
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Last post by Butterbean
Wed Dec 30, 2020 20:43
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Project A2
Replies: 2
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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
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Last post by Bob K
Fri Dec 25, 2020 02:26
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Jesus de Lyon
Replies: 7
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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...
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Last post by redzed
Thu Dec 24, 2020 14:47
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Another Beginner :D
Replies: 9
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FrederickMüller » Sat Dec 19, 2020 09:17
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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...
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Last post by FrederickMüller
Sun Dec 20, 2020 22:11
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Would it be possible to utilize chicken breast in making salami?
Replies: 1
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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...
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Last post by redzed
Sun Dec 20, 2020 09:03
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First batch of Salami
Replies: 5
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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...
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Last post by Albertaed
Sun Dec 20, 2020 07:27
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Help out the new guy
Replies: 13
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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!!
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Last post by Albertaed
Fri Dec 18, 2020 15:56
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lamb prosciutto
Replies: 18
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bluc » Fri Aug 07, 2020 06:52
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..
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Last post by bluc
Fri Dec 18, 2020 06:39
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Spicy Coppa (again)
Replies: 6
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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.
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Last post by redzed
Thu Dec 17, 2020 06:21
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Dry aging greenhorn questions
Replies: 7
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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
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Last post by cheztodd
Thu Dec 17, 2020 06:18
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country ham
Replies: 14
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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...
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Last post by Devo
Tue Dec 15, 2020 20:40
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Salsiccia di Calabria
Replies: 5
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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
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Last post by redzed
Tue Nov 24, 2020 18:23
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190mm Genoa Salami Starts drying today
Replies: 6
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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...
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Last post by cajuneric
Sat Nov 21, 2020 14:13
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Drying Question
Replies: 2
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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.
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Last post by Loco
Thu Nov 05, 2020 21:47
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Salami pH testing
Replies: 1
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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?
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Last post by redzed
Sun Nov 01, 2020 00:25
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Two batches of saucisson, made at same time, but so different.
Replies: 3
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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.
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Last post by bluc
Sun Oct 18, 2020 21:33
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Salame Strolghino
Replies: 7
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redzed » Sat Sep 19, 2020 07:12
First post
This is my first attempt at creating this simple but interesting salame. Strolghino originates in Zibello, the home of Culatello and is made with trimmings from the preparation of that particular specialty. It is a narrow gauge sausage and is eaten when still young and soft, usually within three to...
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Yeah, it looks like the amount of nitrite can also differ in looking at what you are using. I also noticed that another Cure #2 sold on Amazon (Hoosiers)contains 5.67% sodium nitrite and 3.63% sodium nitrate. So you have read the ingredients and know what you are buying.
- 7 Replies
- 2773 Views
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Last post by redzed
Wed Sep 23, 2020 17:22
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Pancetta skin on or off?
Replies: 11
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fatboyz » Thu Apr 20, 2017 14:06
First post
I'm going to make Pancetta tomorrow. I have read some recipes with skin on, and some with skin off. I've never eaten any so I don't know what it's supposed to be like. This is part of my bacon of the world project! I have speck (German Bacon drying right now. Going to make Pancetta (Italian Bacon),...
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How about various salamis used on pizza? I always thought anything dried long term more then 3 weeks needed potasium nitrate..not arguing just curious..
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- 8758 Views
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Last post by bluc
Mon Sep 14, 2020 02:02
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Storing dry cured meats
Replies: 10
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Sleebus » Tue Aug 01, 2017 13:51
First post
Ok, so this is probably a dumb question, but 1) this is my first time and 2) trying to avoid throwing away hard work!
So, it looks like I'm going to have one of the Lonzino done in about a week or so. Obviously I'm going to cut into it...but then what? Can I just hang the meat back in the chamber...
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Good to know, I didn't know you could simply put the cut stuff in the refrigerator for such long periods of time. But then, we began curing meat so that it would be easier to keep for extended periods of time, so it makes sense...
- 10 Replies
- 7573 Views
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Last post by IskraTS11
Mon Aug 31, 2020 19:19
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Devo's Country Ham
Replies: 55
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Devo » Wed Jan 14, 2015 21:45
First post
OK since this is a dry cure of a ham I put it here. If it don't belong here than please move it :)
I have recently got a 17.5 pound berkshire pig ham. I was going to do a prosciutto but decided on a country ham. Basically same process other than if your going to smoke it after the curing process...
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Well, I don't think you're going to get many answers after a couple years, but thanks for digging up the thread, it really gives me ideas!
- 55 Replies
- 47116 Views
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Last post by IskraTS11
Mon Aug 31, 2020 18:56
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Salame Bergamasco
Replies: 2
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Indaswamp » Fri Aug 14, 2020 13:29
First post
Looked everywhere on the internet but can't find an authentic recipe for this Italian salame. If anyone has one they are willing to share, or can point me to one, I say thank you in advance.
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Thank you redzed! I saw Victor's post on bergamo and that piqued my interest...
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Last post by Indaswamp
Mon Aug 17, 2020 01:24
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Prosciutto di Nanoose
Replies: 7
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redzed » Sun Jul 21, 2019 18:38
First post
Two days ago I cut into a ham (Prosciutto di Nanoose) that I first salted in January 2017, two and a half years ago. I never intended to leave it that long, but here we are. For those of you who are interested in the process, a summary is below:
Salting The 9.5kg ham was first rubbed with a...
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Awesome.
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Last post by bluc
Wed Aug 12, 2020 00:41
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prosciutto
Replies: 9
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cathouse willy » Wed Oct 17, 2018 03:13
First post
So this is by far my most ambitious go at charcuterie. Using Len Poli's recipe it's just past 4 weeks of salt curing in the fridge. Next step 12 months in the chamber at 58 f and 70% rh, talk about commitment.I had the butcher remove some of the shank end and debone it as my fridge space is...
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Redzed how did the proscuitto end up?
It's all here :D :
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Last post by redzed
Tue Aug 11, 2020 23:48
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Prosciutto
Replies: 102
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LOUSANTELLO » Thu Dec 01, 2016 05:12
First post
OK guys, I am ready to take the plunge, but I have no clue where to start. The chamber is empty, so I can do whatever I need to do at whatever temperature during the salting process time within the Chamber? But I do need some specifics to the whole process including cure, salt, timing, rinsing,...
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lou one page back with the shot of the hanging ham it looks like one on left has a gaping hole but the leg does not look split/butterflied. Did you tunnel around bone to remove it or did you stich it up? Also did you press after it was cured or right from start?
Awesome thread btw :D
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Last post by bluc
Tue Aug 11, 2020 14:02
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Coppa Mold - Does this look ok?
Replies: 2
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Tenorbrew » Wed Jul 08, 2020 14:30
First post
Hi folks,
Sorry to start another post on mold, but I couldn't find what I was looking for by searching.
I recently hung my first coppa (using the Olympia Provisions recipe) and it has been drying for 9 days so far at about 13C and 79-80% humidity.
I did not inocculate with mold, but I have about...
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Thanks, Bob K.
I'm not too worried.
Here a couple of photos from yesterday so I can record the competition.
Still no noticable effect on the surrounding salamis.
Cheers,
tenorbrew
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Last post by Tenorbrew
Fri Jul 17, 2020 15:20
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Cured Pork sausages texture please help, Thankyou
Replies: 3
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jasonthebass » Wed Jun 03, 2020 04:22
First post
Hi Guys,
This weekend is sausage making weekend.
With my family we have been getting a whole pig about 150-170KG each year and making cured sausage, pancetta and some mince for cooking with.
The basic reciepe we have been following is 15% fat (Good quality belly fat we purchase separately to make...
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Hey jasonthebass!
I've been chasing that texture a a lot as well since it reminds a lot of polish sausages.
I love that bounce! My advice would be is to go old polish style and let the meat cure overnight ( 24hrs best) with just the salt.
I basically portion the meat so it fits into the grinder,...
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Last post by so_not_rad
Sat Jul 04, 2020 05:56
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Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?
Replies: 5
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gastronomas » Tue Jan 14, 2020 21:17
First post
Hello guys,
El pozo fuetec sausage:
Ingredients: Iberico pork, Iberian pork bacon, LACTOSE, table salt, corn glucose syrup, corn dextrose, spices, natural pork intestine.
160g pork is used for 100g end product.
Nutritional values (per 100 g):
Calories: 430.5 Kcal / 1,815.0 kJ
Fat: 35.5 g...
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The 'spices' could include celery salt - which is a common way 'nitrate free' producers get nitrate into the product without admitting it.
Personally I predict the whole trend towards nitrate free charcuterie will end abruptly after there is a serious outbreak of botulism and a bunch of people...
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Last post by Butterbean
Tue May 19, 2020 19:17
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Good green mold
Replies: 2
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IFB » Wed Apr 08, 2020 16:04
First post
I thought I'd share a cool example of good green mold,
which I am 99% sure is Penicillium nalgiovense, given these examples here:
I've never seen this kind of mold before but then again, this is the first time I am maturing salami at 80-86% RH. Below 80% it's usually snow-white in color.
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Yes P. nalgiovense can have hues of green/grey/turquoise in the later stages of development, but for the most part it's white, sometimes slightly off white or light beige. As to Victor's first post, it might be P. Salami, but without microscopic testing who knows? And there is never only one mould...
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Last post by redzed
Sun May 17, 2020 18:51
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Chorizo, Fuet & Salchichon
Replies: 2
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WillNZ » Wed Apr 29, 2020 09:23
First post
Hi Guys,
First time post and first time trying to cure my own sausages. I have made a small batch of chorizo, fuet and salchichon, around 10 kilos in total.
I have read a lot of books and made my own curing fridge out of a second hand fridge. I am after any tips or advice if possible, I have...
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The Fuet and salchichon i dipped in mold 600 just before i put them into the curing chamber, after reading a bit more I think I should have done this during the fermentation stage ... as no mold has developed yet but I am only on day 3 at 14 degrees c.
I don't think this is a problem. Personally...
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Last post by reddal
Sat May 16, 2020 08:06
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Mold Question
Replies: 6
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Loco » Mon Apr 27, 2020 13:12
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Last week I made a sopprasetta 6.8kg and stuffed into a hog middle, (saw this idea when looking for casing at Craft Butcher and thought it would be fun).
Marianski's recipe with except .2g of dextrose p/kg, instead of 1.0, fermented at @72F for 60 hrs Ph at 5.11 with S-TPX moved to curing chamber....
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Thank-you very much for the input, after reading your responses I took it back out and after a more thorough look I think that it is just casing discoloration from pressing, I put it back ito pan that I pressed it in and it looks to be only where it was touching the bottom and side of the pan....
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Last post by Loco
Tue Apr 28, 2020 17:22
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All Beef American Pepperoni
Replies: 7
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so_not_rad » Mon Mar 30, 2020 06:27
First post
Hello there everyone!
I have been asked by a dear friend of mine who does not eat pork, to make all beef american pepperoni. The semi cooked fast fermented style for a pizza. Here's the recipe that I've been testing so far :
Beef (chuck) 500 Gr
Salt 14 Gr
Cure #2 1.25 Gr
Dextrose 5 Gr
Garlic...
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Good Time not to be in NYC or out on the Island.
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Last post by Bob K
Thu Apr 02, 2020 14:31
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Firmness and weight loss - Salami Finocchiona
Replies: 7
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salami dom » Sun Jan 26, 2020 01:44
First post
Hi all. First time poster here. Hoping those with a little more experience than I can weigh-in on my present salami situation. Apologies for the rather long post.
I have recently made my first attempt at Salami Finocchiona. I followed Stanley Marianski’s recipe to a tee. I used 60mm fibrous...
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High humidity during the fementation stage and the first three or four days after that, is critical in avoiding excessive case hardening.
I really think this ^ was the major cause. Humidity was no where near what it should have been early on and throughout the drying process.
Thanks for the...
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Last post by salami dom
Fri Jan 31, 2020 21:50
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Salami smell
Replies: 7
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mobostians » Wed Jan 22, 2020 02:38
First post
Hi all - new to dry curing and this website.
Had a question that I'm sure you veterans can answer.
What should fermenting (day three of three) salami smell like? There is a distinct oder - my daughter said it smelled like meaty corn chips.
Dunked them in mold 600 before fermenting. White mold is...
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Thanks Butterbean and Bob K! Reassuring. I'm looking forward to the art.
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Last post by mobostians
Thu Jan 23, 2020 18:44
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