Posted: Sun Jun 12, 2011 09:33
Hi Guys,
Is the Salami Alessandra recipe ok with everyone? If so, maybe we should think about ordering our supplies on Monday and close the "sign up" sheet on Monday evening. I sent some emails to several members who won`t get them until they go to work on Monday. Let`s give them a chance to respond on Monday.
After that, while we`re waiting on the postman, allow me to present some written stuff for you to review. After that, I`d like to open up a discussion for the questions that arise concerning temperature, humidity, fermentation, curing, etc., and just a bit about bacteria and what they do. I`ll outline exactly what we will be doing and then later in the week, we should start thinking about our fermentation chambers. (Although I`ve got blinking neon, hot-stuff, iron-clad, glow-in-the-dark, professional equipment, I`m going to build one right along with you). Right now, we`d probably better consider our expenses and the items we`ll be needing. Some of you have ordered already, and that is just fine - you`ll have the jump on the project by a few days.
It looks as though we will have the following sausage wranglers participating: (in alphahysterical order)
1. Rand Iowa
2. ssorllih Maryland
3. JBK Indiana
4. DaveZac New York
5. uwanna61 Vermont
6. SikaStag Scotland
7. Gray Goat Illinois
8. Party Cook Wisconsin
9. Chuckwagon Utah
Lets start thinking about ordering or rounding up the following items:
Bactoferm T-SPX.......................$16.99 for 25 gr.
Bactoferm Mold-600...................$19.99 for 25 gr.
Casings 3" x 24"....................$15.99 for 20 protein-lined fibrous type
small pocket notebook............... minimal expense
hygrometer...............................$14.95
thermometer............................. $14.95
used computer fan.....................expense varies
extension cord...................expense varies
flat, lipped, cookie sheet.............expense varies
salt for "humidifier"....................expense varies
*You`ll need an old cabinet of some type, or you can even build your own. You`ll need some thick plastic sheeting to line it with unless you use an old refrigerator. The cabinet doesn`t have to be very large, just big enough to hang 4 salamis that are nearly 20 inches long when stuffed. These days, Wal-mart and such stores even have plastic storage boxes at reasonable prices.
Bactoferm T-SPX has gone up just like everything else and although it is $16.99 for a 25-gram packet, it will cure 400 pounds of meat! We`ll start with just ten pounds of salami so you`ll have to freeze the remainder (it has a shelf life of 6 months when frozen). That will give you a half-year to make 390 more pounds of pepperoni and salami!
Bactoferm "Mold-600" is $19.99 for a 25-gram packet and will give you enough penicillium nalgiovense to cover the Statue Of Liberty a few times with white, flaky, mold. The remainder may be frozen up to six months also.
We will need a few 3" synthetic fibrous casings and you don`t have to have protein-lined type, but they are certainly more presentable as they shrink with the sausage as it dries. They available at no additional price and come in bundles of 20 and are 2 feet long. Each casing will hold 5 pounds of meat, so you`ll have 18 casings left over for the next bunch of bewildering, batches. The bundle of 20 costs 15.99.
Your "curing chamber" will have to be about 90% humidity for 72 hours at about 68°; F. (20°; C.). We`ll drop the temperature by ten degrees for the 2-3 month drying period, down to about 58°; F. (14°; C.) while we reduce the humidity to about 80% for the 2 to 3 month drying period following the fermentation period.
Hey pards, I just thought of something. This has just got to be the world`s most unique and "spread out" batch of salami ever made! Shucks pards, we just might be makin' history! I can see us all on the News At Ten!
Best Wishes,
Chuckwagon
P.S. Ross, either casing you prefer will work out. The 2-3/8" will just finish a little faster than the rest. And shucks, back when I was making these things with the cavemen at the Alamo, during the War of 1812, we didn't have any protein-lined fancy stuff either.
Is the Salami Alessandra recipe ok with everyone? If so, maybe we should think about ordering our supplies on Monday and close the "sign up" sheet on Monday evening. I sent some emails to several members who won`t get them until they go to work on Monday. Let`s give them a chance to respond on Monday.
After that, while we`re waiting on the postman, allow me to present some written stuff for you to review. After that, I`d like to open up a discussion for the questions that arise concerning temperature, humidity, fermentation, curing, etc., and just a bit about bacteria and what they do. I`ll outline exactly what we will be doing and then later in the week, we should start thinking about our fermentation chambers. (Although I`ve got blinking neon, hot-stuff, iron-clad, glow-in-the-dark, professional equipment, I`m going to build one right along with you). Right now, we`d probably better consider our expenses and the items we`ll be needing. Some of you have ordered already, and that is just fine - you`ll have the jump on the project by a few days.
It looks as though we will have the following sausage wranglers participating: (in alphahysterical order)
1. Rand Iowa
2. ssorllih Maryland
3. JBK Indiana
4. DaveZac New York
5. uwanna61 Vermont
6. SikaStag Scotland
7. Gray Goat Illinois
8. Party Cook Wisconsin
9. Chuckwagon Utah
Lets start thinking about ordering or rounding up the following items:
Bactoferm T-SPX.......................$16.99 for 25 gr.
Bactoferm Mold-600...................$19.99 for 25 gr.
Casings 3" x 24"....................$15.99 for 20 protein-lined fibrous type
small pocket notebook............... minimal expense
hygrometer...............................$14.95
thermometer............................. $14.95
used computer fan.....................expense varies
extension cord...................expense varies
flat, lipped, cookie sheet.............expense varies
salt for "humidifier"....................expense varies
*You`ll need an old cabinet of some type, or you can even build your own. You`ll need some thick plastic sheeting to line it with unless you use an old refrigerator. The cabinet doesn`t have to be very large, just big enough to hang 4 salamis that are nearly 20 inches long when stuffed. These days, Wal-mart and such stores even have plastic storage boxes at reasonable prices.
Bactoferm T-SPX has gone up just like everything else and although it is $16.99 for a 25-gram packet, it will cure 400 pounds of meat! We`ll start with just ten pounds of salami so you`ll have to freeze the remainder (it has a shelf life of 6 months when frozen). That will give you a half-year to make 390 more pounds of pepperoni and salami!
Bactoferm "Mold-600" is $19.99 for a 25-gram packet and will give you enough penicillium nalgiovense to cover the Statue Of Liberty a few times with white, flaky, mold. The remainder may be frozen up to six months also.
We will need a few 3" synthetic fibrous casings and you don`t have to have protein-lined type, but they are certainly more presentable as they shrink with the sausage as it dries. They available at no additional price and come in bundles of 20 and are 2 feet long. Each casing will hold 5 pounds of meat, so you`ll have 18 casings left over for the next bunch of bewildering, batches. The bundle of 20 costs 15.99.
Your "curing chamber" will have to be about 90% humidity for 72 hours at about 68°; F. (20°; C.). We`ll drop the temperature by ten degrees for the 2-3 month drying period, down to about 58°; F. (14°; C.) while we reduce the humidity to about 80% for the 2 to 3 month drying period following the fermentation period.
Hey pards, I just thought of something. This has just got to be the world`s most unique and "spread out" batch of salami ever made! Shucks pards, we just might be makin' history! I can see us all on the News At Ten!
Best Wishes,
Chuckwagon
P.S. Ross, either casing you prefer will work out. The 2-3/8" will just finish a little faster than the rest. And shucks, back when I was making these things with the cavemen at the Alamo, during the War of 1812, we didn't have any protein-lined fancy stuff either.