Search found 121 matches

by nepas
Wed Apr 11, 2012 03:44
Forum: Microbiology of meat and products
Topic: coloration of dry-cured salami
Replies: 27
Views: 21996

Rick, I think your Chorizo and Land jaegars look awesome. I might have to agree with the case hardening with the Salami. Miy case hardening was a brighter red than yours looks more brown but I think you removed the casing and dried it longer also. Need to wait for the experts to come along and help...
by nepas
Tue Apr 10, 2012 15:33
Forum: Microbiology of meat and products
Topic: coloration of dry-cured salami
Replies: 27
Views: 21996

IdaKraut wrote:Your salami appears to have case hardening thus preventing the center from drying properly. What RH did you dry cure them at?
Fridge at 45*
R/H at 74%

The protein lined casings were punctured all over to help dry time.
by nepas
Tue Apr 10, 2012 12:49
Forum: Microbiology of meat and products
Topic: coloration of dry-cured salami
Replies: 27
Views: 21996

The dry cured spanish chorizo is done and ready for the bbq camping this week. http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dcsch89.jpg http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dcsch88.jpg http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dcsch90....
by nepas
Tue Apr 10, 2012 12:46
Forum: Microbiology of meat and products
Topic: coloration of dry-cured salami
Replies: 27
Views: 21996

Ok tell me whats going on here. Lost power for 17 hours and it should not have affected the salami.

It just looks not right. Maybe more hang time? It taste good but just kinda squishy in the middle still.

Image
by nepas
Fri Apr 06, 2012 00:19
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 858
Views: 298799

DLFL wrote:Lynn, the trussing is called tie it enough that it will not fall out! :lol:
X2

:lol:
by nepas
Thu Apr 05, 2012 13:34
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 858
Views: 298799

Here are the stix after 2 days in my experiment mode. Real happy on how they got darker. http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dbsl.jpg Shrinkage guessing was about 30% http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dbsl1.jpg The process really brought out th...
by nepas
Wed Apr 04, 2012 11:32
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 858
Views: 298799

two_MN_kids wrote:Those look real tasty, nepas. Great job. Did you need to deal with an mold?

Jim
Not on the chorizo but have mold on the others in the fridge.
by nepas
Tue Apr 03, 2012 20:24
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 858
Views: 298799

Taking some slices today. I think its looking done. http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sdc.jpg http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sdc1.jpg http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sdc2.jpg http://i868.photobucket.com/album...
by nepas
Sun Apr 01, 2012 16:07
Forum: Microbiology of meat and products
Topic: Question about Semi-Dry Landjager - Marianski Book
Replies: 17
Views: 18422

IdaKraut wrote:NePaSmoker, those LJ's are looking good. What recipe and starter culture did you use?

Rudy
Recipe is from Charcuterie book page 153. He uses fermento. This is my 4th batch of LJ. The other 3 i used f-rm-52 so will see how the fermento tatses compaired to the f-rm.
by nepas
Sun Apr 01, 2012 15:17
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 858
Views: 298799

The chorizo is a couple days from being done. Turned out real good. Getting to like the dry cured items. This morning the chorizo is at 4 weeks. My wife said oh that taste good. http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sdch.jpg http://i868.photobucket.com/albums/ab242/nepas1/20...
by nepas
Sun Apr 01, 2012 14:36
Forum: Microbiology of meat and products
Topic: Question about Semi-Dry Landjager - Marianski Book
Replies: 17
Views: 18422

I have some cure #2 LJ hanging right now. Getting pretty dark and hard.

Image
by nepas
Thu Mar 29, 2012 01:16
Forum: Microbiology of meat and products
Topic: coloration of dry-cured salami
Replies: 27
Views: 21996

uwanna61 wrote:Nepas
I remember you, yur the guy with the Sobe cooler, nice work! So what ya got curing in the cooler, Soppressatta? Looks like good stuff..

Wally
Left back i have Lonzino and salami.

Left on the dowel is spanish chorizo and in front is Landjaegers.

TY
by nepas
Wed Mar 28, 2012 18:57
Forum: Microbiology of meat and products
Topic: coloration of dry-cured salami
Replies: 27
Views: 21996

Nepas Looking good, I see you have the Dayton humidity controller in your Curing cabinet, works pretty good huh? Wally Yeah the Dayton works pretty good, better than the CAP AIRII i had. My temp control is a Johnson. Need a new hygrometer cuz mine is getting old. http://i868.photobucket.com/albums/...
by nepas
Tue Mar 27, 2012 19:36
Forum: Microbiology of meat and products
Topic: coloration of dry-cured salami
Replies: 27
Views: 21996

Ahhhh the smell of dry cured salami and sausage hanging.

Image
by nepas
Mon Mar 26, 2012 21:42
Forum: Microbiology of meat and products
Topic: coloration of dry-cured salami
Replies: 27
Views: 21996

Im one of the lucky ones and did my time and retired at 47. I gots all the time i need to wait.