Nice work as always Stefan. Can you give us your smoking times and temperatures? Do you check the humidity in your smoker, and you place a pan of water into the Caddy?

Lonster, please post your process and recipes when you begin using this starter. It is new and we want to learn more about it.

Hi Lonster. I would recommend that you add 3g of dextrose only and ferment at 70F. 3g of dextrose is more than enough to bring your pH to 5.2 or even lower, especially if you are also adding wine. Don't add any sucrose because the L. Sakei and Staphylococcus Carnosus do not metabolize that particula...

Here is a great deal for Canadians who would like to get the little Hanna meat tester. Works out to less than the American price of $99USD and free shipping. https://www.itm.com/product/hanna-hi-981036-foodcare-meat-ph-tester-kit?gclid=Cj0KCQiA1-3yBRCmARIsAN7B4H3MUwftvGtJqnTYuhc6ThO-DJ74GbuubUDoqQk-...

Salami looks really good! Nice even drying. After almost a year without a curing chamber I finally found some time and refitted another fridge and in this one I also nstalled a dehumidifier. Your pH readings are way out of whack because the meat is too dry. I'll bet that the true pH is no more than ...

OOPS! Thanks for catching that Dan. The correct link has now been inserted. I was surprised by these findings. It also makes you think twice about the practice of washing sausages that have unwanted mould growth with a warm salt solution because you just might be introducing more unfriendly spores. ...

Here is your weekend reading assignment. :D Most of us consider salt as being sterile, producing an environment hostile to pathogens. But according to one study, this is a misconception. Sea salts apparently may contain spores of potentially dangerous moulds. This is both interesting and important s...

Looks delish! You made me hungry this morning. What is your favorite way of eating it?

Thanks for the recipe razvangrig! And thank you for the full description and detail. It would be great if others would be so meticulous in posting the recipes here. I would love to try this sausage. Too bad I didn't know about it when we were in Romania in 2016. I just gotta get my hands on some mut...

Won't be easy, but I'm in!

Although not sold universally, salmon snack sticks are not uncommon. I have seen them in stores in Alaska and Europe, and they are available from internet retailers. Trying to get a recipe is a different kettle of fish, and I could not find any credible formulations and instructions. Instead, I crea...

Looks like a great recipe as far as the ingredients, but I think you would have a better product if you processed your own meat, classified it, and cured the cubed meat for 2 days before grinding. Having a good proportion of class 1 pork ground with a 12mm plate really does make a difference. I know...

Hi dom, in the past few years I had a couple of failures somewhat similar to yours. I had a large diameter soppressata that lost weight but remained soft and was off colour inside. To this day I still don't know what happened, possibly unwanted bacteria or bad meat, I just don't know. Another incide...

How about giving us the recipe, the ingredients and the exact process when you make your franks? Are you grinding, using a food processor, bowl cutter? Are you staying within the temperature guidelines? Are you smoking and poaching? What type of casings are you using?

Hello sambal,
I forwarded your post to the admin at meatsandsausages. Thanks for bringing this to our attention.