Search found 52 matches

by alhunter63
Wed Jan 11, 2017 18:25
Forum: Hardware
Topic: Metal Paddle Meat Mixer...how many of you use them?
Replies: 17
Views: 9663

Thanks guys for your input! Like I said, one of my buddies has either a 20 or 30 quart older Hobart that he said I could have, that he doesn't use. He said to just throw him a few salami's now & then. I said NO PROBLEM!
by alhunter63
Tue Jan 10, 2017 01:57
Forum: Hardware
Topic: Metal Paddle Meat Mixer...how many of you use them?
Replies: 17
Views: 9663

Wow that one really looks cool! I have my own kitchen with sink & running water set up in the basement for venison, sausage, etc. so cleaning is no problem!

Do you guys think one of those round mixers that they use in a bakery would work?
by alhunter63
Mon Jan 09, 2017 06:20
Forum: Hardware
Topic: Metal Paddle Meat Mixer...how many of you use them?
Replies: 17
Views: 9663

Hello guys! I've been reading up on everyone's take on meat mixers from these threads. I broke my hand crank mixer (made in China) that I used to use & I'm looking to replace it with an electric one, maybe even one that I can attach to my grinder. Has anyone come up with a decent electric meat mixer...
by alhunter63
Thu Dec 15, 2016 06:20
Forum: Dry Cured Meats and Sausages
Topic: Coppa and Soppressa photos
Replies: 4
Views: 2603

Lou Looks AWESOME!! I just might have to take a ride to Chicago!
by alhunter63
Thu Dec 15, 2016 05:27
Forum: Dry Cured Meats and Sausages
Topic: New guy Salami Recipe questions
Replies: 14
Views: 7929

Thanks Bob, that was very helpful and that site was loaded with information. I've always used fresh pork in the past and never had any issues. I only used to use salt like my father & grandfather taught me and only started using cure #2 a few years ago after C.W. got after me. Basically, as long as ...
by alhunter63
Wed Dec 14, 2016 17:37
Forum: Dry Cured Meats and Sausages
Topic: New guy Salami Recipe questions
Replies: 14
Views: 7929

Hello guys, I took a sabbatical & haven't been here in a while. I haven't made any dry sausage in a while and was thinking of making some in the next few days. I have always used fresh pork right from the butcher. I red somewhere on this site that only when you deep freeze the pork that you kill the...
by alhunter63
Tue Mar 11, 2014 16:28
Forum: Dry Cured Meats and Sausages
Topic: hairy mold
Replies: 10
Views: 14290

I just made some Cappocolla ( C.W. recipe; http://wedlinydomowe.pl/en/viewtopic.php?p=16693#16693) , it was basically pretty easy to make. The hardest part was getting that stuff into the 100 mm synthetic casing. It looks & smells great & I can't wait to taste it!! http://i1013.photobucket.com/album...
by alhunter63
Mon Mar 10, 2014 01:13
Forum: Microbiology of meat and products
Topic: Yogourt as culture
Replies: 83
Views: 66521

Wow, that looks yummy!! The one way over to the right looks like it has a dark greenish mold on it or is it just the lighting??
by alhunter63
Sat Mar 01, 2014 23:06
Forum: Dry Cured Meats and Sausages
Topic: hairy mold
Replies: 10
Views: 14290

C.W. , Are you saying that as long as it has significant moisture loss (30%-35%) that the PH reading is irrelevant?? Oh, by the way, what did you mean by "use a culture pal". I used T-SPX culture for fermentation & the mold 600 culture 3 days later when I took them out of the fermentation chamber. W...
by alhunter63
Thu Feb 27, 2014 17:22
Forum: Dry Cured Meats and Sausages
Topic: hairy mold
Replies: 10
Views: 14290

C.W. you make a good point. I used to wait until after 3 days of fermenting before spraying the mold 600 but I think from now on I will spray the mold 600 on them as soon as I finish making them before putting them in the fermenting chamber. What is your take on the Chorizo?? Why do you think it cam...
by alhunter63
Wed Feb 26, 2014 22:53
Forum: Dry Cured Meats and Sausages
Topic: hairy mold
Replies: 10
Views: 14290

Yes C.W., that is the recipe that I am reffering to. I did use a starter culture, I used the T-SPX but I didn't realize that you sprayed them with the mold 600 before you put them in the fermenting chamber. I guess I should have read it a little closer. Is it better to put that mold 600 on as soon a...
by alhunter63
Wed Feb 26, 2014 22:37
Forum: Dry Cured Meats and Sausages
Topic: hairy mold
Replies: 10
Views: 14290

Hi Red, It's Len Poli's recipe that I have made before & was one of the fan favorites: http://lpoli.50webs.com/index_files/Salami%20soppresata%202.pdf I was just wondering if maybe I needed to tweak my fermenting chamber a little to eliminate those molds. The same thing happened last batch but not a...
by alhunter63
Tue Feb 25, 2014 19:36
Forum: Dry Cured Meats and Sausages
Topic: hairy mold
Replies: 10
Views: 14290

hairy mold

I made some Chorizo, Salami Romana, and salami Cacciatore, C.W. recipe, Friday night 2/21. Temp. stayed between 68 - 70 with humidity @95-99%. After fermenting about 3 days, when I took it out this morning to move it to the drying room I noticed that it had some white hairy mold & a few had some spo...
by alhunter63
Thu Feb 20, 2014 18:41
Forum: Microbiology of meat and products
Topic: Yogourt as culture
Replies: 83
Views: 66521

What do you do with the meat when your done testing, just discard it??
by alhunter63
Thu Feb 20, 2014 18:30
Forum: Smoked pork products
Topic: Wędzonki
Replies: 45
Views: 31794

Wow Chris that stuff looks great!! :grin: I wished you lived closer, I'd be coming over for lessons.