Search found 24 matches

by Gunny
Sat Apr 02, 2016 15:19
Forum: Smoked pork products
Topic: White bacterial growth in cured Ham?
Replies: 1
Views: 2332

White bacterial growth in cured Ham?

I just cut into a 1 1/2 year old cured ham. As you can see in the pictures there are little islands of what appear to be white fungal or bacterial growth. No unusual odors, but I've never let a ham go this long without cutting and freezing. Any opinions as to whether this ham has spoiled or if this ...
by Gunny
Sat Apr 02, 2016 15:05
Forum: Dry Cured Meats and Sausages
Topic: Fennel salami drying problem?
Replies: 12
Views: 5936

I ended up using this for pizza sausage and freezing. Since it was drying at the wrong temperature, I did not want to chance it with storage. I have since gone back to using LPh culture and am currently drying at 70F. Seems to be working a lot better and it doesn't require the lower temps.......Gunny
by Gunny
Sat Jan 23, 2016 14:02
Forum: Dry Cured Meats and Sausages
Topic: Fennel salami drying problem?
Replies: 12
Views: 5936

Thanks Red..........
by Gunny
Fri Jan 22, 2016 15:58
Forum: Dry Cured Meats and Sausages
Topic: Fennel salami drying problem?
Replies: 12
Views: 5936

Another
Image
by Gunny
Fri Jan 22, 2016 15:53
Forum: Dry Cured Meats and Sausages
Topic: Fennel salami drying problem?
Replies: 12
Views: 5936

Ok,

Here's a couple of pictures..............Gunny

Image
by Gunny
Fri Jan 22, 2016 15:28
Forum: Dry Cured Meats and Sausages
Topic: Fennel salami drying problem?
Replies: 12
Views: 5936

When I posted the last message, I could see how to post an image. I will try to get one out this AM
by Gunny
Fri Jan 22, 2016 15:27
Forum: Dry Cured Meats and Sausages
Topic: Fennel salami drying problem?
Replies: 12
Views: 5936

Hello Fellows, Thanks for your input. When I read the directions for the culture, it stated a 70 deg F fermentation temp. I measured the temp this morning, and the chamber was at 64 deg, so I've placed an aquarium cooler in the chamber to bring the temps down. I also took one of the salamis down and...
by Gunny
Thu Jan 21, 2016 01:35
Forum: Dry Cured Meats and Sausages
Topic: Fennel salami drying problem?
Replies: 12
Views: 5936

Hi Bob,

It was the recipe in the fermented sausages book by Marianski. I am drying at 65-70F. Instructions that came with the culture stated a 70 fermenting temperature. Thanks for the help................Gunny
by Gunny
Wed Jan 20, 2016 22:43
Forum: Dry Cured Meats and Sausages
Topic: Fennel salami drying problem?
Replies: 12
Views: 5936

Fennel salami drying problem?

The Mrs. and I made a 10 lb batch of fermented fennel salami. I used t-spx for fermentation and mek4 for mold. The white mold is thick and fluffy, but after almost 4 weeks of drying at 65-70F and humidity of 80-85%, drying seems to be very slow. Squeezing the casings gives a not too firm feeling. Th...
by Gunny
Thu Nov 26, 2015 14:35
Forum: Smoked pork products
Topic: How long can I keep bacon in smokehouse?
Replies: 2
Views: 3246

Hello Redzed, Thank you for the hearty welcome and the advice. My hams turned out as a successful experiment. I wanted to see if I could control skippers and bad bacteria. I started dry curing the hams in October 2014 and in June of this year, we sliced up one of the hams. No larva and no bacterial ...
by Gunny
Wed Nov 25, 2015 23:08
Forum: Smoked pork products
Topic: How long can I keep bacon in smokehouse?
Replies: 2
Views: 3246

How long can I keep bacon in smokehouse?

I am currently smoking my cured bacon in the smoke house. The highest temperatures at this time of year is in the 50 deg F range. I'm wanting to know if I can keep the bacon hanging in the smoke house along with my hams for the winter months. I have some of my dry cured hams that have been in there ...
by Gunny
Mon Aug 25, 2014 12:14
Forum: Smoked pork products
Topic: Control of the dreaded Skipper insect, plus a thank you.
Replies: 5
Views: 5648

Thanks ssorllih. They definitely don't like the borax! Since they're on the skin, not worried about it. Any ideas for where to get the cloth bags? Thanks......Jerald
by Gunny
Fri Aug 22, 2014 13:42
Forum: Smoked pork products
Topic: Control of the dreaded Skipper insect, plus a thank you.
Replies: 5
Views: 5648

Control of the dreaded Skipper insect, plus a thank you.

Hello, Went to smoke house to check on a couple of hams that have been cured and smoked for several months. Temps are now approaching 100 deg F in this area of the country, and I am now noticing insect eggs and a few larva. I brought one of the hams in and processed it. While there were few larvae, ...
by Gunny
Mon Apr 14, 2014 12:37
Forum: Smoked pork products
Topic: Curing/smoking country without skin OK?
Replies: 2
Views: 5253

Curing/smoking country without skin OK?

Hello again, I've had some failures with country ham and spoilage in the past. My question today is regarding removal of the skin from a ham being prepared as a country ham. Is the skin an important element for the curing and/or smoking process?....I've read where some slit the skin along the femur ...
by Gunny
Wed Feb 12, 2014 13:40
Forum: Smoked pork products
Topic: Ham photos from Gunny
Replies: 8
Views: 6817

Thank you Chuck..............Jerald