Search found 102 matches

by STICKSTRING
Wed Jun 26, 2019 06:37
Forum: Sausages
Topic: Chorizo Verde
Replies: 4
Views: 594

Re: Chorizo Verde

Thank you all. A co-worker of mine, from Mexico made me a traditional “chorizo and eggs” dish with the sausage. It was unbelievable. Much better used as a ingredient versus a stand alone side as Redzed mentioned.
Thank you all,
Nick
by STICKSTRING
Fri Jun 14, 2019 07:48
Forum: Sausages
Topic: Chorizo Verde
Replies: 4
Views: 594

Chorizo Verde

Hello all, I made Chorizo Verde this evening after work and unfortunately quite disappointed with how it turned out. I’m not 100% sure if I made a mistake, failed to follow the recipe properly, or possibly the sausage turned out exactly how it was supposed to and I am not a fan of the texture. This ...
by STICKSTRING
Tue Feb 13, 2018 04:28
Forum: Dry Cured Meats and Sausages
Topic: Portuguese Chouriço
Replies: 17
Views: 3374

Very nice sir
by STICKSTRING
Mon Feb 12, 2018 17:02
Forum: Dry Cured Meats and Sausages
Topic: Saucisson Sec for Everyone
Replies: 25
Views: 8182

That would be fantastic redzed. I would love to review your results!
by STICKSTRING
Wed Feb 07, 2018 03:45
Forum: Dry Cured Meats and Sausages
Topic: Saucisson Sec for Everyone
Replies: 25
Views: 8182

Redzed,
The addition of sugar in this recipe, is it merely for flavor? Without the elevated temperatures to ferment I would have to assume there is very little to no fermentation going on.
by STICKSTRING
Mon Jan 29, 2018 22:39
Forum: Dry Cured Meats and Sausages
Topic: Flavor / Spice Development
Replies: 2
Views: 858

Thanks bob, they are actually quite dry by the 3-4 week mark, but I prefer them pretty hard, so keep them in for an additional few weeks. I usually let them fly until week 6 ish with no past issues. Suprised by the flavor at 3-4 weeks!
by STICKSTRING
Mon Jan 29, 2018 20:34
Forum: Dry Cured Meats and Sausages
Topic: Flavor / Spice Development
Replies: 2
Views: 858

Flavor / Spice Development

Recently cut into a dry sausage I have hanging a little pre-maturely, but wanted to try. . Still soft, it`s at just over 3 weeks 4 days in to the drying. We make same exact recipe with less salt and cure #1 we use as a "boiling sausage". It`s a tried and true recipe we have made for many years. I`ve...
by STICKSTRING
Fri Jan 26, 2018 21:57
Forum: Dry Cured Meats and Sausages
Topic: New Salami Sour smell
Replies: 15
Views: 2786

Sour? Or chemical like ammonia? The ammonia smell is quite common and lasts a few weeks if mold is present.
by STICKSTRING
Fri Jan 26, 2018 17:37
Forum: Curing chambers and Related Equipment
Topic: Higher humidity % at different levels of chamber
Replies: 9
Views: 1726

Thank you bob for the response. 👍🏻
by STICKSTRING
Thu Jan 25, 2018 22:50
Forum: Curing chambers and Related Equipment
Topic: Higher humidity % at different levels of chamber
Replies: 9
Views: 1726

I don`t think the learning curve ever ends. I have been drying sausages for a few years. Have never dealt with this specific issue until I built my most current dry chamber. My others did not seem to have this problem although this fridge is ALOT bigger then my past chambers
by STICKSTRING
Thu Jan 25, 2018 20:57
Forum: Curing chambers and Related Equipment
Topic: Higher humidity % at different levels of chamber
Replies: 9
Views: 1726

Your dried sausages look 👍🏻. I`m not too worried about the humidity difference as neither high or low number is out of my "acceptable" range. But I would love to tighten those numbers up and allow the most upper and most lower sausages to dry at a more equal rate
by STICKSTRING
Thu Jan 25, 2018 19:51
Forum: Curing chambers and Related Equipment
Topic: Higher humidity % at different levels of chamber
Replies: 9
Views: 1726

https://imagizer.imageshack.com/v2/150x100q90/923/mGeOSG.jpg As you can see, running strings of 38-42mm cased sausages top to bottom are the norm in my chamber. I have exhaust fan (top left) and Intake (bottom right), runs 2 times a day for 10 min each time, A dehumidifier and the fridge pushes air...
by STICKSTRING
Thu Jan 25, 2018 19:26
Forum: Curing chambers and Related Equipment
Topic: Higher humidity % at different levels of chamber
Replies: 9
Views: 1726

Higher humidity % at different levels of chamber

Hello all, so, I`ve noticed in my dry chamber the lower half of the chamber holds a higher humidity % then the upper half from moisture settling I am assuming. I have two separate hydrometer`s set up inside to verify my numbers. The upper have usually stays around the 77% mark while the lower half s...
by STICKSTRING
Tue Jan 23, 2018 00:22
Forum: Dry Cured Meats and Sausages
Topic: Saucisson Sec for Everyone
Replies: 25
Views: 8182

Any facts / truth to their old methods?
by STICKSTRING
Sun Jan 21, 2018 17:03
Forum: Dry Cured Meats and Sausages
Topic: Saucisson Sec for Everyone
Replies: 25
Views: 8182

Redzed, what if you wanted to try this same recipe but not as soft as the French like it, and wanted it a little drier, for example, 1-2 extra weeks in chamber. Let`s assume we will be doing everything exactly as stated above with a 5.5-6 week dry time at 77% humidity. Would it still be acceptable ...