Search found 106 matches

by STICKSTRING
Sat Oct 22, 2022 02:47
Forum: Dry Cured Meats and Sausages
Topic: Dried Fruits
Replies: 4
Views: 1463

Re: Dried Fruits

I tried dried chopped dried apple rings in a fuet once. It was not a pretty sausage and had a strange taste. No one would eat it. Thank god I only made one as the rest of the non-apple fuet was excellent. However, I’ve added dried apple to fresh sausage and I really like that. Interesting! Thank you
by STICKSTRING
Sat Oct 22, 2022 02:47
Forum: Dry Cured Meats and Sausages
Topic: Dried Fruits
Replies: 4
Views: 1463

Re: Dried Fruits

Won't hurt to try, but keep in mind that the fruit will dry at a different rate than the sausage. I would do a test batch in in narrower casings, like a 40mm hog, and see what they look like after a 30-35% weight drop. If the fruit is dried before mixed, would the fruit absorb enough water to have ...
by STICKSTRING
Mon Oct 17, 2022 05:32
Forum: Dry Cured Meats and Sausages
Topic: Dried Fruits
Replies: 4
Views: 1463

Dried Fruits

Good evening,
Adding Dried Pear and / or Apple to a dried Sausage. Possible? Hurdles to overcome?

Thank you!
Nick
by STICKSTRING
Sat Sep 10, 2022 19:37
Forum: Dry Cured Meats and Sausages
Topic: Darker - Similar Seasonings
Replies: 0
Views: 7315

Darker - Similar Seasonings

Hello all, I’ve made 4 small batches of small 35-38mm casing dry sausages. All have similar seasonings. What I’ve noticed is after 1 week drying, 3 appear to be darker, while the 4th (Saucisson sec au Beaufort) appears to be pink. Any ideas? I’m still working out some issues with fridge and air flow...
by STICKSTRING
Wed Jun 26, 2019 06:37
Forum: Sausages
Topic: Chorizo Verde
Replies: 4
Views: 2958

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: 2958

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: 9872

Very nice sir
by STICKSTRING
Mon Feb 12, 2018 17:02
Forum: Dry Cured Meats and Sausages
Topic: Saucisson Sec for Everyone
Replies: 26
Views: 21216

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: 26
Views: 21216

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: 2096

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: 2096

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: 9900

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: 7653

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: 7653

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: 7653

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