Search found 5 matches
- Tue Jul 03, 2018 20:29
- Forum: Sausages
- Topic: Anyone use Hatch green chili in their sausage?
- Replies: 0
- Views: 21182
Anyone use Hatch green chili in their sausage?
I want to use up some of my frozen Hatch green chili before the new harvest comes in next month. I've made some sausage before using a basic recipe and just tossing in chopped chili, but I'm wondering if anyone has a tried and true recipe for a good juicy Hatch green chili link sausage.
- Wed Sep 10, 2014 21:23
- Forum: Dry Cured Meats and Sausages
- Topic: Harvesting commercial mold
- Replies: 1
- Views: 3992
Harvesting commercial mold
I'm making my first Salami, and had a question about mold. I read an article about harvesting mold from commercial salami. I did as it instructed, used distilled water, added a bit of sugar, and put in a postage stamp size mold casing from a good dry salami. After a few hours, I brushed this liquid ...
- Wed Sep 10, 2014 20:54
- Forum: Dry Cured Meats and Sausages
- Topic: Wine in salami? Why not sweet?
- Replies: 12
- Views: 15153
Thank you for all your comments. I'll take a page from everyone's book and stick to the tried and true recipes for my 15-20 lb batches, but experiment with a couple 2 lb batches to see how the sweet wine comes out. There's a sweet Syrah from South Africa called "Jam Jar" which is pretty nice. That w...
- Wed Sep 03, 2014 18:04
- Forum: Dry Cured Meats and Sausages
- Topic: Humidity Issue With T-SPX
- Replies: 4
- Views: 7068
Chuckwagon , Hello! I've read many of your posts, and I love your willingness to share your knowledge. I used Stan's recipe this last weekend to make dry salami, and I hoped you might be able to answer a question for me. I used T-SPX and have had my salami hanging in my smokehouse (no smoke at all)...
- Tue Aug 26, 2014 20:33
- Forum: Dry Cured Meats and Sausages
- Topic: Wine in salami? Why not sweet?
- Replies: 12
- Views: 15153
Wine in salami? Why not sweet?
In reading the 32 tips on making sausage, Chuckwagon states that only dry wine should be used. Why the restriction on sweet wines? I was hoping to make a salami using a red wine like Casa Rossa, or white like Riesling.