Exactly

I read everything I can get my hands on for new knowledge. The day the book arrived I read for maybe 20 minutes and might have leafed through some pages twice since. That's it.
I highly recommend some of their other books.
Jens A

Guess I will order today and see if there is anything new...
Thanks

Just discovered that the Marianskis have produced a new book. I have many of their books and most of them are quite good. Anyone purchased and read the new book? "The Practical Guide to Making Salami". Does it bring much new knowledge? Being in Europe the price is a lot higher for books from US. :( ...

A post like this is the reason why this forum should be kept alive.
Thank you Dave in AZ

Born in the first half of of the previous century. 1949.

Correct Michi -
check my name

Looking really good. I think I might have to try the Umai bags. Did you vacuum pack them? And if so, how the the vac hold?

Michi, you may be right. But there were no labels that said it was injected. Redzed recommended I inject some brine. S0?
It was bargain meat. But maybe a bad bargain...

I will absolutely try your suggestion next time. Thank you Maxell.
Michi, I can follow your logic. Just amazed that the quality of the meat can vary that much. My guess would be 3 times failure out of the last 10 with commodity pork.

I need help on this one. Making smoked cooked pork loin/kasseler or whatever. Pork loin trimmed to filet. EQ salted at 1.8 % for around two weeks. Temperature < 5° C. Dried a few days in the fridge before smoking for 90 minutes at approx. 45° C. Rested overnight and sous vide at 62° C for 2 hours. M...

So, I went ahead and did it. Meat, salt, cracked black pepper and a touch of garlic. No starter etc. Just hung in a shaded shed at ambient temp and humidity. 0 - 8 c and 95 - 70 % RH. Some unwanted mold started so I smoked them 8 hrs. I will definitely do this again, Sorry I can not post pictures. T...

Thanks for your replies. I have started the project but will not be calling it a Russian salami...

I guess it’s a dried sausage. Living in Denmark I have been through most of the available starter cultures from Chr. Hansen and also many of the German cultures with and without the use of Gdl. I appreciate the margin of safety they provide , however the results seem to be rather stereotyped. Meanin...

Well chosen words redzed. "assure fermentation". I agree with that. I think my struggle is with the fact that we usually don't use starters with whole cuts. So if I cut a large whole cut in two would I use a starter? If I pressed them together would they ferment? What about four pieces? 8? In my han...