Search found 16 matches
- Thu Jun 24, 2021 02:41
- Forum: For beginners
- Topic: Getting the flavor right - American Pepperoni
- Replies: 4
- Views: 4041
Re: Getting the flavor right - American Pepperoni
Bob K, thanks for the reply. You said that I likely have too many spices in my mix. Could the additional spices actually be toning down the pepperoni flavor? I am a fan of spicy foods and have added cayenne and other hot peppers to all sorts of dishes, but I have never tasted a pepper that came clos...
- Tue Jun 22, 2021 18:03
- Forum: For beginners
- Topic: Getting the flavor right - American Pepperoni
- Replies: 4
- Views: 4041
Getting the flavor right - American Pepperoni
I have been trying to make some American style pepperoni that duplicates the flavor of commercial pepperoni such as made by companies such as Gallo or Hormel. My recipe is based upon that of Marianski and Marinski. This is the fast fermented , semi-dried variety. I use LHP culture and let it ferment...
- Mon May 27, 2019 16:21
- Forum: For beginners
- Topic: Texture problem with American style pepperoni
- Replies: 12
- Views: 5648
Re: Texture problem with American style pepperoni
Thanks for the suggestion. I am basically using the Marianski recipe, although I have tweaked some of the spicing. More anise, black pepper, and hot pepper. I made venison summer sausage for my son last year using the water bath and that turned out fine. If that does not work for pepperoni, it will ...
- Mon May 27, 2019 05:26
- Forum: For beginners
- Topic: Texture problem with American style pepperoni
- Replies: 12
- Views: 5648
Re: Texture problem with American style pepperoni
I am using insta cure #1. I fermented at 90' and 90% humidity for 36 hours.
I had just bought the cure. It had not even been opened yet.
Meat and fat were ground with a 3 mm plate. I stuffed into a 1 1/2" fiberous casing.
I had just bought the cure. It had not even been opened yet.
Meat and fat were ground with a 3 mm plate. I stuffed into a 1 1/2" fiberous casing.
- Mon May 27, 2019 02:46
- Forum: For beginners
- Topic: Texture problem with American style pepperoni
- Replies: 12
- Views: 5648
Re: Texture problem with American style pepperoni
Melted fat is pooling at the low points. But there still seems to be fat through out the sausage.
- Sun May 26, 2019 23:49
- Forum: For beginners
- Topic: Texture problem with American style pepperoni
- Replies: 12
- Views: 5648
Texture problem with American style pepperoni
I have tried making American style or fast fermented semi-dried pepperoni a couple of times. The result has been the same and it is disappointing. The end result is sausage that is crumbly. It tastes fine but the texture is awful. I use around 2/3 pork 1/3 beef and some added pork fat to bring the f...
- Sat Jun 17, 2017 00:19
- Forum: Dry Cured Meats and Sausages
- Topic: Aging salami in a vacuum pack bag?
- Replies: 8
- Views: 8372
Bumper, thanks for the reply. Looking back at my post I now realize that I should have provided a little more info. My salami is now been drying for 8 weeks. I have lost 40% of it green weight. It taste great. But I and my family are not about to eat 10 lbs of salami very quickly, so I wish to conti...
- Fri Jun 16, 2017 22:24
- Forum: Dry Cured Meats and Sausages
- Topic: Aging salami in a vacuum pack bag?
- Replies: 8
- Views: 8372
Aging salami in a vacuum pack bag?
This may have been discussed in the past but a quick search did not find anything. But what is the general thought of aging salami in a vacuum pack? Maintaining a cool and high humidity environment is difficult through the summer months. My refer sucks the humidity out of the are but keeps things co...
- Thu Feb 16, 2017 04:42
- Forum: Dry Cured Meats and Sausages
- Topic: Salami - large diameter vs small diameter
- Replies: 1
- Views: 2190
Salami - large diameter vs small diameter
I am planning for a new batch of salami. I use T-SPX culture. In the past I have used 76mm protein lined fibrous casings. This worked well. Drying time was around 9 weeks. My son commented to me that he likes smaller diameter salami. I do not know his reason because I did not ask. But with him in mi...
- Sat Jan 14, 2017 04:24
- Forum: Dry Cured Meats and Sausages
- Topic: Air speed for drying
- Replies: 20
- Views: 14685
When you said "wired into a small 30.00 computer fan speed controller that allows you to alter the speed" I expected some units behind the 30.00. I am assuming that this is some type of a rheostat. I am not especially electronically gifted, but I can usually get things wired. As for timers, I am fam...
- Sat Jan 14, 2017 01:49
- Forum: Dry Cured Meats and Sausages
- Topic: Air speed for drying
- Replies: 20
- Views: 14685
- Sat Jan 14, 2017 01:23
- Forum: Dry Cured Meats and Sausages
- Topic: Air speed for drying
- Replies: 20
- Views: 14685
- Sun Jan 08, 2017 05:23
- Forum: Dry Cured Meats and Sausages
- Topic: Air speed for drying
- Replies: 20
- Views: 14685
Thanks for the replies. I understand the need for air movement. My concern or interest centered on how little or low 0.1 m/s actually was and whether such fans truly exist. I live in Northern California on the coast around 80 miles south of the Oregon border. At this time of year I am not concerned ...
- Sat Jan 07, 2017 01:53
- Forum: Dry Cured Meats and Sausages
- Topic: Air speed for drying
- Replies: 20
- Views: 14685
Air speed for drying
In Marianski and Marianski they talk about air speed for drying. They suggest a speed of .1 to .5 meters per second.
when I search the web for slow speed fans, the technical detail is stated in cubic feet or meter per unit of time.
Any suggestion on a good slow volume of air for fan?
when I search the web for slow speed fans, the technical detail is stated in cubic feet or meter per unit of time.
Any suggestion on a good slow volume of air for fan?
- Tue Dec 20, 2016 21:46
- Forum: Dry Cured Meats and Sausages
- Topic: Why the drying time difference?
- Replies: 3
- Views: 3020