Search found 23 matches

by bcuda
Sat Dec 02, 2017 01:15
Forum: Dry Cured Meats and Sausages
Topic: Project "P" (Pepperoni)
Replies: 68
Views: 35344

This is the recipe I used. Just don't understand why it came out bitter just like the peperoni I did from this topic both very badly bitter. Salami Calabrese ( I left out the fennel seed on purpose ) 12 lbs lean pork loin 5 lbs of pork back fat salt 215g cure #2 19.3 dextrose 15.4g sugar 15.4g peppe...
by bcuda
Fri Nov 03, 2017 00:54
Forum: Dry Cured Meats and Sausages
Topic: Project "P" (Pepperoni)
Replies: 68
Views: 35344

I made some Calabrese and I just did a taste test on some and I got the same exact bitter taste from it as the pepperoni I threw away. What the heck is going on I used the correct amount of culture Bactofermâ„¢ T-SPX and dextrose and kept it at the correct temp and humidity for the 72 hours. Maybe the...
by bcuda
Sun Oct 08, 2017 17:25
Forum: Dry Cured Meats and Sausages
Topic: Does this recipe look ok to you ?
Replies: 5
Views: 1518

Thank you REDZED !
by bcuda
Fri Oct 06, 2017 21:39
Forum: Dry Cured Meats and Sausages
Topic: Does this recipe look ok to you ?
Replies: 5
Views: 1518

The Calabrian peppers are they dried or fresh ?
by bcuda
Fri Oct 06, 2017 01:58
Forum: Dry Cured Meats and Sausages
Topic: Nitrates, nitrosamines and cancer
Replies: 3
Views: 1772

Thank you for giving all of us a better understanding of nitrates. It makes me feel a lot better for sure!
by bcuda
Fri Oct 06, 2017 00:00
Forum: Dry Cured Meats and Sausages
Topic: Project "P" (Pepperoni)
Replies: 68
Views: 35344

I dont think it was a failed fermentation and it was red like it was supposed to be. I bought the paprika from some guy on ebay here is a link to it.

http://www.ebay.com/itm/Sweet-Spanish-P ... Sw0UdXtTzz
by bcuda
Thu Oct 05, 2017 23:41
Forum: Dry Cured Meats and Sausages
Topic: Storing dry cured meats
Replies: 7
Views: 2296

I still have it in the casing all I did was vacuum seal it and froze it.
I just want to get it a little drier for my liking.
by bcuda
Wed Oct 04, 2017 22:16
Forum: Dry Cured Meats and Sausages
Topic: Does this recipe look ok to you ?
Replies: 5
Views: 1518

Does this recipe look ok to you ?

<t>Just wondering if you see anything out of place or wrong on this recipe.<br/> <br/> Salami Calabrese ( I left out the fennel seed on purpose )<br/> <br/> 12 lbs lean pork loin<br/> 5 lbs of pork back fat<br/> salt 215g<br/> cure #2 19.3<br/> dextrose 15.4g<br/> sugar 15.4g<br/> pepper 15.4g<br/> ...
by bcuda
Wed Oct 04, 2017 22:04
Forum: Dry Cured Meats and Sausages
Topic: Storing dry cured meats
Replies: 7
Views: 2296

I have Genoa salami I had made and finished up about 3 months and then froze it. I took one stick out and thawed it out and is great, I would like to have it a little drier can I just hang it back up in my cure chamber at 55F and 80% humidity and let it hang some more or would that be a bad thing af...
by bcuda
Wed Oct 04, 2017 21:58
Forum: Dry Cured Meats and Sausages
Topic: Project "P" (Pepperoni)
Replies: 68
Views: 35344

Well all of my pepperoni went in the trash can. Not sure what happened to it. It tasted pretty good when you first ate it but afterwards it would leave a very bitter taste in your mouth. Don't know what caused to be so bitter maybe some paprika I bought in bulk from e-bay or if I put too much anise ...
by bcuda
Sun Jul 09, 2017 17:47
Forum: Dry Cured Meats and Sausages
Topic: Project "P" (Pepperoni)
Replies: 68
Views: 35344

Thank you Bob for the help.

I just made some of this yesterday and put it all in protein lined casings.
I saw where someone had poked holes in their casing somewhere , do I need to do that
I didn't think that was needed.
by bcuda
Fri Jul 07, 2017 00:12
Forum: Dry Cured Meats and Sausages
Topic: Project "P" (Pepperoni)
Replies: 68
Views: 35344

I would like to make the recipe for the peperoni that chuckwagon posted up on the first page. I have a couple questions: It calls for sugar is that regular granulated sugar? Also what cut of beef should I use for the 30 % beef? And could I add some wine to the recipe and if so how much ? Thanks for ...
by bcuda
Tue Jun 20, 2017 22:17
Forum: Dry Cured Meats and Sausages
Topic: What type of Paprika for Peperoni
Replies: 6
Views: 2429

Thank you that helps out.
by bcuda
Tue Jun 20, 2017 01:45
Forum: Dry Cured Meats and Sausages
Topic: What type of Paprika for Peperoni
Replies: 6
Views: 2429

What type of Paprika for Peperoni

I have seen Hungarian paprika listed as sweet and hot , what kind of paprika do I need to use in peperoni ?
Thank you !
by bcuda
Mon Jun 12, 2017 23:07
Forum: Microbiology of meat and products
Topic: Can I send salami by mail ?
Replies: 4
Views: 2515

Can I send salami by mail ?

Well I just finished up some genoa salami in the cure chamber right at 8 weeks I may leave some in there longer but I would like to send some to a family in the mail. Would this be safe? I read that you could vacuum seal it and it would be ok is that true ? Or what do you suggest.