Search found 23 matches
- Sat Dec 02, 2017 01:15
- Forum: Dry Cured Meats and Sausages
- Topic: Project "P" (Pepperoni)
- Replies: 68
- Views: 71030
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...
- Fri Nov 03, 2017 00:54
- Forum: Dry Cured Meats and Sausages
- Topic: Project "P" (Pepperoni)
- Replies: 68
- Views: 71030
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...
- Sun Oct 08, 2017 17:25
- Forum: Dry Cured Meats and Sausages
- Topic: Does this recipe look ok to you ?
- Replies: 5
- Views: 3305
- Fri Oct 06, 2017 21:39
- Forum: Dry Cured Meats and Sausages
- Topic: Does this recipe look ok to you ?
- Replies: 5
- Views: 3305
- Fri Oct 06, 2017 01:58
- Forum: Dry Cured Meats and Sausages
- Topic: Nitrates, nitrosamines and cancer
- Replies: 3
- Views: 3635
- Fri Oct 06, 2017 00:00
- Forum: Dry Cured Meats and Sausages
- Topic: Project "P" (Pepperoni)
- Replies: 68
- Views: 71030
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
http://www.ebay.com/itm/Sweet-Spanish-P ... Sw0UdXtTzz
- Thu Oct 05, 2017 23:41
- Forum: Dry Cured Meats and Sausages
- Topic: Storing dry cured meats
- Replies: 10
- Views: 7445
- Wed Oct 04, 2017 22:16
- Forum: Dry Cured Meats and Sausages
- Topic: Does this recipe look ok to you ?
- Replies: 5
- Views: 3305
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/> ...
- Wed Oct 04, 2017 22:04
- Forum: Dry Cured Meats and Sausages
- Topic: Storing dry cured meats
- Replies: 10
- Views: 7445
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...
- Wed Oct 04, 2017 21:58
- Forum: Dry Cured Meats and Sausages
- Topic: Project "P" (Pepperoni)
- Replies: 68
- Views: 71030
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 ...
- Sun Jul 09, 2017 17:47
- Forum: Dry Cured Meats and Sausages
- Topic: Project "P" (Pepperoni)
- Replies: 68
- Views: 71030
- Fri Jul 07, 2017 00:12
- Forum: Dry Cured Meats and Sausages
- Topic: Project "P" (Pepperoni)
- Replies: 68
- Views: 71030
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 ...
- Tue Jun 20, 2017 22:17
- Forum: Dry Cured Meats and Sausages
- Topic: What type of Paprika for Peperoni
- Replies: 6
- Views: 4517
- Tue Jun 20, 2017 01:45
- Forum: Dry Cured Meats and Sausages
- Topic: What type of Paprika for Peperoni
- Replies: 6
- Views: 4517
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 !
Thank you !
- Mon Jun 12, 2017 23:07
- Forum: Microbiology of meat and products
- Topic: Can I send salami by mail ?
- Replies: 4
- Views: 7364
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.