I do semi dry cured pepperoni similar to what you asked about, but its always either fermented to reduce the pH, or I use encapsulated citric acid (ECA) to reduce the pH. I cook to an internal temperature of about 145º if fermented, or 155º if using ECA. (The melting point of the coating on ECA is v...

Thanks for the replies Bob K and redzed. beef bung would have been better . . . will try that next time Second best would be pasted hog casing sheets . . . I've tried to find these before, but could only find them in small quantities at the Canadian firm Stuffers. They don't ship outside Canada. two...

I recently made my first try at whole muscle salami. Followed the recipe for spicy capocollo from cajuneric's youtube channel here: https://www.youtube.com/watch?v=vFfqwyxC_Zo Except used pork loin instead of pork collar, so I guess its really lonzino. Used a 900g piece of commodity pork loin (Smith...

Some 6 years ago, I asked The Sausage Maker about the 1% Sodium Nitrate in their instacure #2 while many references including their own FAQ and other manufacturers use 3.67% to 4% Sodium Nitrate. I got a response that, at best was non-norishing or at worst, they claimed that 4% was a typo in their F...

redzed wrote: ↑

Sat Nov 30, 2019 06:23

a 0.6% European curing salt. I simply add 100g of Cure#1 to 90g of salt

Redzed, did you mean 900 grams of salt (or 10 grams of cure#1)? 100g cure#1 to 90g salt is over 3% sodium nitrite, or am I missing something?

The one teaspoon per 5 pounds sausage mince is about right. In my opinion, 1/2 cup (assuming cure#1 at 6.25% sodium nitrite) is way too much for curing products like corned beef, bacon, or pork loin. I use this calculator for the amount of cure#1 in brine, and it's resulted in successful cure. https...

Hi Mick, I'm not an expert, but I've been through some of the same issues that you may be encountering. So I'll pass along what I've learned for what its worth. Firstly, your temperature swings are much more extreme than we have here in the Southern US (Florida). Our temperatures mostly range betwee...

BBQBob wrote: ↑

Wed Jul 24, 2019 16:21

Tied, bagged and netted and in the fridge for 8 weeks

That Coppa looks really good. Did you use UMAI bags for aging in the fridge?

Agoracritus wrote: ↑

Fri May 24, 2019 23:35

if anyone is having trouble finding the Wedliny Domowe main page and section

For what its worth, there is a link at the bottom of each page of this forum that takes you to the Wedliny Domowe main page.

Hi redzed, Hope you had a great Easter yourself . . . and also that work slacks off a bit soon. I vaguely remember those long hour days, but as an old retired guy, I have lots of time to post on forums that I like to learn from. lactic acid bacteria are intolerant of a high acid environment Thanks f...

Forgot an important step in the above post. After smoking, the sausage was poached in a sous vide bath at 143ºF for 4 hours.

It's kind of sad that there has been no new activity on this GREAT site in over 10 days :( So I decided to post the pepperoni we made over the last week or so. Nothing spectacular, but at least it lights up the board :D Here's the recipe: https://i.imgur.com/V5sAibw.jpg We've tried many dry cured an...

Bob,

No real need to re-post, I was just wondering if I was doing something wrong. Thanks for the response.

I love fixing myself a simulated egg McMuffin for breakfast. For sausage, I have been using the frozen pre-cooked sausage patties from the grocery store. Recently decided to try to make my own pre-cooked patties. Cubed about 4 pounds pork (72% loin, 18% back fat, and 10% picnic) and mixed in 1.5% sa...

vtec wrote: ↑

Wed Feb 27, 2019 04:18

If I find such a modification, I will install it.

OK, thanks for the quick reply. It's really not that hard to just delete the part that's not applicable.