Search found 27 matches

by Loco
Tue Apr 28, 2020 17:22
Forum: Dry Cured Meats and Sausages
Topic: Mold Question
Replies: 6
Views: 829

Re: Mold Question

Thank-you very much for the input, after reading your responses I took it back out and after a more thorough look I think that it is just casing discoloration from pressing, I put it back ito pan that I pressed it in and it looks to be only where it was touching the bottom and side of the pan. Maybe...
by Loco
Mon Apr 27, 2020 22:41
Forum: Dry Cured Meats and Sausages
Topic: Mold Question
Replies: 6
Views: 829

Re: Mold Question

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by Loco
Mon Apr 27, 2020 13:12
Forum: Dry Cured Meats and Sausages
Topic: Mold Question
Replies: 6
Views: 829

Mold Question

Last week I made a sopprasetta 6.8kg and stuffed into a hog middle, (saw this idea when looking for casing at Craft Butcher and thought it would be fun). Marianski's recipe with except .2g of dextrose p/kg, instead of 1.0, fermented at @72F for 60 hrs Ph at 5.11 with S-TPX moved to curing chamber. I...
by Loco
Sat Apr 11, 2020 16:28
Forum: For beginners
Topic: Storing sausage after drying
Replies: 2
Views: 713

Storing sausage after drying

I just finished a batch of soppresseta. can I just wash off the mold, leave the casing on and hang it in the basement?
I dried it to @ 38% of the green weight as I like it on the dryer side. Also it is pretty arid where I live.

Will it continue to dry and become too hard?
by Loco
Mon Feb 18, 2019 18:27
Forum: Dry Cured Meats and Sausages
Topic: salt pork instead of fat back
Replies: 2
Views: 871

salt pork instead of fat back

Another newbie question.
Can I use salt pork in place of Fat back in dry cured sausage? does the salt pork contain enough salt to affect the recipe? If so how do you compensate for it in the recipe?

Thanks
by Loco
Sun Jan 27, 2019 14:52
Forum: Dry Cured Meats and Sausages
Topic: B-LC-007 question
Replies: 5
Views: 1254

Ok thank-you, isn't excactly what i was going for, the learning curve is steep , but i'm having fun.🙂
by Loco
Sat Jan 26, 2019 23:50
Forum: Dry Cured Meats and Sausages
Topic: B-LC-007 question
Replies: 5
Views: 1254

The recipie was from his Greatest Recipe book. Maybe I figured it wrong , I will check it.

Anyway the link and infromation is appreciated. Hopefully it will be ok?
by Loco
Sat Jan 26, 2019 03:16
Forum: Dry Cured Meats and Sausages
Topic: B-LC-007 question
Replies: 5
Views: 1254

B-LC-007 question

I made some soppresseta the other day and used B LC 007 starter.for the first time I fermented at 68F 90-95 RH checked Ph at 48 hrs and it was at 4.95. My question is is this normal to be that low that fast? When I use S TPX it takes 72 hours or more to get to aroud 5Ph. The recipie was from Marians...
by Loco
Tue Jan 01, 2019 22:19
Forum: Dry Cured Meats and Sausages
Topic: Summer saugage question
Replies: 7
Views: 1898

Is this normal?

Image[/img]

I put my sausage in drying chamber 8 days ago I did not use mold stater but they now look like this. It appears to be the same mold as when I do spray, just a question from a beginner.
by Loco
Wed Dec 26, 2018 16:02
Forum: Dry Cured Meats and Sausages
Topic: Fat Back
Replies: 6
Views: 1727

Fat Back

I was able to find a butcher in near by town that will sell me hard fat, but I need to buy in 5# increments. My question is how do I store it? can I simply Vac Pac and Refrigerate/freeze? How long can I store it, will it turn rancid on me?

Thanks
by Loco
Fri Dec 21, 2018 15:28
Forum: Dry Cured Meats and Sausages
Topic: Summer saugage question
Replies: 7
Views: 1898

Should I use cure #2 Even if the casing is smaller diameter and drys faster?
by Loco
Fri Dec 21, 2018 00:42
Forum: Dry Cured Meats and Sausages
Topic: Summer saugage question
Replies: 7
Views: 1898

Summer saugage question

Can I make summer sausage with fl c starter to ferment , skip the smoking/cooking step, and just dry it ?

I was going to use a 70% pork 30% beef mix, and stuff in hog casing to make more of a "sausage stick" type thing
by Loco
Tue Dec 18, 2018 15:54
Forum: Dry Cured Meats and Sausages
Topic: Drying question
Replies: 31
Views: 4488

Thank you guys for all the information, you have been very helpful, I and disappointed in this try but not discouraged, I have ordered the proper casings and am looking forward to another try. Any suggestions on a type of salami to try that would help a newbie gain some confidence?
by Loco
Mon Dec 17, 2018 22:49
Forum: Dry Cured Meats and Sausages
Topic: Drying question
Replies: 31
Views: 4488

It looks like 2 casing but inner one is casing outer is mold separating from casing.

You can see darker ring on outside, but inside still not set as firm.
by Loco
Sun Dec 16, 2018 21:14
Forum: Dry Cured Meats and Sausages
Topic: Drying question
Replies: 31
Views: 4488

Very good point I never thought about the altitude affecting the humidity, yes we live at about 5200 ft. so defiantly something to keep in mind for future batches, I have raised the humidity back up. https://imagizer.imageshack.com/v2/xq90/924/eQDRw5.jpg [/URL][/img] https://imagizer.imageshack.com/...