Search found 23 matches

by Loco
Mon Feb 18, 2019 18:27
Forum: Dry Cured Meats and Sausages
Topic: salt pork instead of fat back
Replies: 2
Views: 473

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: 719

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: 719

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: 719

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: 1316

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: 1106

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: 1316

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: 1316

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: 2910

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: 2910

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: 2910

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/...
by Loco
Sat Dec 15, 2018 22:50
Forum: Dry Cured Meats and Sausages
Topic: Drying question
Replies: 31
Views: 2910

Also I have a hard time finding "back fat".. can i substitue pork belly? Or does anyone have a place to get "back fat"?
by Loco
Sat Dec 15, 2018 22:25
Forum: Dry Cured Meats and Sausages
Topic: Drying question
Replies: 31
Views: 2910

At this moment is more clearly what is going with your pepperoni. Practically we do not worry about fat smearing, process also is standard with some detailed changes in future. From myself - how much of dextrose and cone sugar you used? In Marianski's recipe sugars - 2g/kg dextrose and 3 g/kg sucro...
by Loco
Sat Dec 15, 2018 22:21
Forum: Dry Cured Meats and Sausages
Topic: Drying question
Replies: 31
Views: 2910

How much T-SPX did you add? Why did you dry at 75% when they call for 80-85% in the instructions? I used 1/2 teaspoon S-TPX culture mixed with 1/4 cup distilled water. My post wasn't real clear I did start the drying at 85% but if I'm not mistaken later in his book he states that as the dryng proce...
by Loco
Sat Dec 15, 2018 14:44
Forum: Dry Cured Meats and Sausages
Topic: Drying question
Replies: 31
Views: 2910

I used the dry cure pepperoni recipe from the Marianskl book "The Art of Making Fermented Sausages". I cut meat meat into cubes and refrigerated 3.5k pork butt,1.5k beef chuck, then while it was in refrierator I mixed all dry ingrediants and prepared grinder and stuffer, started fermenting chamber t...