Search found 5 matches

by ewanspeirs
Fri Nov 08, 2019 16:14
Forum: Dry Cured Meats and Sausages
Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
Replies: 6
Views: 278

Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

Eric - love your youtube channel :) it got me hooked.

What recipes have you tried with this new culture - i' like to give it a shot on my next batch
by ewanspeirs
Wed Oct 30, 2019 23:18
Forum: Dry Cured Meats and Sausages
Topic: pancetta arrotolata still "squishy" - what would you do?
Replies: 3
Views: 139

pancetta arrotolata still "squishy" - what would you do?

I'm trying to decide on when to pull 2 pancetta arrotolata from the chamber. They were cured with salt 2.5% , #2 0.25% and spices for about 2 weeks Current weight loss is between 16% - 19% They have been in the chamber for 43 days or ~6 weeks They smell good, have developed some white mold (no mold ...
by ewanspeirs
Sun Oct 13, 2019 18:39
Forum: Dry Cured Meats and Sausages
Topic: First attempt at Spanish Chorizo/Salami Milano are too salty?
Replies: 7
Views: 291

Re: First attempt at Spanish Chorizo/Salami Milano are too salty?

yes - salt + bottle-cap - that's the method i used, worked well.
by ewanspeirs
Thu Oct 10, 2019 20:17
Forum: Dry Cured Meats and Sausages
Topic: First attempt at Spanish Chorizo/Salami Milano are too salty?
Replies: 7
Views: 291

Re: First attempt at Spanish Chorizo/Salami Milano are too salty?

Anyone have a good recommendation for an accurate (and responsibly priced) scale?

Something that does 1/10th of grams - i'd guess some of my measurements were off too as the basic digital kitchen scale i used was likely not super accurate.
by ewanspeirs
Thu Oct 10, 2019 17:39
Forum: Dry Cured Meats and Sausages
Topic: First attempt at Spanish Chorizo/Salami Milano are too salty?
Replies: 7
Views: 291

First attempt at Spanish Chorizo/Salami Milano are too salty?

All, My first attempt at fermented, dried sausage has turned out way too salty, almost too salty to eat. I followed these recipes in the Art of Making Fermented Sausages by Stan/Adam Marianski. Milano Salt 3% Cure #2 0.24% Dextrose 0.2% Sugar 0.3% white pepper 0.3% Garlic 0.2% Fennel 0.4% Chili flak...