Search found 10 matches

by magician176
Thu Jun 17, 2021 22:42
Forum: Dry Cured Meats and Sausages
Topic: difficulty getting mold to grow
Replies: 16
Views: 4464

Re: difficulty getting mold to grow

I had a problem with my salami not having any mold grow on the casings, yet the salami came out to be superb. I bought casings then from another company and suddenly the casings started to grow heavy mold. I then realized that the previous casings were synthetic and the new casing were not., So now ...
by magician176
Thu Jun 17, 2021 22:36
Forum: For beginners
Topic: Venison Salami not drying enough in the center
Replies: 6
Views: 2208

Re: Venison Salami not drying enough in the center

I could never get to measure the final pH as the meat are always too fatty. My pH instrument would not register the pH because of the fat. I have tried litmus paper without success. So I did not bother to test the venison salami. Humidity around 80% at 11 Celsius. I do not have a problem with all my...
by magician176
Thu Jun 17, 2021 22:10
Forum: Sausages
Topic: South African farmers Sausage
Replies: 11
Views: 3780

Re: South African farmers Sausage

Thank you all for your insets, I really appreciate it. The milk powder seems to be the answer, I will certainly try that. It would mean that the butchers back home never let on they are using this binder! I am busy with my fruit salami experiment, so my next try would be the farmer sausage with milk...
by magician176
Wed Mar 17, 2021 02:09
Forum: Sausages
Topic: South African farmers Sausage
Replies: 11
Views: 3780

South African farmers Sausage

I have made tons of our traditional farmers sausages in the past. I tried many tricks and tips and yet I cannot get mine as juicy as some butchers that I have purchased fresh sausages from for BBQ. Those who know won't let you onto it(that is what I am guessing)Just the other day I visited South Afr...
by magician176
Tue Mar 16, 2021 00:26
Forum: For beginners
Topic: Fruit Salami
Replies: 2
Views: 2155

Fruit Salami

Hi, have anybody ever added some fruit like raisins to their salami mix? I am aiming to create a more fruity salami, it might be very interesting.
by magician176
Tue Mar 16, 2021 00:19
Forum: Dry Cured Meats and Sausages
Topic: Salame Calabrese with Cannabis
Replies: 7
Views: 8478

Re: Salame Calabrese with Cannabis

Indaswamp wrote:
Sun Mar 14, 2021 04:21
Cannabis salami....

I have seen it all now...LOL! Never in a million years would I have thought to make that one. I don't partake...but I'm not judging....
Yeah, never thought of somebody going to such an extreme! :D
by magician176
Sun Nov 29, 2020 03:54
Forum: For beginners
Topic: Salami
Replies: 16
Views: 5202

Re: Salami

Today I had just checked my salami and to my surprise they were all full of white spots indicating to me that the correct mold is manifesting on them! I also made 4 pounds of thin sausages for air drying, they are doing very well. It is getting hot here now and I added a huge fan to keep the box coo...
by magician176
Sat Nov 21, 2020 20:41
Forum: For beginners
Topic: Salami
Replies: 16
Views: 5202

Re: Salami

Hi, I had used synthetic salami casing that I had purchased from www.thecasingboutique.com in Auckland. I hung the salami's in the garage open for a day then I had put them in a well ventilated dryer box that I use for making air dried sausages which is our traditionally and most favorite treat to m...
by magician176
Fri Nov 20, 2020 05:03
Forum: For beginners
Topic: Salami
Replies: 16
Views: 5202

Salami

Salami.jpeg I made salami today, I have read so many articles on making homemade salami and I came up with a mixture of my own ingredients. I purchased 2,5kg of pork shoulder and ended up with 2,48kg after grinding and mixing. I do not own a controlled fridge for temperature and humidity, so I watc...
by magician176
Sat Oct 31, 2020 23:32
Forum: Dry Cured Meats and Sausages
Topic: Salami pH testing
Replies: 1
Views: 684

Salami pH testing

Hello everyone, I am new to making salami as such. I would like to know how to test the pH of salami while it is in the drying/aging process. I have made my first salami according to the Steve Lamb method and recipe. Your advice will be greatly appreciated
Kind regards