Search found 10 matches
- Thu Jun 17, 2021 22:42
- Forum: Dry Cured Meats and Sausages
- Topic: difficulty getting mold to grow
- Replies: 16
- Views: 6796
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 ...
- Thu Jun 17, 2021 22:36
- Forum: For beginners
- Topic: Venison Salami not drying enough in the center
- Replies: 6
- Views: 5869
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...
- Thu Jun 17, 2021 22:10
- Forum: Sausages
- Topic: South African farmers Sausage
- Replies: 11
- Views: 4937
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...
- Wed Mar 17, 2021 02:09
- Forum: Sausages
- Topic: South African farmers Sausage
- Replies: 11
- Views: 4937
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...
- Tue Mar 16, 2021 00:26
- Forum: For beginners
- Topic: Fruit Salami
- Replies: 2
- Views: 4499
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.
- Tue Mar 16, 2021 00:19
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Calabrese with Cannabis
- Replies: 7
- Views: 14165
- Sun Nov 29, 2020 03:54
- Forum: For beginners
- Topic: Salami
- Replies: 16
- Views: 9594
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...
- Sat Nov 21, 2020 20:41
- Forum: For beginners
- Topic: Salami
- Replies: 16
- Views: 9594
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...
- Fri Nov 20, 2020 05:03
- Forum: For beginners
- Topic: Salami
- Replies: 16
- Views: 9594
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...
- Sat Oct 31, 2020 23:32
- Forum: Dry Cured Meats and Sausages
- Topic: Salami pH testing
- Replies: 1
- Views: 729
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
Kind regards