I’d like to make some Pitina Salami but have some questions on the process. Pitina Salami is a salami without casing. Usually they are round shaped like a big meatball and coated with dry roasted garlic, herbs, or grated cheese. As this salami won’t have a casing my concern is about mold forming on ...

Don’t worry about uneven mold coverage as it won’t affect the taste. I lived in Europe for 15 years and most of the Soppressata mold coverage there is spotty. I’d be more worried about the lack of ph strips and a good reference book. I used to do it that way in the 1980’s before we had good referenc...

I just finished reading an excellent 202 page book by Gerhard Feiner. Unlike other technical books, it appears Gerhard Feiner wrote the entire book by himself. This is an all-in-one book about salami and focusing on science and professional processing technology. It combines a scientific and hands-o...

Swedish ham is essentially what the British call gammon (brined fresh ham). What makes it Swedish is they spread an egg yolk and mustard all over and add bread crumbs and spices. They bake it and make an au jus for bread dipping. Finding an unsmoked, unsweetened, uncooked, brined ham where I live in...

I was in Stockholm 2 weeks ago and ate princekorv every morning for breakfast at my hotel. They didn’t have a sour taste, mostly they taste smoky. That said I would be careful adding more than 20% liquid to this recipe.

I’ll be moving to northern Germany in a few months. Does anyone have a source for sausage making supplies in Germany?. Fresh fatback and pork casings (bratwurst size) are easy to find in the supermarket but anything else is a mystery. I’m especially interested in finding fermentation starter culture...

I tried dried chopped dried apple rings in a fuet once. It was not a pretty sausage and had a strange taste. No one would eat it. Thank god I only made one as the rest of the non-apple fuet was excellent. However, I’ve added dried apple to fresh sausage and I really like that.

Actually I lived in Southern Germany for 8 years, very close to France and Switzerland. We would go shopping in France on weekends (better wine and cheese). Before that I lived in Saudi Arabia, Spain, and Greece. When I go to Florida this winter I’ll look for fatback and jowls.

The Wiberg product line is great. My needs are small so I’ll focus on finding a gelatin dispersion to adhere the different coatings.

Interesting videos. I don’t think I want to put corn syrup on salami. I remember to talking to a Swiss sausage maker once during a Christmas market who told me he used gelatin. I told him I didn’t think gelatin alone could hold the spice. Before he could elaborate he got really busy selling to a bus...

I have some saucision sec that will be ready in a few weeks and wanted to add a pepper or roasted garlic coating to the sausage like they do in France. I haven't read anywhere exactly how to do this. I assume it involves dipping the salami in some type of gelantine and rolling it in the herbs. Has a...

Hi everyone, I’m new to the forum but not sausage making. I’ve been at it since 1989 when my parents brought me a chorizo making kit from Spain. I have read several of Fidel Toldra and Marianski brothers books and make mostly dry cured sausages. I just moved to the US from Europe and am getting my c...