Those look gorgeous, thank you for the recipe! I've just put those on my TODO list

So, these are cooked and can obviously be eaten as they are. Is that how they are normally consumed in Poland, or do people also put them on a grill or fry them in a pan?

Did you vacuum pack them? And if so, how the the vac hold? I vacuum pack them for longer-term storage once they have cured. If I want to keep something for a long time, it goes in the freezer. Otherwise, the salami will last for months in the fridge. I use a normal domestic vacuum sealer (Luvele Su...

I started a batch of salami on 5 December 23. Cremona on the left (70 mm) and Finocchiona in a smaller 55 mm diameter on the right. This shows the salami after 24 hours of fermentation. The pH ended up at 4.67, with T-SPX as the starter culture. Cremona Parmigiano and Finocchiona.jpeg I don't have a...

Thanks Michi Sad to see how this forum has died and not very many posts anymore. Maybe time for new management. I don't think new management would make any difference. You can't make people magically appear in a sausage making forum. The most you could do is advertise the existence of this place el...

That looks bloody great, thanks for the recipe!

That looks great! Good bind, and I like the large chunks of fat.

I'm in a similar climate in Queensland, Australia. I've made lots of fresh sausage, emulsified sausage, dry cured ham, salami, dry-aged beef and pork, and so on. For some projects, I'm limited to winter. In particular, cold smoking is not such a good idea once the temperature goes above 20 ºC or so....

Bear garlic ("Bärlauch" in German, "Ramsons" in English) is a leafy green, not like garlic at all, except in aroma. Think of spinach as far as shape and texture are concerned, and spring onion with strong garlic flavour as far as aroma is concerned.

Links wrote: ↑

Fri Oct 21, 2022 02:09

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.

Hausschlachtebedarf is a popular online retailer.

Cheers,

Michi.

Links wrote: ↑

Fri Oct 21, 2022 02:09

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.

Hausschlachtebedarf is a popular online retailer.

Cheers,

Michi.

Michi, I can follow your logic. Just amazed that the quality of the meat can vary that much. My guess would be 3 times failure out of the last 10 with commodity pork. Hmmm… Maybe the meat was injected with water to begin with? If so, I expect that would make a difference. I've made bad experiences ...

I have no idea what's happening. But, if the process is pretty much the same each time, the only variable left is the meat, so I'd put it down to that.

redzed wrote: ↑

Mon Aug 14, 2023 06:47

Sorry for the late reply, but if you are still searching for Špekáček I cans send you a few, but they are all in Czech.

Hi Redzed, that would be great, thank you! I can put them through deepl.com and probably get enough of a translation to get by.

Thank you!

Michi.

If you copy and paste the name into Youtube there seems to be some videos on the process but none that I saw were in English. Might give you a better idea of how its made though. Thank you for that! I found a video that lists the ingredients. With that, and Google Translate, I was able to make sens...

Hi,

does anyone have a recipe for Špekáček? I've also seen it spelled as Špekáčky. (I don't know which is correct.) I tried searches here with different spellings, but came up empty.

I'd like to give this a try. Any recommendations from anyone?

Thanks,

Michi.