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All Beef American Pepperoni

Last post by so_not_rad « Tue Mar 31, 2020 08:39
Posted in Dry Cured Meats and Sausages
Replies: 2
by so_not_rad » Mon Mar 30, 2020 06:27 » in Dry Cured Meats and Sausages

First post

Hello there everyone!
I have been asked by a dear friend of mine who does not eat pork, to make all beef american pepperoni. The semi cooked fast fermented style for a pizza. Here's the recipe that I've been testing so far :

Beef (chuck) 500 Gr
Salt 14 Gr
Cure #2 1.25 Gr
Dextrose 5 Gr
Garlic...

Last post

I would try poaching instead of dry heat. It is much faster and less time spent in the temps that fat melts. Also use cure #1 for fast fermented products. So far as the sourness issue you are having, I would cut the dextrose amount in half.

Thanks Bob! i'm actually quite happy with the sourness...

2 Replies

26 Views

Last post by so_not_rad
Tue Mar 31, 2020 08:39
Raw meat storage - Odd taste in sausage if frozen meat is used?

Last post by wasuky « Tue Mar 31, 2020 02:23
Posted in For beginners
Replies: 7
by wasuky » Fri Mar 27, 2020 01:29 » in For beginners

First post

Hi guys! I'm writing from Venezuela. Pretty hot right now (as always).

I wanted to ask you something about the meat storage because I just can't find a proper answer. So here it is:

I'm starting a home-based charcuterie with 0% experience (yes... I am that crazy) but 1000% of heart and passion...

Last post

THanks for the links. I have already seen those videos (I think the guy of the 2nd video is a genius.... he makes everything look so simple). I should get my pork tomorrow so I guess I let you know how turned out my self-harvested casings.

Thanks again!

7 Replies

581 Views

Last post by wasuky
Tue Mar 31, 2020 02:23
Struggling with Frankfurters

Last post by Bob K « Fri Mar 27, 2020 14:39
Posted in Sausages
Replies: 9
by so_not_rad » Tue Jan 21, 2020 09:36 » in Sausages

First post

Hello there!
I'm brand new to the forum, although I have been using it for the past couple years as a guide line for my own smoked meats and sausages.
Ive been recently asked to create a german version of the frankfurter (or hot dog) for a friend of mine, he requested 0 additives or preservatives....

Last post

Glad it all worked out!

9 Replies

1892 Views

Last post by Bob K
Fri Mar 27, 2020 14:39
Cured, dried and fermented by StefanS

Last post by YooperDog « Thu Mar 26, 2020 15:16
Posted in Dry Cured Meats and Sausages
Replies: 107
by StefanS » Sun Apr 23, 2017 18:36 » in Dry Cured Meats and Sausages
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My curing chamber finally is ready so i made some efforts to prepare some staff to be matured/aging.

Some of then not ready yet (during curing) but 4 pieces in.
#1 - pork loin 07 kg. (salt, cure #1, Black pepper, garlic and red Vermouth 25 ml/kg, cured for 18 days, staffed in beef bung, used...

Last post

Great thread! I have been working on two curing chambers to start learning and making some salami's and cured meats. Great info and motivation.
107 Replies

23904 Views

Last post by YooperDog
Thu Mar 26, 2020 15:16
Kaszanka - Polish Blood Sausage

Last post by YooperDog « Thu Mar 26, 2020 14:36
Posted in Offal products
Replies: 28
by redzed » Fri Aug 07, 2015 06:59 » in Offal products
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First post

Once in a while I am overcome with a desire for something that I haven't eaten in a while and for some reason I have been wanting a bit of kaszanka (also known as Kiszka Kaszana ). My dad used to make it at home now and then and it usually resulted in a traffic jam on our street with his Polish and...

Last post

Making me hungry reviewing this thread. It has been about a year since my last bite of Kaszanka. Closest place that would have all these ingredients about 300 miles away, I will have to wait until this virus lockdown before I make the trip.
28 Replies

14891 Views

Last post by YooperDog
Thu Mar 26, 2020 14:36
Hi New Guys - Introduce Yourself

Last post by wasuky « Tue Mar 24, 2020 23:59
Posted in Hyde Park
Replies: 1303
by Chuckwagon » Thu Apr 29, 2010 05:21 » in Hyde Park
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Hi New Members !

Welcome to the English-speaking forum of the Polish website Wedliny Domowe (Homemade Sausage Making). We`re a little more relaxed on this forum and it just doesn`t matter if members are ol` time professionals or brand-new beginners. We`re just all good friends trying to promote...

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Hi guys,I'm Cesar from Venezuela. I've been reading you for a couple months now. After falling in love with dry meats a couple of years ago while living in Argentina, I have kept a very small project in my head but just did not have time to pull it off. Now, I came back home in january, had an...
1303 Replies

355235 Views

Last post by wasuky
Tue Mar 24, 2020 23:59
New Starter Culture for Fermented Sausages -- Flavor of Italy

Last post by Bob K « Tue Mar 24, 2020 12:51
Posted in Dry Cured Meats and Sausages
Replies: 13
by cajuneric » Fri Nov 08, 2019 00:15 » in Dry Cured Meats and Sausages

First post

Has anyone had any experience with the new starter culture from The Sausage maker. It's called Flavor of Italy. I've been playing with it for the last 4 months with incredible results. here are the specs:

l. Sakei
p. Acidilactici
s. Carnosus
s. Carnosus (Subs. Utilis)
Fermenting range 75f - 90F...

Last post

Carlv-
Its the amount per Kilo and a good starting point for the culture would be .022%

13 Replies

1353 Views

Last post by Bob K
Tue Mar 24, 2020 12:51

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