Ad blocker detected: Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.
Active topics
Go to advanced search
-
-
Why add cure/spice mixture in stages?
Replies: 4
First post
In curing whole-muscle cuts, I noticed that some recipes (e.g., the coppa and bresaola recipes on meatsandsausages.com) call for adding half the cure/spice mixture at the beginning of curing period, and then adding the other half roughly mid-way through the curing period. In that Italian
video...
Last post
This is my first post on this forum. I've got to start somewhere...
I think you're probably right on commercial production using multiple stages. Here's a discussion that uses the multi-stage process. It states the reason to do it this way is to ensure the meat has a constant supply of salt....
- 4 Replies
- 85 Views
-
Last post by Mmmm Meat
Fri Apr 23, 2021 16:50
-
-
Recipe - FAILED. Please help me talk it out.
Replies: 3
First post
Okay, so earlier today I did a large batch that was supposed to emulate the flavour profile of Chinese and Taiwanese Lu Rou Fan, which is a simple pork with predominantly soy sauce and 5 spice as the standout flavours. I posited a question regarding salt vs. sodium with regards to working out how...
Last post
Is this a cooked sausage or dry sausage? I tend to think your bind issue is in the mixing or if cooked the temps it’s cooked at.
- 3 Replies
- 71 Views
-
Last post by Albertaed
Thu Apr 22, 2021 21:40
-
-
Spanish Fuet - Unsure if this turned out right
Replies: 13
First post
Hi guys,
This is my first batch of dried sausage, so I'm really not sure if this is what it's supposed to look like or if I missed something somewhere.
I followed the Spanish Fuet Recipe from Marianski:
Pork 100.000%
Salt 2.800%
Cure #2 0.240%
Dextrose 0.300%
Pepper 0.300%
Paprika 0.400%
Garlic...
Last post
Congrats on your fuet. It’s on my list of things to try( along with a few dozen others😆😆) It took my family and friends to grow to like some of the salamis I make. My 7 year old grandson now loves my “rotten cheese chorizo”.😆
Having said that I think sometimes hobbyists think that dry salami is the...
- 13 Replies
- 212 Views
-
Last post by Albertaed
Thu Apr 22, 2021 21:07
-
-
My favorite version of pastrami
Replies: 9
First post
I love pastrami but not the salt laden leather sold in grocery stores.
Traditional pastrami (ie. Katz) is made from beef navel. I have not been able to source beef navel at a reasonable price, so I've experimented with several cuts. Many use brisket, but I find the flat too lean. The point is...
Last post
brought the temp up to 150 degrees in the smoker
I just smoke it until the outer bark looks well formed. In this case the IT was about 150ºF, but temperature was not the criteria.
- 9 Replies
- 110 Views
-
Last post by jcflorida
Thu Apr 22, 2021 16:13
-
-
Hoping for some bear for sausage!
Replies: 4
First post
Because we can't travel this year our holiday time has built up. We need to use up 2 weeks or my wife loses hers so we're packing up our adventure truck and 4 wheeler and heading out spring bear hunting for 2 weeks. I prefer fall bear but if I can find a young one it should make some good sausage....
Last post
Nice looking unit you got there. I never hunted bear although they are everywhere up herr. I was always a little Leary of trichinosis. Good luck!
And with bear meat you should be. Always fully cook bear meat before consuming. No jerky or salami!
Nope no Genoa! Maybe some Bear Hotdogs and...
- 4 Replies
- 50 Views
-
Last post by fatboyz
Thu Apr 22, 2021 01:16
-
-
Salt vs. Sodium in getting a bind
Replies: 4
First post
This may seem like a silly question, but I'm feeling a little puzzled and having trouble finding information on this question: when we add salt (NaCl) to the meat and mix and proteins are extracted giving us the bind we desire, is it the sodium that's doing it, or the NaCl?
The reason I ask is...
Last post
I agree NaCl is likely the only source of the sodium that the label lists. If they make soy sauce with MSG, I sure have never bought it.
- 4 Replies
- 65 Views
-
Last post by Lorenzoid
Wed Apr 21, 2021 15:07
-
-
100% beef fresh sausage?
Replies: 10
First post
Pretty much every recipe I see for beef sausage seems to include pork fat. I have people ask me for all-beef sausages, but I've read that beef fat behaves differently than pork fat once cooked and gets quite greasy and leaks. I don't want to use any binding agents if I can avoid it. A supplier near...
Last post
I don't really have any pics, unfortunately. I neglected to take some and froze the remainder.
Recipe:
1480g beef
10g coriander
1g nutmeg
2g allspice
4g pepper
1g clove
20g salt
1 tbsp vinegar + 1 cup water
- 10 Replies
- 203 Views
-
Last post by LinkMeAllOver
Tue Apr 20, 2021 18:11
-
-
Cure #2 with different percent of sodium nitrate
Replies: 14
First post
Hello, I am new to this forum and dry curing. I am have enjoyed reading this forum to learn about the process. I have made bacon and pancetta in the past and now have my first coppa drying in Umai bags in the fridge. My question concerns cure #2. I have 2 different cure #2s, one contains 1% sodium...
Last post
Yes 5g/kg of nitrite works out to 312ppm and double the recommended USDA amount. The Sausagemaker Cure 2 formulation has only only 1% nitrate and that amount works out to 52ppm, quite negligible when the USDA limit is 1718. The amount of the Cure #2 in the recipe is obviously an error. However, I...
- 14 Replies
- 2215 Views
-
Last post by redzed
Tue Apr 20, 2021 16:57
-
-
Smoking lengths with Cure?
Replies: 7
First post
Good Evening Smokers.
First post with a question and thank you in advance for your help!!
I want to learn to smoke bacon and sausage and I have been doing a bunch of reading on the topic before I jump in. For the most part I think I understand the need to use cure when smoking (to prevent food...
Last post
Thank you for the recommendations. Both books on order. Waiting is the hardest part!!!!
- 7 Replies
- 174 Views
-
Last post by BocZek
Sun Apr 18, 2021 01:11
-
-
How NOT to make hotdogs
Replies: 15
First post
I made my first run of frankfurters this past weekend. I was very excited and looking forward to putting the bowl cutter through its paces. I read all that I could and was really aware of how my meat batter needed to remain really cold and when emulsified that I had an upper limit on my temp or...
Last post
I’ve been trying new sausages referencing both The greatest sausages and German sausage books a lot lately.
- 15 Replies
- 203 Views
-
Last post by Albertaed
Sat Apr 17, 2021 13:16
