Search found 317 matches

by ursula
Sun Jul 06, 2014 08:27
Forum: Dry Cured Meats and Sausages
Topic: Sopressata curing SOUR smell
Replies: 14
Views: 15032

Progress report on my remaining salamis. One end of the Danish smelled awful so I cut it off and retied the rest. Day 16:Salami Milano has had a weight loss of 29.7% Hungarian salami has had a weight loss of 27% Is this a bit fast? The Milano has a new covering of white filmy mould, but I don't real...
by ursula
Sun Jul 06, 2014 08:19
Forum: Dry Cured Meats and Sausages
Topic: Salami Time
Replies: 24
Views: 14596

Hi Steve, I'm getting ready to plan my next attempt at salami and like the look of your cacciatore and calabrese recipes. Just had a couple of questions: Do you grind your black pepper or use cracked? Also I notice that you don't use a starter culture in your Calabrese. Why would that be? Is it trad...
by ursula
Sun Jul 06, 2014 02:36
Forum: Dry Cured Meats and Sausages
Topic: Primary bind for salamis
Replies: 3
Views: 3930

Primary bind for salamis

Having looked at NorCalki's lovely primary binds in a previous thread (Tips to save you grief) got me wondering if the primary bind of a salami should be a little less developed given that it's a different style of sausage. Can overworking the primary bind be more deleterious for any particular type...
by ursula
Fri Jul 04, 2014 09:11
Forum: Hyde Park
Topic: Quoting Material
Replies: 2
Views: 3276

Thanks Chuckwagon,
I wondered how it was done.
Ursula
by ursula
Fri Jul 04, 2014 03:42
Forum: Dry Cured Meats and Sausages
Topic: Salami Time
Replies: 24
Views: 14596

Hi Steve,
This is the one I emailed:
aucustomerservice@chr-hansen.com
Good luck!
Ursula
by ursula
Fri Jul 04, 2014 01:55
Forum: Dry Cured Meats and Sausages
Topic: Salami Time
Replies: 24
Views: 14596

Hi fellow Australians, Given what Jan and Jan have reported, if we all make a concerted effort and each one of us bombards Hansen with requests, we just might be able to convince them that there is a viable market. Perhaps those who haven't done so could add to the impetus with their emails? Little ...
by ursula
Thu Jul 03, 2014 07:18
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 75275

Hi again Aaron,
If you go to Microbiology of Meat and Products, and look under "Backslopping with frozen mould culture" Red and Chuckwagon have described the process. They are really the experts. I imagine the same process would be done if you had a purchased salami with a mould coating.
Ursula
by ursula
Thu Jul 03, 2014 06:17
Forum: Dry Cured Meats and Sausages
Topic: Salami Time
Replies: 24
Views: 14596

Steve, How do you keep the blowies off your salamis?
Ursula
by ursula
Thu Jul 03, 2014 04:22
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 75275

Hi Aaron, T-SPX seems to be the most represented in the salami recipes in Marianski. That, of course is a starter culture. That lovely white mould is very desirable, but needs a mould culture like Bactoferm 600, to be reliable and safe, unless you're lucky enough to have it as your local native cult...
by ursula
Thu Jul 03, 2014 01:07
Forum: Dry Cured Meats and Sausages
Topic: Salami Time
Replies: 24
Views: 14596

Thank you Bob, That was quite a surprise. I have just emailed the Bayswater branch, as well as the head office in Denmark to make representation for us. As Chuckwagon suggests, it might be really helpful if everyone in Oz did so too; we might just make it happen! And wouldn't that be a fine thing! U...
by ursula
Wed Jul 02, 2014 08:16
Forum: Dry Cured Meats and Sausages
Topic: Salami Time
Replies: 24
Views: 14596

Steve, you are having way too much fun!
Do you smoke all your salamis, and have you always done so?
How long do you smoke them?
And is this because you don't have access to Bactoferm 600, or is this just the way you like it?
Ursula
by ursula
Wed Jul 02, 2014 01:36
Forum: Dry Cured Meats and Sausages
Topic: Sopressata curing SOUR smell
Replies: 14
Views: 15032

Thank you Red and Bob for your encouraging words and suggestions. I have found a temporary solution while I reassess my options. It turns out my bathroom has a constant humidity of 80% and the temperature fluctuates between 55 and 60 degrees. It is winter here and I like a cold house! There is also ...
by ursula
Tue Jul 01, 2014 10:22
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 375306

Jan, those look fantastic! Really professional. What is the texture like? Have you managed to emulsify to the texture of the continental franks you can buy? I've pretty much given up on that for now, but will have another go when I get bored.
If I get bored .......
Ursula
by ursula
Tue Jul 01, 2014 06:10
Forum: Dry Cured Meats and Sausages
Topic: Sopressata curing SOUR smell
Replies: 14
Views: 15032

I apologise in advance for the long blog. Okay, so this is my fermentation/curing/drying chamber. I cleaned it with detergent, then with bleach and finally wiped everything down with vinegar for good measure. This is the first hanging of the four different salamis. They were fermented for 72 hours a...
by ursula
Tue Jul 01, 2014 02:51
Forum: Dry Cured Meats and Sausages
Topic: Sopressata curing SOUR smell
Replies: 14
Views: 15032

I've just binned my Milano with herbs. There was the hairy grey stuff which was easy to remove,but the whole thing was slimy and the creamy scaley stuff was thick, and hard to get off. The casing lifted off the salami as I cleaned it, but the smell turned my stomach.I cut it open to have a look, and...