Thank you
I made 3 at the same time...cheated on the others.
It was harder to wait 60 days on the salamis.....but well worth it!!!
Search found 2222 matches
- Thu Apr 03, 2014 17:29
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 467316
- Wed Apr 02, 2014 22:31
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 467316
- Wed Apr 02, 2014 16:54
- Forum: Dry Cured Meats and Sausages
- Topic: Salame di Cervo
- Replies: 34
- Views: 33816
- Wed Mar 19, 2014 17:10
- Forum: Sausages
- Topic: Duck Sausage Recipe Needed
- Replies: 5
- Views: 4518
- Wed Mar 19, 2014 17:01
- Forum: Technology basis
- Topic: Removing Gamey Flavor In Duck Sausage
- Replies: 7
- Views: 12668
- Mon Mar 17, 2014 17:11
- Forum: Dry Cured Meats and Sausages
- Topic: Water to Starter culture ratios
- Replies: 4
- Views: 4356
Thanks guys, can you explain the 'not with the cure though', wouldn't the cure be usually mixed with the spices? Although many cultures are tolerant of salt you don't want to shock them. If you mix the salt (salt + cure) with the meat you are diluting it. I usually add the culture and spices before...
- Tue Mar 11, 2014 22:27
- Forum: Technology basis
- Topic: Findin' Yer (Pork) Butt
- Replies: 22
- Views: 24176
- Tue Mar 11, 2014 20:40
- Forum: Technology basis
- Topic: Findin' Yer (Pork) Butt
- Replies: 22
- Views: 24176
- Mon Mar 10, 2014 16:23
- Forum: Dry Cured Meats and Sausages
- Topic: T-SPX fermentation temp - briefly too high
- Replies: 1
- Views: 12033
Andrew- Don't worry about the temp spike...that brings it up into T-SPX's optimal range for fermenting. If you can check the Ph you could probably shorten the fermenting time....but keep to your plan if you can't. I don't think the fermenting product caused the Temp spike. I am sure others will add ...
- Mon Mar 10, 2014 16:15
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 265852
Re: Starter Question
I saved the leftover rye starter in a mason jar and put it in the fridge. I understand before I use it to replenish with equal parts rye flour and water 24-36 hours in advance. My question is that once the starter is replenished does it stay out on the counter to warm till it's being used, or go ba...
- Sun Mar 09, 2014 17:45
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Red Cedar Smoker?
- Replies: 6
- Views: 9211
- Sun Mar 09, 2014 17:31
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 265852
- Sun Mar 09, 2014 13:25
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 265852
Ray- Transfer the dough from whatever you let it rise in to a piece of parchment paper on a pizza peel. Just invert the bowl/basket onto the paper, and don't try to reshape. Then put in the oven on your preheated pizza stone. You can remove the paper after 5 minutes or so ...before it starts to burn...
- Sat Mar 08, 2014 16:16
- Forum: For beginners
- Topic: Fat Smearing Problem
- Replies: 53
- Views: 36602
The solution was easy. I now cube and season the meat, grind it only once, then mix for primary bind and, finally, stuff the casings. The meat is only going through the auger twice instead of three times. I also bought a sausage spacer plate for the grinder but it hasn't made much of a difference. ...
- Fri Mar 07, 2014 13:07
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 265852