I have been investigating brines for cooked ham. A few of them recommend adding cure no. 1 to the cure after cooking the salt and spices first. Is there any science behind this? Would nitrite lose some of its curing abilities if cooked? I only have access to 0,6 % N in the salt I use. Does anyone ha...

Starting weight was only 3202 grams. Cased in a hog bladder and had a very nice covering of mould. "Imported" from some Italian salami I brought home from Rome. The weight loss the last 3 months was only 6 %, so I think I will apply sugna at about 25 % WL next time around. PH reading a good idea. In...

Your suggestions make good sense to me, although it actually was a free range pig. Even if it is not after the book I think it could be a good idea to give my next culatello a coating of sugna on the meat side. To slow down the drying and maybe help prevent dry rim on that side.
What say you? TU

Drying and aging I have just cut into my first Culatello and am very satisfied. Only one thing bothers me: Hoped it would be ready for Christmas instead of today! 6 months in the chamber. When checked today the weight loss was 37 %. I constantly have a temperature of 12 dgr C and a RH of 75 to 80 %....

"Another way to understand this is that your sausage should never become "unsafe" throughout the whole process. It should be safe to consume at all times, as long as all safety criteria are met. Just drying the sausage to a 35% weight loss will not make it safe to consume if it has already gone bad....

If the bacteria are not killed would there not be the same number as when the bacteria count was worst?
So if I had 10 x X bacteria when the weight loss was 20 % and they dont die wouldnt the number still be 10 x X when WL got to 35 %?
tu

Thank you all for taking the time. But I am still unclear of a (at least) a few things. Fast ferment takes maybe one to two days. Slow ferment maybe four. We want to ferment to perhaps 5.3 for old school salami. If I use the right amount of GDL (say 0.3 %) vs T-SPX and 0.3 % dextrose would not the r...

Two questions I know GDL is not a popular ingredient because it lowers pH very quickly and to a level that stops taste and aroma improving bacteria from doing their job. But what is the difference between a fast working starter culture eg. FLC and GDL? Doesn`t it also stop the good bacteria. Or are ...

Here goes for traditional Rullepoelse: Pork flank cut to largest square possible. Approx. 1.2 kilo. Remove fat thicker than 3 mm. 1.8 % EQ with very little nitrite for color. Used %: 0.2 white pepper, 0,2 black pepper, 6 finely chopped onion, 1 allspice and 0.2 clove.1 gelatine. Mix all and spread o...

Merry Christmas everyone! I am looking for a recipe for Rolla Pulsa. I havent been able to find anything with my internet searching. I am looking for a recipe for smoked beef Rolla Pulsa. All i can find is recipes for recipes that are boiled, steamed, or baked. Thanks in advance Sorry you are looki...

I used a 3 kilo horizontal sausage stuffer. Didn't separate meat and fat because I read that a kabonosy should be mixed as little as possible. Used only Boston Butt. The meat was semi frozen about -3c. Chilled after grinding before stuffing. It was almost impossible to put 5 mm grind thru 10 mm tube...

I have now tried twice at making a kabanosy sausage but have at big problem when trying to stuff the sausage. I grind the meat with a 5 mm plate, mix without water/wine and try to stuff in 20/22 mm sheep casings. Best fitting tube is a 10 mm. I also have a 16 mm tube but the casing seems too small f...

Would pork loin work just as well as ham meat?

Hi Jeff It was your xtra spreadable liverwurst recipe I was referring to. Great taste, my grandson keeps asking for more. Although it didnt turn out quite AS spreadable as I Would have liked. I was just thinking why everyone talks about 14 - 15 C. We both could easily keep a very Low temp. So why no...

Have a question about the emulsifying stage in Jeffs Liverwurst . And other emusified products. Most authors explain that it is necessary to keep the temperature low (under 15 C) when emulsifying. My question is: should I raise the temperature in my Kitchen mixer by letting it Work long enough to re...