Thank you again Rudy!

Weißwurst is something that I have not tried to make yet.

Serve with a big soft NY style Pretzel and mustard....and Bier.

Those Look Great!!!

There is a learning curve to making Ravioli! To me the hardest was the rest period for the dough to become workable.

Care to post your sauce(Gravy) recipe also?

And no homemade bread to soak it up!!!

Wow Rudy I wan't to try those! What is your source for the Sodium Lactate? Some info on the stuff: Sodium Lactate, a 60% concentration in water, and is the sodium salt of natural L(+)-Lactic Acid, produced through the fermentation of sugar, an alpha hydroxy acid that occurs everywhere in nature. Sod...

Ok the Marianski recipes do not call for Paprica in either one. http://www.meatsandsausages.com/sausage-recipes/andouille http://www.meatsandsausages.com/sausage-recipes/chorizo-argentinian However they do say this: Andouille sausage Andouille sausage is a classical Louisiana smoked sausage which is...

Ross- tightwad home cook

Wow Ross you are certainly living up to your signature line!

Well if it makes it to the freezer....none of mine ever has. Remove the casing which also removes the mold layer before vac sealing. Without O2 the mold will die and the casing and mold will get a bit slimy. It can then be stored without freezing in the fridge for several months. You can also wrap i...

Ross- Onion flavored Lard? That sounds good for some types of recipes. For pie crusts and bread making I like Leaf lard (the fat from around the organs). Pure white after rendering and almost no flavor. Yea I know hard to come by but if you know of someone who raises or cuts hogs for others it is wo...

In fact, the so called "optimal growth temperature" for the acid producing Pediococcus pentosaceuseus in the T-SPX this will be around 100f but by pushing it so high the pH drop will happen so fast that it will seriously shorten the life span of the Staphyloccoccus which is essential for color and ...

Angelo If it was my decision and I Knew the culture was well cared for...I would use it. You can monitor the Ph and if you have the desired Ph drop you are good ...if not you have another decision to make. And no you can't use too much culture, it will not harm (anything but your wallet) to overdose...

Angelo

You can find the discussion on testing Cultures here http://www.wedlinydomowe.pl/en/viewtopi ... c&start=15

The bottom line is testing a culture is a laboratory matter.

Be careful Duck. You were on camera. They will send messengers down the Central Flyway, dropping no smoking signs on Texas Barbeques. And Hey those long flights without any stops can produce mustard gas.

Yes Ursula they are heavy but once you find a place for it you will use it quite often as the bags now cost pennies...not quarters.

That´s interesting information Bob - thanks for sharing. Obviously it seems to work well - the coppa looks superb! How long did it hang by now? The one that I am using now went in 10/15 the second started 11/28 and I am going to try and let it go 120 days before cutting. I used Redzed's (Chris) rec...

If you guys don't mind skinless I would consider these http://www.alliedkenco.com/casing-cellulose-28mm.aspx

You can smoke an cook them just like a natural casing and they peel off easily.

Works for me

Bill-

Yes I use the Bactoferm-600. I only use around 2 grams and mix with 1/4 cup water.

To be honest I have gotten the best results after letting sit for 24 hrs.

Thank You they are my first attempt at a larger diameter salami so I have my fingers crossed.