Search found 108 matches

by TSMODIE
Sat Feb 09, 2013 18:10
Forum: Dry Cured Meats and Sausages
Topic: Coppa, Lonzino, and Bresaola are finally finihed
Replies: 15
Views: 11183

Coppa, Lonzino, and Bresaola are finally finihed

I just finished the curing of the Coppa, Lonzino and Breasaola, and they turned out great. The Coppa was my personal favorite, with a strong clove flavor, the Lonzino was a little salty, so next time I will cut the salt back a bit, below is the coppa http://i1208.photobucket.com/albums/cc372/tsmodie...
by TSMODIE
Tue Jan 29, 2013 17:57
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 375165

How often does the fan run? and what type of fan is it?
by TSMODIE
Tue Jan 29, 2013 04:15
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 375165

I dont mean to be citical here, but a 30% weight loss after seven days is way too quick. what is your humidity level at? and is the fan running all the time?
by TSMODIE
Mon Jan 21, 2013 18:21
Forum: Sausages
Topic: [USA] Teriyaki Flat Sticks
Replies: 12
Views: 8508

the Butcher and packer spices do 25 lbs per package, so i just cut the meat into thirds for the batches I like to do, you can adjust the ratio and spices for the batch size you like,Tim
by TSMODIE
Fri Jan 04, 2013 00:04
Forum: Dry Cured Meats and Sausages
Topic: Day 1 of Salami di Allesandra and Pepperoni
Replies: 59
Views: 39686

thanks Chuck, I am trying your recipe for the cactutorie, the clone recipe , next, and am also doing one with white port and fennel pollen, I just got my package from Butchers and Packers that has the fennel pollen, also thinking about doing a 5 lb batch of the landjagers,Tim
by TSMODIE
Wed Jan 02, 2013 22:02
Forum: Dry Cured Meats and Sausages
Topic: Day 1 of Salami di Allesandra and Pepperoni
Replies: 59
Views: 39686

DAY 79

Day 79 and the Slami is done, very mild flavor, I think nect time I will cut down the fat, but flavor is great, I like the pepperoni a little better, but they are 2 very different products, Next up is the Salami D Italia Cacatourie, and a Fennel Pollen and white Port Salami, will post pics when done...
by TSMODIE
Sat Dec 15, 2012 21:15
Forum: Dry Cured Meats and Sausages
Topic: First time making fermented sausage
Replies: 104
Views: 64155

Now for the big question, DID YOU TASTE IT????
by TSMODIE
Thu Dec 13, 2012 18:15
Forum: Dry Cured Meats and Sausages
Topic: The Bresaola Experiment
Replies: 5
Views: 7695

Hey Devo, How did this turn out? How long was it drying for? Was it as expected taste wise? got any pictures? I have one of these in the chamber now for about 2 weeks, and was just wondering how yours turned out? Tim
by TSMODIE
Thu Dec 13, 2012 17:56
Forum: Dry Cured Meats and Sausages
Topic: First time making fermented sausage
Replies: 104
Views: 64155

I am with ya nick, wait for the end of the week, but dont forget the Tequila. My work week starts and ends every day, so I can afford to do it anytime, But I TRULY understand not wanting the trots at work, but your going to have to do it sooner or later. When I first tried my pepperoni, I would not ...
by TSMODIE
Thu Dec 13, 2012 00:14
Forum: Dry Cured Meats and Sausages
Topic: First time making fermented sausage
Replies: 104
Views: 64155

That looks great Nick, I think in a few weeks its going to be perfect, its getting the deep red color and looks firmer too. Did you taste it? you are going to have to sooner or later, when i first tasted mine yesterday, I chased it 2 shots of tequila, to keep the boogie man away,Tim
by TSMODIE
Tue Dec 11, 2012 18:51
Forum: Dry Cured Meats and Sausages
Topic: Day 1 of Salami di Allesandra and Pepperoni
Replies: 59
Views: 39686

GAY 60

Day 60 for the Salami, 40% weight loss, will let it go to 48%, probably right before christmas, the center is still a little soft, taste is good, but I think I used too much fat, would asjust it down next time,Tim http://i1208.photobucket.com/albums/cc372/tsmodie/DAY%2060/DSCN1062.jpg I have 2 Lonzi...
by TSMODIE
Fri Nov 30, 2012 20:46
Forum: Products in blocks
Topic: Leberkaese
Replies: 12
Views: 17522

thanks Jan, i am going to have to try this,Tim
by TSMODIE
Fri Nov 30, 2012 18:42
Forum: Products in blocks
Topic: Leberkaese
Replies: 12
Views: 17522

This really sounds good, how do you serve it, do you slice it and fry it up? We have always done a Knopp, with pork and oatmeal and spices, we chill this and slice it and fry it up, is this prepared the same way? Tim
by TSMODIE
Mon Nov 26, 2012 18:02
Forum: Dry Cured Meats and Sausages
Topic: First time making fermented sausage
Replies: 104
Views: 64155

Nick, that smell will dissapate, on my pepperoni, when it was at about 45%, the smell and taste was drastically decreased, but it still remains aliitle bit, which give it a great flavor, after w while I start to crave it, i just wheighed my Salamis this morning, and they are at about 36% at 45 days,...
by TSMODIE
Wed Nov 21, 2012 16:55
Forum: Dry Cured Meats and Sausages
Topic: First time making fermented sausage
Replies: 104
Views: 64155

THATlooks fantastic Nick, I still havent cut into mine yet, i think my Salami will be at least another 4 weeks, it is at 42 days now, and still soft, it is twice the diameter of the pepperoni I made, so i figure its going to go at leat 80 days, the drying has slowed alot, the fastest drying was in t...