Search found 52 matches
- Sat Jan 25, 2014 18:47
- Forum: Dry Cured Meats and Sausages
- Topic: I think I screwed up
- Replies: 42
- Views: 28147
Thanks Bob. After reading from the posts it appears the only way to know for sure is with a microscope. Do you guys think I should take a chance or am I better off just buying a new batch of T-SPX?? I thought I read somewhere that if you are nearing the end of the shelf life of the product that you ...
- Fri Jan 24, 2014 23:24
- Forum: Dry Cured Meats and Sausages
- Topic: I think I screwed up
- Replies: 42
- Views: 28147
Igor, I read you worked at Chr. Hansen maybe you would know the answer?? I have some T-SPX that I have used before in the freezer. It says on the package "best used by 4-2014" but most say that its only good for 6-months after you open it?? I bought it on 3-13. Is there any way to test it to make su...
- Sun Dec 15, 2013 22:21
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 467603
- Fri Dec 13, 2013 19:37
- Forum: Dry Cured Meats and Sausages
- Topic: Polish Salami
- Replies: 17
- Views: 22005
Ok, as promised, here are some updated photo's of the venison/pork (50%/50%) dry sausages/salamis. I'm not sure why, but the mold-600 took nice to some of them and not so good on others. The smaller ones are just about ready and the reason for the smaller ones in the sausage casing is exactly for th...
- Tue Dec 10, 2013 15:13
- Forum: Curing chambers and Related Equipment
- Topic: need help with building my curing/fermentation chamber
- Replies: 12
- Views: 16741
Yeah Chris, that's what I did, I took them out after fermenting about 3 days, then washed them in a salt solution, sprayed them with the mold 600 & put them in the curring room. I just thought a little air movement might help. I don't think it would effect my temp. or humidity because the room is at...
- Mon Dec 09, 2013 16:14
- Forum: Curing chambers and Related Equipment
- Topic: need help with building my curing/fermentation chamber
- Replies: 12
- Views: 16741
Hello Chris, C.W. & all the other experts out there. This is my first fermenting chamber (converted wine cooler) that I used for the first time. It worked well in keeping proper temp. & humidity, except there was no air exchange leaving the salamis slimey & the bottom of the cooler soaked. I need to...
- Thu Dec 05, 2013 15:34
- Forum: Dry Cured Meats and Sausages
- Topic: Polish Salami
- Replies: 17
- Views: 22005
- Wed Dec 04, 2013 22:14
- Forum: Dry Cured Meats and Sausages
- Topic: Polish Salami
- Replies: 17
- Views: 22005
Redzed, the wine cooler cools down to the high 40's when it's running. This one has a bunch of different settings on it but the way I used it it never came on at all because I had it unpluged. I used the controller in the picture below in which you set it to either heat or cool mode. I used the heat...
- Wed Dec 04, 2013 21:39
- Forum: Dry Cured Meats and Sausages
- Topic: Polish Salami
- Replies: 17
- Views: 22005
Thanks DUK, let me try it. When I tried it the other day it kept coping the script & I thought I was doing something wrong. I didn't realize that I had to preview for it to actually turn into a picture! This is a picture of the wine cooler I turned in to my fermenting chamber. The only thing thats n...
- Tue Dec 03, 2013 17:34
- Forum: Dry Cured Meats and Sausages
- Topic: Polish Salami
- Replies: 17
- Views: 22005
- Mon Dec 02, 2013 20:54
- Forum: Hyde Park
- Topic: Chuckwagon is one year older!
- Replies: 29
- Views: 15672
- Mon Dec 02, 2013 19:53
- Forum: Dry Cured Meats and Sausages
- Topic: Polish Salami
- Replies: 17
- Views: 22005
Hey Redzed that polish Salami looks great. Is that synthetic casing that you are using?? I made about 60# of the following last week: sopressata Romana, sopressata Calabria, Finocchiona, Salami Calabrese (All Len Poli receipes) I have been making this stuff for years, but this is the first time with...
- Mon Nov 25, 2013 04:39
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 209310
- Sat Nov 23, 2013 18:58
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 209310
Hi guys, I'm making venison dry sausage & salami for the first time (mixed 50/50, with fresh pork from the buther). I've made dry sausage & salami before, but always with 100% pork. Is there anything you guys think that I should do different?? Has anyone ever made it with venison & What can I expect...
- Fri Mar 29, 2013 21:53
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 209310
Thanks Sawhorseray, That's all I needed to hear, it will be my Easter Present. Tell me, how easy is it to clean?? I was going back & forth between this one & the cannon that Kirby makes. But to be honest, I just don't have the time for a project, wiring that foot pedal to the cannon. One thing I can...