Search found 108 matches
- Sat Feb 09, 2013 18:10
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa, Lonzino, and Bresaola are finally finihed
- Replies: 15
- Views: 12658
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...
- Tue Jan 29, 2013 17:57
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 454967
- Tue Jan 29, 2013 04:15
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 454967
- Mon Jan 21, 2013 18:21
- Forum: Sausages
- Topic: [USA] Teriyaki Flat Sticks
- Replies: 12
- Views: 9489
- Fri Jan 04, 2013 00:04
- Forum: Dry Cured Meats and Sausages
- Topic: Day 1 of Salami di Allesandra and Pepperoni
- Replies: 59
- Views: 44691
- Wed Jan 02, 2013 22:02
- Forum: Dry Cured Meats and Sausages
- Topic: Day 1 of Salami di Allesandra and Pepperoni
- Replies: 59
- Views: 44691
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...
- Sat Dec 15, 2012 21:15
- Forum: Dry Cured Meats and Sausages
- Topic: First time making fermented sausage
- Replies: 104
- Views: 72970
- Thu Dec 13, 2012 18:15
- Forum: Dry Cured Meats and Sausages
- Topic: The Bresaola Experiment
- Replies: 5
- Views: 8707
- Thu Dec 13, 2012 17:56
- Forum: Dry Cured Meats and Sausages
- Topic: First time making fermented sausage
- Replies: 104
- Views: 72970
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 ...
- Thu Dec 13, 2012 00:14
- Forum: Dry Cured Meats and Sausages
- Topic: First time making fermented sausage
- Replies: 104
- Views: 72970
- Tue Dec 11, 2012 18:51
- Forum: Dry Cured Meats and Sausages
- Topic: Day 1 of Salami di Allesandra and Pepperoni
- Replies: 59
- Views: 44691
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...
- Fri Nov 30, 2012 20:46
- Forum: Products in blocks
- Topic: Leberkaese
- Replies: 12
- Views: 20251
- Fri Nov 30, 2012 18:42
- Forum: Products in blocks
- Topic: Leberkaese
- Replies: 12
- Views: 20251
- Mon Nov 26, 2012 18:02
- Forum: Dry Cured Meats and Sausages
- Topic: First time making fermented sausage
- Replies: 104
- Views: 72970
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,...
- Wed Nov 21, 2012 16:55
- Forum: Dry Cured Meats and Sausages
- Topic: First time making fermented sausage
- Replies: 104
- Views: 72970
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...