Hi folks,

Sorry to start another post on mold, but I couldn't find what I was looking for by searching.

I recently hung my first coppa (using the Olympia Provisions recipe) and it has been drying for 9 days so far at about 13C and 79-80% humidity.

I did not inocculate with mold, but I have about...

Hi Guys,

This weekend is sausage making weekend.
With my family we have been getting a whole pig about 150-170KG each year and making cured sausage, pancetta and some mince for cooking with.

The basic reciepe we have been following is 15% fat (Good quality belly fat we purchase separately to make...

Has anyone had any experience with the new starter culture from The Sausage maker. It's called Flavor of Italy. I've been playing with it for the last 4 months with incredible results. here are the specs:

l. Sakei
p. Acidilactici
s. Carnosus
s. Carnosus (Subs. Utilis)
Fermenting range 75f - 90F...

Hello guys,

El pozo fuetec sausage:

Ingredients: Iberico pork, Iberian pork bacon, LACTOSE, table salt, corn glucose syrup, corn dextrose, spices, natural pork intestine.
160g pork is used for 100g end product.

Nutritional values ​​(per 100 g):
Calories: 430.5 Kcal / 1,815.0 kJ
Fat: 35.5 g...

I thought I'd share a cool example of good green mold,

which I am 99% sure is Penicillium nalgiovense, given these examples here:

I've never seen this kind of mold before but then again, this is the first time I am maturing salami at 80-86% RH. Below 80% it's usually snow-white in color.

Hi Guys,

First time post and first time trying to cure my own sausages. I have made a small batch of chorizo, fuet and salchichon, around 10 kilos in total.

I have read a lot of books and made my own curing fridge out of a second hand fridge. I am after any tips or advice if possible, I have...

Last week I made a sopprasetta 6.8kg and stuffed into a hog middle, (saw this idea when looking for casing at Craft Butcher and thought it would be fun).

Marianski's recipe with except .2g of dextrose p/kg, instead of 1.0, fermented at @72F for 60 hrs Ph at 5.11 with S-TPX moved to curing chamber....

Hello there everyone!
I have been asked by a dear friend of mine who does not eat pork, to make all beef american pepperoni. The semi cooked fast fermented style for a pizza. Here's the recipe that I've been testing so far :

Beef (chuck) 500 Gr
Salt 14 Gr
Cure #2 1.25 Gr
Dextrose 5 Gr
Garlic...

Hi all. First time poster here. Hoping those with a little more experience than I can weigh-in on my present salami situation. Apologies for the rather long post.

I have recently made my first attempt at Salami Finocchiona. I followed Stanley Marianski’s recipe to a tee. I used 60mm fibrous...

Hi all - new to dry curing and this website.

Had a question that I'm sure you veterans can answer.

What should fermenting (day three of three) salami smell like? There is a distinct oder - my daughter said it smelled like meaty corn chips.

Dunked them in mold 600 before fermenting. White mold is...

Hello

Just made a batch, ~100pounds/~50kg.

Sausages are similar to chorizo/hungarian.
Minced pork, 1.8% salt, no nitrates, paprika, very little garlic.

I made them yesterday, from a pig that has been butchered the day before and left to cool at ~4C (thicker muscles were higher).

I stuffed them...

Years have passed since I purchased Ruhlman and Polcyn`s Salumi The Craft of Italian Dry Curing. There was one salami recipe in there that had a very interesting flavour profile and I promised to myself that I have to make it. Time slid by, but I finally got around to crafting it, and now I ask why...

Well I ordered the wrong casings for my cappacola and I need to get them into the chamber, do I really need to put them in a casing?

Anyone have or know of a (simple) Soppressota recipe?

I mixed up a batch pepperoni for fermenting and drying but have NOT yet added the culture (tspx). Mix has 2.5% salt and 0.25% #2

We to my tub of beef middles and realized I used them all at the weekend.

Wondering if I can freeze the mix while I wait for more casings to be delivered ?

Then thaw...

I recently made my first try at whole muscle salami. Followed the recipe for spicy capocollo from cajuneric's youtube channel here:

Except used pork loin instead of pork collar, so I guess its really lonzino. Used a 900g piece of commodity pork loin (Smithfield?) and a piece of heritage pork...

Hello, I am new to this forum and dry curing. I am have enjoyed reading this forum to learn about the process. I have made bacon and pancetta in the past and now have my first coppa drying in Umai bags in the fridge. My question concerns cure #2. I have 2 different cure #2s, one contains 1% sodium...

Have heard a lot about Biltong but never tasted it or made any so I thought I'd give it a go. Seems to be a hit with everyone and its very easy to make.

Hi, I've just cut open my salami after about 5 weeks drying. They've hit 35% weight loss but still feel a bit squishy. After cutting one open, the middle looks a little moist and raw still (see attached pics). It smells good though.

Just wondering what to do?

Should I continue drying the rest of...

Hi
Im sorry if i post in wrong location
I made salami milano for second time ( first time end perfect)
The second time salami didn't dry for months when I cut it was brown on color instead of red/ pink taste bad and smell sour
Any one have idea what I did wrong ??
I have chamber so temperature...

Hi,

I noticed this product - au.thecasingboutique.com/products/meat-culture-chr-hansen-bactoferm-b-lc-78 : The B-LC-78 is typically used to cure whole muscle meats such as Capocolla and Prosciutto.

Anyone used it or have an opinion on how useful it is? I think you are supposed to apply it...

Hi everyone, not sure if anyone remembers me, it's been some time since my last visit in here, mostly do to a lot of health problems and I really got depressed about things, but I gearing for some sausage making.

Going to try and use celery powder instead of pink curing salt, has anyone used it...

I've just put a coppa in the fridge for curing. I followed the recipe for the cure mix ALMOST to the letter. Except the bit I didn't read correctly. Which was to put half the cure on, seal in bag and then apply the second half after 5 days or so. I put all the cure mix in by mistake.

Does it...

I'm trying to decide on when to pull 2 pancetta arrotolata from the chamber.

They were cured with salt 2.5% , #2 0.25% and spices for about 2 weeks

Current weight loss is between 16% - 19%

They have been in the chamber for 43 days or ~6 weeks

They smell good, have developed some white mold (no...

Well it's fall and that's hunting and sausage and salami time. My friend and I just got this nice bull moose. Had to carry it a mile to where we could get it to the 4 wheelers. Perfect timing as I'm all out of salami and Batsurma!

All,

My first attempt at fermented, dried sausage has turned out way too salty, almost too salty to eat.

I followed these recipes in the Art of Making Fermented Sausages by Stan/Adam Marianski.

Milano
Salt 3%
Cure #2 0.24%
Dextrose 0.2%
Sugar 0.3%
white pepper 0.3%
Garlic 0.2%
Fennel 0.4%
Chili...

Hi from Australia.

So this is my first batch of salami. It's something I've been wanting to do forever. Not too long ago a neighbor moved out and left a full sized fridge in their driveway with a free sign on it. I took that as a sign that the time was right to build my cabinet :)

Fast forward a...

Hey charcutiers!

I have a question about combining fast fermented “American style” semi-dry sausages with dry curing.

Basically, I’m wondering if taking smaller (35mm) natural hog cased pepperoni/summer sausage from the fermentation chamber to a dry curing room/chamber with a relatively low...

hi everyone just wondering if it is all right to slice the bacon when it is cured and then fry it instead of putting it in the oven or water and bringing it up to temp first seemed to go to hard for my taste what does this do to the nitrate :?

Two days ago I cut into a ham (Prosciutto di Nanoose) that I first salted in January 2017, two and a half years ago. I never intended to leave it that long, but here we are. For those of you who are interested in the process, a summary is below:

Salting The 9.5kg ham was first rubbed with a...

 
Hello, I am making charcuterie in Korea. I have a problem making saucison. Fat frozen, ground with lean....But the problem doesn't seem to be solved. please see the picture Is that fat smearing right? or myosin? is that ok?

My english is not very good please understand...

Hello Salami Experts,

I have learned so much from this forum, website and books. Thank you very much for all of your insight and advice that I have gleaned from these posts.

I currently have 2.8 kg of pepperoni, 2.9 kg of sopresatta and 4.0 kg of smoked paprika salami curing in my homemade curing...

To make a long story shorter: A few weeks ago I made up a batch of Landjaegers, exactly how I usually make them, except that when I took the bowl of freshly ground meat out of the fridge to mix in the culture and dry ingredients, I didn’t notice that some of the ground meat had become partially...

Are traditionally fermented and dry cured sausages allowed/approved (at all) by the FDA for sale on the public market without being cooked (ruined) to a minimum internal temperature at some point during production?

I've made thousands of pounds of soppressata, and every single batch has come out very predictable. On my last batch, I made 3 batches of 25 pounds each using the same 2 recipes ( 1/3, 2/3) using a LEM mixing box, which is what I always use. I used the same amounts of cure #2, dextrose and BLC-007....

So this is by far my most ambitious go at charcuterie. Using Len Poli's recipe it's just past 4 weeks of salt curing in the fridge. Next step 12 months in the chamber at 58 f and 70% rh, talk about commitment.I had the butcher remove some of the shank end and debone it as my fridge space is...

Ok, so here’s a question. I made the one batch without using culture and it came out quite good, but I never feremented it to the fullest due to paranoia after 72 hours. If I was to do it again, would you:

1-add more dextrose to get get the ph to drop?

2- let it ferment longer?

3- add more wine...

An update !
The sausage is dried well but it kept oozing out oil even I reduced the temp. range to be 50~52.
I tried today one of the sausages and it had a very funky flavor. The meat is in tact and there is no spoilage, but the taste is incredibly unpleasant..
I noticed that the bacteria that was...

My father bequeathed these to me long ago.
As a Rotarian he had a fellow Rotarian in the US mail him these bulletins in the early 60s
They all mention saltpeter as the curing salt
About 2 oz for 100 lbs of meat.
Is it ok to use saltpeter once in a way for the long dry cure that I want to do as...

Well, It's been while since I posted, But I wanted to let you know that I haven't stopped making cured meats. Thanks for all of your help. Attached are some photos with explanations for each.

Culatello hung 6 months ago

Culatello @ 41% weight loss

Cutaway of Culatello

Cappicolla...

Another newbie question.
Can I use salt pork in place of Fat back in dry cured sausage? does the salt pork contain enough salt to affect the recipe? If so how do you compensate for it in the recipe?

Thanks

Ok, so this is probably a dumb question, but 1) this is my first time and 2) trying to avoid throwing away hard work!

So, it looks like I'm going to have one of the Lonzino done in about a week or so. Obviously I'm going to cut into it...but then what? Can I just hang the meat back in the chamber...

There are times when a piece of meat that is hanging in my curing chamber has reached its targeted weight loss, but I would like to keep curing it for a longer time (to increase the funk), but I do not want it to continue to lose weight. If I vacuum pack it, do I have to put it in a regular...

I made some soppresseta the other day and used B LC 007 starter.for the first time I fermented at 68F 90-95 RH checked Ph at 48 hrs and it was at 4.95. My question is is this normal to be that low that fast? When I use S TPX it takes 72 hours or more to get to aroud 5Ph. The recipie was from...

I just finished building my curing chamber and I am looking to do my first project. I was thinking pepperettes or something that will cure fast? I'm hoping to having something ready in 3weeks for a get together with some friends. Any suggestions or ideas?

I was able to find a butcher in near by town that will sell me hard fat, but I need to buy in 5# increments. My question is how do I store it? can I simply Vac Pac and Refrigerate/freeze? How long can I store it, will it turn rancid on me?

Thanks