Salsiccia di Calabria

This is a different formulation than the Salame Calabrese that I posted here recently. Salsiccia di Calabria is a very popular sausage in Italy and Europe and carries the PDO designation. There are three versions: bianca (no chili), dolce (sweet chili) or piccante (hot...

I pick up two picnic hams in couple days one will be prosciutto as seen here the other a country ham. For the country ham I am following the university of kentucky video in wich he says
8lb salt
2lb brown sugar
black pepper red pepper paprika
10lb will do 100lb

doing the math on that its 8%...

I am making lamb prosciutto. I have watched and read a few recipes for this. I really want to leave it as bone in. I have seen just pepper used after cure also seen lard and pepper used to slow drying. I like the idea of the lard but dont like idea of the cleanup at end. I have thought maybe use...

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Just started the process of drying a 7.5 inch Genoa Salami. Curious as to how long this bad boy might take to finish. I used a cheese mold and lined it with a collagen sheet from the sausage maker. 20 hours of fermenting (pH 4.97) and just placed it in a 55F and 80% humidity chamber....

I am using my drying cabinet right now for a dry aged prime rib for Christmas, I would also like to start some sausage my question is the roast needs to be at 36-40 F and 85% humidity, Can I dry the sausage at that low of a temperature? will it take a lot longer? will it ruin the sausage?

Hello everyone, I am new to making salami as such. I would like to know how to test the pH of salami while it is in the drying/aging process. I have made my first salami according to the Steve Lamb method and recipe. Your advice will be greatly appreciated
Kind regards

I'm wanting to make a German style salami, ferment for a couple days to get the tanginess, smoke then dry. I was going to use bactoferm LHP DRY, however I need to purchase a large quantity for lots of $$$. So I was looking at other options however I don't really know anything about this. I read the...

Hey guys, just wanted to share my recent saucisson experience . I’ve made two batches , one with truffle and one just plain garlic and black pepper.
Recipe is fairly straight forward
Normal :
80% pork shoulder
20% pork back fat
2.5% salt
.25% curing salt #2
.2% dextrose
1% fresh garlic
.5% black...

This is my first attempt at creating this simple but interesting salame. Strolghino originates in Zibello, the home of Culatello and is made with trimmings from the preparation of that particular specialty. It is a narrow gauge sausage and is eaten when still young and soft, usually within three to...

I'm going to make Pancetta tomorrow. I have read some recipes with skin on, and some with skin off. I've never eaten any so I don't know what it's supposed to be like. This is part of my bacon of the world project! I have speck (German Bacon drying right now. Going to make Pancetta (Italian Bacon),...

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...

Looked everywhere on the internet but can't find an authentic recipe for this Italian salame. If anyone has one they are willing to share, or can point me to one, I say thank you in advance.

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...

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...

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 :?