Dry Cured Meats and Sausages

New Topic

468 topics

Page 1 of 10
- Jump to page:
1
2
3
4
5
…
10
Next

Announcements

Replies

Views

Last post

Sourcing starter cultures in Canada

Last post by redzed « Sat Feb 28, 2015 10:17
Replies: 25
by Shuswap » Fri Dec 05, 2014 05:38
1

2
First post

Great point Bob. I used the T-SPX culture and the center was a bit soft even after a weight loss of 38%. I will try the F-RM-52 if I make more pepperoni
Interesting! I've only seen the T-SPX culture on the Umai site, which means finding a different suppier for the F-RM-52 which would be hard to...

Last post

OK, there actually is a supplier/seller of Bactoferm starter cultures in Canada, a Quebec company called Testek. Little consolation however as their prices are obscenely expensive.
25 Replies

30086 Views

Last post by redzed
Sat Feb 28, 2015 10:17
Bio Cultures by Chr. Hansen

Last post by Bob K « Fri Apr 29, 2016 15:54
Replies: 30
by Chuckwagon » Thu Apr 15, 2010 07:53
1

2

3
First post

Vol. 1 Fermented sausages with Chr. Hansen starter cultures

Vol. 2 Fermented sausages with Chr. Hansen surface cultures
... 8UK%29.pdf

vol. 3 Dry-cured meat products with Chr. Hansen starter cultures
... 3.pdf?dl=0

Above content added by Bob K 01/03/15

Hi Sausage Makers! Have you tried...

Last post

Fermento, sometimes sold as a starter culture adds an acidic tang to sausages. And I believe was popularized by Rytek in Great Sausage Recipes

You can also use encapsulated citric acid

Or GDL

All are substitutes for flavor only and are mostly used in cooked products.
30 Replies

53463 Views

Last post by Bob K
Fri Apr 29, 2016 15:54

Topics

Replies

Views

Last post

Project "P" (Pepperoni)

Last post by redzed « Wed Dec 13, 2017 04:23
Replies: 68
by Rand » Sat Jun 04, 2011 18:32
1

2

3

4

5
First post

I have had some pepperoni drying now for 5 weeks and it seems to be slow in harding. Any suggestions?

Last post

Phosphates do considerably more than soy or milkvbase binders/extenders. I am not a fan of them because one of the reasons that we make our own products is to avoid all the chemicals that are used in commercial products, mainly to increase the profit margin and extend shelf life. If you can learn...
68 Replies

43320 Views

Last post by redzed
Wed Dec 13, 2017 04:23
Why We Use Nitrites/Nitrate Cures and Starter Cultures

Last post by Doc Barrington « Fri Nov 28, 2014 04:29
Replies: 31
by oneills » Sat Jun 29, 2013 11:00
1

2

3
First post

Spent the last 4 days killing , butchering and preparation. Today was salami making day. With the help of my partners Italian boss we mixed all the ingredients together this morning. Left it to rest until this afternoon and with the help of a couple of others stuffed into casings and covered with...

Last post

Hi Jan and Igor,
yes Jan if I remember correctly Vic did work for his Father in Law then took over the dealership and brought their Son in as Parts Manager grooming him to take the reigns. I really liked Vic not sure if he is still around he must be getting on. He was a lovable rogue that loved a...
31 Replies

42872 Views

Last post by Doc Barrington
Fri Nov 28, 2014 04:29
Project "A"

Last post by Chuckwagon « Fri Jun 29, 2012 10:12
Replies: 292
by Chuckwagon » Wed Jun 08, 2011 08:10
1

…

16

17

18

19

20
First post

Project A - Dry Cured, Fermented, Salami
6/15/11 - 9/15/11

Project A was named for Salame di Alessandra. This sausage is also known as Genoa Salami. In June 2011, nine WD members decided to undertake this 3-month, dry-cured salami project together while keeping accurate notes for comparison and...

Last post

Hi fellow project A pals,
Well, it has been a year since we all ground, stuffed, and started Project A . I am about to lock the topic to further comment. Due to the high number of views this project has invited, I'll leave it in the sticky section open to reading for all interested viewers....
292 Replies

132848 Views

Last post by Chuckwagon
Fri Jun 29, 2012 10:12
Sopressata

Last post by Albertaed « Thu Feb 25, 2021 01:37

by Albertaed » Thu Feb 25, 2021 01:37

Quote South Pass Sopressata
(Dry-Cured Spicy Pork Salami)

4 kg. (8.8 lbs.) Pork Butt
1 kg. (2.2 lbs.) Pork Back Fat
140 g. (7 tblspns.) Salt
12 gr. (2 level teaspoons) Prague Powder Cure #2
(Do NOT use Cure #1 in this recipe)
10 gr. ( 4 tspns.) Powdered Dextrose
15 gr. (2 tblspns.) Black...

0 Replies

11 Views

Last post by Albertaed
Thu Feb 25, 2021 01:37
Saucisson d'Ardenne

Last post by Albertaed « Thu Feb 25, 2021 01:36
Replies: 18
by redzed » Sun Feb 21, 2021 20:12
1

2
First post

Saucisson d'Ardenne

This is a traditional Belgian smoked and fermented sausage that's on the EU list of PGI European certificates of origin. Mild and gently seasoned, it's great if you like the smoke flavour in dry cured sausages. The saucisson I made is made with pork only, but some variations...

Last post

South Pass Sopressata
(Dry-Cured Spicy Pork Salami)

4 kg. (8.8 lbs.) Pork Butt
1 kg. (2.2 lbs.) Pork Back Fat
140 g. (7 tblspns.) Salt
12 gr. (2 level teaspoons) Prague Powder Cure #2
(Do NOT use Cure #1 in this recipe)
10 gr. ( 4 tspns.) Powdered Dextrose
15 gr. (2 tblspns.) Black...
18 Replies

199 Views

Last post by Albertaed
Thu Feb 25, 2021 01:36
Very low ph sobrasada after 2 days using t-spx

Last post by Jgreen « Thu Feb 25, 2021 00:25
Replies: 5
by Jgreen » Wed Feb 24, 2021 03:59

First post

Hi,

I recently made a 1kg batch of sobrasada(Spanish nduja) with around 1/2 a teaspoon of t-spx, 3 grams dextrose, and 3 grams sugar.

It has been fermenting at around 72 degrees for 48 hours, and I just took a ph reading with my apera ph60. I'm fairly new to salami making and this was my first...

Last post

Thank you for the response! That makes sense regarding why high fat sausages don't need as much sugar. After doing some more research I also found that paprika has ~10 % sucrose as well, and this recipe had 60g of paprika for 1kg of meat. Next time I will use 2 grams of dextrose instead and see...

5 Replies

50 Views

Last post by Jgreen
Thu Feb 25, 2021 00:25
Curing Process Observations & Questions

Last post by Indaswamp « Wed Feb 24, 2021 22:48
Replies: 3
by dae » Wed Feb 24, 2021 13:44

First post

My name is Doug.

My family has been SUCCESSFULLY making Italian (Calabrese) Sopresatta for 20 years.

However.... The last 5 years the 90 year old Italian gentlmen who managed our entire *CURING* process in his little shed is a wee bit not in the greatest condition to continue this great...

Last post

***
Just looked at your pictures. Is that a commercial unit with a fan that runs continuously? If so, the fan speed is too fast and will need to be replaced by a smaller fan. That is why you have case hardening.

See this video by Cajuneric:

3 Replies

30 Views

Last post by Indaswamp
Wed Feb 24, 2021 22:48
Pancetta Update

Last post by Scogar « Wed Feb 24, 2021 17:49

by Scogar » Wed Feb 24, 2021 17:49

This conversation started with Albertaed asking about Drying in the Basement with No Chamber but rather than continue to highjack that thread I'll start a new one. Today the pancetta has aged/dried for three weeks. Here is the data
Timing Weight % Loss
Week-0 2865g 0.00%
Week-1 2478g 13.5%
Week-2...

0 Replies

13 Views

Last post by Scogar
Wed Feb 24, 2021 17:49
Salami Finocchiona

Last post by fatboyz « Mon Feb 22, 2021 01:31
Replies: 6
by fatboyz » Mon Feb 15, 2021 01:14

First post

This salami is basically Genoa with whole Fennel seeds. I made this at Christmas and one was ready today (35% loss). Just in time for homemade pizza in the wood fired Pizza oven for Valentines dinner. Still -20 out so the oven takes a little longer to get up to temperatire.

Last post

Hey Don that salami does look good and such even drying? What are you using for a curing chamber these days?

Chris I still have my little milk dispenser fridge I use for my chamber. For this batch the key is the cold weather! I keep my outside sausage shed temperature at 12C. I have my sausage...

6 Replies

126 Views

Last post by fatboyz
Mon Feb 22, 2021 01:31
German Salami

Last post by fatboyz « Mon Feb 22, 2021 01:26
Replies: 9
by redzed » Sat Feb 13, 2021 22:07

First post

German Salami

This is my take on a German style salami. The sausage was fermented, smoked and dried for 5 weeks. Spices and amounts were similar to those in Marianski's recipe for GreuBener salami. I wanted a tang in this sausage and with the addition of 8g/kg of dextrose, and I sure got one. I...

Last post

Red that was my thoughts too. I was thinking of using 5g. In this recipe they smoke it to 140 then hang for a few days? my thoughts were actually to take it to 140 in the smoker then let it dry for a few weeks?
Thoughts?

9 Replies

202 Views

Last post by fatboyz
Mon Feb 22, 2021 01:26
Expected weight loss for fatty cuts?

Last post by rgreenberg2000 « Sun Feb 21, 2021 20:11
Replies: 2
by rgreenberg2000 » Sun Feb 21, 2021 19:01

First post

Looking for some insight from the experts. I've got a Lomo and Pancetta that have been in the drying/curing chamber for almost three months. Both of these cuts have significantly higher fat content than the Coppa that I did, and I took those to 35% and 42% weight loss respectively.

I think that I...

Last post

Thanks, Red. Neither of these was frozen, and my weight loss calcs are based on pre-cure weights. I'll probably trim a bit off the pancetta at 25% to see if I like where it's at, and just go by firmness of the lean portion of the Lomo for that one.

R

2 Replies

30 Views

Last post by rgreenberg2000
Sun Feb 21, 2021 20:11
First Coppa

Last post by Lorenzoid « Sun Feb 07, 2021 23:28
Replies: 41
by rgreenberg2000 » Sat Nov 28, 2020 22:40
1

2

3
First post

After a 7 day cure, I've got my first Coppa hanging in the cave . I am using the recipe that's over on Taste of Artisan (Victor, I think?), though I decided to give it a coat of paprika before casing it, just for some color. This is the first time that I've seen a beef bung, let alone stuffed one,...

Last post

Lorenzoid...Star Provisions? If so did they shut down?

I replied by PM so as not to sully rgreenberg's thread. :)
41 Replies

2132 Views

Last post by Lorenzoid
Sun Feb 07, 2021 23:28
Advice on patience please!

Last post by maloflora « Sat Feb 06, 2021 14:45
Replies: 3
by maloflora » Mon Jan 18, 2021 19:55

First post

Hi all,

First post - please forgive my beginner status! I've just recently got into dry curing and love it. I've made bacon, and salami so far using so much of the good advice on these and other boards. They seem to have worked well. But I've run into uncertainty on my latest.

I recently made...

Last post

Bit of an update. I waited until 70% and then decided to cut into one of the chorizo. Here's what it looked like - smelled great.

I can't see a lot of case hardening?

3 Replies

301 Views

Last post by maloflora
Sat Feb 06, 2021 14:45
Types of culture

Last post by redzed « Wed Feb 03, 2021 17:51
Replies: 10
by jjnurk » Tue Sep 15, 2020 19:33

First post

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...

Last post

I'm not sure what you mean by surface inoculation, as with a whole muscle, I'm not sure what else I could do

I was referring here only to B-LC-78, which contains lactic and staph bacteria, yet is recommended for whole muscle cuts. In commercial applications the bacteria is injected into the meat...

10 Replies

1406 Views

Last post by redzed
Wed Feb 03, 2021 17:51
First time Kabanos! Need Some Advice

Last post by Indaswamp « Wed Feb 03, 2021 15:50
Replies: 5
by so_not_rad » Thu Jan 28, 2021 06:16

First post

Hello all!
I've been living away from Poland for about 17 years now, and I've very much missed Kabanosy.
I've been quite successful with making Kielbasa, but the little glorious sticks of meat have been haunting my dreams.
So i based myself on the meat and sausages website and this is my recipe:...

Last post

I agree with DanMcG, analog thermometers are notoriously inaccurate, sometimes off by +-25*F. I would recommend a digital thermometer with probes.

5 Replies

173 Views

Last post by Indaswamp
Wed Feb 03, 2021 15:50
Curing Powder#2 Subsitute for slow ferment

Last post by Fatdog « Wed Feb 03, 2021 15:07
Replies: 4
by Fatdog » Thu Jan 14, 2021 15:56

First post

Hi

Well - I have just joined the forum and this is my first post! I have however spent the last couple weeks browsing the forum and it really is excellent, so Im glad to be part :)

I live in Singapore and been making wet sausages for over 10years. We actually have a small group of home sausage...

Last post

Thanks Redzed and other people who have commented. Apologies for late reply. After much angst I managed to get cure#2 - so I will stick with this for now! I will make my first cured sausage this Saturday. Has been a fascinating journey reading all about it (and indeed I read the entire string on...

4 Replies

177 Views

Last post by Fatdog
Wed Feb 03, 2021 15:07
Drying in basement no chamber

Last post by Indaswamp « Wed Feb 03, 2021 12:19
Replies: 15
by Albertaed » Sat Dec 19, 2020 17:38
1

2
First post

I have a fridge drying chamber already in use so I’m going to give the basement a go. I have setup a small area where I can control the humidity with a humidifier but the temp is only controlled by opening and closing a window. Temp control usually isn’t an issue because it gets to be -20C in the...

Last post

Thanks for posting StefanS. I understand the concept of water activity, but your post was very helpful.
15 Replies

282 Views

Last post by Indaswamp
Wed Feb 03, 2021 12:19
Surface cultures

Last post by Albertaed « Tue Feb 02, 2021 15:16
Replies: 2
by Albertaed » Tue Feb 02, 2021 03:27

First post

Up until now I have been using Mondostart surface (which grows like wildfire) but I’m finding it to be too moldy tasting/smelling. Does anybody know how mondostart surface compares to bactoferm’s (or any other brand) various cultures? I’m looking for something more toward a neutral flavour/smell....

Last post

I made a few batches of sauscion sec, cacciatore and ländjager in hog casings to see what would happen as far as taste and drying time is concerned. I’m not going to that as it really isn’t the same. I don’t need to add surface mold because it just jumps to the new additions. But now I’m wondering...

2 Replies

69 Views

Last post by Albertaed
Tue Feb 02, 2021 15:16
Spanish Salchicon fermentaion pH too high. Need advice

Last post by ronbo « Tue Feb 02, 2021 02:03
Replies: 7
by ronbo » Sat Jan 30, 2021 20:13

First post

Hi All,
Im having trouble getting the final fermentation pH of some Spanish Salchichon down to below 5.3. The pH has stalled at 5.6 after 74 hours. Im concerned about the safety of this and wondering about how to proceed and humbly asking for guidance. Im pretty much stumped at this point. Any...

Last post

Thanks for the comments and the suggestion of stuffing the casings more tightly.

While they did fill out pretty well and I didnt notice any air gaps, I did have a difficult time filling them. Its the first time I had used the 50mm casing. I was using a 1 inch dia stuffing tube, which is the...

7 Replies

165 Views

Last post by ronbo
Tue Feb 02, 2021 02:03
Genoa Salami

Last post by Albertaed « Sat Jan 30, 2021 18:26
Replies: 10
by Albertaed » Wed Jan 13, 2021 17:36

First post

This is a American style Genoa Salami for Len poli.

Pork Shoulder 75%
Pork Back fat 25%
Salt 1.8%
Red Wine 1.2%
Dextrose 0.38%
White Pepper 0.3%
Cure #2 0.29%
Garlic Powder 0.25%

Mondostart 0.06%

Fermented at 85F 90%RH
Dried at 54F 80%RH to 20% weight loss

What is a decent PH for this 4.9ish?...

Last post

It really is!

10 Replies

392 Views

Last post by Albertaed
Sat Jan 30, 2021 18:26
Curing times?

Last post by redzed « Thu Jan 28, 2021 04:50
Replies: 2
by Jimtillo » Wed Jan 27, 2021 23:59

First post

Hi guys,

I'm new to the forum and I'm so glad I've found it, it seems to be such a font of knowledge.

I've been making cured meats and salami for a year or so now, and have a couple of questions that I can't seem to find a solid answer to, sorry if its been answered on here before, but here...

Last post

James, the easiest and best way to cure is to use the equilibrium method. That way we can be sure that we don't oversalt and have a lot more flexibility as to the curing time. In the EQ method, because we use so much less salt than in the conventional salt box method, the curing time is longer....

2 Replies

65 Views

Last post by redzed
Thu Jan 28, 2021 04:50
copa humidity & temperature questions

Last post by frankie007 « Wed Jan 27, 2021 19:29
Replies: 4
by frankie007 » Wed Jan 27, 2021 17:04

First post

Hello all,
I have been smoking meat and making simple sausages for years. This year I brined a pork collar to make coppa for the first time. I know optimal conditions for it to work but could not achieve them as I do not have any special equipment.
Basically after brining I washed the coppa with...

Last post

Thank you redzed, much appreciated!

4 Replies

64 Views

Last post by frankie007
Wed Jan 27, 2021 19:29
Ph Question

Last post by Indaswamp « Wed Jan 27, 2021 01:23
Replies: 6
by Loco » Sun Jan 24, 2021 20:05

First post

I was just wondering about the ph level, if you leave sausage in fermenting chamber will the ph just continue to drop for as long as itl is is thereor does it stop at some point? how low could it go if lets just say you had 1% dextrose in the mince?
just something i was thinking about, figure...

Last post

Very good info! Thanks for posting!

So if I wanted to make a Southern European Slow fermented salami, what combination of sugars would you recommend? And percentage of each? Dextrose and maltoderxtrin?

6 Replies

212 Views

Last post by Indaswamp
Wed Jan 27, 2021 01:23
Coating my finished Saucisson

Last post by so_not_rad « Tue Jan 26, 2021 06:45
Replies: 3
by so_not_rad » Fri Jan 22, 2021 08:05

First post

Hello everyone,
I've recently made quite a big batch of saucisson cause I had the extra time. Its been cured for about 4 weeks, its all nice and packed in vacuum bags and resting for whenever i have parties at home and want to show off my skills :D .
Im having an issue when i take them out of the...

Last post

thanks so much for the responses guys!
will try to do so.

3 Replies

441 Views

Last post by so_not_rad
Tue Jan 26, 2021 06:45
Lomo Embuchado in the cure

Last post by rgreenberg2000 « Mon Jan 25, 2021 23:36
Replies: 8
by rgreenberg2000 » Fri Dec 04, 2020 22:48

First post

Now that I have my Coppa going, and I feel like my curing chamber is pretty dialed in, I wanted to get a Lomo Embuchado going as well. I have a local butcher who breaks down whole Kurobota pigs, so I asked him to trim out a loin for me with about 1/2 of fat still on it. Picked that up at lunch...

Last post

Hey, all. This project is still ongoing (15% loss after 5 weeks), but I had a question..... Since this has a decent fat cap, is my target weight loss still 35-40%, or does that change with more fat?

I expected the weight loss to be slower due to the fat, so not concerned that it'll get there...

8 Replies

333 Views

Last post by rgreenberg2000
Mon Jan 25, 2021 23:36
Salame Calabrese

Last post by Albertaed « Sat Jan 23, 2021 02:56
Replies: 37
by redzed » Sat Nov 12, 2016 05:39
1

2

3
First post

Salame Calabrese
Recipe for 1kg of meat

Meats
820g class I pork, no fat or connective tissue
180g hard back fat

Ingredients
22.5g salt
2.5g Cure#2
2g garlic
2g white pepper
2g anise
2g sweet Hungarian paprika
3g Calabrian peppers
3g dextrose
25 ml red wine
0.5 sodium erythorbate
B-LC-007...

Last post

I just took 2kgs out of the chamber. Some minor case hardening which vac will fix. I’ll be making more!
37 Replies

19541 Views

Last post by Albertaed
Sat Jan 23, 2021 02:56
Cacciatore

Last post by Albertaed « Fri Jan 22, 2021 22:48
Replies: 6
by Albertaed » Wed Jan 20, 2021 18:33

First post

Next up is Cacciatore. I have never ate cacciatore so I don’t know what to expect. Marianski calls for “red pepper”. I don’t think this is a hot salami is it?

Last post

Thanks Stefan it’s just curious that it’s only mentioned for this one. I haven’t made it yet I like to iron out in my head before I do.

6 Replies

520 Views

Last post by Albertaed
Fri Jan 22, 2021 22:48
Snack Stick recipe.

Last post by muxmun « Wed Jan 20, 2021 18:08
Replies: 13
by muxmun » Sat Jan 16, 2021 00:57

First post

I would like to make some beef snack sticks but all the recipes I find are for 5, 10 25 pounds of product. I have a small smoker and would like to do around 3 pounds but am not good enough at the math to break those other recipes down. Anyone have a recipe per pound or 1K grams?
I'll be using a...

Last post

Butterbean

Good point. I guess I had never thought of it that way. Thanks. :D

13 Replies

723 Views

Last post by muxmun
Wed Jan 20, 2021 18:08
Cured, dried and fermented by StefanS

Last post by EAnna « Wed Jan 20, 2021 09:51
Replies: 121
by StefanS » Sun Apr 23, 2017 18:36
1

…

5

6

7

8

9
First post

My curing chamber finally is ready so i made some efforts to prepare some staff to be matured/aging.

Some of then not ready yet (during curing) but 4 pieces in.
#1 - pork loin 07 kg. (salt, cure #1, Black pepper, garlic and red Vermouth 25 ml/kg, cured for 18 days, staffed in beef bung, used...

Last post

Unfortunately, there is no description Y-axis of the first graph.
Now, I can,t improve this.
Below, correct, with data completed graph:
Low temp ferment.jpg
121 Replies

38838 Views

Last post by EAnna
Wed Jan 20, 2021 09:51
Wind Dried Sausage from Western China(and Hello!)

Last post by woklikeaman « Wed Jan 20, 2021 01:36
Replies: 3
by woklikeaman » Sat Jan 16, 2021 04:30

First post

Hello!

I learned/read tons from this site many years ago. In the past, I made lots of classic Italian and Spanish cured meats. Now, many years later, I own a restaurant specializing in the food of Yunnan and Sichuan provinces in China. Since there is almost no info on Chinese cured meats, I...

Last post

IMG_20210119_163109_416.jpg IMG_20210119_163109_415.jpg

Top left, cooked to 60c on day 3, then smoke and dry 2 days
Top right, continued drying and smoking without being cooked
Bottom, uncooked , with 15percent liver. This was a small end piece, so, I'm hoping the texture won't be that loose the...

3 Replies

392 Views

Last post by woklikeaman
Wed Jan 20, 2021 01:36
Soppressata is Missing That Nice "Cheesy" Taste and Smell

Last post by redzed « Fri Jan 15, 2021 08:04
Replies: 6
by johnnybgoode333 » Wed Jan 06, 2021 08:26

First post

Hi everyone, I was hoping someone could offer some suggestions / help on my issue...

My soppressata is lacking that classic southern Italian cheesy smell and taste. It tastes okay and many people like but missing that strong flavour. I typically don't use any starter cultures although last year I...

Last post

1. Salt is your first line of defence when making dried cured sausages. Additions of less than 2.5% salt (Curing salt included) are considered as insufficient to effectively lower the water activity and provide protection from unwanted bacteria during the first stage of the process.
2. 0.1% chili...

6 Replies

359 Views

Last post by redzed
Fri Jan 15, 2021 08:04
Fermenting without starter cultures

Last post by Indaswamp « Thu Jan 14, 2021 04:48
Replies: 30
by LOUSANTELLO » Sat Dec 08, 2018 16:18
1

2

3
First post

If I decide to make soppressata without a culture, do you still add dextrose? How much? What temp for fermenting? Still monitor ph? How long shoild the fermenting take?

Last post

Hey Lou,

I just rechecked the pH in the salamis in question and after calibrating my Milwaukee pH meter, I'm now down to 5.33. I think I'll be good now. I'm assuming fermentation continued utilizing available sugars even at the lower temps. but at a much slower rate. Thanks for the replies. I've...
30 Replies

6737 Views

Last post by Indaswamp
Thu Jan 14, 2021 04:48
Ok...educate me on adding nuts, citrus zest, etc,,,

Last post by Indaswamp « Sun Jan 10, 2021 23:14
Replies: 14
by Indaswamp » Sat Jan 09, 2021 07:42

First post

So, I've made 7 different batches of salami in my chamber so far. Been at this for almost a year now...learned A LOT from this forum and other sources, but learning more everyday. Marianski's yellow book really put all the pieces together for me and gave me the confidence to get started making...

Last post

this would be day 10... that was a typo in my previous post...chamber has been running 54-57*F

14 Replies

406 Views

Last post by Indaswamp
Sun Jan 10, 2021 23:14
F-RM-52 Culture by Chr Hansen

Last post by Indaswamp « Sun Jan 10, 2021 23:13
Replies: 4
by Indaswamp » Sat Jan 09, 2021 20:28

First post

What is the general consensus on this one? Anyone use it or have experience with it? I bought some when I was getting started about a year ago, have not used it yet... Any info appreciated. CHR Hansen says it is for Northern European style dry cured salamis...which as a new person is why I bought...

Last post

Thank you redzed...

4 Replies

228 Views

Last post by Indaswamp
Sun Jan 10, 2021 23:13
test

Last post by Albertaed « Sat Jan 09, 2021 00:24
Replies: 2
by Albertaed » Fri Jan 08, 2021 18:47

First post

Just a test of down loading images.

Soppressata di Calabria, Hungarian Salami, Rosette de Lyon in hog casings (baby Jesus), Legnicki Calabrese, spicy coppa and American Genoa Salami

Last post

My fermenting chamber is a 3’ metal book rack wrapped with poly. Inside is a inexpensive humidifier and Auber controller. My dry chamber is a $100 fridge from garage sale $35 humidifier from Walmart and another Auber temp humidity controller. My Auber controllers are super durable but if they ever...

2 Replies

160 Views

Last post by Albertaed
Sat Jan 09, 2021 00:24
Spanish Chorizo

Last post by Albertaed « Fri Jan 08, 2021 17:51
Replies: 2
by Albertaed » Tue Jan 05, 2021 23:21

First post

A traditional Spanish Chorizo at around 32% loss (seems to be the right feel for me). Having used quality Spanish hot and sweet Pimentón really made a difference. I didn’t have a 8mm plate at the time so I went with 10mm and some hand diced. I’m going to vac the rest and see what happens in a...

Last post

Thanks the beauty from “working from home” is I can watch them like a hawk. :lol: The first pic is the chorizo. This was one of the first I made when I started back into making dry sausage so I didn’t make any notes👎. I am going to say 5-6 weeks? Today’s project is to figure out how to fix the...

2 Replies

171 Views

Last post by Albertaed
Fri Jan 08, 2021 17:51
Hungarian Salami

Last post by Albertaed « Fri Jan 08, 2021 17:43
Replies: 10
by Albertaed » Sun Dec 27, 2020 17:28

First post

Happy Holidays to everyone!
My next attempt is Hungarian Salami which I have never ate. I only have quality hot Hungarian Paprika. How hot, given the recipe below, do you think this will be. I do have generic paprika if that is a more authentic flavouring. On a side note I don’t have Tokay wine but...

Last post

Do you have a sea salt preference?

10 Replies

399 Views

Last post by Albertaed
Fri Jan 08, 2021 17:43
Chorizo soft & tacky @ 33%

Last post by rgreenberg2000 « Wed Jan 06, 2021 18:46
Replies: 7
by rgreenberg2000 » Wed Dec 23, 2020 21:52

First post

Hey, all. Hope everyone is getting ready for whatever holiday they celebrate!

I've got some chorizo (Chorizo Asturiano) hanging in my chamber that's at 33% weight loss after 19 days (32mm hog casing.) I've had to clean white mold off of them a couple of times using vinegar and water (not harmful...

Last post

could be yeast growing on the chorizo in place of the beneficial white mould....

Thanks, Indaswamp. I'm relatively familiar with what yeast would look like (from my cheesemaking stint), and I don't think that was it.

As noted in another post about this Chorizo, I ended up trashing it due to...

7 Replies

230 Views

Last post by rgreenberg2000
Wed Jan 06, 2021 18:46
Pepperoni

Last post by Albertaed « Tue Jan 05, 2021 23:46

by Albertaed » Tue Jan 05, 2021 23:46

This one is a Italian pepperoni. It is good but a little too much fennel at .25% for my taste. It’s at around 32% but I think I’m going to let it go closer to 40% and try again.

0 Replies

260 Views

Last post by Albertaed
Tue Jan 05, 2021 23:46
first attempt at summer sausage

Last post by Crunchie58 « Tue Jan 05, 2021 19:02
Replies: 6
by Crunchie58 » Sun Jan 03, 2021 06:20

First post

Hello everyone and Happy New Year. Having recently purchased a sausage stuffer and have produced some game sausage, this my first attempt at summer sausage. That being said, I really love the texture and taste of these gourmets, I often find them very salty, which, for me with slightly high blood...

Last post

I'm not an expert, but my advice would be to do as the instructions on the kit recommend. The companies that manufacture these have generally spent significant resources developing kits that balance quality and safety. For what its worth, the Backwoods kits sold here in the States recommend cooking...

6 Replies

248 Views

Last post by Crunchie58
Tue Jan 05, 2021 19:02
Help diagnose what went wrong?

Last post by rgreenberg2000 « Mon Jan 04, 2021 05:52
Replies: 14
by rgreenberg2000 » Thu Dec 31, 2020 22:22

First post

I'm a noob at this dry curing thing, so would love to get your thoughts on what went wrong with my Chorizo Asturiano. I followed the recipe as printed on the meatsandsausages.com site through the fermentation and drying steps. Three days ago, I hit 40% weight loss, but still had some softness to...

Last post

To check your humidity sensor:

Thanks. That's how I've always done it before......just haven't tested it in about a year. :)

R

14 Replies

407 Views

Last post by rgreenberg2000
Mon Jan 04, 2021 05:52
Where do you like buying sausage making supplies in Canada?

Last post by Crunchie58 « Mon Jan 04, 2021 00:20
Replies: 7
by bcboy » Fri Jan 01, 2021 22:31

First post

Who's web site do you like using or do you buy locally?
Thanks again everyone!!
:mrgreen:

Last post

I ordered my stuffer from Cabela’s out of Calgary, took a bit of time but it was just before Xmas. I love it.

7 Replies

222 Views

Last post by Crunchie58
Mon Jan 04, 2021 00:20
Hungarian paprika Landjaeger type fermented sausage recipe needed

Last post by fatboyz « Fri Jan 01, 2021 23:22
Replies: 18
by fatboyz » Fri Dec 25, 2020 18:50
1

2
First post

I've purchased a non pressed Landjaeger type of product from a local deli before. it is a Hungarian paprika type fermented sausage that is in a hog casing and the link is Landjaeger length. They hang it on a stick behind the counter and it's quite soft inside when they first have it available, like...

Last post

Red I think it will be fine. The smoke was quite cool as it was cool outside through the night. The Landjaeger I just did was fantastic. We'll see in a couple weeks.
18 Replies

511 Views

Last post by fatboyz
Fri Jan 01, 2021 23:22
Starter cultures

Last post by redzed « Thu Dec 31, 2020 07:23
Replies: 4
by Albertaed » Wed Dec 30, 2020 19:01

First post

From what I have read most add starter culture to a couple of tablespoons (marianski says half a cup) of distilled water 20 minutes or so before the final mix and stuff. Going through some old posts I see a pinch of dextrose is added which makes sense. Also some say to let it sit for up to a hour...

Last post

The book was written for commercial salami producers. But it contains a wealth of information and Feiner knows his stuff. I refer to it on a regular basis. You can always go to your library and get it on interlibrary loan.

4 Replies

174 Views

Last post by redzed
Thu Dec 31, 2020 07:23
Saucisson Sec for Everyone

Last post by ChefJonathan « Thu Dec 31, 2020 06:28
Replies: 26
by redzed » Mon Nov 06, 2017 00:46
1

2
First post

Here is an easy French dry cured sausage recipe that everyone can make. No starter cultures needed, and at this time of year you can get by without a curing chamber. If you have a cellar, an unheated basement or even a garage that does not freeze, you can make this sausage. Give it a shot and amaze...

Last post

Hi,
Great post a fantastic looking finish product.
I want to make this using 19mm edible collagen (more like a snack stick), do you think that would work with this recipe. Also can this be made using TSPX and dextrose, Fermented until I reach the ph thresholds and then place it in my curing...
26 Replies

14116 Views

Last post by ChefJonathan
Thu Dec 31, 2020 06:28
Chorizo Tasting - B/B+

Last post by Butterbean « Wed Dec 30, 2020 20:43
Replies: 6
by rgreenberg2000 » Tue Dec 29, 2020 02:13

First post

So, one of my two chorizos hit 40% weight loss today (I was a bit surprised that it was the larger one.) There was still some give to the sausage in places, indicating some uneven drying (especially along the inside of the casing since I hung these in rings, which seems to have slowed drying on the...

Last post

Those look wonderful. I'd be more than willing to sample those.

I don't know how or why Mr. Google would not be able to convince them, but there you have it. Everyone's alive and no worse for the wear, but still.

I think I know those people of whom you speak and wonder if they even know...

6 Replies

217 Views

Last post by Butterbean
Wed Dec 30, 2020 20:43
Project A2

Last post by Bob K « Fri Dec 25, 2020 02:26
Replies: 2
by Albertaed » Tue Dec 22, 2020 06:37

First post

I can’t seem to find this link for project A2?

Project B2 has been closed. To continue with more advanced sausage-making, see Project A2 in Fermented Sausages & Techniques Forum. Those just beginning sausage-making, should go to Project KB in the Beginners Forum. Come and join the fun

Last post

There was never a Project A2 that was posted by Chuckwagon. All of the Projects have now been stickied in there respective forums. KB, A, B, B2, and P

2 Replies

176 Views

Last post by Bob K
Fri Dec 25, 2020 02:26
Jesus de Lyon

Last post by redzed « Thu Dec 24, 2020 14:47
Replies: 7
by redzed » Thu Aug 10, 2017 17:08

First post

Saucisson Jesus de Leon

Jesus de Lyon is one of the more famous saucissons originating from that city. The name comes from its appearance which resembles the newly born Jesus in swaddling cloth. It is served in France at Christmas time and on special occasions such as weddings, anniversaries...

Last post

By curing the meat prior to grinding, it will firm it up and the salt will also allow you to chill it to a lower freezing temp. You will get a a better grind, good meat to fat definition and less chance of fat smearing. Adding the sugar to the cure is optional if you will be adding starter culture...

7 Replies

3464 Views

Last post by redzed
Thu Dec 24, 2020 14:47
Another Beginner :D

Last post by FrederickMüller « Sun Dec 20, 2020 22:11
Replies: 9
by FrederickMüller » Sat Dec 19, 2020 09:17

First post

Hello :)

My name is Frederick and I’m fairly new to this whole dry curing thing. I’ve found a YouTube channel where an Italian guy is making dry cured meat in his fridge and I though why not try the same. It only took me about 2 hours to get started.

Basically, I had no idea what I was doing....

Last post

Thanks for sharing your knowledge and helping me. I'll read the section you mentioned :wink:

I see that you have small dedicated fridge, can you bring the temp up a bit higher in it?

It's actually a big fridge with other food inside. But everything else is sealed, like mozzarella and yoghurt...

9 Replies

298 Views

Last post by FrederickMüller
Sun Dec 20, 2020 22:11
Would it be possible to utilize chicken breast in making salami?

Last post by redzed « Sun Dec 20, 2020 09:03
Replies: 1
by Markiz » Sat Dec 19, 2020 19:22

First post

Hello everyone,
I normally make my southern European style salami of pork + pork fat + beef, using a starter culture, such as Bactoferm T-SPX
At the moment I have some excess stock of chicken breast. Would it be possible to utilize it without sacrificing salami quality (color, flavor, consistency)?...

Last post

Hello Markz and welcome to the forum. We are happy that you can join the rest us meat heads! :D That's a good question. While there is no documented tradition in using poultry in dry cured products, there is now some interest in using the meat. For example , dry cured ducks breasts have become...

1 Replies

88 Views

Last post by redzed
Sun Dec 20, 2020 09:03

New Topic

468 topics

Page 1 of 10
- Jump to page:
1
2
3
4
5
…
10
Next

Return to Board Index

Forum permissions

You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum