Dry Cured Meats and Sausages

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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
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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...

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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

31490 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
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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...

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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

54870 Views

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

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

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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

46265 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
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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...

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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

44254 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
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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...

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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

137745 Views

Last post by Chuckwagon
Fri Jun 29, 2012 10:12
Cured, dried and fermented by StefanS

Last post by SMR « Thu Jul 22, 2021 22:30
Replies: 122
by StefanS » Sun Apr 23, 2017 18:36
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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...

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Hi Guys: I have been curing this Culatello since the latter part of 2019. The Fiocco is done; however, these guys are still hovering around 36% moisture loss. I am concerned with the slowness of drying and the blackish mold growth. The smell of the meat is a little funky, but not rancid.

Any...
122 Replies

41616 Views

Last post by SMR
Thu Jul 22, 2021 22:30
Filetto baciato

Last post by EAnna « Tue Jul 20, 2021 22:23
Replies: 5
by EAnna » Sat Jul 17, 2021 21:40

First post

Filetto baciato

I thought about this product for a long time.
I finally did it.
I started in February 2021 and have now reached the final.
IMG_20210316_141858E.jpg IMG_20210316_142012E.jpg
IMG_20210316_143724E.jpg IMG_20210316_151351E.jpg
IMG_20210502_104517E.jpg IMG_20210712_175616E.jpg...

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Now looking at yours I am inspired to have another go at making this specialty.

He, he...I started making matured meats inspired by your and Stefan's products.
You were my masters!
I admit, this product was an experiment for me and quite a challenge.
I used a butcher's cutter for grinding the...

5 Replies

150 Views

Last post by EAnna
Tue Jul 20, 2021 22:23
Greasy Salami

Last post by snagman « Sat Jul 10, 2021 04:31
Replies: 2
by snagman » Thu Jul 08, 2021 09:08

First post

We, the neighbour and I, made salami after using the chamber for dry ageing beef. Mine is Hungarian, his is Italian. I have made salami before, which was very successful, even though did not have the chamber then.
I smoked mine, his is not. After the first week, the Italian is exuding what feels...

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Thanks BobK,
I will get to info re the recipe used, and other items you mentioned,
Thanks,
Gus

2 Replies

109 Views

Last post by snagman
Sat Jul 10, 2021 04:31
Finding Starter cultures in Australia

Last post by snagman « Thu Jul 08, 2021 08:58
Replies: 2
by bluc » Tue Apr 13, 2021 10:51

First post

Anyone have good suppliers in Australia For starter ciltures? Having a hard time finding anthing that is mentioned here.

Is f1 suitable for small diameter american pepperoni?

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Where are you in Australia ? In Sydney, try Butchers Paradise in Smithfield

Gus

2 Replies

431 Views

Last post by snagman
Thu Jul 08, 2021 08:58
Sodium Ascorbate

Last post by Leesel « Sun Jul 04, 2021 16:40
Replies: 2
by Leesel » Sun Jul 04, 2021 10:55

First post

Hey All
After reading various threads here and further reading I thought I’d try adding sodium ascorbate to my next batch of salami.
I’d like to see how it effects the colour brightness and helps hold it for longer.

I’ve had a scout round the internet looking for uk suppliers for small quantities....

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That is the right kind. Try looking in spice stores.
You can also use use Sodium erythorbate. It does the same job and uses the same amounts as Sodium ascorbate.

Great thanks Bob, just ordered looking forward to posting the results

2 Replies

109 Views

Last post by Leesel
Sun Jul 04, 2021 16:40
PH Quandaries

Last post by Leesel « Fri Jul 02, 2021 19:04
Replies: 6
by Leesel » Wed Jun 23, 2021 19:03

First post

Hey All,

I made a batch of Finochiona last week, the last batch I allowed the PH to drop too far, so it ended up being quite tangy. So this time I was absolutely meticulous with my process in an attempt make the “perfect” or at least less tangy Finochiona. I measured PH before and after and also...

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I just finished up a Finocchiona myself - I posted it on a different website/forum today:

I find that when I use wine in the recipe, I get a pretty wide variation in pH of the meat after mixing. That may indicate that I'm not mixing enough, though that seems unlikely. I think something else is...

6 Replies

225 Views

Last post by Leesel
Fri Jul 02, 2021 19:04
difficulty getting mold to grow

Last post by Lorenzoid « Sat Jun 19, 2021 19:39
Replies: 16
by Lorenzoid » Mon Jun 07, 2021 16:50
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These are my very first efforts at dry curing. I cured my first few coppe without mold to establish a baseline of what to expect. The results were fine. Now I am trying the same recipes except that I want to see what effect mold might have on flavor and texture.

I prepared the mold by adding...

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Those of you who have not already done so, check out Bactoferm Meat Manual Vol. 2. Reat the section on trouble shooting, or better yet, read the whole thing.

Great information. Thank you.
16 Replies

364 Views

Last post by Lorenzoid
Sat Jun 19, 2021 19:39
Making Pizza Pepperoni-Cups In Taiwan

Last post by Mmmm Meat « Thu May 27, 2021 02:14
Replies: 3
by fongnam1016 » Tue May 25, 2021 17:35

First post

Hi All!

New here and new to fermenting sausages. Thought I'd share my process here to hopefully get some feedback from you guys! Long post ahead...

I'm currently working on opening up a New York Style pizza shop in Taiwan. I've been making, selling, and experimenting out of my friend's bakery,...

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Sounds like you're on a good track to success. Keep us appraised of your progress.
Stay safe - Xi Jinping may be coming for a visit soon.

3 Replies

161 Views

Last post by Mmmm Meat
Thu May 27, 2021 02:14
Making Salami in Thailand

Last post by redzed « Mon May 24, 2021 16:52
Replies: 33
by Doc Barrington » Tue Oct 28, 2014 04:20
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Hi everyone,
a great topic and interesting information. I am a retired Australian living in Thailand on the beautiful Island of Phuket where I have lived for the past 5 years. With the warm weather and high humidity it is going to be a challenge to make Fermented Salami, but I have made plenty of...

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When fermenting, it's the temperature which determines the speed of the the fermentation and the amount of carbohydrate drives the the pH drop and acid. A slightly lower pH is also attained when the fermentation temp is higher. Although designed to ferment slower and at a lower temp, you can...
33 Replies

25118 Views

Last post by redzed
Mon May 24, 2021 16:52
Put a coppa in the fridge for curing

Last post by Mmmm Meat « Sat May 22, 2021 21:39
Replies: 3
by kaizmoto1489 » Mon May 10, 2021 04:17

First post

Hi,
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...

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I've done 2 Coppa and added all the cure at once on both. They turned out fine.

3 Replies

1030 Views

Last post by Mmmm Meat
Sat May 22, 2021 21:39
Could different acidity level slow down the drying speed?

Last post by Mmmm Meat « Sat May 22, 2021 19:20
Replies: 7
by wasuky » Wed May 12, 2021 16:24

First post

So, here's the thing. My last batch of salami turned out great in flavor but poor in texture as it was kinda crumbly and imposible to cut it in thin slides.

I basically cured the lean meat for 2 days with 28gr/kg sal and 2,5gr/kg cure#2,
ground it and mix it with the starter, 5gr/kg sugar and...

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light on curing sausages also increases the rate that the fat goes rancid.

I've never had an issue of fat weeping out of a casing during a ferment but I believe it is not uncommon. Surely someone with more experience knows the answer to that question. The only other thing I would suggest is that...

7 Replies

287 Views

Last post by Mmmm Meat
Sat May 22, 2021 19:20
collagen casings vs. collagen sheets?

Last post by Mmmm Meat « Thu May 20, 2021 07:10
Replies: 7
by Lorenzoid » Tue May 11, 2021 16:51

First post

For my first experiments with my new chamber I cased a coppa in a beef bung I had in the fridge (left from a haggis experiment a few years ago). Wanting to make some more, I noticed how expensive they are when I went to place an order. I bought another beef bung but also bought some 100mm collagen...

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I have never tried them them so I don't know. Redzed has used them a lot for larger cuts of dry cured product so I am sure he can add to this.

Actually I don't use collagen sheets, but rather pasted (or laminated) hog sheets. These are made from pieces of hog casings and dried.

They work...

7 Replies

368 Views

Last post by Mmmm Meat
Thu May 20, 2021 07:10
Umai bags

Last post by redzed « Mon May 17, 2021 16:40
Replies: 5
by Albertaed » Sat May 15, 2021 22:51

First post

So my fridge can’t keep up with the heat we are having. The temp is creeping up to close to 60F. I normally like it at 52-54F. I do have some umai bags I’ve never tried so I’m wondering anybody has put half dried salami into umai bags and then inti your regular fridge? Some have surface mold but...

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I don't think the Umai bags will work at this stage, since they are designed so that the meat adheres to the synthetic casing. If the salami is already half way dried a temp of 60F should be OK with an RH of 75. Just don't put in any product in there.

5 Replies

243 Views

Last post by redzed
Mon May 17, 2021 16:40
Hungarian salami

Last post by redzed « Mon May 17, 2021 16:00
Replies: 11
by Albertaed » Wed Apr 28, 2021 22:30

First post

Well my Hungarian Salami is coming out of curing chamber. I used 2g/1000 of dextrose (that amount worked the last time I made it) but couldnt’t get the final PH below 5.3. I can live with that I suppose. I keep telling myself to measure the initial Ph and add dextrose accordingly but never seem to...

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I'm wondering if anyone can offer advice about how to measure ph in salami that is drying...? I have an electronic Hanna Instruments meat ph tester. I had no trouble measuring the ph before putting the meat into the casings. But I am unsure how to measure the ph now that the salamis are drying. Do...

11 Replies

1191 Views

Last post by redzed
Mon May 17, 2021 16:00
Sausages drying faster than others

Last post by Indaswamp « Wed May 12, 2021 16:06
Replies: 9
by wasuky » Wed Mar 31, 2021 14:37

First post

Hi guys. Just wanted to ask you... Have you ever noticed sausages of the same batch drying faster than others?

I made 2 small batches of Spanish chorizo and salami (1kg each), made links of 8cm and put them in the chamber at 13-14°C and 75% RH and noticed that the sausages hanging lower are drying...

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A practical solution will be to put the humidifier in the upper part of the fridge. You can also manage the humidity by simply rotating the dry cured

This worked as a charm in my last batch of 4kg of salami so I'm keeping this setup. No need to rotate the sausages so far as they are not that...

9 Replies

964 Views

Last post by Indaswamp
Wed May 12, 2021 16:06
Göttinger Stracke

Last post by Albertaed « Fri May 07, 2021 05:27
Replies: 2
by Albertaed » Thu May 06, 2021 14:06

First post

Well I just pulled out this German salami. It is well made but I went against my gut and followed meatsandsausages recipe to the tee. It called for 2.8% salt and .3% cure. For me it’s on the salty side for sure. I will make it again but dial the salt down to 2.5% and .25% respectively.

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Göttinger Stracke is an interesting German salami. Here is the info from the EU PGI Designation

Thanks for the info.

It’s always interesting when you go in blind to a new salami. Having never tasted before it ended up not quite what I expected , however, after a few more tastes my wife and I...

2 Replies

792 Views

Last post by Albertaed
Fri May 07, 2021 05:27
Beef Heart Salami?

Last post by Mmmm Meat « Tue May 04, 2021 21:41
Replies: 2
by Mmmm Meat » Wed Apr 28, 2021 06:43

First post

I've been pondering using beef heart plus pork back fat to make a salami. Even though I find heart meat to be fairly gamey, it seems like dry curing it might make it milder, though I'm hesitant to pursue it without asking for guidance first. Does anybody have experience with this mix?
Thanks!

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Thanks. That's what I was thinking as well I just wondered how much that gaminess would carry through to the final product. Hard to beat the price though - it's about a buck a pound here. The only cheaper way to get red meat is to go hunting. (and hunting isn't cheap when you factor in all the gear...

2 Replies

892 Views

Last post by Mmmm Meat
Tue May 04, 2021 21:41
Curing Guanciale with sweetbreads attached?

Last post by Scogar « Mon May 03, 2021 14:30
Replies: 3
by so_not_rad » Sat May 01, 2021 07:56

First post

So here is something that i've been wondering about for a long time.
When I buy jowl cheek from my butcher, it always has a bit of the glands and sweetbreads attached. I always trim the outside parts of the glands but sometimes inside the layer of fat theres more of them. From looking at pictures...

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Can you get at all of them without tearing the jowl all up? The small ones peppered throughout that middle layer may take a bit of digging around

3 Replies

229 Views

Last post by Scogar
Mon May 03, 2021 14:30
Salame Calabrese

Last post by bluc « Fri Apr 30, 2021 08:03
Replies: 42
by redzed » Sat Nov 12, 2016 05:39
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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...

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Oh ok.
42 Replies

21255 Views

Last post by bluc
Fri Apr 30, 2021 08:03
Cacciatorre Sticks

Last post by Mmmm Meat « Mon Apr 26, 2021 06:54
Replies: 7
by Albertaed » Sat Feb 27, 2021 20:21

First post

I used Marianski's recipe to make these sticks out of hog casings. Nice and firm with no case hardening and decent color. Tasty little critters!

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Thanks!

7 Replies

498 Views

Last post by Mmmm Meat
Mon Apr 26, 2021 06:54
Starting fermentation whilst salami is drying

Last post by Leesel « Sat Apr 24, 2021 17:24
Replies: 5
by Leesel » Sat Apr 24, 2021 08:08

First post

Hey All,

I wanted to get some more salami going in my chamber this weekend. I only have one chamber which I use for both fermentation and drying, in time I hope to have one for each or at least two so I can juggle things about. Currently there is a coppa, a pancetta, some guanciale and some...

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I don't have 2 chambers either. I have had good success doing my fermenting in a plastic tote with lid, like rubber made brand totes, in a warm spot. I put the salami in a clear plastic bag in the tote as this keeps the humidity up. Depending on our weather at the time I leave the tote in a warm...

5 Replies

313 Views

Last post by Leesel
Sat Apr 24, 2021 17:24
Why add cure/spice mixture in stages?

Last post by Mmmm Meat « Fri Apr 23, 2021 16:50
Replies: 4
by Lorenzoid » Mon Apr 19, 2021 16:52

First post

In curing whole-muscle cuts, I noticed that some recipes (e.g., the coppa and bresaola recipes on meatsandsausages.com) call for adding half the cure/spice mixture at the beginning of curing period, and then adding the other half roughly mid-way through the curing period. In that Italian
video...

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This is my first post on this forum. I've got to start somewhere...

I think you're probably right on commercial production using multiple stages. Here's a discussion that uses the multi-stage process. It states the reason to do it this way is to ensure the meat has a constant supply of salt....

4 Replies

322 Views

Last post by Mmmm Meat
Fri Apr 23, 2021 16:50
Cure #2 with different percent of sodium nitrate

Last post by redzed « Tue Apr 20, 2021 16:57
Replies: 14
by Winterchrome » Mon Dec 09, 2019 04:45

First post

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...

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Yes 5g/kg of nitrite works out to 312ppm and double the recommended USDA amount. The Sausagemaker Cure 2 formulation has only only 1% nitrate and that amount works out to 52ppm, quite negligible when the USDA limit is 1718. The amount of the Cure #2 in the recipe is obviously an error. However, I...

14 Replies

2598 Views

Last post by redzed
Tue Apr 20, 2021 16:57
How Capocollo Is Made In Italy

Last post by Lorenzoid « Wed Apr 07, 2021 17:58
Replies: 3
by redzed » Fri Apr 02, 2021 08:12

First post

Well it looks like we've been doing it wrong all this time. :? :shock:

Last post

They had me at acorn-fed hogs.

3 Replies

553 Views

Last post by Lorenzoid
Wed Apr 07, 2021 17:58
Very low ph sobrasada after 2 days using t-spx

Last post by redzed « Sat Mar 20, 2021 09:08
Replies: 18
by Jgreen » Wed Feb 24, 2021 03:59
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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...

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There's excellent advice on using pepper pastes and paprika when you click on those links to the CBP.
18 Replies

1350 Views

Last post by redzed
Sat Mar 20, 2021 09:08
Salami Vicentina

Last post by Indaswamp « Tue Mar 16, 2021 01:54
Replies: 17
by Indaswamp » Mon Mar 08, 2021 04:09
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I used both Marianski's and Len Poli's recipes along with the PDO regulations for Vicentina, which hails from the Veneto province in Northeastern Italy along the Po river. This salami has the fat finely ground with the lean a little larger. It is very thoroughly mixed, and upon drying it is much...

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So an update... I found why my pH readings were off. It was operator error as I was forgetting a step during calibration. After settling to the correct pH while calibrating with my Milwaukee 102, I was not pressing the CFM button to lock it in. I went through and rechecked the pH on some of my...
17 Replies

1959 Views

Last post by Indaswamp
Tue Mar 16, 2021 01:54
Salame Calabrese with Cannabis

Last post by magician176 « Tue Mar 16, 2021 00:19
Replies: 4
by redzed » Sat Mar 13, 2021 20:51

First post

Salame Calabrese with Cannabis

Over the past few years I've been making marijuana infused salami and usually have some on hand. Five years ago, I described some of my earlier efforts in this thread It's always a hit at gatherings and since we might once again be able to serve charcuterie to our...

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Cannabis salami....

I have seen it all now...LOL! Never in a million years would I have thought to make that one. I don't partake...but I'm not judging....

Yeah, never thought of somebody going to such an extreme! :D

4 Replies

1075 Views

Last post by magician176
Tue Mar 16, 2021 00:19
Göttinger Stracke PH

Last post by Albertaed « Thu Mar 11, 2021 14:43
Replies: 6
by Albertaed » Mon Mar 08, 2021 01:08

First post

I have Marianski’s Göttinger Stracke fermenting in the chamber.

3.15kgs pork butt
2kgs class 2 pork
Lean/fat 70/30

144g fine sea salt 2.8%
15.5g cure#2 .3%
26g dextrose
.62g TSP X

Fermenting at 69F 85% RH

It’s been in there for 2.5 days and still have a PH of 5.6?
Cure and salt might be a tad...

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I turns out my Auberin temp/humidity controller head crapped out so I was fermenting probably in mid to high fifties. I changed the head and brought the temp to 70F and 90% humidity for 2 more days. In total it took 5 days to reach a PH of 5.2. I was hoping for closer to 5.0 so I’ll go with 6-7g of...

6 Replies

387 Views

Last post by Albertaed
Thu Mar 11, 2021 14:43
Sicilian Pistachio and Lemon Salami

Last post by Indaswamp « Tue Mar 09, 2021 19:45
Replies: 5
by Indaswamp » Mon Mar 08, 2021 23:31

First post

When I first started gearing up to make salami a year ago, I was at my local butcher shop buying a pig head and pork skin for a run of boudin and started talking to the head butcher about salami making. He was enthusiastic about my endeavor and offered me Olympic Provisions recipe book to look...

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Yes redzed, this is the salami I posted about concerned about the pH that didn't drop far enough because I transferred to chamber prematurely.
The test piece was a smaller dia. and fermented faster.

Lesson learned.

I did probe on chub to track and the lowest pH I got was 5.45....

Could have...

5 Replies

369 Views

Last post by Indaswamp
Tue Mar 09, 2021 19:45
Starter Cultures and Deionised water

Last post by Leesel « Sat Mar 06, 2021 21:37
Replies: 2
by Leesel » Sat Mar 06, 2021 20:00

First post

Hi All,

Does anyone know if I can used deionised water instead of distilled water when waking up starter cultures. It’s vastly cheaper and according to what I’ve read seems like it would work and the only difference seems to be the process of purification.
Thanks
Lee

Last post

The microbes need the ions in the water for proper osmotic pressure...at least that is what I have read....

I’ll stick with distilled then thanks

2 Replies

221 Views

Last post by Leesel
Sat Mar 06, 2021 21:37
Salccicia Napolitana Dolce

Last post by Indaswamp « Fri Mar 05, 2021 03:43
Replies: 7
by Indaswamp » Thu Mar 04, 2021 07:29

First post

I have been making a lot of salami lately. Had a lot of product ready in the last two weeks. This is one of the salamis that finished.

IMG_20210207_175510.jpg

Salccicia Napolitana Dolce

Lean Pork 760g.
Back Fat 240g.

Sea Salt 25g.
Cure #2 3g. (might could use #1 but I did use 42mm hog...

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Thanks guys, I am pleased with how it turned out. I've only been making salami for about a year now. Still making minor errors, but my salamis are curing properly and I'm getting better at the process. The pistachio and Lemon I was concerned about came out excellent! As did the finocchiona... just...

7 Replies

778 Views

Last post by Indaswamp
Fri Mar 05, 2021 03:43
Pancetta Update

Last post by Albertaed « Wed Mar 03, 2021 23:20
Replies: 3
by Scogar » Wed Feb 24, 2021 17:49

First post

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...

Last post

Looks good Scogar. I’m going to have to give it a go one of these days

3 Replies

528 Views

Last post by Albertaed
Wed Mar 03, 2021 23:20
Sopressata

Last post by redzed « Sun Feb 28, 2021 03:59
Replies: 5
by Albertaed » Thu Feb 25, 2021 01:37

First post

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...

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Hi Ed, I know that most references to sugar are to table sugar which is actually sucrose, AKA saccharose. But glucose (in the form of dextrose),maltose, fructose, and lactose are also sugars . That is why I referenced them as sugars in the plural. When it comes to fermenting, the amount of...

5 Replies

481 Views

Last post by redzed
Sun Feb 28, 2021 03:59
Curing Process Observations & Questions

Last post by StefanS « Thu Feb 25, 2021 22:28
Replies: 4
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...

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Welcome to the forum. I too love data- I come from a family of engineers.
Ideal temperature is 53-59*F.
For controlled drying humidity should lag sausage Aw by 0.2 - 0.5, 0.3 being average.

When you add 2.5% salt to the meat, the Aw drops to about 0.97... this is the starting Aw. When the salami...

4 Replies

402 Views

Last post by StefanS
Thu Feb 25, 2021 22:28
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

945 Views

Last post by Albertaed
Thu Feb 25, 2021 01:36
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.

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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

518 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...

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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

691 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...

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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

272 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,...

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

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

3932 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...

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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

494 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

1883 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

532 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...

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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

435 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...

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

877 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

273 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

516 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

823 Views

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

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