Dry Cured Meats and Sausages

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Sourcing starter cultures in Canada

Last post by redzed « Sun Sep 25, 2022 16:00
Replies: 27
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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Thanks for the info Don. I little while ago I updated the information on the list of Canadian suppliers about Lallemand cultures being available from Testek. Sax-01 looks like a really good option. Versatile in that you can ferment at different temps so that you can use it for sausages like...
27 Replies

35444 Views

Last post by redzed
Sun Sep 25, 2022 16:00
Bio Cultures by Chr. Hansen

Last post by jym571 « Mon Sep 05, 2022 17:24
Replies: 34
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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SafePro is a line of cultures by Ch Hansen designed to combat Listeria in Ready To Eat products. There should also be a name on the envelope ( like FL-C) which would tell us what the culture is used for.

unfortunately it does not bring anything
34 Replies

59144 Views

Last post by jym571
Mon Sep 05, 2022 17:24

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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

53476 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

47908 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

152966 Views

Last post by Chuckwagon
Fri Jun 29, 2012 10:12
Sopprasota Round II

Last post by Bentley Meredith « Wed Mar 01, 2023 22:55
Replies: 10
by Bentley Meredith » Sun Feb 05, 2023 22:43

First post

Having learn a few things since October, I decided I would give a 2nd go to my favorite salami. Think we have the fat more inline with my liking and we dialed back that dextrose to a more traditional amount. We have a casing that will develop mold, and we have a proper curing/drying chamber. I have...

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40%+ loss, I am gonna shoot for 45-50% loss. I have never had Spanish Dried Chorizo, no idea what it should taste like. A uniquely tasting salami as I have ever had. Cant even describe the flavor.

10 Replies

258 Views

Last post by Bentley Meredith
Wed Mar 01, 2023 22:55
Newbee with some questions

Last post by Stinnerfest « Wed Mar 01, 2023 21:46
Replies: 5
by Stinnerfest » Sat Feb 11, 2023 18:03

First post

I am quite new to fermented sausage making and am willing to learn from all of the members. I am a rookie. I have made Two batches with T-SPX. Hungarian Salami and Chorizo. Both fermented and dried (drying). Both recipes came from Eric @ Two Guys and a cooler. (Using Umai)

The Hungarian used .2%...

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Thanks a lot…Redzed😊

I’m trying to take a logical approach to beginning to learn about fermented and dried sausages.

1) Trying to stick with one culture T-SPX (for now) and learn to use it well. So that variable isn’t variable (😂lol)

2). Trying to learn the sugar piece of the equation with the...

5 Replies

229 Views

Last post by Stinnerfest
Wed Mar 01, 2023 21:46
Pitina Salami Concerns

Last post by Links « Wed Mar 01, 2023 04:29

by Links » Wed Mar 01, 2023 04:29

I’d like to make some Pitina Salami but have some questions on the process. Pitina Salami is a salami without casing. Usually they are round shaped like a big meatball and coated with dry roasted garlic, herbs, or grated cheese. As this salami won’t have a casing my concern is about mold forming on...

0 Replies

49 Views

Last post by Links
Wed Mar 01, 2023 04:29
Starter culture Yes or No

Last post by jens49 « Mon Feb 27, 2023 16:49
Replies: 11
by jens49 » Sun Jan 29, 2023 13:12

First post

Some thoughts on starter cultures.
Most often I use starter cultures when making salami. Never on whole cuts intended for smoking/drying.
However I am planning on making a salami with very coarsely hand cut meat only.
So my thoughts are divided on the use of a starter and I would like to get some...

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So, I went ahead and did it.
Meat, salt, cracked black pepper and a touch of garlic.
No starter etc.
Just hung in a shaded shed at ambient temp and humidity. 0 - 8 c and 95 - 70 % RH.
Some unwanted mold started so I smoked them 8 hrs.
I will definitely do this again, Sorry I can not post pictures....

11 Replies

376 Views

Last post by jens49
Mon Feb 27, 2023 16:49
Venison Landjaeger

Last post by redzed « Mon Jan 23, 2023 08:00
Replies: 7
by fatboyz » Sat Dec 04, 2021 16:33

First post

Made a batch of Venison Landjaeger this morning.
50% lean deer trim
30% pork shoulder
20% pork belly.
All ground once through 6mm plate.
Spices:
25g salt
2.5 g Cure #1 (I like to eat some after the cold smoke so that's why #1. if you didn't eat until dried then 2 would work)
1.5g ground Caraway...

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Absolutely not. At around pH 5.2 gelification of the meat takes place. You can see that without using a pH meter. The meat, fat and water bind together to form a firm mass. This is what gives you the desirable texture and sliceability. If you do what you are propsing, you will have a crumbly...

7 Replies

914 Views

Last post by redzed
Mon Jan 23, 2023 08:00
pH drops and rises during! fermentation

Last post by Indaswamp « Thu Dec 01, 2022 05:48
Replies: 1
by Norbi » Fri Nov 25, 2022 20:38

First post

Hi guys!
Please help me out with this... There is a salami with an initial pH of ~5.6. it fermented at ~68 fahrenheit/ 20 Celsius for roughly 24 hours and the pH dropped about 5.05-5.19 (depends where I sticked the pH meter).
I wanted to make sure that the salami is under 5.2 pH all the way...

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Did you clean the pH meter probe tip with the cleaner soak solution? Did you properly calibrate your pH meter prior to taking the readings?

What type of salami are you making? did any of your ingredients contain any sugars (example would be paprika which has ~10% sugars).

1 Replies

166 Views

Last post by Indaswamp
Thu Dec 01, 2022 05:48
Dried Fruits

Last post by STICKSTRING « Sat Oct 22, 2022 02:47
Replies: 4
by STICKSTRING » Mon Oct 17, 2022 05:32

First post

Good evening,
Adding Dried Pear and / or Apple to a dried Sausage. Possible? Hurdles to overcome?

Thank you!
Nick

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I tried dried chopped dried apple rings in a fuet once. It was not a pretty sausage and had a strange taste. No one would eat it. Thank god I only made one as the rest of the non-apple fuet was excellent. However, I’ve added dried apple to fresh sausage and I really like that.

Interesting! Thank...

4 Replies

249 Views

Last post by STICKSTRING
Sat Oct 22, 2022 02:47
Dextrose, Fermentation and pH drop

Last post by Indaswamp « Tue Oct 04, 2022 02:58
Replies: 3
by Indaswamp » Thu Sep 29, 2022 02:28

First post

I am finding I rarely ever need more than 2.0grams/kg. of dextrose to drop the pH of pork Salami down to the safe zone below 5.3. And most times it is even less-especially when using pepper powders (cayenne, paprika, calabrian) and/or citrus peel. I have even made a Calabrian salami with no...

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@Redzed- have you used the SM-194 culture yet? It's like B-LC-007 without the Pediococcus Acidilactici bacteria. I like the flavor profile and the slower ferment...usually ferments @68*F to pH below 5.2 in 28-30 hours. Much slower than B-LC-007 or Flavor of Italy.

3 Replies

310 Views

Last post by Indaswamp
Tue Oct 04, 2022 02:58
Suffolk Black Ham

Last post by Torrens Title « Wed Sep 28, 2022 06:04
Replies: 4
by Torrens Title » Mon Aug 22, 2022 07:28

First post

I am about to process a couple of Large English Black pigs for for my next Ham project I am keen to try one of these old English ham recipes. Online you can find a video of Emmett's of Peasenhall making them.

I have not found a similar recipe with my searches online so I would like to see if...

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Thanks Bob,
In the end the 4 legs ended up at 4.6kg each. the green weight of the pigs was 40kg however being large English Black pigs that fat layer is perfect.
I have them curing with salt and fennel and cure 1 at the moment.
I have added 50gm per kg salt with 2/3 of the salt mix on day 0 with...

4 Replies

502 Views

Last post by Torrens Title
Wed Sep 28, 2022 06:04
Beginner results in pictures

Last post by Indaswamp « Sun Sep 18, 2022 15:59
Replies: 7
by Freelance » Mon Mar 28, 2022 20:59

First post

After some research and lots of reading, I engaged in the fantastic world of charcuterie, and here below are my first results.
Proud that none of them failed, I did equalize them in vac for a week after these pictures, and the darker ring on the outside was gone.
Family and friends have been...

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Very Nice! That salami tell us you have good drying parameters in your chamber. In a frost free fridge a fan is not necessary IMO, the fridge will move enough air when it is on the cooling cycle.

7 Replies

872 Views

Last post by Indaswamp
Sun Sep 18, 2022 15:59
Darker - Similar Seasonings

Last post by STICKSTRING « Sat Sep 10, 2022 19:37

by STICKSTRING » Sat Sep 10, 2022 19:37

Hello all, I’ve made 4 small batches of small 35-38mm casing dry sausages. All have similar seasonings. What I’ve noticed is after 1 week drying, 3 appear to be darker, while the 4th (Saucisson sec au Beaufort) appears to be pink.

Any ideas? I’m still working out some issues with fridge and air...

0 Replies

209 Views

Last post by STICKSTRING
Sat Sep 10, 2022 19:37
Fast fermentation with T-SPX

Last post by Indaswamp « Sat Sep 10, 2022 02:20
Replies: 11
by fullysideways » Mon Sep 05, 2022 19:21

First post

I made a batch of salami, recipe below, and planned on fermenting it slowly with T-SPX at 70 degrees. I thought it would take about 72 hours but in just over 24 hours it was down to 5.25 and in 31 hours it was at a pH of 5.15. The highest temperature was just under 72 degrees and at night it was...

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I just looked through MArianski's yellow book on fermented sausages. T-SPX will take 72 hours to ferment @64*F. There is a nice chart on page 46-47. For every 5*F you raise fermentation temp., acid production doubles....thus less time to achieve final pH. drop.

11 Replies

498 Views

Last post by Indaswamp
Sat Sep 10, 2022 02:20
Air speed for drying

Last post by Indaswamp « Thu Sep 08, 2022 19:21
Replies: 20
by Fishhead » Sat Jan 07, 2017 01:53
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In Marianski and Marianski they talk about air speed for drying. They suggest a speed of .1 to .5 meters per second.

when I search the web for slow speed fans, the technical detail is stated in cubic feet or meter per unit of time.

Any suggestion on a good slow volume of air for fan?

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So, the way to use the CFM of a fan in an understandable way, you need to figure out the cubic feet inside your chamber and how tall it is on the inside.
For example, MY new maturing chamber is 42.5 cubic feet and 59 tall on the inside. If I use a fan that is 42.5 CFM, then the air is turned over...
20 Replies

9480 Views

Last post by Indaswamp
Thu Sep 08, 2022 19:21
Too high temperature during fermentation

Last post by Bob K « Tue Aug 23, 2022 15:38
Replies: 7
by Norbi » Wed Jul 27, 2022 09:54

First post

Hi to all!
I probably have some kind of issue, could you please help me?
I've just made a salami, but Im a bit worried about it. The temperature was around 30 C/ 86 F degrees during fermentation and after 17 hours it already hits a pH of 5.00 and it smells tangy, almost sour. I used T-SPX culture...

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As Indaswamp stated above it was safe microbiologically speaking . If it had not fermented to a Ph of 5.3 or below the possibility of spoilage is increased. I would eat it with a clear conscience, so enjoy!

7 Replies

608 Views

Last post by Bob K
Tue Aug 23, 2022 15:38
Salami Polskie - Polish Salami

Last post by fordtruckbeast « Sat Aug 06, 2022 11:51
Replies: 9
by redzed » Wed May 04, 2022 07:15

First post

Salami Polskie - Polish Salami

Although salami has an established tradition in Polish charcuterie, it is not is not that widely known. This salami is based on the recipe for “Salami Polskie” in the 1959 Polish recipe book prepared for the government owned sausage plants. It has been modified...

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very nice

9 Replies

1404 Views

Last post by fordtruckbeast
Sat Aug 06, 2022 11:51
Smoked Salami pH question

Last post by fullysideways « Tue Jul 12, 2022 23:12
Replies: 14
by fullysideways » Tue Jun 28, 2022 00:00

First post

I made some smoked salami a couple days ago using the recipe below. I only used .2% Dextrose and .1% table sugar. I 'cold' smoked the salami for 3 hours right after I stuffed it but it was a hot summer day so was about 100 degrees in the smoker, then I let the salami ferment in the kitchen at 75...

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I froze the meat and the fat before grinding. I ground it when it was not frozen solid but almost solid. I don't think I had a fat smearing issue. I did use pork belly which is softer than back fat but I have not noticed fat on the outside of the sausage or it leaking out of the casings where I...

14 Replies

882 Views

Last post by fullysideways
Tue Jul 12, 2022 23:12
Chamber questions

Last post by StefanS « Fri Jul 08, 2022 02:17
Replies: 2
by Saltedtyme30 » Sat Jul 02, 2022 20:56

First post

My little chamber. Test runs before I fill it. Humidity goes from 71-89 it’s set at 78. When the humidifier kicks
On it hits 89-90 I think it blows out too much. Should I shove a piece of paper to
Slow down the mist ? Fridge temp is at 55 stays like that consistent. Want to get some input before I...

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It is not possible to control and keep constant humidity (and temp. also) in SMALL chamber. The differential sets and real time of kick on machines will make measurement probes and displays much different. Keep in mind - better is having higher than lower measurements.

2 Replies

345 Views

Last post by StefanS
Fri Jul 08, 2022 02:17
Orange and Fennel Salami

Last post by redzed « Thu May 12, 2022 14:52
Replies: 31
by redzed » Mon Sep 28, 2015 06:57
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The combination of orange, fennel and garlic has become one of my favourites in dry curing pork loins (lonzino), so I decided to make a salami with the same flavour panel. The sausage dried for 7 weeks, with a weight loss of 38%. The orange and fennel come through beautifully and complement each...

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Redzed

I want to make your recipe but it has been going around my head to substitute grand marnier for white wine I would appreciate your advice and opinion on the matter greetings thank you

Alcohol can not only affect the bind, but it's also an antimicrobial and may kill some of the bacteria....
31 Replies

18485 Views

Last post by redzed
Thu May 12, 2022 14:52
Fermentation hot spots

Last post by Norbi « Wed May 04, 2022 13:20
Replies: 7
by Norbi » Sun Mar 20, 2022 00:45

First post

Hi there again!
I need some advice guys, it will be much appreciated. 🙂

I've just finished fermenting a salami (or not??) but I realized that it has some fermentation hot spots. At most points it shows a correct 5.05-5.15 pH, but there are some points where it shows ~ 5.5 pH. I didn't want to...

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For those who will probably have the same issue: I've decided to cut off those unfermented spots after drying then I ate the rest. I'm still alive after 2 weeks haha, the salami (fuet) was amazing btw (50% weight loss) IMG_20220504_141718.jpg

7 Replies

767 Views

Last post by Norbi
Wed May 04, 2022 13:20
Too low pH after stuffing before fermentation

Last post by Norbi « Wed May 04, 2022 13:14
Replies: 17
by Norbi » Sat Feb 26, 2022 09:41
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Hi from Hungary!

A newbie here. Can you please help me?! I've just made some chorizos and I measured the pH with a freshly calibrated pH meter. The raw meat was at 5.8 pH which seemed ok for me, however after stuffing the mince into the casings it shows already 5.28. (Little leftover sample from...

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Yeah, it was great! Thank you! :)
17 Replies

1681 Views

Last post by Norbi
Wed May 04, 2022 13:14
Cure #2 with different percent of sodium nitrate

Last post by fordtruckbeast « Sat Apr 30, 2022 18:24
Replies: 16
by Winterchrome » Mon Dec 09, 2019 04:45
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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...
16 Replies

4773 Views

Last post by fordtruckbeast
Sat Apr 30, 2022 18:24
Pre curing meat

Last post by Bob K « Mon Apr 25, 2022 12:37
Replies: 4
by Leesel » Thu Apr 21, 2022 10:03

First post

I have read a lot recently on the board about the precuring of meat. It’s seems to be both beneficial for safety and also members seem to report it gives a better texture to their Salami.
For these reasons I would like to incorporate it into my working practice.

I just have one small question.

A...

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According to the FDA guidelines No. But they have very conservative best by times for frozen foods

4 Replies

578 Views

Last post by Bob K
Mon Apr 25, 2022 12:37
Rosette de Lyon

Last post by redzed « Wed Apr 20, 2022 04:38
Replies: 10
by redzed » Mon Aug 21, 2017 05:10

First post

Rosette de Lyon

Rosette de Lyon is a cousin of the famous French sausisson, the Jesus de Lyon which I described and provided the recipe for here. The Rosette differs from the Jesus only in the casing, but this time I decided to try the Adam Marianski version instead. The main differences from...

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Hmm, I don't understand how your humidity increases when the compressor starts. Usually when the humidity sensor gets a blast of cold air the display registers a low reading.

10 Replies

4464 Views

Last post by redzed
Wed Apr 20, 2022 04:38
Schornsteinfeger Salami – Chimney Sweep Salami

Last post by fordtruckbeast « Sun Apr 17, 2022 20:41
Replies: 7
by redzed » Thu Jan 20, 2022 04:02

First post

Schornsteinfeger Salami – Chimney Sweep Salami

The Chimney sweep Salami is a black smoked German Salami. It's black not only on the outside but on inside as well. Definitely a sausage that will stand out on your charcuterie board! Spices and amounts are very close to Marianski's recipe for...

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very nice looking salami. Just curious why you decided to cure meat for 48 hours if you are using a culture?

If you would review all of my sausage recipes, smoked and salami types you will notice that I precure my meat in almost every instance. Precuring is npracticed in traditional Polish...

7 Replies

817 Views

Last post by fordtruckbeast
Sun Apr 17, 2022 20:41
Filetto baciato

Last post by EAnna « Mon Mar 21, 2022 12:41
Replies: 12
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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For interested:
PH value after more than a year

IMG_20220318_131146_resized_20220321_071112899A.jpg

The taste, aroma and texture are flawless

12 Replies

2240 Views

Last post by EAnna
Mon Mar 21, 2022 12:41
Freezing cold smoked products

Last post by redzed « Fri Mar 04, 2022 07:05
Replies: 1
by cmunson3 » Fri Mar 04, 2022 06:20

First post

Curious if anyone has a method for freezing cold smoked and dry cured sausage. It's in beef mids, I plan on vacuum sealing. Should I remove the casings? Slice before freezing or leave intact? Any advice is valued and appreciated.

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If the sausage has been dry cured you can certainly freeze it if it's vacuum packed. However, there is no need to freeze it. If it's vac sealed it will keep in the fridge for months on end. In fact many sausages improve in flavour when refrigerated, the moisture equalizes, and any dry ring around...

1 Replies

328 Views

Last post by redzed
Fri Mar 04, 2022 07:05
Failed Ferment

Last post by biggame « Mon Feb 14, 2022 04:24
Replies: 2
by biggame » Thu Feb 10, 2022 04:55

First post

Failed Ferment

I just tossed some Saucisson au Blue Cheese for failure to ferment. Initial pH was 5.9, after 1200 degree-hours averaging about 68 degrees, it was still 5.9. I am trying to figure out which one or more things went wrong. My first fail, please be gentle!

(1) I used 0.2% of T-SPX....

Last post

Thanks for looking at this. I don't think rehydrate was much more than 20 minutes, maybe 30. Next time I will watch the time more carefully. This is the first time it has failed. I may try it again with more dextrose, and perhaps less cheese. If I can make it work, I will be sure to post again.

2 Replies

517 Views

Last post by biggame
Mon Feb 14, 2022 04:24
Returning an opened Salami to Curing chamber

Last post by redzed « Sat Feb 05, 2022 18:53
Replies: 3
by IanW » Thu Feb 03, 2022 12:51

First post

Hi All
I am completely new to dry curing having started just back in Novmber 2021. I have found the first issue that i just cannot seem to find any information on so thought i would join your marvellous forum and ask the question!
I have a batch of salami that has been fermented with Flora Italia...

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I think Marianski was probably referring to an average drying rate and in larger diameter casings. The drying rate is not linear. And you can slow the drying by lowering your temp to 11-12C.

3 Replies

473 Views

Last post by redzed
Sat Feb 05, 2022 18:53
Venison Genoa is ready

Last post by fatboyz « Tue Feb 01, 2022 02:56
Replies: 4
by fatboyz » Sat Jan 29, 2022 16:47

First post

After getting a Quality control check from an Italian colleague I packaged up the Genoa. with a thin slice of nice strong cheese it is going to be very nice on the Charcuterie board. With the heave surface mold it definitely has an earthy hint.

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I sure hope so! It sure seems it should compliment it but good red wine is so dry I need to add ginger ale to it! Lol

4 Replies

655 Views

Last post by fatboyz
Tue Feb 01, 2022 02:56
Process for Saucisson au Camembert

Last post by biggame « Fri Dec 17, 2021 07:43
Replies: 5
by biggame » Mon Nov 22, 2021 07:52

First post

I have a couple recipes for Saucisson au Camembert but there are no details about how to prepare and add the cheese. I was wondering how a soft cheese like that would be mixed in. Would you freeze it and chop it? Other ideas or suggestions? Thank you!

Last post

I will give it a try and post the process and results. I use almost exclusively wild game, which I will note of course.

5 Replies

873 Views

Last post by biggame
Fri Dec 17, 2021 07:43
The new chamber is full and working great.

Last post by fatboyz « Mon Dec 13, 2021 20:28
Replies: 7
by fatboyz » Thu Dec 09, 2021 15:50

First post

I acquired a medium sized drink cooler and its working excellent as a chamber. I have had a busy few weeks filling it up. Currently have 2 Capicolas' from a Hog I butchered earlier, a batch of Genoa (The nice white ones), a batch of smoked Venison salami, some Venison Mostbrockli, and down at the...

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When we had this one in the basement as a pop cooler it seemed to shut off when cold, but maybe it ran so low we didn't hear it. You're right though it does cool quick. We had a bit of a Chinook on Saturday while I was making head cheese and stuff in the shed. It got warmer in there and the ink...

7 Replies

867 Views

Last post by fatboyz
Mon Dec 13, 2021 20:28
Another mold question

Last post by StefanS « Mon Nov 15, 2021 20:22
Replies: 2
by ants337 » Mon Nov 15, 2021 13:06

First post

Morning all...

My first attempt and curing salamis and whole muscle, I've tried searching the forum for my answer (as I'm sure it's been asked many a time) but not found what I'm looking
I've got a good amount of white mold growth but noticed the start of some almost off white/brown mold...
My...

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first - your mold growing is showing signs of not right settings on your chamber - fluffy, fuzzy molds are signs of even - high humidity no air circulation, or high temperature, high humidity and not enough air circulation, too high humidity and too high temperature. or lack of right settings of...

2 Replies

477 Views

Last post by StefanS
Mon Nov 15, 2021 20:22
Store lonzino properly

Last post by redzed « Sat Oct 30, 2021 15:43
Replies: 1
by georgecorbett » Mon Oct 25, 2021 03:36

First post

Hi, I just bought some lonzino. Does anyone here know how to preserve it well?
I leave the shells intact and vacuum them up. Thanks!

Last post

Hi George, If you bought a whole (or an unsliced piece) fully cured lonzino and won't be consuming it within a week or two, the best way to preserve it is by vacuum packing it and then storing in the fridge. We preserve our home made dry cured/matured salami and whole muscle meats that way for...

1 Replies

510 Views

Last post by redzed
Sat Oct 30, 2021 15:43
Adding a Pepper coating to Saucision Sec

Last post by redzed « Fri Oct 15, 2021 15:39
Replies: 5
by Links » Sun Oct 10, 2021 17:46

First post

I have some saucision sec that will be ready in a few weeks and wanted to add a pepper or roasted garlic coating to the sausage like they do in France. I haven't read anywhere exactly how to do this. I assume it involves dipping the salami in some type of gelantine and rolling it in the herbs. Has...

Last post

Please post the results of your experiments. I'm very much interested in seeing them.

5 Replies

979 Views

Last post by redzed
Fri Oct 15, 2021 15:39
Spaniata Romana

Last post by redzed « Mon Oct 04, 2021 16:49
Replies: 29
by redzed » Mon Aug 10, 2015 06:22
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First post

Spaniata Romana is a large diameter pressed and dry cured sausage. It originates from the Lazio region of Italy with Rome in the center and therefore the name. I decided to go all out with project and ended up with the largest salami I had ever made. Stuffed into a beef bung it weighed 4.6kg., 59cm...

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You can also get Mondostart Classic from Halford's in Calgary. It has a lower cell count than other starters out there but it should work well.
29 Replies

25528 Views

Last post by redzed
Mon Oct 04, 2021 16:49
New Starter Culture for Fermented Sausages -- Flavor of Italy

Last post by Indaswamp « Thu Sep 30, 2021 01:55
Replies: 22
by cajuneric » Fri Nov 08, 2019 00:15
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First post

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...

Last post

.2% sugar

What type of sugar? Sucrose or Dextrose? Flavor of Italy culture prefer dextrose.
22 Replies

11289 Views

Last post by Indaswamp
Thu Sep 30, 2021 01:55
Open to recipes to clear my back log

Last post by Leesel « Sun Sep 26, 2021 19:10
Replies: 2
by Leesel » Sun Sep 26, 2021 17:16

First post

Hey All,

I’ve got about 4kg of fatty pork mince in my freezer (in 500g bags) from a lovely Tamworth a butchered. I could do with clearing some room before the next pig. The Mince is good quality meat all sinews and silver removed but is all from the trim I deemed not good enough for salami. It’s...

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If I had that 50/50 mince I would add an equal amount of the venison I still have from last year and make smoked sausage. You could also add some beef and make a smoked sausage. Using only what you gave, I would make something emulsified (or ground a couple of times using your smallest plate). Use...

2 Replies

470 Views

Last post by Leesel
Sun Sep 26, 2021 19:10
sinewy coppa

Last post by Lorenzoid « Sat Sep 04, 2021 19:38
Replies: 9
by Lorenzoid » Thu Aug 12, 2021 16:35

First post

Since getting started in this hobby maybe six months ago I have been tweaking my drying chamber and have cured a number of coppe and bresaole, trying different combinations of spices, weight loss percentages, mold vs no mold, etc. For the coppe I have been using commodity pork from various...

Last post

I think a fatter and larger cut would be less less stringy.

Thanks. Maybe the size is due to my butcher skills or lack thereof. What you see is the largest intact piece I have been able to get out of a whole bone-in butt. I'll try to source some heritage pork instead of this supermarket-quality...

9 Replies

1447 Views

Last post by Lorenzoid
Sat Sep 04, 2021 19:38
Greasy Salami

Last post by snagman « Mon Aug 02, 2021 01:18
Replies: 3
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...

Last post

Turns out, the problem slowly resolved itself. It seems the neighbour overdosed the red wine. That considerably increased the drying time by bringing with it, not fat, but a yeasty film. That is now gone, the salami has resumed its drying, now white mould growing, in week 10.

3 Replies

926 Views

Last post by snagman
Mon Aug 02, 2021 01:18
Cured, dried and fermented by StefanS

Last post by redzed « Thu Jul 29, 2021 15:29
Replies: 127
by StefanS » Sun Apr 23, 2017 18:36
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5

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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

I concur with Stefan. It looks really good, nothing to be concerned about. Vac pack it for a few weeks and you will have a tasty treat to serve to your friends.
127 Replies

52020 Views

Last post by redzed
Thu Jul 29, 2021 15:29
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?

Last post

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

Gus

2 Replies

983 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....

Last post

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

643 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...

Last post

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

1070 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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2
First post

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...

Last post

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

2655 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,...

Last post

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

749 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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First post

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...

Last post

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

28585 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...

Last post

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

3 Replies

1598 Views

Last post by Mmmm Meat
Sat May 22, 2021 21:39

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