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Sourcing starter cultures in Canada
Replies: 28
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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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I have not made any Salami but I do have Lonzino and Breasola in the chamber. Mixed up the Lallemand Meat Surface PS521and applied like Mold 600. It took 6 days before the mold started showing on the Lonzino and very little showing on the Breasola. I'm sure it will get going but seems slower then...
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Last post by Devo
Thu May 04, 2023 20:41
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Bio Cultures by Chr. Hansen
Replies: 34
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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
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Last post by jym571
Mon Sep 05, 2022 17:24
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Breasola questions
Replies: 16
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LOUSANTELLO » Wed Apr 06, 2016 19:11
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It's my first time making any whole muscle. The braesola is sitting at 32% weight loss. How do I know when I should cut it? If I cut it and it's still too soft, can I put the two halves back in the chamber?
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That's funny Lou, as my family liked the bresoala more than the coppa!
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Last post by harleykids
Thu Apr 14, 2016 22:07
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over dose of starter culture! help.
Replies: 22
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Fingers » Sat Mar 05, 2016 22:53
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I have put in 10.7g instead of 1.7g bessastart culture, is the batch spoiled?
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Cheers Folks
The flavour has depth, very much pork, then a very savoury almost peperoni taste, then the pepper spice starts to come through, which is stimulating but not over powering the pallet, very moreish. There's no acidity note if this is what you meen by tang Redzed, which is surprising and...
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Last post by Fingers
Thu Apr 14, 2016 09:35
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all most ready for first go
Replies: 13
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northener » Mon Apr 11, 2016 09:19
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hi every one just about ready to make my first dry salami have got cure no 2 i just want to know if it the same as you use over there it has sodium nitrate sodium nitrite thks from lance
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thks bob so the recipes on the home page that use cure no 2 have 1%nitrate and 6.25% nitrite is that correct ?
Yes. All recipes containing cure #2 assume the sodium nitrite level of the cure is 6.25%, and that is what the calculations are based on ( 156 ppm nitrite for commuted sausage) the...
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Last post by Bob K
Wed Apr 13, 2016 12:38
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First pancetta gone wrong, I think. What to do next?
Replies: 4
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Fingers » Tue Apr 12, 2016 15:27
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Hello Folks
I used 3% salt and 0.25% cure#1, bunch of rosemary then in the fridge bag for a week. Washed and dried off then rubbed in paprika, pepper, bay and chilli flake.
I think I made the mistake of rapping it in a muslin cloth instead of just hanging it bare. As when I looked at it 4 weeks...
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Fingers, nothing wrong with the pancetta. Take a stiff brush and clean off the mould if it disappoints you. Looks good to me and I would not hesitate in eating it as is, but you can fry it or use it to flavour soups and other dishes. You won't be disappointed.
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Last post by redzed
Wed Apr 13, 2016 04:17
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Whipping up a Spanish "Fuet"
Replies: 6
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redzed » Sun Apr 10, 2016 19:02
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Fuet is a narrow gauge dry cured sausage from the Catalonia region region in Spain. Simply translated, fuet means whip in Catalan, as in the the instrument used by horsemen. But there is no horse meat in this sausage and unlike other Spanish chorizos, as shocking as it may first appear, there is a...
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For discussion purposes:
Interesting but since they ( Mondostart 2M and F-RM-52) contain the identical bacteria types, would it be the concentration contained in the (branded) culture or a different strain? Kind of a fine line. :lol:
Definitely worthy of a discussion here and I will see what I...
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Last post by redzed
Wed Apr 13, 2016 02:58
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opti start sprint
Replies: 2
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northener » Fri Apr 08, 2016 10:23
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hi all has anyone used this culture is states ready in two weeks
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hi bob it says absolute product safty due to the fast and controlled ph value at normal ripping temp high temp above 24c not necessary colour develpment with in 24 hrs garenteed perfect results with in 7 days please excuse spelling and typing :grin:
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Last post by northener
Fri Apr 08, 2016 22:37
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Second salami batch, edible this time.
Replies: 3
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Fingers » Sun Apr 03, 2016 15:20
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First edible salami, very happy indeed.
50% weight loss in just over 6 weeks. Firm but not solid.
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Cheers, I truly cant recall what I put in it! Daft I know, I am now writing down what i am making.
I know I paid very close attention to the salt and cure #2 level, after that I kept it very simple, there's a few fennel seeds possibly a splash of wine but can't see any black pepper. No starter...
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Last post by Fingers
Sun Apr 03, 2016 19:25
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Mold confussion!!??
Replies: 20
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Fingers » Wed Mar 23, 2016 13:54
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So now mold is growing on my goods, both pancetta and salami's. White powdery from where I wiped on from my shop bought salami, this nice powdery mold has since populated a batch of salami I made without a starter culture and is the only mold showing on it, great. As here.
My next batch of...
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On a side note Chris (redzed) is still alive as I see he has just posted -- He was a recipient of one of my salames that was just covered with just about every colour of mould --I am assuming he has tried said salami
Yup, still alive and kicking! Actually I rarely shy away from eating or tasting...
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Last post by redzed
Sat Apr 02, 2016 19:54
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Fennel salami drying problem?
Replies: 12
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Gunny » Wed Jan 20, 2016 22:43
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The Mrs. and I made a 10 lb batch of fermented fennel salami. I used t-spx for fermentation and mek4 for mold. The white mold is thick and fluffy, but after almost 4 weeks of drying at 65-70F and humidity of 80-85%, drying seems to be very slow. Squeezing the casings gives a not too firm feeling....
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I ended up using this for pizza sausage and freezing. Since it was drying at the wrong temperature, I did not want to chance it with storage. I have since gone back to using LPh culture and am currently drying at 70F. Seems to be working a lot better and it doesn't require the lower...
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Last post by Gunny
Sat Apr 02, 2016 15:05
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First salami experiment, what you think?
Replies: 4
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Fingers » Mon Mar 28, 2016 18:12
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First salami, made without nitrate so will be binning sadly, but it looks and smells good.
47% weight loss in 6 weeks
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looks very nice!
Try a single piece since you already sliced it, and see how it tastes?
I don't think it can hurt you....maybe give you the runs for a day or two, but that's about it.
I would definitely be using cure #2 moving forward, but you might as well try a piece for taste since it doesnt...
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Last post by harleykids
Tue Mar 29, 2016 16:07
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Len Poli Sopressata recipe
Replies: 17
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nuynai » Thu Mar 17, 2016 15:34
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Hello everyone. I'm doing the above and it calls for incubating at 85 degrees for 15 hrs. Is this necessary or just to shorten cure time. Being a novice, just starting, I want all the help I can get to do it right and not get sick. Thanks in advance.
PS- the area I'm using for drying/ curing is...
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Thanks Phil, that is an interesting and meaningful article. It clearly demonstrates that there are so many factors to consider when we ferment our sausages. And it certainly raises the status of garlic, as it not only enhances the flavour of the sausage but increases the growth of bacteriocins...
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Last post by redzed
Tue Mar 22, 2016 07:01
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Dried Italian Sausage
Replies: 1
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LOUSANTELLO » Fri Mar 18, 2016 11:40
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Here's a recipe I used for drying Italian Sausage. It worked and tastes great.
The only thing I questioned was whether I should have used cure #1 or cure #2 due to the curing time. Evan said no issue using cure #2 even if the curing is less than 30 days
Meat 6733g 100.00%
Ground Fennel seeds...
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BLC-007 probably does better with #2 since it contains nitrate which works with the cocci bacteria to produce flavour, aroma and colour. .25% is not that much and actually way below the amount allowed by the USDA.
In your other post you mentioned that you would have prefferd to keep the casing on...
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Last post by redzed
Sat Mar 19, 2016 04:54
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First Coppa hanging up to dry, but is it ok?
Replies: 5
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Fingers » Mon Mar 14, 2016 16:38
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Hi Folks
Got my first small coppa hung at the weekend after 2 weeks bagged in the fridge. I took it out washed it off in cold water, patted dry then rubbed in my pepper corn, fennel, coriander, chilli flake and paprika rub.
Using a single layer of muslin to rap it and then truss with butchers...
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You really need to keep the bugs away!!! Dry meats in an enclosed area or during the winter if you live in an area with cold winters and insects are not a problem.
The problem is the area he is in has a lot of rain so weather is damp most of the time -- this year is worse than most years
What...
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Last post by BriCan
Wed Mar 16, 2016 05:30
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storing whole muscle finished and eating?
Replies: 6
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Fingers » Sun Mar 13, 2016 14:35
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Ok this might be a silly question but once my coppa and pancetta are finished and I start to want to eat it. I am guessing I just cut off what I want to eat at any moment and just leave the rest hanging, till its all eventually gone. This may be months but i imagine that there is a limit to how...
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Jan,
I do the same thing on all my salumi. I cut mine into seeing sized chunks (like serves enough for 4 person family. Then vacpak all of them individually. So on a 14 sopressatta, it would be cut in typically 3-4 pieces, then vacpaked. I remove all casings, etc before vacpaking the pieces.
Jason
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Last post by harleykids
Tue Mar 15, 2016 21:55
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The desirable, or not so desirable white mold?
Replies: 16
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Fingers » Wed Mar 09, 2016 18:59
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Reading and seeing pictures of peoples curing I notice that some people want and encourage the white powdery mold, and some do not? I would think the good white mold would just be good for everything curing.
However
I see a drying room with sausage and muscle hanging with white mold where someone...
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Good info! I may try the rice flour method and see if it reduces the mold flavor on some of my finished salumi
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Last post by harleykids
Sat Mar 12, 2016 17:28
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Proscuitto Curing Problems
Replies: 6
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suiosalt » Tue Mar 08, 2016 18:45
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I recently pulled a 1 yr old proscuitto I had hanging in my chamber set at 59 deg and 65% humidity. I went to debone the leg and when I got to the center there was still some raw meat. The worst feeling in the world! after a year..totally bummed out! I have been curing sausages and coppa's for a...
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What we do here is cure hams in the fall. Once cured, we hang them and don't worry so much about temp or humidity but the ambient temp fluctuates between 30 - 60F but the average during day will be in the 50's and night will be in the low 40's. This lasts for about four months then things warm up...
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Last post by Butterbean
Fri Mar 11, 2016 22:11
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Made a batch of dry cured pepperoni...thanks Bob K recipe!
Replies: 35
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harleykids » Mon Feb 01, 2016 01:25
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After my recent Spanish chorizo disaster, I decided to wipe away my tears and get back on the horse. Bob K was nice enough to give me a recipe for dry cured pepperoni, so I thought that might be just the ticket for my comeback!
I decided on a 10 lb batch (4,536g) which would stuff six of my 14...
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But I have three more still drying in the chamber, so I will take pics of those in 2 weeks when we pull them around 50%!
I have a feeling you will like those even more :!:
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Last post by Bob K
Thu Mar 10, 2016 13:33
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Is muslin OK to tight wrap single muscles?
Replies: 2
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Fingers » Wed Mar 09, 2016 17:18
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Hi Folks
A Coppa for eg, I am thinking of wraping tight in one or two layers of muslin then trussing over the top of this with butchers string. This is as I have these to hand, I don't have any of those collagen sheets nor that tight netting. Is muslin OK to use? as I have not seen many using it,...
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Ah Cheers Redzed
So a stretched tight single layer of muslin should suffice. Then trussing so its firm but not strangling the living daylights out of it.
I have a small piece of pork shoulder (900g) which has been bagged, curing in the fridge for 10 days now. I'm planing on giving it a dry rub...
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Last post by Fingers
Wed Mar 09, 2016 18:48
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Two new coppas and two new bresoalas into the drying chamber
Replies: 3
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harleykids » Wed Mar 09, 2016 05:17
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14 days had passed and my two coppa and two bresoala are cured.
Cased them, netted and tied, and moved to the drying chamber today.
I did one of each using the Texel DCM-1, so hopefully there will be a discernable difference in flavor, color, and texture. They are clearly marked so I can keep...
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In the pic above you can easily tell which two muscles were rubbed with sumac before casing...the two that look purple! 😀. Front left, back right.
Should be very interesting! One coppa and one bresoala were rubbed with sumac.
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Last post by harleykids
Wed Mar 09, 2016 16:23
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Bresoala done! Sliced last night....
Replies: 8
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harleykids » Tue Mar 01, 2016 18:35
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Update on my Bresoala!
I have been recording the weight loss, so I can compare that with the super scientific squeeze test and figure out my bresoala was ready.
I pulled my coppa yesterday, and I checked the bresoala.
It was nice and firm but still had a nice give if I squeezed really hard....
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Looks great, I need to try mine in casings. I've been hanging with no protective barrier and yours look amazing!
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Last post by Kaiser
Tue Mar 08, 2016 20:47
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Removal of mold
Replies: 11
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LOUSANTELLO » Thu Mar 03, 2016 01:42
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My curing italian sausage is 5 days old and growing that wonderful moist white mold due to the high humidity. This is sausage I would prefer to gnaw on with the casing. Everybody says to wipe down with vinegar and distilled water. #1, what proportion of vinegar to water? Does it give the sausage a...
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Lou,
They may just rinse the mold off after they are done drying, with wine or something.
Ask them and then let us know what they say?
Or maybe their drying chamber is filtered so that no mold is in the chamber.
Not sure what to tell you. I would ask them! Or ask Evan if he knows. He has worked...
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Last post by harleykids
Sun Mar 06, 2016 00:31
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Salami, do I need to use a chamber?! with pics
Replies: 16
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Fingers » Tue Mar 01, 2016 10:11
First post
Hi Folks
Trying to cure my first salami and chorizo.
Followed a very simple formula 3% salt to meat, hung them in a warm room for 24 hours then transferred to my well ventilated car free outside garage which is 2 - 10 degC and humidity about 80 - 95%
This is what they look like after 9 days, BTW...
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Something like this may do the trick
I guess I could just buy the two items and set it up, monitor the min max temp and humidity and with a bit of luck might not need anything else.
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Last post by Fingers
Wed Mar 02, 2016 18:32
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007 Culture
Replies: 5
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LOUSANTELLO » Sun Feb 28, 2016 13:19
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I just wanted to give everybody a heads up regarding 007. This is the 2nd time I used it and the fermentation process goes a lot faster than I expected. The pork started out at 5.73. In 14 hours at 73F 90% humidity, the PH is at 5.3 already. Keep a close eye on it, as it goes pretty fast.
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I get it. My spreadsheet I made was calculated at a higher level, more like .5g per kg. I changed it now, but for the last batch of soppressata, which came out awesome and the sausage I made yesterday, I used .5 listed above. Ph was at 4.9 in 18 hours. I am cooling up the chamber already. Im glad I...
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Last post by LOUSANTELLO
Sun Feb 28, 2016 19:31
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Dried spices
Replies: 3
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LOUSANTELLO » Sat Feb 27, 2016 15:38
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I am making some dried Italian sausage. I remember hearing somewhere as to a good rule of thumb in percentages for dried spices (fennel)((crushed black pepper)(red pepper). I understand salt is salt and cure is cure. I like it kind of mild and I was planning on grinding the fennel instead of full...
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Hey Lou the same charts from the book are also online here:
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Last post by Bob K
Sat Feb 27, 2016 16:53
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Making a batch of Salumi Genoa
Replies: 22
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harleykids » Tue Feb 23, 2016 04:00
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I plan on making 10 lbs of Salumi Genoa tomorrow, using a 40/40/20 mix of lean eye of round beef, pork shoulder, and hard pork back fat.
Recipe is the one Bob K posted the link to.
Going to use the below percentages, just wanted to see if anyone hand any last minute addtions or suggested recipe...
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Jason I have never used 007 but from Redzeds posts that seems normal.
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Last post by Bob K
Fri Feb 26, 2016 22:17
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Coppa
Replies: 15
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Tom » Wed Dec 16, 2015 21:16
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I just removed my Coppa from my curing chamber after 17 days which was set at approx. 60 degrees F and 60% humidity. The starting weight was 2994 grams and the finish weight was 2120 about a 30% loss. This is a Len Polis recipe. I used cure #1 and collagen casing. The Coppa however is very soft to...
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It is. As I got more comfortable and focused on producing larger quantities I upgraded a bit. My early chamber was an area in the unfinished part of our basement enclosed with clear plastic painters tarps in an attempt to keep humidity up. Worked fine for me. However a few years back I had the...
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Last post by ericrice
Thu Feb 25, 2016 16:36
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Made two new Coppas today.
Replies: 10
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harleykids » Wed Feb 24, 2016 00:54
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Decided to do two Coppas today! They are curing in the fridge as we speak.
Wanted to try my TEXEL culture, so I did one coppa with TEXEL, and the other without.
I plan to cure these for 4 days, then add second half of the cure, and then cure another 4 days (8 days total) Then will roll in spices...
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Lou,
I used to be in the same situation as you...using my curing chamber for fermenting.
Not a good idea.
So for my last batch of pepperoni ala Bob K, I used my home oven as the fermenting chamber instead. MUCH BETTER!
Held a constant 90% humidity with NO humidifier needed (just a small bowl of...
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Last post by harleykids
Wed Feb 24, 2016 23:43
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Made two new Bresoala today
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harleykids » Wed Feb 24, 2016 01:01
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Decided to also do two Bresoala today! They are curing in the fridge as we speak.
Wanted to try my TEXEL culture, so I did one bresoala with TEXEL, and the other without.
I plan to cure these for 7 days, then add second half of the cure, and then cure another 7 days (14 days total) Then will...
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I think Brican pointed out that 2.5% #2 has become the unofficial standard among hobbyists and small charcuterie producers. The USDA limits are sky high and most of us would rather work with the minimum requirement rather than with the maximum. Based on the USDA, Stan Marianski's recipe for coppa...
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Last post by redzed
Wed Feb 24, 2016 08:01
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Mold Inhibitor for Dried Salumi
Replies: 2
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harleykids » Mon Feb 22, 2016 20:59
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Found this info on the web, and thought it might be interesting for those looking to dry a Salumi without the white mold coating the casings (ala Lou's question!)
Might want to make this link (including the photos, charts, etc) a sticky?
Hope this helps!
Jason
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From my experience potassium sorbate is quite effective. I always have a supply of the stuff on hand as I use it when making aromatic style white wines. I would not recommend soaking your casings in it if you are going to ferment the sausage as it will probably also kill off some of the lactic...
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Last post by redzed
Mon Feb 22, 2016 21:55
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Italian sausage questions
Replies: 131
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LOUSANTELLO » Mon Jan 04, 2016 14:05
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I am in the process of reading the book , so please don't tell me to read the book. I am planning on making Italian sausage using natural casings. My dad used to let them dry for 4-5 days before he packed them up. It gave the casings a firmer 'Bite At that time they were freezer packed and frozen...
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Cold smoking is great, but only if you want the taste of smoke. Smioke naturally prevents molds, but it also imparts smoke taste and flavor to your final product. I like some of my salumi smoked, but not all my salumi smoked.
If you want a dried salami with no smoke taste, and no mold, then the...
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Last post by harleykids
Mon Feb 22, 2016 20:56
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Is it ruined?
Replies: 5
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robduca » Sat Feb 20, 2016 07:40
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Found an old mincer and thought I would have a go at making a salami to test the curing fridge out with.
Went and got some pork shoulder and back fat. Minced up was 3kg shoulder and 1kg back fat.
Added salt, curing salt, pepper, fennel seeds, paprika and starter culture.
Mixed it all together...
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Like Redzed said it really sucks when things go wrong ! If you were using a controller for the humidity and it malfunctioned , you can get an inexpensive hygrometer and adjust the humidity manually. Its also always a good idea to use a controller and a hygrometer as you have a backup.
A few...
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Last post by Bob K
Sat Feb 20, 2016 18:11
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The influence of spices in fermentation
Replies: 4
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redzed » Thu Feb 18, 2016 00:14
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Take a look at this article on the effect of hot pepper powder on the fermentation of kimchi. Without going into detail, tests showed that the pepper actually slowed down the fermentation during the early phase, but in the end there was little difference. I wonder whether a similiar reaction takes...
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Maybe its just me but I find all this amazing when we understand the chemistry/microbiology behind these processes people have been doing for centuries. Its like we are just understandign the why of why it worked for them. They may not have understood it but they knew it worked.
I wonder if its...
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Last post by Butterbean
Sat Feb 20, 2016 01:05
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Suggest a test run recipe
Replies: 2
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robduca » Tue Feb 16, 2016 04:18
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So I have finally got around to wiring up the temp control and humidity control for my fridge.
What is something nice and simple for a first timer to test it out with?
I haven't got a decent mincer/sausage filler so maybe some kind of cured meat to begin with.
Cheers
Rob
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a bresoala is also very easy, same process as a coppa. A good bresoala is hard to beat, and is a nice accompaniment to all things pork!
Sliced ultra thin and put on top of a nice bed of fresh greens, with fresh squeezed lemon, olive oil, and a nice shaving of good parmesan...mmmm hard to beat!
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Last post by harleykids
Wed Feb 17, 2016 01:25
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Question on adding wine as an ingredient in salumi...
Replies: 7
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harleykids » Mon Feb 15, 2016 18:04
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In Ruhlman's book Salumi , almost every recipe in the dry cured Salumi section calls for 1/4 to 1/2 cup of dry wine (red or white, depending upon the recipe)
This liquid is in addition to the 35-60ml of distilled water + starter culture that is added for fermentation.
I noticed in many of the...
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Thanks Chris!
I used about 5% wine in my sopressatta recipe, but was told that was a ton of wine to use in a dry salumi. But it appears that others use as much as 5% as well.
Just wanted to make sure I wasn't hampering the outcome of my salumi by adding too much wine, etc.
I also use a final...
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Last post by harleykids
Wed Feb 17, 2016 01:20
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Len Poli's dry cured coppa recipe
Replies: 4
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nuynai » Thu Feb 11, 2016 15:53
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I'm going to try dry curing meat and am starting with the above. Following the instructions, I see at step 6, there is a 8/4/1 ratio of ingredients. Is this necessary to finish the product properly or just for flavoring. I've got my own list of flavorings for various sausages, etc., that I'm...
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Thanks for all the replies. Proceeding forward. I figured the 8/4/1 was for flavoring but never hurts to ask the experts.
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Last post by nuynai
Sun Feb 14, 2016 13:32
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Sausisson d'Alsace
Replies: 3
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redzed » Fri Feb 12, 2016 22:13
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In my pursuit of creating French dry cured sausages I successfully crafted 3kg of Saucisson d'Alsace. The ingredients used are from Elias Cairo, Olympia Provisions , p.140, while the process is mine. Saucisson d'Alsace is a highly aromatic but mild and smooth tasting sausage that goes well with a...
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Looks nice. On a scale of 1-10 what is the flavor?
I think the flavour is quite pleasant, but I guess it's a matter of personal preference since it does contain cloves and cinammon. It does not have any bold or any peppery flavour. That is why in my initial post I suggested that it be paired with...
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Last post by redzed
Sun Feb 14, 2016 06:14
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Maple Bacon
Replies: 8
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BriCan » Tue Feb 09, 2016 09:32
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I was tagged by Redzed in another group on facebook asking if I would not mind posting here on the Maple bacon that I produce for my shop -- I hope that some/most will find it interesting
Redzed has kindly offered to post the pictures for me
Well to some it will be completely different and to...
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it was that the dusting of the spices just eliminates the rub/extra work
With respect Brican that is a distinction with little difference considering it takes at least 3 weeks to make this bacon :roll:
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Last post by Shuswap
Sat Feb 13, 2016 05:29
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Chorizo disaster...ughhh!!!
Replies: 13
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harleykids » Wed Jan 27, 2016 04:58
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Guys,
I made my first batch of chorizo, and one of the links hit 35% weight loss today so I decided to try it. Absolutely horrible!
Texture was good, still a bit soft in the middle, but nothing another 10% drying wouldn't cure.
Color was great, fat chunks looked great, mold was great on the...
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Bob,
I went ahead and used your recipe today and made a batch of your pepperoni.
I detailed the process in a new post.
Thanks again for sharing your recipe!
Thanks
Jason
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Last post by harleykids
Mon Feb 01, 2016 03:06
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Uh oh (casing problems)
Replies: 15
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Saltedtyme30 » Tue Jan 26, 2016 07:33
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6 weeks from the Roman soppa from ruhlmans book. These are the little guys left from the end I made them small but casing isn't sticking to them and squishy, just a bummer. Smells a little off maybe it didn't breathe right. Was very watery inside but a lot of fat was cut into big chunks for the new...
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That is more than likely the problem.
Mix semi-frozen meat and frozen fat together and then grind.
To the left is finnichiona with dry aged beef scraps from my friend who owns a restaurant.
Also if you are adding the fatty trim from aged beef that will cause problems.
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Last post by Bob K
Fri Jan 29, 2016 22:13
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Ph meters
Replies: 7
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Saltedtyme30 » Thu Jan 21, 2016 21:35
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Hey guys where to get a ph Meter that's less than a car payment ? Sheesh !!!!
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yes, it looks like it has a spear tip for piercing cheese or meat products, and it also has a cone tip, not a bulb tip. Maybe the pic is of a different unit?
I would prefer the spear tip myself, over a rounded bulb tip.
If I get a Hanna meter, you can bet it will have a spear tip.
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Last post by harleykids
Fri Jan 29, 2016 03:03
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Saucisson sec de cheval (I'm so hungry I could eat a horse!)
Replies: 6
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redzed » Wed Jul 01, 2015 08:49
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I'm so hungry I could eat a horse!
We hear that often but very few people, given the opportunity, would actually eat horse meat, even if they were seriously hungry! I really have no qualms about eating horse meat but have eaten it only a few times in my lengthy carnivorous life time. Many decades...
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This is a quite timely article published today on Meating Place . It is a timeline and discussion of the banning of the sale of horsemeat in the United States. (Blame it on Bo Derek!)
Food (Safety) Fight By Richard Raymond
Dr. Richard Raymond is the former undersecretary of agriculture for food...
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Last post by redzed
Mon Jan 25, 2016 22:48
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Orange-fennel
Replies: 11
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Saltedtyme30 » Wed Jan 20, 2016 19:41
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6lb pork shoulder
1lb pork back fat
56g salt (Morton kosher)
6g Cure #2
2tsp bactoferm T-SPX starter culture
1/4 cup distilled water
37g dextrose
10g black peppercorns
2g fennel seeds
5 grams orange peel dried
beef middle casings (65) cm
Incubate at 75f 90 rh until ph 5.3 then off...
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LOUSANTELLO , thanks bud. I just am new to this ph water level to
Much water isn't safe left in salami and all this lol
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Last post by Saltedtyme30
Thu Jan 21, 2016 05:05
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Salami problems
Replies: 31
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Saltedtyme30 » Fri Nov 27, 2015 04:06
First post
This is the original post:
Hey all, I have been doin charcuterie and fermenting sausages for awhile. I'm new to the chamber and mold stuff, I follow ruhlmans book, and I'm running 55 degrees f and 65-70 percent humidity with a circulating fan everything set up perfect but I cut into one of my...
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56 grams salt and yes pink 2. 4 lbs of meat
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Last post by Saltedtyme30
Mon Jan 18, 2016 03:45
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PUSKA - Traditional Bulgarian Christmas Sausage
Replies: 7
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resistbody » Sat Nov 28, 2015 22:40
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A year and more later... winter is coming soon, temp goes down so I convert an old room to a drying chamber. Using Temperature controller, dehumidifier and 2 fans...
Here some pics.
The big balls are called Puska (Пуска) they are made of large chopped meat...
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Here the content of additive I use in all of my products.
Skimmed dry milk , lactose, Е-451ii, E-452i, E-450i;Е-252; salt,Е-301,Е-331i, E-325; colorant: Е-120.
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Last post by resistbody
Thu Jan 14, 2016 21:46
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Question on finishing of salumi after WL achieved...
Replies: 3
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harleykids » Tue Jan 12, 2016 17:56
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Question for you guys...after my final weight loss target has been achieved (say, 35%, 40%, etc) what is the process for finishing and getting the white mold to dry out, etc?
I had a friend who gave me an Olli salumi as a gift, and their finished product was very nice...mold was dry and powdery,...
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Went ahead and opened one of the small pieces of the soppressatta that I packed in dry wax paper 3 days ago (I had removed the perfect mold casing when I packed it)
It looked great! Surface was dry but no hardening at all, and all my friends commented how great it looked and felt. So that seemed to...
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Last post by harleykids
Wed Jan 13, 2016 02:25
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Venison dry sausage
Replies: 9
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landofrice » Mon Jan 04, 2016 10:46
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Hi Everyone,
First post on this forum, but I've read many other posts and I'm impressed by the collective knowledge. I'm also part of the Sausage Debauchery group on Facebook.
I'll get to my point.
I started my second and third charcuterie projects this past weekend (the first was beef...
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And one more thing David. I know that the recipe suggests drying at 60F, but I would lower that to 10-12C, drying will be slower but more even and possibly safer. One of our members, Brican, cures successfully without starters and dries at only 4C, RH of 70%. I have never tried an all venison...
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Last post by redzed
Wed Jan 06, 2016 01:29
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AW, water activity
Replies: 15
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Tom » Wed Dec 30, 2015 17:03
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AW has been mentioned numerous times throughout the forum; can someone explain exactly how you would measure this activity? Lets say your making jerky and you want it safe but not overly dry or you have a whole meat muscle and you want to know the AW of the meat. Any information would be helpful....
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Thanks. I particularly liked the slide show. Some good info right there.
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Last post by Butterbean
Mon Jan 04, 2016 05:44
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Bulgarian Lukanka
Replies: 8
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redzed » Sat Dec 13, 2014 00:06
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My lukanka turned out great in every way. I can't stop eating the darned stuff! Slow fermented with Mondostart 2M, dried for 2 months. Our Bulgarian friend and lukanka expert Resistbody will want to hire me!
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Looks awesome
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Last post by Butterbean
Wed Dec 30, 2015 00:53
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Salumi netting
Replies: 1
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LOUSANTELLO » Tue Dec 22, 2015 15:15
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Does anybody have any suggestions where I can buy netting for 50mm Umai Drying bags? I've been tying them myself and thought there has to be a better way. Thanks
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You can get it at Butcher & Packer Or the Sausage Maker.
B&P would be your best bet you get 150' vs 50' at the sausage maker..and the cost is less. They also carry the smaller size #10
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Last post by Bob K
Tue Dec 22, 2015 16:55
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Thanks guys ! Mold here
Replies: 3
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Saltedtyme30 » Sun Dec 20, 2015 23:39
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Hey guys ! Thanks for the info here is my meat locker and listening to redzed and the guys I have beautiful mold on my new batch. One concern is i always get green mold on my whole muscle cures. But I see in culetelli and other ones in Italy and stuff they have a lot of green mold with no concern....
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Guys thanks so much for help I really owe you guys for this is now my business of work. I have read books but this forum helped me the most. God bless to all and have a merry Christmas !
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Last post by Saltedtyme30
Mon Dec 21, 2015 19:19
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