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Sourcing starter cultures in Canada
Replies: 28
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Shuswap » Fri Dec 05, 2014 05:38
First post
Great point Bob. I used the T-SPX culture and the center was a bit soft even after a weight loss of 38%. I will try the F-RM-52 if I make more pepperoni
Interesting! I've only seen the T-SPX culture on the Umai site, which means finding a different suppier for the F-RM-52 which would be hard to...
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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
First post
Vol. 1 Fermented sausages with Chr. Hansen starter cultures
Vol. 2 Fermented sausages with Chr. Hansen surface cultures
... 8UK%29.pdf
vol. 3 Dry-cured meat products with Chr. Hansen starter cultures
... 3.pdf?dl=0
Above content added by Bob K 01/03/15
Hi Sausage Makers! Have you tried...
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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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Unfavourable outside conditions for drying sausages?
Replies: 13
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markizschnitzel » Sun Jan 05, 2020 14:15
First post
Hello
Just made a batch, ~100pounds/~50kg.
Sausages are similar to chorizo/hungarian.
Minced pork, 1.8% salt, no nitrates, paprika, very little garlic.
I made them yesterday, from a pig that has been butchered the day before and left to cool at ~4C (thicker muscles were higher).
I stuffed them...
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:D
So between slaughter and until sausages are made and hung it's only ~5h difference. Meat is still warm when it's minced and stuffed.
it is making big difference - different pH, different water capacity, different bacterial count. If i remember correctly similar procedures where used in my...
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Last post by StefanS
Tue Jan 07, 2020 16:14
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Salame Crespone
Replies: 14
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redzed » Mon Mar 19, 2018 18:35
First post
Years have passed since I purchased Ruhlman and Polcyn`s Salumi The Craft of Italian Dry Curing. There was one salami recipe in there that had a very interesting flavour profile and I promised to myself that I have to make it. Time slid by, but I finally got around to crafting it, and now I ask why...
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Thank you for the background and the great advice. I will absolutely put it into practice.
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Last post by DanS
Thu Jan 02, 2020 02:47
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Casing or No Casing - Cappacola
Replies: 9
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Kijek » Fri Nov 15, 2019 15:55
First post
Well I ordered the wrong casings for my cappacola and I need to get them into the chamber, do I really need to put them in a casing?
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Thanks Stefans
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Last post by Kijek
Tue Dec 31, 2019 14:50
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Last post by Kijek
Mon Dec 30, 2019 21:54
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Can I freeze my salami mix? No Casings!!!
Replies: 2
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ewanspeirs » Fri Dec 20, 2019 19:33
First post
I mixed up a batch pepperoni for fermenting and drying but have NOT yet added the culture (tspx). Mix has 2.5% salt and 0.25% #2
We to my tub of beef middles and realized I used them all at the weekend.
Wondering if I can freeze the mix while I wait for more casings to be delivered ?
Then thaw...
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I know it's probably too late to answer at this stage, but yes you can freeze the sausage batter as long as you did not add the starter cultures. Quality may be compromised a bit, but it should turn out OK.
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Last post by redzed
Mon Dec 23, 2019 17:48
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First Attempt at Whole Muscle Salami - Result and Questions
Replies: 3
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jcflorida » Fri Dec 20, 2019 05:27
First post
I recently made my first try at whole muscle salami. Followed the recipe for spicy capocollo from cajuneric's youtube channel here:
Except used pork loin instead of pork collar, so I guess its really lonzino. Used a 900g piece of commodity pork loin (Smithfield?) and a piece of heritage pork...
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Thanks for the replies Bob K and redzed.
beef bung would have been better
. . . will try that next time
Second best would be pasted hog casing sheets
. . . I've tried to find these before, but could only find them in small quantities at the Canadian firm Stuffers. They don't ship outside...
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Last post by jcflorida
Sat Dec 21, 2019 01:57
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Biltong
Replies: 16
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Butterbean » Tue Dec 05, 2017 14:32
First post
Have heard a lot about Biltong but never tasted it or made any so I thought I'd give it a go. Seems to be a hit with everyone and its very easy to make.
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I just tasted the Dry Wors and it came out phenomenal! Just a hint of the vinegar and the hard to put your finger on gamieness of the lamb is subtle but present. I will have to try making Boerewors some time.
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- 7288 Views
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Last post by SMR
Wed Dec 11, 2019 23:46
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Case Hardening?? What to do.
Replies: 3
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adrian078 » Thu Dec 05, 2019 11:55
First post
Hi, I've just cut open my salami after about 5 weeks drying. They've hit 35% weight loss but still feel a bit squishy. After cutting one open, the middle looks a little moist and raw still (see attached pics). It smells good though.
Just wondering what to do?
Should I continue drying the rest of...
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Have made a few changes (higher humidity, took out the fan from the cabinet and use a mould culture) this time and it seems much better. The fan may have been the issue causing case hardening - if too much airflow there can be too much drying too quickly. I wouldn't increase the humidity too much....
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Last post by reddal
Fri Dec 06, 2019 16:06
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Salami Milano
Replies: 4
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cata_rebel » Wed Nov 27, 2019 20:56
First post
Hi
Im sorry if i post in wrong location
I made salami milano for second time ( first time end perfect)
The second time salami didn't dry for months when I cut it was brown on color instead of red/ pink taste bad and smell sour
Any one have idea what I did wrong ??
I have chamber so temperature...
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Hi cata-rebel,
I was hoping you would given us the exact way that you made this salami. Process is very important and often we have guys who claim that they used a particular recipe and then describe what they did, it deviates a great deal from what was in the recipe. All I can advise you here,...
- 4 Replies
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Last post by redzed
Thu Dec 05, 2019 20:18
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Starter cultures for whole muscle curing?
Replies: 2
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reddal » Mon Nov 18, 2019 15:26
First post
Hi,
I noticed this product - au.thecasingboutique.com/products/meat-culture-chr-hansen-bactoferm-b-lc-78 : The B-LC-78 is typically used to cure whole muscle meats such as Capocolla and Prosciutto.
Anyone used it or have an opinion on how useful it is? I think you are supposed to apply it...
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Hi reddal,
It is primarily Staphylococcus carnosus that will affect the flavour and colour of the product. There has been some confusion and surprise by some when they saw a starter that was formulated to be used on the surface of whole muscle meats and it included a bacteria that produced lactic...
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Last post by redzed
Tue Nov 19, 2019 06:24
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Celery Powder Cure
Replies: 9
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Kijek » Tue Oct 29, 2019 14:52
First post
Hi everyone, not sure if anyone remembers me, it's been some time since my last visit in here, mostly do to a lot of health problems and I really got depressed about things, but I gearing for some sausage making.
Going to try and use celery powder instead of pink curing salt, has anyone used it...
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I gotcha thanks
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Last post by Kijek
Fri Nov 15, 2019 15:56
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Help with Cure - did I muck this up?
Replies: 4
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adrian078 » Wed Nov 13, 2019 03:48
First post
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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if you used the amount of salt on the online version of Marianski's recipe it probably will be a bit too salty.
Just compared recipes. The online version uses 39g of salt p/kg + the cure and the book version uses 30g p/kg + the cure. I followed the book - so almost 25% less salt. Hopefully it...
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Last post by adrian078
Wed Nov 13, 2019 21:43
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pancetta arrotolata still "squishy" - what would you do?
Replies: 3
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ewanspeirs » Wed Oct 30, 2019 23:18
First post
I'm trying to decide on when to pull 2 pancetta arrotolata from the chamber.
They were cured with salt 2.5% , #2 0.25% and spices for about 2 weeks
Current weight loss is between 16% - 19%
They have been in the chamber for 43 days or ~6 weeks
They smell good, have developed some white mold (no...
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I have one hanging almost the same as yours - only difference is I didn't wrap mine in anything. It's rolled like yours and has the skin off but fat left on.
It's been hanging for 9 weeks now. And it still needs to loose about 5% to get to the target weight loss. Smells great and I'm getting...
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Last post by adrian078
Wed Nov 13, 2019 03:41
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Just got 500 pounds of fresh organic meat. What to make??
Replies: 3
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fatboyz » Sun Sep 30, 2018 15:29
First post
Well it's fall and that's hunting and sausage and salami time. My friend and I just got this nice bull moose. Had to carry it a mile to where we could get it to the 4 wheelers. Perfect timing as I'm all out of salami and Batsurma!
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Excellent thread..!!!
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Last post by priya31
Mon Nov 04, 2019 13:14
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First attempt at Spanish Chorizo/Salami Milano are too salty?
Replies: 7
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ewanspeirs » Thu Oct 10, 2019 17:39
First post
All,
My first attempt at fermented, dried sausage has turned out way too salty, almost too salty to eat.
I followed these recipes in the Art of Making Fermented Sausages by Stan/Adam Marianski.
Milano
Salt 3%
Cure #2 0.24%
Dextrose 0.2%
Sugar 0.3%
white pepper 0.3%
Garlic 0.2%
Fennel 0.4%
Chili...
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yes - salt + bottle-cap - that's the method i used, worked well.
Adrian-
The Inkbird should have instructions on how to change the offset.
To Calibrate:
Thanks! Looks like mine is 2 points out. Pretty close.
- 7 Replies
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Last post by adrian078
Sun Oct 13, 2019 22:47
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Can my salami be saved?
Replies: 5
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adrian078 » Wed Oct 09, 2019 01:10
First post
Hi from Australia.
So this is my first batch of salami. It's something I've been wanting to do forever. Not too long ago a neighbor moved out and left a full sized fridge in their driveway with a free sign on it. I took that as a sign that the time was right to build my cabinet :)
Fast forward a...
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It's settled then. Next batch I won't use the fan.
Thanks for the tips.
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Last post by adrian078
Thu Oct 10, 2019 20:44
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Drying fast fermented sausages?
Replies: 22
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Agoracritus » Thu Jul 04, 2019 22:44
First post
Hey charcutiers!
I have a question about combining fast fermented “American style” semi-dry sausages with dry curing.
Basically, I’m wondering if taking smaller (35mm) natural hog cased pepperoni/summer sausage from the fermentation chamber to a dry curing room/chamber with a relatively low...
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There is a very easy way to calibrate your humidity controller without a hygrometer. Search online for the salt/ziplock bag method for calibration. Mine was off over 15% and the offset wouldn’t let me adjust for that amount, so I confirmed that I needed a new sensor.
- 22 Replies
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Last post by LOUSANTELLO
Sat Aug 31, 2019 12:37
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bacon
Replies: 2
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northener » Sun Aug 18, 2019 02:30
First post
hi everyone just wondering if it is all right to slice the bacon when it is cured and then fry it instead of putting it in the oven or water and bringing it up to temp first seemed to go to hard for my taste what does this do to the nitrate :?
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thanks
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Last post by northener
Mon Aug 19, 2019 07:28
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Fat smearing problem
Replies: 2
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Philipmoon » Thu Jul 11, 2019 01:38
First post
Hello, I am making charcuterie in Korea. I have a problem making saucison. Fat frozen, ground with lean....But the problem doesn't seem to be solved. please see the picture Is that fat smearing right? or myosin? is that ok?
My english is not very good please understand...
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IMO - Yes - it is fat smearing.
If you are making cured and matured saucisson (without thermal finish) - yes it is problem. If you are making smoked then poached saucisson - that is small problem. Even you are freezing fat trimmings before grinding - it always possible to get that fat smearing....
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Last post by StefanS
Fri Jul 12, 2019 16:00
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Salami done too fast?
Replies: 8
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jcovey713 » Sun Jun 29, 2014 01:30
First post
Hello Salami Experts,
I have learned so much from this forum, website and books. Thank you very much for all of your insight and advice that I have gleaned from these posts.
I currently have 2.8 kg of pepperoni, 2.9 kg of sopresatta and 4.0 kg of smoked paprika salami curing in my homemade curing...
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Hi there,
My family are from Calabria, the birth place of Soppressata. There have been times where salsiccia and soppressata have prematurely began to form a hard skin meaning that the outside dries while the inside becomes hollow. Soppressata is named so because it is pressed under weight for a...
- 8 Replies
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Last post by Johnny_Calab
Fri Jun 28, 2019 00:06
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Mixing (big?) Mistake
Replies: 4
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Agoracritus » Tue Jun 18, 2019 23:24
First post
To make a long story shorter: A few weeks ago I made up a batch of Landjaegers, exactly how I usually make them, except that when I took the bowl of freshly ground meat out of the fridge to mix in the culture and dry ingredients, I didn’t notice that some of the ground meat had become partially...
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After hundreds of pounds of soppressata, I decided to be the nice guy and offer a buddy of mine to mix a whole batch and use the chamber. Of course, this is exactly what happened to about 10% of the batch. I had some brown lines that were very noticeable after fermentation along with some brown...
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Last post by LOUSANTELLO
Thu Jun 20, 2019 06:45
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FDA “hurdles”
Replies: 15
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Agoracritus » Mon May 20, 2019 10:48
First post
Are traditionally fermented and dry cured sausages allowed/approved (at all) by the FDA for sale on the public market without being cooked (ruined) to a minimum internal temperature at some point during production?
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Agoracritus you may want to check State, County and city regulations. Here in New Jersey you can not sell a food product unless it's made in a commercial kitchen. In my city a food handlers certificate is required. State and County require a certificate from ServSafe.
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Last post by BBQBob
Wed Jun 05, 2019 12:09
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Scratching my head
Replies: 7
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LOUSANTELLO » Wed May 15, 2019 11:41
First post
I've made thousands of pounds of soppressata, and every single batch has come out very predictable. On my last batch, I made 3 batches of 25 pounds each using the same 2 recipes ( 1/3, 2/3) using a LEM mixing box, which is what I always use. I used the same amounts of cure #2, dextrose and BLC-007....
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Lou-
If they were all from the same batch I would second the mixing also.
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Last post by Bob K
Sun May 19, 2019 12:40
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Fermentation
Replies: 10
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LOUSANTELLO » Thu Mar 21, 2019 04:06
First post
Ok, so here’s a question. I made the one batch without using culture and it came out quite good, but I never feremented it to the fullest due to paranoia after 72 hours. If I was to do it again, would you:
1-add more dextrose to get get the ph to drop?
2- let it ferment longer?
3- add more wine...
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Thank you both. I picked up meat today and will start rolling tomorrow. I'm going to pull aside a little and do it without culture and a longer, warmer fermentation as I saw in Italy, to find out what happens. The bulk of it I will do with the BLC-007 because I know that will work.
- 10 Replies
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Last post by jrittvo
Thu Mar 28, 2019 04:22
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Humidity Issue with my curing chamber
Replies: 10
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warston » Fri Mar 08, 2019 22:16
First post
An update !
The sausage is dried well but it kept oozing out oil even I reduced the temp. range to be 50~52.
I tried today one of the sausages and it had a very funky flavor. The meat is in tact and there is no spoilage, but the taste is incredibly unpleasant..
I noticed that the bacteria that was...
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I am just getting home from a salumi workshop in Tuscany. We spent a day at a time with 4 different small producers. The only time any of them used back fat was cubed about 1/4 , like you see in a mortadella, or whole for lardo. Everything else was made with jowl or belly fat, through the grinder....
- 10 Replies
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Last post by jrittvo
Sat Mar 16, 2019 14:50
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Very Old Farmers' Bulletins call for Saltpeter, can I use it?
Replies: 11
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joe_indi » Sun Mar 10, 2019 05:57
First post
My father bequeathed these to me long ago.
As a Rotarian he had a fellow Rotarian in the US mail him these bulletins in the early 60s
They all mention saltpeter as the curing salt
About 2 oz for 100 lbs of meat.
Is it ok to use saltpeter once in a way for the long dry cure that I want to do as...
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Is that a dry cure or brine cure?
It is a dry rub.
- 11 Replies
- 5306 Views
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Last post by joe_indi
Tue Mar 12, 2019 02:42
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It's been a while
Replies: 17
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LOUSANTELLO » Sun Mar 03, 2019 17:13
First post
Well, It's been while since I posted, But I wanted to let you know that I haven't stopped making cured meats. Thanks for all of your help. Attached are some photos with explanations for each.
Culatello hung 6 months ago
Culatello @ 41% weight loss
Cutaway of Culatello
Cappicolla...
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Its always a good idea to also have a hygrometer (that can be calibrated) in your chamber also. I gave up on the digital ones as they seem to go out of their adjustment range within a year to 18 months, I have used the same analog one for many years with minimal adjustments required
- 17 Replies
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Last post by Bob K
Mon Mar 11, 2019 13:10
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salt pork instead of fat back
Replies: 2
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Loco » Mon Feb 18, 2019 18:27
First post
Another newbie question.
Can I use salt pork in place of Fat back in dry cured sausage? does the salt pork contain enough salt to affect the recipe? If so how do you compensate for it in the recipe?
Thanks
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None of the poultry fats will work, nor will beef tallow. They're all just too soft and will break down. You need to find something that has a lot of protein structure like fat back... IMO, brisket cap is probably a good idea.
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Last post by JohnOlive
Mon Mar 11, 2019 07:26
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Dry Curing time
Replies: 2
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AndyPandy » Sun Jan 27, 2019 20:19
First post
There are times when a piece of meat that is hanging in my curing chamber has reached its targeted weight loss, but I would like to keep curing it for a longer time (to increase the funk), but I do not want it to continue to lose weight. If I vacuum pack it, do I have to put it in a regular...
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Thanks Redzed.You say that storing vac packed at room temperature is not recomended. But the idea was to keep it in the curing chamber at 12-13 C, so in the same environment as before, just now vac packed. Plus, I was not talking about salami, but whole muscle cure. Does this change your...
- 2 Replies
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Last post by AndyPandy
Mon Jan 28, 2019 11:56
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B-LC-007 question
Replies: 5
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Loco » Sat Jan 26, 2019 03:16
First post
I made some soppresseta the other day and used B LC 007 starter.for the first time I fermented at 68F 90-95 RH checked Ph at 48 hrs and it was at 4.95. My question is is this normal to be that low that fast? When I use S TPX it takes 72 hours or more to get to aroud 5Ph. The recipie was from...
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but i'm having fun.đ
And that is what it's all about! We all were in your place at some point.
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- 2669 Views
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Last post by redzed
Sun Jan 27, 2019 22:33
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Pepperettes
Replies: 2
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JasonB » Mon Jan 21, 2019 21:37
First post
I just finished building my curing chamber and I am looking to do my first project. I was thinking pepperettes or something that will cure fast? I'm hoping to having something ready in 3weeks for a get together with some friends. Any suggestions or ideas?
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Thanks Redzed! I will post up my progress and results once its finished.
- 2 Replies
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Last post by JasonB
Tue Jan 22, 2019 17:00
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Fat Back
Replies: 6
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Loco » Wed Dec 26, 2018 16:02
First post
I was able to find a butcher in near by town that will sell me hard fat, but I need to buy in 5# increments. My question is how do I store it? can I simply Vac Pac and Refrigerate/freeze? How long can I store it, will it turn rancid on me?
Thanks
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What temp do you set yours at? The most common house setting is 0F, right? Just curious :smile: .
- 6 Replies
- 3868 Views
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Last post by bobrap
Sat Jan 05, 2019 17:01
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Name this mold!!
Replies: 6
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65valiantwin » Fri Dec 28, 2018 03:03
First post
Hey guys, leaning on your expertise here...can someone advise whether or not this mold is good or bad, salami's been hanging since Dec. 9 @ 39F, approx. 85% humidity. I know the humidity is high, but i'm having trouble keeping dehumidifier from icing up with the room that cold.
Thanks in...
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Thanks guys, i truly appreciate your feedback. I was able to correct the humidity issue and mold has mostly gone away, much appreciated again!
- 6 Replies
- 3773 Views
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Last post by 65valiantwin
Wed Jan 02, 2019 17:38
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Summer saugage question
Replies: 7
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Loco » Fri Dec 21, 2018 00:42
First post
Can I make summer sausage with fl c starter to ferment , skip the smoking/cooking step, and just dry it ?
I was going to use a 70% pork 30% beef mix, and stuff in hog casing to make more of a sausage stick type thing
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It probably is the same mold. The more you make stuff the more this will replace your native molds. I used to have a rainbow of molds that grew on the meat but since introducing 600 I haven't seen a wild mold growing on anything other than bread for some time now.
- 7 Replies
- 3475 Views
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Last post by Butterbean
Tue Jan 01, 2019 23:24
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Blueberry Wine Bresaola
Replies: 4
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Butterbean » Sun Apr 22, 2018 23:24
First post
This is something I threw together on a whim back in February. I regret not keeping better notes on the procedure but I just found myself with a little idle time and decided to let my tastebuds direct my efforts. Using 3% salt, cure 2, 0.5% black pepper, 0.2% cayenne, 4 cloves garlic per kilogram,...
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Thanks. The blade is a new addition. It was found in a box of old kitchenware at a flea market. It was in poor shape but upon closer inspection it turned out to be a chef's knife made in Germany. A friend who is a knife maker was able to transform it from a piece of junk into this. It is razor...
- 4 Replies
- 3572 Views
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Last post by Butterbean
Tue Jan 01, 2019 17:17
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New media scaremongering about nitrates / nitrites
Replies: 1
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reddal » Sun Dec 30, 2018 11:35
First post
Hi,
There is a new round of scaremongering about nitrates / nitrites - eg
Leading scientists and a cross-party group of politicians are calling for chemicals called nitrites to be removed from processed meats like bacon.
Cancer specialists and politicians are among those backing the campaign...
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Hello Reddal - if you will have possibility check these articles -
- Sodium nitrite in processed meat and poultry meats: A review of curing and examining the risk/ benefit of its use - by J.J Sindelar and A.L. Milkowski - University of Wisconsin. - I have red it in - American Meat Science...
- 1 Replies
- 1813 Views
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Last post by StefanS
Sun Dec 30, 2018 19:35
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Drying question
Replies: 31
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Loco » Wed Dec 12, 2018 02:27
First post
I started my 2nd Batch of dry cured pepperoni on Nov 26 fermetation went well PH was 5.2 on the 29th and i lowered temp and have been drying at 55-65 F and about 75% Rh mold grew well, I weighed today and it has lost about 20% but I still noticed some ammonia smell and noticed a few dark spots...
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Any suggestions on a type of salami to try that would help a newbie gain some confidence? look on our pages for projects like this one - - recipes in every possible details with comments.
- 31 Replies
- 9447 Views
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Last post by StefanS
Wed Dec 19, 2018 14:00
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Sugna
Replies: 3
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cathouse willy » Mon Dec 10, 2018 01:00
First post
It's time to cover my prosciutto project with sugna and I'm having trouble finding a recipe for it. I gather from my reading that it consists of lard,white pepper and rice flour and while I have all these ingredients I need to know how much of each. Can anyone help me out?
Thanks
Bill
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Thanks for the replies. I used 1 lb of lard, 1lb rice flour and two tbsp of white pepper.The deboned ham started out on sept 15 so I think it was time. I shut down my chamber in early july because of the summer heat, so now more waiting until then.I sure hope something good comes of this.
Bill
- 3 Replies
- 3954 Views
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Last post by cathouse willy
Mon Dec 10, 2018 20:52
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Making Soppressata
Replies: 7
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LOUSANTELLO » Sun Jul 22, 2018 18:28
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I had alot of friends ask to see how it's made. Although some of the comments may not be 100% accurate in verbiage, you get the idea. ENJOY!
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There are two plates that comes with a LEM #8 grinder. I always use the coarse grind for everything
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Last post by LOUSANTELLO
Sat Dec 08, 2018 03:55
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Previously Cured Fat to New Salami
Replies: 1
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ThomasLake » Mon Dec 03, 2018 18:00
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Hey guys, quick query I am hoping someone can answer...
I have a whole load of wonderful cured back fat from a previous hog that I dried for a month and then froze. I don't see myself using it all in its current form and was wondering if it would be acceptable to add it to a new batch of salami...
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No problem, As you stated just allow for the salt. For future reference nitrite does not react at all with fat , just the meat so use salt only when curing fat.
Mince it with the meat, not separately.
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Last post by Bob K
Mon Dec 03, 2018 19:30
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Cure #2 in small pepperoni?????
Replies: 3
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65valiantwin » Tue Nov 27, 2018 16:33
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Hi guys,
I've got a good recipe for pepperettes (small pepperoni), that calls for Cure#1 and smoking. I'd like to use the same recipe but dry cure them instead of smoking, can i just remove the Cure#1 and replace with #2?
Also, i'll be stuffing into small (17/19mm) casings, i'm assuming they'll...
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Thanks guys, i knew i came to the right place :wink:
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Last post by 65valiantwin
Wed Nov 28, 2018 15:16
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Humidity Issue with my curing chamber
Replies: 17
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warston » Thu Nov 08, 2018 19:27
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Hello folks
I am having the common issue of the rising humidity in my curing chamber. and will appreciate any input and direction.
I am curing 25 of Soppressata for the first time ever. I am beginner who read lots of posts and now tackling it myself.
I am using a wine cellar or a soda fridge I am...
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Taylor good thank you very much for the half full information! The recipe I used cold for 12 hours of fermentation on 90 degrees. I wish I have left them at least 24 hours or so.. Next time I'll make sure to use T SPX culture and ferment on a lower temperature for 3 days. I would really be proud of...
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Last post by warston
Fri Nov 16, 2018 07:46
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Culatello well on its way
Replies: 3
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LOUSANTELLO » Tue Nov 06, 2018 11:04
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Well, I finally took the plunge. After watching some videos to find out exactly how to cut the meat, I finally decided to try 2 Culatello. 2.5% salt, 0.25% cure #2 and some black pepper placed in a bag in the refrigerator for 28 days. I rinsed them, drizzled with white wine and black pepper and...
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Sugna is not used in the production of traditional Culatello di Zibello. But there they have the perfect conditions in the old mouldy cellars along the River Po where it is foggy and very humid year round. The meat also comes from fatter black pigs. In the artificial environment of our chambers...
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Last post by redzed
Tue Nov 06, 2018 16:19
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Marianski coppa and cure#2 ?
Replies: 1
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ped » Tue Oct 16, 2018 10:31
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What is the opinion with regard to the amount of cure#2 used in this recipe?
Ignoring the fact that you needn't use any for whole muscle why do you think this is such a high %. ?
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While most recipes call for and most folks use the 156 ppm (.25%).....
According to the USDA for dry cured WHOLE MUSCLE CUTS you are allowed 625 ppm nitrite and 2187 ppm nitrate so that recipe is well within those guidelines.
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Last post by Bob K
Tue Oct 16, 2018 12:51
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Starter Cultures
Replies: 4
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LOUSANTELLO » Tue Oct 09, 2018 13:40
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I figured I would ask here because you guys were always spot on. There's a Facebook group that has some pretty knowledgeable guys on the group that's actually certified to sell their product and the discussion of starter cultures came up. We all know that starter cultures do add flavor and they are...
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If they aren't using a starter culture, how does one know whatever bacteria is being grown is a safe bacteria? Is dextrose still introduced? Is there anything else they would be putting into the product that's kick starting their culture, like wine or something? They claim they don't even monitor...
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Last post by StefanS
Sun Oct 14, 2018 16:03
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Is it a huge mistake to use Cure 1 instead of Cure 2
Replies: 8
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bolepa » Mon Aug 27, 2018 17:09
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I remember this was covered in similar topic some time ago but I was not able to find it, so decided to ask this question again: Is it a huge mistake to use Cure 1 instead of Cure 2 curing the whole muscle? I was curing two pork loins (both 1550 g) with Cure 2 a month ago. They lost 30% of their...
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I got it! I had to click on the uploaded image and then I can see all those blue buttons.
Thank you, Bob K!
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Last post by bolepa
Tue Aug 28, 2018 13:47
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Soppressata
Replies: 2
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LOUSANTELLO » Sat Aug 18, 2018 02:12
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I made some soppressata with beef middles and I chose not to press them flat this time. They look great and they are at 42% weight loss, but still have a very soft middle. Where should I be taking these to?
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No hardening. I cut one open. I`m going to let it go another week. Thanks
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Last post by LOUSANTELLO
Sun Aug 19, 2018 18:18
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Finally got around to second try at dry cured sausage
Replies: 3
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jcflorida » Wed Aug 01, 2018 18:56
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I procrastinated for several months, but finally got around to my second ever trial batches of dry cured sausages. Did two of Len Poli's favorite salami, one stuffed in fibrous casing and the other in beef middle. Third sausage was according to cajuneric , recipe for Finocchiana. Fermented then...
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As to your final pH being 5.1 it means that you fermented it to 4.8 or maybe a tad lower
Thanks redzed and Bob K
You're right about the pH after fermentation of the Poli sausage . . . checked my record and it was 4.85. (I actually used B-LC-007 starter, reduced the corn syrup solids from 0.4%...
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Last post by jcflorida
Fri Aug 03, 2018 03:55
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Vacuum packing with the with white mold covered casings
Replies: 5
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airbrush » Thu Jul 26, 2018 17:08
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OK. So I'm vacuum packing my sausages prior to shipping some to friends and family. Is it OK to vacuum pack with the with mold covered casings still intact?
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All good Lou, but I would skip the corn oil. In itself it does have taste and will become more pronounced after long term storage in the fridge. Traditional salami makers do use olive oil after cleaning off mould and before putting it up for sale, but they do not vac pac the sausages.
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Last post by redzed
Sun Jul 29, 2018 15:31
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Pancetta question
Replies: 6
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Gray Goat » Sat Oct 04, 2014 00:05
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I have some fresh pork belly (never frozen) and was thinking about making some Pancetta.
The recipes that I have looked at require cooking after curing and drying. Can I turn this in to
a ready to eat product by extending the drying time ? If so, what percentage of weight loss would I need to...
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As BB wrote, there are no concerns as far as as safety here. The #1 and salt should take care of it. Marianski's amount of 3.2 grams of Cure #1 is 200ppm so that is more than enough. I would have used 2.5g/kg. Cure #2 may improve the flavour, improve colour and act as an anti oxidant for an...
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Last post by redzed
Thu Jul 26, 2018 16:36
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