Ad blocker detected: Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.
-
-
Sourcing starter cultures in Canada
Replies: 28
by
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...
Last post
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...
- 28 Replies
- 42456 Views
-
Last post by Devo
Thu May 04, 2023 20:41
-
-
Bio Cultures by Chr. Hansen
Replies: 34
by
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...
Last post
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
- 69390 Views
-
Last post by jym571
Mon Sep 05, 2022 17:24
-
-
Pancetta project.
Replies: 4
by
Tom » Tue Dec 08, 2015 19:43
First post
Just tried my Pancetta after the 20th day mark in my curing chamber. Looks good but the Pancetta is very tough even when sliced thin. The fat is nice and soft. Is that a cause of the curing or did I do something wrong. This is a Len Poli's recipe followed to the letter. I tried to post photo's but...
Last post
Thanks Redzed and yes the belly was very lean. The pigs are slaughtered in North Carolina and I get the pig within 3 days of that. The butcher said all the pigs they are getting now are very lean for some reason. It does make great regular bacon. I have several more in the freezer and will be...
- 4 Replies
- 3511 Views
-
Last post by Tom
Wed Dec 09, 2015 13:56
-
-
Slime/ Grease on Coppa
Replies: 2
by
Justin1982 » Tue Nov 03, 2015 01:42
First post
I've been dry curing my first attempt at Coppa. I used the Marianski dry cure recipe. It was cured 18 days and stuffed into a beef bung. It's been drying about 45 days right now. It smells great and some white mold has appeared however 1 side keeps getting a layer of grease/slime. I've wiped it off...
Last post
It should be fine Justin. I have had areas on beef (middle) casings that never grow mold for some reason.
Look at the pics of the Coppa on page 2 of this thread. Seems similar to what you describe.
Yea it looks similar to that with less mold
- 2 Replies
- 2973 Views
-
Last post by Justin1982
Tue Nov 03, 2015 19:07
-
-
My first attempt at pepperoni
Replies: 9
by
Justin1982 » Mon Oct 12, 2015 21:10
First post
This was my first attempt at pepperoni and my first dried, fermented sausage. Admittedly, it was a bit of an uneven effort. I hadn't regulated my temp and humidity perfectly so there were some fluctuations. I didn't have ph strips either. I used the Mariansky recipie found on the website and books....
Last post
Justin-
I have seen recipes that call for anywhere from .12 gram to a half envelope.
While the ones that call for more culture than necessary will not harm the outcome...it hurts the wallet.
What I have been doing is starting with 3 grams for batches under 2 kilos, and add .75 grams per kilo after...
- 9 Replies
- 5490 Views
-
Last post by Bob K
Wed Oct 14, 2015 17:06
-
-
Case Hardening Fix?
Replies: 4
by
Justin1982 » Mon Oct 05, 2015 04:55
First post
Complete newbie here. My first attempt at dryer sausage was soppressata. I used a recipie that used T-SPX, I fermented at 68 degrees for 72 hours, high humidity (I sprayed the sausages to be safe). I moved them to my drying chamber, white chalky mold appeared and I had the humidity between 65-85...
Last post
Ok Justin here my 2 cents-
With smaller diameter thinner collagen casings in a relatively small curing chamber you can either stop using the computer fan or have it on a timer to run several times a day. I use a low speed computer fan and in comes on for 1/2 hour 4 times a day in a full size...
- 4 Replies
- 10405 Views
-
Last post by Bob K
Wed Oct 07, 2015 13:14
-
-
first timer: will bactoferm 600 overrun the other moulds?
Replies: 11
by
Pasey25 » Sun Jul 05, 2015 04:13
First post
Hi, I've just started my salami adventures. These salami were sprayed with bactoferm 600 3-4 days after being made.
There are some other moulds present as you can see in the pic. It's about 2.5 weeks since they were made.
Will the bactoferm 600 starve out the other moulds?
If no, what should I...
Last post
I'm not offended, but I'm not surprised at the comments here. Like I said, curing in this way is common here in Melbourne. Much much more common than fermented curing. In my reading particularly in the U.S. It's heavily frowned upon, as the posts here indicate. I'm ok with that. Not all readers...
- 11 Replies
- 10270 Views
-
Last post by Pasey25
Thu Sep 24, 2015 21:22
-
-
Optimistic
Replies: 1
by
Aaron » Tue Aug 25, 2015 14:16
First post
Hi Guys
I haven't posted here for some time as I have had summer to contend with!
Over the last few weeks I have had a few successes with Panchetta and Breseola etc and of course lots of yummy bacon but until now I had not attempted a true Salami.
I finally decided to give it a go and for the past...
Last post
Hey Aaron welcome back! Great to hear that you are still honing your charcuterie skills! :grin: What salami did you make and did you use starter and surface cultures? And pictures would be great. Just upload to Photobucket and then copy the IMG link and then paste it here. Good idea to create a...
- 1 Replies
- 2675 Views
-
Last post by redzed
Tue Aug 25, 2015 17:41
-
-
Mold on Coppa
Replies: 11
by
MasterAce » Thu Jul 02, 2015 16:45
First post
Hi,
I am a new at making dry meats and I have a question regarding mold on my coppa. I made it according to this website //menuinprogress.com/2011/11/homemade-coppa-capicola.htm
but added a few more spices. I guess I should have cased it in a bung but I didn't. It has been hanging in my cave for...
Last post
Thank You !!! I'll send You a photo of this coppa sliced very soon.
Best Regards
- 11 Replies
- 13656 Views
-
Last post by Navarro
Tue Aug 25, 2015 03:56
-
-
Salami microbes
by
redzed » Tue Aug 04, 2015 18:07
Here is a neat breakdown of the different microbes living in and on a fermented and cured sausage.
- 0 Replies
- 7439 Views
-
Last post by redzed
Tue Aug 04, 2015 18:07
-
-
Kindziuk (Skilandis)
Replies: 2
by
redzed » Sun Jul 12, 2015 08:31
First post
Kindziuk is a traditional Polish large diameter smoked and dry cured sausage. It origins are Lithuanian where it is known as kindzuka s or skilandis . It is make of large cubes of quality pork, mainly loin and ham meat. Originally it was cased and then pressed in pig stomachs and now it's commonly...
Last post
I first smoked it for 4 successive days 10-12 hours each time. Temperature in smokehouse was between 8-10C. Left it in the smoke house between smokes since it was cool and humid outside. Then after about a month I smoked it again for 10 hours because it started to take on some mould. I agree that...
- 2 Replies
- 5297 Views
-
Last post by redzed
Wed Jul 15, 2015 06:23
-
-
Cacciatore recipe question
Replies: 4
by
Africantanman » Tue Jun 30, 2015 23:54
First post
Thank you so much for the advice Bob K. Much appreciated. As stated before I have some wild boar I intend to use and have found these two recipes I have been thinking about. Please forgive the edits I made to them so they could fit here. Any advice about them would be gratefully received!! :grin:...
Last post
Both recipes look good. The only thing I would do different in the first one is grind with a larger plate. No reason to use a 3mm plate on the boar meat. In the second recipe there is mention of combining the ingredients with water and then adding them into the meat. I would avoid adding any extra...
- 4 Replies
- 5877 Views
-
Last post by redzed
Wed Jul 01, 2015 16:36
-
-
Keeping the curing chamber going
Replies: 1
by
redzed » Fri Jun 26, 2015 06:28
First post
I have been been busy in the last few months with work, travel and home maintenance projects. With the exception of two culatello hams, nothing else was hanging in my curing chamber. So today I added a bresaola, coppa two lomo embuchados and a small piece of speck. All cuts were equilibrium cured...
Last post
Those all look very good and interesting, yes I will follow the progress on your dry cured sausage addition as well.
I bought my first netting tube (roast tyer) and net pack, but my tyer is the plastic one. I'm a bit sorry I did not buy the adjustable one like yours and might get one soon.
My first...
- 1 Replies
- 2771 Views
-
Last post by Bubba
Fri Jun 26, 2015 10:06
-
-
Bacon in Brasil
Replies: 4
by
spud » Wed May 06, 2015 18:01
First post
Hi all. At present I'm in Sao Paulo and enjoying the local sausage and smoked meats for sure.
I have one question that I'm having trouble getting answered with my local colleagues.
Twice in 3 days I have had Chorizo & scrambled eggs for breakfast with a bacon sandwich on the side. Chorizo's has...
Last post
Hi Spud - I had a meal of a lifetime at Figueira Rubaiyat. It's very pricey but worth it if you're up for a splurge. What amazed me was the variety of the meats on the menu. Do you want your steak from Brazil, Argentina, or other some other county? I went with a friend from Mexico who was familiar...
- 4 Replies
- 5544 Views
-
Last post by Cabonaia
Sat May 30, 2015 16:35
-
-
Salt amount
Replies: 12
by
STICKSTRING » Sat Apr 11, 2015 01:14
First post
Hello all, I have read many books and 2-2.5% salt seems to be the norm for dry cured sausage (salametti). Although many if not most of the recipes I have come across call for 1.5% salt. I deff do not want a overly salty salametti. What is the minimum safe salt percentage in your opinions?
Thank you
Last post
IFB-
I don't think there is ever a way to completely eliminate the risk of pathogenic bacteria entering what we eat. However we certainly can minimise the risk by following the guidelines of the USDA and other trusted sources. Common sense, a rare commodity these days is also of value.
As a newbie...
- 12 Replies
- 12234 Views
-
Last post by IFB
Fri May 15, 2015 17:19
-
-
Sweet and Spicy snack stix
Replies: 2
by
rgauthier20420 » Wed Apr 29, 2015 16:25
First post
Hello everyone. I'm looking to make something different out of my next batch of snack sticks. I wanted to go more sweet and spicy with them, but I can't seem to find a suitable recipe. I don't want to add maple syrup to the ingredient list. I was thinking these ingredients to start.
.25 % Cure #1...
Last post
Rg -
Thats kind of a tough one. Its usually Sweet vs Sour as in a fast fermented Summer Sausage or Pepperoni.
Not sure how a sweet tasting meat stick would be. :shock:
It must be a tough one cause there sure aren't a lot of people out there doing it. I just love the sweet and hot whole muscle...
- 2 Replies
- 3676 Views
-
Last post by rgauthier20420
Wed Apr 29, 2015 17:44
-
-
I didn't use Dextrose with Bactoferm F-RM-52
Replies: 2
by
cmerdon » Mon Apr 20, 2015 16:05
First post
I did not add any Dextrose in my salami when using Bactoferm F-RM-52. I didn't realize at the time that it was needed. Is that going to be a problem? Will the Bactoferm F-RM-52 still do its job?
Last post
As Devo said, it will not do its job properly since the bacteria needs the sugar to feed the lactic acids. Having said that, maybe not all is lost. There are many other factors to to consider such as the age, type and quality of the meat. Ferment for 72 hours and see whether the pH drops to 5.3 or...
- 2 Replies
- 3541 Views
-
Last post by redzed
Tue Apr 21, 2015 15:49
-
-
Mennonite/ lebanon type sausage
Replies: 6
by
toolhawk1 » Sat Apr 18, 2015 01:00
First post
Hello , how / what is the best way to store mennonite/ lebanon type sausage in muslin casing ,real happy with taste , texture , 34% weight lost ....But what is the best way to store , 1 month or 6 ? vacuum & freeze , or .....thanks for your help !!
Last post
They are traditional with he Mennonite sausage makers in Canada, in the Ontario region anyway , A local mennonite sausage maker really help me out with some pointers but no recipe, theirs is much drier and I'm gonna let a couple go a bit longer to see how they do, they do vacuum seal them when they...
- 6 Replies
- 6466 Views
-
Last post by toolhawk1
Sun Apr 19, 2015 19:18
-
-
Spicy " Hard" Salami
Replies: 29
by
Bob K » Tue Sep 30, 2014 14:40
First post
This is the current revised recipe 02/16
I plan on trying this recipe this weekend. Its my own recipe :shock: so any comments would be appreciated.
Bob
If anyone is interested I will post pics along the way
Spicy Salami
(this works equally well with beef or Venison)
Meats
Pork shoulder 400...
Last post
I used the same recipe and substituted beef for the venison. Real tasty hard salami.
Makes a great sandwich salami made with 3 casings.
- 29 Replies
- 27618 Views
-
Last post by Bob K
Fri Apr 17, 2015 18:03
-
-
[USA]Salamini Italiani Alla Cacciatore
Replies: 26
by
Chuckwagon » Wed Jun 06, 2012 15:18
First post
Hi Smoke Addicts!
Have you heard of, or tried, Salamini Italiani Alla Cacciatore meaning Italian hunter`s sausage ? It's an Italian dry-cured sausage carrying a European Certificate of Origin: (PDO 08/09/2001). They are gorgeous little things and are quite secret - protected by a PDO. Photos of...
Last post
Hi Pearbear!
Chuckwagon is no longer with us. You can print the recipe by highlighting the text, going into your print menu and choose selected . If that would be a problem, select the text by highlighting, right click and then select copy . Next go into your word processing program and right...
- 26 Replies
- 37370 Views
-
Last post by redzed
Wed Feb 25, 2015 22:28
-
-
spanish chorizo - what choice of wood for cold smoke
Replies: 9
by
wkw » Fri Feb 20, 2015 19:19
First post
Hello everyone,
I am currently fermenting a batch of spanish chorizo that I will dry cure. I wish to cold smoke them when the ferment is complete and am looking for direction on what choice of wood I should use for the smoke.
On hand the choices I have are; hickory, alder, apple, cherry, maple and...
Last post
Shushwap, if you are using white oak lumber milled commercially, I would be careful. Often ammonia and other chemicals are used in the milling process. Some time ago I made a cylindrical cover to to press sauerkraut out of brand new unfinished oak flooring boards. Had to throw out 50lbs of shredded...
- 9 Replies
- 8550 Views
-
Last post by Shuswap
Sun Feb 22, 2015 01:46
-
-
Traditional Sopressata
Replies: 4
by
DougS » Thu Jan 29, 2015 01:36
First post
Here is our sopressata recipe brought up to the year 2015. Curious to see what others think of this.
10 kg pork shoulder cut lean
2.3 % NaCl
.25% Cure #2
480 ml red wine (homemade)
2% pepperincino in polvere (senesi peppers dried and ground)
Cayenna to desired heat (about 2 tablespoons works for...
Last post
Hi Doug and welcome to our circle!
When I saw your post yesterday I was going to give you my two cents worth right away but then I could not think of anything positive to say, so I decided to think about it and wait until this morning. But despite sleeping on it, I still cannot see anything of...
- 4 Replies
- 6909 Views
-
Last post by DougS
Fri Jan 30, 2015 00:08
-
-
Adding Wine To Salami
Replies: 9
by
Devo » Sun Jan 25, 2015 00:44
First post
OK so a lot of recipes for dry cure salami call for a red or port wine. Any time I have added it I really found the taste not to my liking. So my question is this. Is it a game changer if I don't add it? How many can take it or leave it? I'm not a wine drinker so maybe thats my problem
Last post
Hi Robert,
Good to see you back on the forum.
Thanks Jan, its good to be back :smile:
I don't know where you get the spare time to do all these things as I see that you are also rather busy on Facebook.
Keep that up Jan and everyone will be taking a look at the good stuff :wink: ... besides...
- 9 Replies
- 11168 Views
-
Last post by BriCan
Wed Jan 28, 2015 02:38
-
-
Dry Cure Container and brine
Replies: 2
by
beconizer » Sat Jan 24, 2015 22:28
First post
Hi guys,
I have started during my first pancetta. I wanted to make it dry cured. I have left skin on, used cure 1 and rubbed it generously with salt, sugar and spices. Amount of salt is a bit higher than indicated by cure 1 as per recipe. I have placed it in the plastic container in the fridge.
I...
Last post
Thanks for advice. I am going to take it out of the box so - it is there for the last 7 days anyway. Next batch will do a bit differently so. Next time I will put it on some sort of rack to have real dry cure.
- 2 Replies
- 3666 Views
-
Last post by beconizer
Sat Jan 24, 2015 23:27
-
-
Need advice making dry salami
Replies: 13
by
montreal_1982 » Mon Jan 19, 2015 12:51
First post
Hi guys! its my first time on this forum, i'm hoping someone can give me some advice on my hanging salamis.
The problem is clear in the picture, there are many air pockets. Just to clarify I used a sewing needle to pop the air pockets when I was stuffing the casings, and there were no air bubbles...
Last post
Those are Fibrous Deer Head Print Casings, meant for summer sausage and the like. Not for dry cure as they will not shrink to the meat as it looses moisture. He needs fibrous Protein-Lined Casings or else he will end up with wrinkled sausage. Most likely it will turn out OK with some case...
- 13 Replies
- 10266 Views
-
Last post by Devo
Sat Jan 24, 2015 02:12
-
-
Another source for cultures.
Replies: 4
by
Devo » Fri Jan 09, 2015 13:51
First post
François Vecchio has over 60 years of experience in the Meat Industry, from Farm to Plate.
He specializes in Italian, Spanish, French & German traditional meat craftsmanship.
From 1962-1980, François owned and operated his family`s company in Switzerland, overseeing 700 + employees in the meat...
Last post
Devo,
Thanks for your opinion on those books. I still believe that the Rytek Kutas and the Marianski books are hard to beat for anybody that is interested in our hobby.
Cheers,
Jan.
- 4 Replies
- 4921 Views
-
Last post by crustyo44
Fri Jan 09, 2015 22:43
-
-
Air dried goat leg
Replies: 22
by
Aaron » Thu Sep 25, 2014 12:55
First post
Hi everyone, I had a great time in Spain sampling all their lovely jamons ...Yes, I paid out several times for some Jamon Iberica.....But to be honest...Some of the cheaper hams had a more gamy flavor which (in my opinion) made it more tasty...But, it was all just lovely!
My local goat milk...
Last post
Impressive!
J
- 22 Replies
- 19392 Views
-
Last post by Janlab
Tue Jan 06, 2015 21:37
-
-
A Hard Look At Lactic Acid Bacteria And Nutrient Sugars
Replies: 7
by
Chuckwagon » Fri Aug 26, 2011 06:05
First post
A Hard Look At Lactic Acid Bacteria And Nutrient Sugars
In the sausage making world, two specific families of lactic acid bacteria have been almost universally chosen to meet the needs of fermented type sausages. These are lactobacillus and pediococcus - both are symbiotic, facultative anaerobic,...
Last post
0.2% By weight as most recipes describe.
some also suggest adding in addition, 0.2% sucrose to get a more sour flavor.
- 7 Replies
- 10138 Views
-
Last post by Tomer1
Fri Dec 19, 2014 23:31
-
-
Albanski Sudzuk (Albanian style dry cured sudzuk)
Replies: 26
by
rgauthier20420 » Mon Nov 24, 2014 22:50
First post
I've got an Albanian co-worker and I'm always bringing him in tastes I'm my cured smoked stuff and he loves. I love challenges, so I've set out to find a recipe for this sausage. It appears to be a dried beef product smoked with hickory, but I've no idea as far as spices because I've never had it....
Last post
so many spices going on in this thing I can't detect all that much of a tang, but it's there Hi Richard, It sure looks like a very successfull first timer and I guess that if there is no overt tang it´s probably because of the lack of added sugar, but as meat content seems really high there has...
- 26 Replies
- 24643 Views
-
Last post by rgauthier20420
Wed Dec 17, 2014 21:12
-
-
Saucisson sec aux noix de macadam
Replies: 7
by
redzed » Wed Dec 03, 2014 17:36
First post
This French style dry cured sausage was made using Poli's recipe for the Noisette . The only difference is that the better known version is made with the addition of hazelnuts (noisettes), but I thought that Hawaiian macadamia nuts would also complement this particular saucisson sec. I used raw...
Last post
Oh yes. That is noticeable. I did the same thing with my coppa. It worked well. Thanks for posting the picture
- 7 Replies
- 8611 Views
-
Last post by markjass
Tue Dec 16, 2014 05:59
-
-
Salame ai funghi porcini
Replies: 9
by
redzed » Sun Oct 12, 2014 08:09
First post
Today I finished a three day fermentation of a small batch of salami flavoured with mushroom powder ground from the few king boletus (Boletus Edulis)I picked this year. It feels good, the sample of the raw meat I tasted was also good, but I have no idea of the pH! The glass probe on my pH meter is...
Last post
And thanks Redzed 😊
- 9 Replies
- 8382 Views
-
Last post by ped
Tue Nov 25, 2014 12:26
-
-
Sugars in Dry Cured Sausages
Replies: 13
by
STICKSTRING » Wed Oct 29, 2014 00:28
First post
Hello to all,
I have been reading and learning day in and day out trying to gather as much information on how to assemble my own ingredients for dry cured sausages.
The sugars are where I get confused. I know how sugar will help drop the PH levels during fermentation to a stable and safe sausage....
Last post
Hi Nick,
After having been absent quite some time from this entertaining and enjoyable forum I just wonder if you, now as almost one Month has passed since your last posting, got on with the job and in best case have some results and experiences to share with us?
Being absulutely on par with all...
- 13 Replies
- 14590 Views
-
Last post by Igor Duńczyk
Sun Nov 23, 2014 17:37
-
-
My first go at Coppa
Replies: 10
by
markjass » Sun Sep 14, 2014 06:06
First post
I have one cut left from half a pig that I bought earlier in the year. This is the neck or coppa. Fortunately the butcher cut the pig (free range and the best pork I have ever tasted) up into European style cuts. He cut the leg into individual muscles for me. I came across this recipe in a book, by...
Last post
Very nice coppa Mark! I'll bet it tastes great and will probably improve even more if you can manage in letting it hang for a few weeks more. Do you know the breed of that half pork you got?
- 10 Replies
- 9824 Views
-
Last post by redzed
Sat Nov 01, 2014 16:29
-
-
Adding wine to dry cured sausages
Replies: 6
by
STICKSTRING » Thu Oct 30, 2014 22:05
First post
Hello all,
For those that have added wine to their small casing dry cured sausages, I have a few questions.
How does wine affect the outcome, process, and results? Obviously wine is a liquid and adding too much would defeat the idea of a dry cured sausage. How much is enough, too little, and not...
Last post
I would also add that the Ph of wine is in the 3 to 4 range which would offset any increase in sugar content
But we are starting to split hairs here..........
Best bet is to fine tune a recipe after trying it!!! :grin:
- 6 Replies
- 7603 Views
-
Last post by Bob K
Fri Oct 31, 2014 19:07
-
-
Toasted Fennel And Anise In Pepperoni
Replies: 12
by
Igor Duńczyk » Mon Feb 24, 2014 17:35
First post
I´m aware that the americans prefer their Pepperoni so tangy that it can save those who suffer from too low stomac acid, but 20 grams of fermentable sugars pr. kilogram meat! Wow!! That pepperoni must recall the pleasure of biting into a unripe lemon :oops:
For CFred: Yes, for this recipe I´d say...
Last post
That is something I've often wondered about, but following the recent trends I have been toasting my spices. When I mentioned this once on the Polish forum, members there wrote that the concept was unknown to them. And yet so many chefs and foodies promote the toasting of spices before grinding and...
- 12 Replies
- 14970 Views
-
Last post by redzed
Mon Oct 27, 2014 17:43
-
-
Locating Bio-Cultures "Downunder"
Replies: 28
by
ursula » Wed Jul 24, 2013 04:47
First post
My equipment is on the way to piece together a basic curing chamber, but today I decided I could not wait any longer so I have made my first sopressata. The photos in the posts on this topic are simply too mouthwatering.
So I have two happy little babies hanging ready to ferment. Fortunately the...
Last post
Hi Divey,
Last word Ihad from CHR Hanson's rep in Oz they had decided to make Bactoferm available here for us through the MBLSA in South Australia. They were going to apply for an import licence through Quarantine, which was expected to take some weeks. That period of time, I think would be round...
- 28 Replies
- 24953 Views
-
Last post by Divey
Sat Oct 11, 2014 05:04
-
-
Wine in salami? Why not sweet?
Replies: 12
by
Seadog92 » Tue Aug 26, 2014 20:33
First post
In reading the 32 tips on making sausage, Chuckwagon states that only dry wine should be used. Why the restriction on sweet wines? I was hoping to make a salami using a red wine like Casa Rossa, or white like Riesling.
Last post
I recently made a batch of linguica using red wine vinegar and tawny port - to 5 lbs of meat I added 150 ml of port and 2 tbs red wine vinegar. Tawny port is dry as far as port goes, but definitely sweet compared to most reds. The sausage came out great. The trick is not to use too much, chill it,...
- 12 Replies
- 15080 Views
-
Last post by Cabonaia
Sun Sep 28, 2014 05:21
-
-
have been given a frozen deer leg
Replies: 1
by
markjass » Fri Sep 26, 2014 08:41
First post
I have been given a frozen deer leg. It weighs in at about 4kg. I do not know the hunter at all well and I have no idea how long it was from being shot to frozen. I would like to make some dry cured salami out of some, but bearing in mind I know little of the history of the meat. I suppose that I...
Last post
If there is no evidence of freezer burn then it will be fine .
- 1 Replies
- 2863 Views
-
Last post by cogboy
Fri Sep 26, 2014 10:44
-
-
Venison Landjaeger Recipe Wanted.
Replies: 23
by
Divey » Wed Sep 10, 2014 01:09
First post
I am looking for a venison Landjaeger recipe here and I'm not having much luck.
I would like to list some of the things that I have available.
I have ordered some Bactoferm T SPX which should be here early next week and quite possibly Friday. I have a largish cool room and also a hot smoker...
Last post
It's a bit of a bastard when you have a smoker and it only cooks as well as smokes.
That is exactly the problem that had with my Pro100 smoker. I installed a smoke generator and now I have perfect smokes everytime. Not only can I cold smoke, but I can control the smoke and the temp separately....
- 23 Replies
- 30554 Views
-
Last post by redzed
Mon Sep 15, 2014 07:15
-
-
Harvesting commercial mold
Replies: 1
by
Seadog92 » Wed Sep 10, 2014 21:23
First post
I'm making my first Salami, and had a question about mold. I read an article about harvesting mold from commercial salami. I did as it instructed, used distilled water, added a bit of sugar, and put in a postage stamp size mold casing from a good dry salami. After a few hours, I brushed this liquid...
Last post
I think the problem may have been in the size of that postage stamp. For my several last batches of salami I used the mould from the skins of previous batches, and have had success every time. I place a large piece or three or four smaller pieces (let's say 15 or 20 postage stamps) into a clean...
- 1 Replies
- 3985 Views
-
Last post by redzed
Wed Sep 10, 2014 23:55
-
-
Humidity Issue With T-SPX
Replies: 4
by
Seadog92 » Wed Sep 03, 2014 18:04
First post
Chuckwagon , Hello! I've read many of your posts, and I love your willingness to share your knowledge. I used Stan's recipe this last weekend to make dry salami, and I hoped you might be able to answer a question for me. I used T-SPX and have had my salami hanging in my smokehouse (no smoke at all)...
Last post
Chuckwagon , Hello! I've read many of your posts, and I love your willingness to share your knowledge. I used Stan's recipe this last weekend to make dry salami, and I hoped you might be able to answer a question for me. I used T-SPX and have had my salami hanging in my smokehouse (no smoke at all)...
- 4 Replies
- 7022 Views
-
Last post by redzed
Fri Sep 05, 2014 07:36
-
-
New member has questions about venison salami.
Replies: 12
by
STICKSTRING » Fri Apr 18, 2014 04:07
First post
Hello,
I am new to the site and extremely excited to be a part of this community. I am a avid meat hunter and my passion is creating meat products from the game I harvest. I have truly taken a interest into dry sausages and have been doing ALOT of research on this subject.
I have a question....
Last post
Garsh fellas! THANK YOU! :wink:
- 12 Replies
- 21215 Views
-
Last post by Chuckwagon
Fri Sep 05, 2014 02:17
-
-
How long to dry Krakowska?
Replies: 17
by
atcNick » Tue Oct 22, 2013 20:00
First post
I made some Krakowska on Monday and was wondering if drying it for a while would give it some added kick in flavor. Any of you guys dry yours in a fridge/curing chamber and for how long? I used a 2.5 diameter fibrous casing. I've got some pictures I'll post a little later.
Thanks
Last post
Wow, They look excellent !
- 17 Replies
- 18506 Views
-
Last post by cogboy
Thu Sep 04, 2014 10:52
-
-
Sbriciolona (crumbly fennel salami)
Replies: 9
by
redzed » Sun Aug 10, 2014 03:06
First post
Sbriciolona is simply a young finocchiona salame, not fully dried and therefore soft and crumbly. Being somewhat partial to finocchiona, I decided to give this one a try. The recipe is basically what I did in my previous curing experiments in making finocchiona but was inspired to make it a bit...
Last post
The raw mouth feel of the soft stuff I just cant acquire a taste for.
I actually had a good mouthful to taste that salami after two days of fermentation. From that moment I knew it was going to be good. :lol: Ate most of the sample meat used for testing the pH.
- 9 Replies
- 10744 Views
-
Last post by redzed
Thu Sep 04, 2014 00:16
-
-
[CAN] Salami Con Funghi
Replies: 5
by
redzed » Sat Dec 07, 2013 05:27
First post
This was my second attempt at preparing a mushroom flavoured salami. The first was my Salami Con Finferli (using chanterelles), that did not turn out as well as I had hoped. This one, however, is much better in taste and colour and you can detect the flavour and aroma of the mushrooms. Today's...
Last post
The mushroom salame turned out very well, and actually better than the previous one. I adjusted the rercipe in that I added some sage and s. erythorbate and omitted the romano cheese. And although I always use granulated garlic in my dry cured products, I had just scored some beautiful and pungent...
- 5 Replies
- 8715 Views
-
Last post by redzed
Wed Sep 03, 2014 03:09
-
-
Different types of Cure #2 available in the US
by
Bob K » Tue Aug 26, 2014 14:58
THis subject started in project KB.
There are different formulas available in the US sold as Cure #2.
There are different formulas available in the US sold as Cure #2.
6.25% nitrite and 1% nitrate. (SausageMaker)
5.67% nitrite and 3.63% nitrate. (Butcher & Packer)
6.25% nitrite and 4%...
- 0 Replies
- 4965 Views
-
Last post by Bob K
Tue Aug 26, 2014 14:58
-
-
Drying and storage times
Replies: 19
by
checkerfred » Fri Mar 28, 2014 04:45
First post
How long will a cooked smoked sausage last in the fridge?
What about cooked fermented sausages?
How long is too long to dry/shrink down for semi dry type sausages?
I've stored some in paper bags and some I vacuum packed.
I made some venison pepperoni and stored it in paper bags. Prob 1 inch...
Last post
Thank you for all the answers. I'll wipe off the very little mould that has formed, and try it with the casings on.
Ursula
- 19 Replies
- 20459 Views
-
Last post by ursula
Sun Aug 24, 2014 03:56
-
-
soy protein concentrate instead of skim milk powder?
Replies: 4
by
cogboy » Sun Aug 03, 2014 19:04
First post
I am reading a umai bag recipe for venison salami. It requires 1/2 cup of skim milk powder, can I substitute soy protein concentrate instead ? Thanks, Dave
Last post
Redzed ,I understood what you were saying, sorry if my response was taken differently . I appreciate the help sir ! :grin: Dave
- 4 Replies
- 4173 Views
-
Last post by cogboy
Mon Aug 04, 2014 11:01
-
-
Good versus Evil (bacteria, that is)
Replies: 7
by
el Ducko » Mon Jun 23, 2014 16:31
First post
Hey, CW- - how about talking us through what happens when you hang a sausage at cool room temperature for a day or three, to ferment. (I'm thinking here of the Sunrise Summer Sausage recipe, but there are others out there.) Surely lactobacillus and pediococcus are not the only bacteria which take...
Last post
Good question for a microbiologist.
:wink:
- 7 Replies
- 5622 Views
-
Last post by Baconologist
Sun Jul 27, 2014 09:06
-
-
First Bresaola
Replies: 49
by
oneills » Mon Jun 02, 2014 10:25
First post
Finally finished my curing cabinet just in time to try some Bresaola. Had all the temp and humidity controllers but been looking on Ebay for the last 12 months or so for a commercial fridge at the right price until one finally came my way.
I have done two Bresaola from a heifer we just had...
Last post
Red,
Bündenleisch or büntnerfleisch is also pressed to give it the square appearance. It is thought that that also helps with distributing the moisture uniformly. It is lovely stuff!
Jan L
- 49 Replies
- 30783 Views
-
Last post by Janlab
Tue Jul 15, 2014 13:46
-
-
Primary bind for salamis
Replies: 3
by
ursula » Sun Jul 06, 2014 02:36
First post
Having looked at NorCalki's lovely primary binds in a previous thread (Tips to save you grief) got me wondering if the primary bind of a salami should be a little less developed given that it's a different style of sausage. Can overworking the primary bind be more deleterious for any particular...
Last post
I have made salamis for many years with Italian friends in Victoria for many years.
None of the meat was over worked as far as I am concerned.
All the minced pork/fat was laid out 4 thick, spices and salt on top and hand mixed/turned over and hand mixed, the meat mass stuck to your hands by then....
- 3 Replies
- 4388 Views
-
Last post by crustyo44
Sat Jul 12, 2014 08:06
-
-
Salami Time
Replies: 24
by
oneills » Wed Jul 02, 2014 05:19
First post
Well Guys it's been a busy week. Killed a couple of 8 month old pigs which turned out fantastic, then spent a day butchering, preparing, curing and mixing up batches of salami to be stuffed following day. Even had enough meat left over for some beautiful roasts and loin chops.
Did approximately...
Last post
I think i would go with powered garlic or stewed as Jan suggested. Be aware though that powered garlic is stronger than raw and you will need less
- 24 Replies
- 16845 Views
-
Last post by oneills
Wed Jul 09, 2014 11:38
Forum permissions
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum