Next up is Cacciatore. I have never ate cacciatore so I don’t know what to expect. Marianski calls for “red pepper”. I don’t think this is a hot salami is it?

I would like to make some beef snack sticks but all the recipes I find are for 5, 10 25 pounds of product. I have a small smoker and would like to do around 3 pounds but am not good enough at the math to break those other recipes down. Anyone have a recipe per pound or 1K grams?
I'll be using a...

Hello!

I learned/read tons from this site many years ago. In the past, I made lots of classic Italian and Spanish cured meats. Now, many years later, I own a restaurant specializing in the food of Yunnan and Sichuan provinces in China. Since there is almost no info on Chinese cured meats, I...

Hi everyone, I was hoping someone could offer some suggestions / help on my issue...

My soppressata is lacking that classic southern Italian cheesy smell and taste. It tastes okay and many people like but missing that strong flavour. I typically don't use any starter cultures although last year I...

So, I've made 7 different batches of salami in my chamber so far. Been at this for almost a year now...learned A LOT from this forum and other sources, but learning more everyday. Marianski's yellow book really put all the pieces together for me and gave me the confidence to get started making...

What is the general consensus on this one? Anyone use it or have experience with it? I bought some when I was getting started about a year ago, have not used it yet... Any info appreciated. CHR Hansen says it is for Northern European style dry cured salamis...which as a new person is why I bought...

Just a test of down loading images.

Soppressata di Calabria, Hungarian Salami, Rosette de Lyon in hog casings (baby Jesus), Legnicki Calabrese, spicy coppa and American Genoa Salami

A traditional Spanish Chorizo at around 32% loss (seems to be the right feel for me). Having used quality Spanish hot and sweet Pimentón really made a difference. I didn’t have a 8mm plate at the time so I went with 10mm and some hand diced. I’m going to vac the rest and see what happens in a...

Happy Holidays to everyone!
My next attempt is Hungarian Salami which I have never ate. I only have quality hot Hungarian Paprika. How hot, given the recipe below, do you think this will be. I do have generic paprika if that is a more authentic flavouring. On a side note I don’t have Tokay wine but...

Hey, all. Hope everyone is getting ready for whatever holiday they celebrate!

I've got some chorizo (Chorizo Asturiano) hanging in my chamber that's at 33% weight loss after 19 days (32mm hog casing.) I've had to clean white mold off of them a couple of times using vinegar and water (not harmful...

This one is a Italian pepperoni. It is good but a little too much fennel at .25% for my taste. It’s at around 32% but I think I’m going to let it go closer to 40% and try again.

Hello everyone and Happy New Year. Having recently purchased a sausage stuffer and have produced some game sausage, this my first attempt at summer sausage. That being said, I really love the texture and taste of these gourmets, I often find them very salty, which, for me with slightly high blood...

I'm a noob at this dry curing thing, so would love to get your thoughts on what went wrong with my Chorizo Asturiano. I followed the recipe as printed on the meatsandsausages.com site through the fermentation and drying steps. Three days ago, I hit 40% weight loss, but still had some softness to...

Who's web site do you like using or do you buy locally?
Thanks again everyone!!
:mrgreen:

I've purchased a non pressed Landjaeger type of product from a local deli before. it is a Hungarian paprika type fermented sausage that is in a hog casing and the link is Landjaeger length. They hang it on a stick behind the counter and it's quite soft inside when they first have it available, like...

From what I have read most add starter culture to a couple of tablespoons (marianski says half a cup) of distilled water 20 minutes or so before the final mix and stuff. Going through some old posts I see a pinch of dextrose is added which makes sense. Also some say to let it sit for up to a hour...

So, one of my two chorizos hit 40% weight loss today (I was a bit surprised that it was the larger one.) There was still some give to the sausage in places, indicating some uneven drying (especially along the inside of the casing since I hung these in rings, which seems to have slowed drying on the...

I can’t seem to find this link for project A2?

Project B2 has been closed. To continue with more advanced sausage-making, see Project A2 in Fermented Sausages & Techniques Forum. Those just beginning sausage-making, should go to Project KB in the Beginners Forum. Come and join the fun

Saucisson Jesus de Leon

Jesus de Lyon is one of the more famous saucissons originating from that city. The name comes from its appearance which resembles the newly born Jesus in swaddling cloth. It is served in France at Christmas time and on special occasions such as weddings, anniversaries...

Hello :)

My name is Frederick and I’m fairly new to this whole dry curing thing. I’ve found a YouTube channel where an Italian guy is making dry cured meat in his fridge and I though why not try the same. It only took me about 2 hours to get started.

Basically, I had no idea what I was doing....

Hello everyone,
I normally make my southern European style salami of pork + pork fat + beef, using a starter culture, such as Bactoferm T-SPX
At the moment I have some excess stock of chicken breast. Would it be possible to utilize it without sacrificing salami quality (color, flavor, consistency)?...

During a busy couple of months hunting and butchering a couple of pigs I was able finally start making a few salamis again.I haven’t made anything other than smoked sausages for the past few years so I’ve had to basically start over. Here are a few early attempts at Moose Mettwurst, Ländjager and...

Hello from Cajun Country!!!

Another new guy here asking for a little help. I found this site today and have been reading & learning, this seems like a good place to join and ask for help along this new journey.

I recently started making sausage and now I want to move on to a few cured products...

I am making lamb prosciutto. I have watched and read a few recipes for this. I really want to leave it as bone in. I have seen just pepper used after cure also seen lard and pepper used to slow drying. I like the idea of the lard but dont like idea of the cleanup at end. I have thought maybe use...

2kg well spiced commodity pork coppa. 2.2% fine sea salt; .3% #2; .5% dried ancho chilies; .3% BP; .2g garlic powder; juniper 5 berries; cumin .1%; cinnamon .1%; all spice .2%; sm. paprika .2%. Cured for 3 weeks, wrapped in a pasted hog casing sheet, netted and dried 7 weeks at 12C and 80RH. Could...

Hi,
ive had a couple issues. my first batches of Salumi didn't stay pink. I use RM-52 and let it hang in my kitchen at 80 for about 24 hours. then dipped in 600. drying chamber maintained 55 degrees and 75% humidity. it seems to stop at about 38% weight loss. Flavor is good but didn't stay pink and...

I pick up two picnic hams in couple days one will be prosciutto as seen here the other a country ham. For the country ham I am following the university of kentucky video in wich he says
8lb salt
2lb brown sugar
black pepper red pepper paprika
10lb will do 100lb

doing the math on that its 8%...

Salsiccia di Calabria

This is a different formulation than the Salame Calabrese that I posted here recently. Salsiccia di Calabria is a very popular sausage in Italy and Europe and carries the PDO designation. There are three versions: bianca (no chili), dolce (sweet chili) or piccante (hot...

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Just started the process of drying a 7.5 inch Genoa Salami. Curious as to how long this bad boy might take to finish. I used a cheese mold and lined it with a collagen sheet from the sausage maker. 20 hours of fermenting (pH 4.97) and just placed it in a 55F and 80% humidity chamber....

I am using my drying cabinet right now for a dry aged prime rib for Christmas, I would also like to start some sausage my question is the roast needs to be at 36-40 F and 85% humidity, Can I dry the sausage at that low of a temperature? will it take a lot longer? will it ruin the sausage?

Hello everyone, I am new to making salami as such. I would like to know how to test the pH of salami while it is in the drying/aging process. I have made my first salami according to the Steve Lamb method and recipe. Your advice will be greatly appreciated
Kind regards

Hey guys, just wanted to share my recent saucisson experience . I’ve made two batches , one with truffle and one just plain garlic and black pepper.
Recipe is fairly straight forward
Normal :
80% pork shoulder
20% pork back fat
2.5% salt
.25% curing salt #2
.2% dextrose
1% fresh garlic
.5% black...

This is my first attempt at creating this simple but interesting salame. Strolghino originates in Zibello, the home of Culatello and is made with trimmings from the preparation of that particular specialty. It is a narrow gauge sausage and is eaten when still young and soft, usually within three to...

I'm going to make Pancetta tomorrow. I have read some recipes with skin on, and some with skin off. I've never eaten any so I don't know what it's supposed to be like. This is part of my bacon of the world project! I have speck (German Bacon drying right now. Going to make Pancetta (Italian Bacon),...

Ok, so this is probably a dumb question, but 1) this is my first time and 2) trying to avoid throwing away hard work!

So, it looks like I'm going to have one of the Lonzino done in about a week or so. Obviously I'm going to cut into it...but then what? Can I just hang the meat back in the chamber...

Looked everywhere on the internet but can't find an authentic recipe for this Italian salame. If anyone has one they are willing to share, or can point me to one, I say thank you in advance.

Two days ago I cut into a ham (Prosciutto di Nanoose) that I first salted in January 2017, two and a half years ago. I never intended to leave it that long, but here we are. For those of you who are interested in the process, a summary is below:

Salting The 9.5kg ham was first rubbed with a...

So this is by far my most ambitious go at charcuterie. Using Len Poli's recipe it's just past 4 weeks of salt curing in the fridge. Next step 12 months in the chamber at 58 f and 70% rh, talk about commitment.I had the butcher remove some of the shank end and debone it as my fridge space is...

Hi folks,

Sorry to start another post on mold, but I couldn't find what I was looking for by searching.

I recently hung my first coppa (using the Olympia Provisions recipe) and it has been drying for 9 days so far at about 13C and 79-80% humidity.

I did not inocculate with mold, but I have about...

Hi Guys,

This weekend is sausage making weekend.
With my family we have been getting a whole pig about 150-170KG each year and making cured sausage, pancetta and some mince for cooking with.

The basic reciepe we have been following is 15% fat (Good quality belly fat we purchase separately to make...

Hello guys,

El pozo fuetec sausage:

Ingredients: Iberico pork, Iberian pork bacon, LACTOSE, table salt, corn glucose syrup, corn dextrose, spices, natural pork intestine.
160g pork is used for 100g end product.

Nutritional values ​​(per 100 g):
Calories: 430.5 Kcal / 1,815.0 kJ
Fat: 35.5 g...

I thought I'd share a cool example of good green mold,

which I am 99% sure is Penicillium nalgiovense, given these examples here:

I've never seen this kind of mold before but then again, this is the first time I am maturing salami at 80-86% RH. Below 80% it's usually snow-white in color.

Hi Guys,

First time post and first time trying to cure my own sausages. I have made a small batch of chorizo, fuet and salchichon, around 10 kilos in total.

I have read a lot of books and made my own curing fridge out of a second hand fridge. I am after any tips or advice if possible, I have...

Last week I made a sopprasetta 6.8kg and stuffed into a hog middle, (saw this idea when looking for casing at Craft Butcher and thought it would be fun).

Marianski's recipe with except .2g of dextrose p/kg, instead of 1.0, fermented at @72F for 60 hrs Ph at 5.11 with S-TPX moved to curing chamber....

Hello there everyone!
I have been asked by a dear friend of mine who does not eat pork, to make all beef american pepperoni. The semi cooked fast fermented style for a pizza. Here's the recipe that I've been testing so far :

Beef (chuck) 500 Gr
Salt 14 Gr
Cure #2 1.25 Gr
Dextrose 5 Gr
Garlic...

Hi all. First time poster here. Hoping those with a little more experience than I can weigh-in on my present salami situation. Apologies for the rather long post.

I have recently made my first attempt at Salami Finocchiona. I followed Stanley Marianski’s recipe to a tee. I used 60mm fibrous...