I followed this Coppa recipe and mine have been hanging for 24 days (recipe says 21) anf have lost 15% weight. Once I unwrap one there's no going back. Do they need more time? RH has been in the 80% range the whole time.
Here is the recipe I used.

My Genoa and Sopressata have been in the chamber for 3 weeks and have lost 18% moisture. They're still really soft. At what point do they start to stiffen up?

Hey all, Chris, Bob, Butterbean, Lou, etc!

Been away from the forum for a while....work, go figure!

Question, I am going to be starting my curing chamber up again soon, and had a question on fiberous casings (like the ones they sell at Bass Pro, Cabelas, etc for venison summer sausage)

Will...

My little chamber is pretty full and everything is really covered well in mold. Is a lite Ammonia smell normal when you open the door. Salami's have been in 17 days and are still real soft.I put the humidity down to 70% tonight. It's been about 83% since they went in.

Hello all,
A family member and I have a large 60lb batch of Venison Salametti currently hanging. They are almost done, maybe another week to week and half to go, although we have noticed a strong smell of dirty socks within the last few days. A few of the sticks are slightly closer to being done...

Wow it's been so quiet on here. Isn't anyone making anything?
My Genoa, Sopressata and Coppa are coming along fine. I got the humidity perfect on the chamber. Two weeks in so far. My small country ham came out of the salt and got one run of smoke with the A-maze-N tube and it's in getting a second...

I am planning for a new batch of salami. I use T-SPX culture. In the past I have used 76mm protein lined fibrous casings. This worked well. Drying time was around 9 weeks.

My son commented to me that he likes smaller diameter salami. I do not know his reason because I did not ask. But with him in...

I have 2 country hams curing right now based on this youtube video from the southern us.

No cure is used, just salt sugar and some pepper.
In this discussion from the parent site here they use cure and salt?

Thoughts?
Can you Southern Boys chime in, seems that's the home of country hams.

My coppa is ready to case and dry now. The recipe I have from here is to hang for 21 days. My chamber is loaded with fresh product so RH is in the high 80's. Temp is set at 13C. Should I put the Coppa in the chamber or leave it hang in the shed which the temp is set at 13C but Rh is around 30%. I...

I was making the Salami Nola from Marianski's Art of Fermented Sausages and made a huge error. The recipe calls for 50% lean pork (butt,ham) and 50% regular pork trimmings (butt). Well, since it was late (and I was working on 7 different salamis that day) I screwed up and made the mixture with 50%...

Hi everyone,
My first time posting. Ive made a few kilos of fresh and smoked sausages the past year based on the work of Rytek Kutas and Stanley Marianski. All have turned out well. This weekend I entered the world of fermented sausage (salami) after a thorough reading of Marianski's Art of Making...

Hey fellas quick question. If you put uncased meat like speck in the chamber with cased meat covered in surface mold won't the speck get all moldy. I can cure my speck in the shed in the winter as I keep the temp at 13-14C but in the summer its too hot in there so it will need to go in the chamber....

Hi Guys,
have any of you used frozen pork butt to make sorpressata ?
I have only used fresh in the past. i just bought 90lbs and may need to freeze until i can get to it, had a family emergency...

thanks

I'm butchering a whole hog this weekend and am going to make some Coppa. I read the thread about the youtube video and the hog sheets. I just got mine in the mail. None of the links to the Coppa recipes in the recipe sticky work. In the youtube video of the older lady she just uses salt, not cure...

I am new to this forum and relatively new to making fermented sausages. That said, I have been making fresh sausages and cured meats for the past 30 years.

Since fermented and dried sausage are very different from what I have been making, I have reading as much as I can about the process. I bought...

This will be my first attempt at making a dry cured product. My frost free freezer has been modified and set to go. I am looking at this recipe from Len Poli.

It calls for 1/2 cup of dry milk. Is that just the powder with no water?? I have instant nonfat dry milk. Is this what I use?
He also...

Better with age. Taste great. One daughter prefers the coppa and the other prefers the soppressa.

Hi.

Need to make room in the freezer for my next load of Pork, and I have a green Ham I want to use. I have plenty of back fat, some belly, and 3 or 4 Kg of fat & sinew free beef.

I am looking for a different Salami to be recommended using the Ham, bearing in mind the optional additions I have on...

Genoa with only a few spices always amazes me in the taste department.

This was made using the Marianski recipe with only a few differences.

Dextrose was upped to .4, and fermented at 80f (27c) for the first 12 hours, then back to 68-70f.

3 or 76mm protein lined casings.

It will all turn the...

Prepared Schinkenspeck style pork loin. Smoky but mild almost sweet tasting. Definately a must do again. Sliced thinly it's great in a sandwich or as an appy with glass of your favourite grape juice.
Salt, 2.3%
Cure #2, .25%
Garlic powder, .5%
BP, .3%
Turbinado sugar, .5%
Juniper berries...

This was my first attempt at the above. I was just watching as a friend who made it before was doing them. It was a learning experience that I'll fine tune. They're deboning them, vac sealing and freezing them for storage. I don't see the need to freeze but the vac sealing and deboning, I can...

Hey guys,
I am onto my second batch of cured sausages. I have come across some mould this time.
It isn't on all the sausages, but maybe half have some on. It is a little green/greyish.
As I am new to this all, I am just after some advice. I have been told that even green mould should be OK as long...

Hey guys,

So I have finally had a go at making a salami. Recipe was a bit made up, so not sure what it will turn out like.
Only a small batch to test the curing fridge out first.
1.8kg Pork Scotch
450g Pork Backfat
7g Salami Cure
56g Salt
0.57g Bactoferm T-SPX
28g Sugar
20g Fennel seeds
10g...

Anyone know where I can buy some lamb casings on Vancouver Island ??

Thanks,

Bert

The Swiss fellas here make what they call Salametti. It's basically Landjaeger without the Caraway and isn't pressed.It has red wine, 2g/kg of brown sugar and 4g/kg of GDL. We only dry it about 30% and it takes 2-3 weeks. I also made 4 chubs of a pepper salami in 50mm fibrous casings. It's the same...

hi again have made some sopressa in 75mm fib casing they are now 15 days in they are drying on the ends but not the middle is this normal last time i used 50mm and they seemed to dry evenly ?

How could I replace the pork fat in sausage recipes?

This is a French style saucisson sec made with venison and pork. To complement the flavour of venison, I adopted the spice blend for game in The Professional Charcuterie Series, Vol. 1 . The blend is multipurpose and intended for all game in different charcuterie products, so I decided to give it a...

can some one tell me why some recipes have dextrose only and some have a combination of sugar and dextrose surely there is a set amount per 1 kg of meat????

Just completed 4 days of cold smoking the Hungarian sausage. The Bydgoska shared the smoker for 1.5 days. Apple wood as the fuel.
Would have preferred the fat chunks to be bigger, but that was the largest back fat i could get ( organic) so had to run with what I had.
Just taken delivery of pig...

Hi,
Questiuon please.
I am looking at making Lososiow, but in a quandary.

Recipe in meats and sausages calls for straight mixing with nitrates / spices, then stuffing, were-as Marianski in the Polish Sausages book refers to curing the meat for several days over a strainer prior to mincing.

Should...

Anyone ever use a spray bottle to more evenly distribute the starter cultures. The small amount called for seems it would be tough to distribute it on the amount of meat involved. I figure even if diluted with water, it would cover a greater area, therefore getting more meat in contact with the...

I live in Vietnam, the lady next door cut down her Guava tree. Do any of the Tropical members have any experience with Guava wood for smoking? I bought the whole tree, for 50 cents a kilo.

It's on the roof drying out(and she is happy to chop it into smaller bits for me).
I've been using Agarwood,...

Hi Folks

I had a Copa which after 4 weeks in the fridge bag was hung on the 17-04-16 just as our spring started to show its self.

I watched the temps rise to over the 15 deg after a couple of weeks and just though I would leave it to see what happens. Its now 8 weeks and the max temp has been 23...

I am new to making charcuterie and having a blast. One thing I am curious on is regarding putting whole muscle such as Coppa or Bresoala in a casing such as beef bungs. What is the purpose and has anyone tried drying them without casing them? Just curious. Cheers

The Recipe:

Beef or Venison 15%
Pork Butt 65% ( I used Class 1 and 2 for this batch with butt and loin)
Back Fat 20%

Total Meat 100%
------------------------------

Ingredients based on total meat

Salt............................. 2.5%
Cure #2......................... .25%...

I was hoping the unit would go to 75F, as I could use it as a fermentation unit, but 85F is the lowest.

I fermentate at 85F to 90F always with no problems

My daughter was home and I spent the day with her in the kitchen making stuff. She is pretty up on the craft so I thought to keep her interest we'd experiment and try something different. One of the things we put together is what I will call, for lack of a better name, a Whatchamacallit - or...

I decided to make 2 more coppa and 2 Bresaola. I decided to not cover them with m-600 and see the outcome. 4 days into the chamber, the white growth started which I thought was a good thing. 5 days after I put the coppa in, I introduced the large soppressa's,,,,again with no m-600. The humidity was...

The nice thing about making salami is that it gives us an opportunity to be creative making sausages with flavours that we like and embark on discovering new ingredients and formulations. Sometimes we have to think outside of the box, like I did in making this salami. Medical marijuana is now...

Hello friends. I know well the embedded fermentation process as salami, but I have some doubts about this process to whole muscles as Copa, loin and others. Is There a fermentation process involve in a muscle? It is possible to use the starter cultures in pieces like that?

Navarro

Quick question. I have been making fresh Italian sausage and it taste very good. My nephew was also here and he likes more heat. My question is what do most people use to create more heat for hot italian sausage. Is it just more red pepper flakes or something else? Let me know. Thanks.

So I basically followed Stan and Adam's recipe for summer sausages, although I used a lot of dried chile powders instead of their suggested spices. Texture, Aw and color was good, but had a strong chlorine taste. What is the cause of this?