Got these going, will see how they turn out.

The Mix

The Stuffing, with sheep casings

First 5 lbs. done

10 lbs. getting Incubated for 12 hours or so

The scale said it is ready but I am going to give it a couple more days. The reason behind my decision is the first weight I believe to...

This weekend I made 4kg of Polish Salami. Used the traditional recipe published in the Marianski/Gebarowski book and also Maxell's version on the Polish WD site, with the exception that I added .25g of ground ginger per kg. (for a total of 1g). The primary spices in Polish salami are pepper and...

I am planning on making a batch of saucisson sec. The recipe has no culture in it, its the recipe from The Charcuterie book. I have F-LC and FRM-52 am thinking of adding some to it . Has anyone tried this or will it be fine to leave it out? And if yes which culture would work better?

Thanks
Toby

After extensive reading and Igor Duńczyk advice I put 2 grams of dextrose and 2 grams of sugar per kg of meat in the sausages. Did not bother with the milk powder in the Crespone.

These four types of salami have been fermenting at 21 degrres C and 90% humidity for 72 hours.

Csabaii, Pepperoni,...

I have finished preparing a salami flavoured with chanterelle powder. While there are recipes out there for salami flavoured with king boletus (porcini, cèpe, steinpilz), I could not find a chanterelle variation. Seems that the common herb used in mushroom salami is sage, so I used some along with...

I wanted a quick spicy and tangy salami made with abit of Canada goose breast meat, so a month ago I made a small 2kg batch. Stuffed into 40+ hog casings and fermented with F-LC for 48 hrs at 26°C. Starting pH was 5.75 and final 4.65. Cold smoked immediately after fermentation for 12 hours and...

I am going to make some more fermentated sausages and am mulling over a number of ideas.

Has anyone made any Salami Crespone? According to Len Poli this salami is softer than most Americans are use to eating. . . ( It is an interesting recipe. It is about 1/3 pork belly and 2/3 fresh pork. It also...

Wounded Witch Trick Or Treat Pepperoni Stix

Here is a quick, 2-day semi-dry-cured pepperoni using Bactoferm FLC culture. In many countries, large companies have produced fast-fermented type pepperoni for so long that the public has now come to believe that all pepperoni must be tangy to be any...

Looking at secon batch of fermentated sausages. One thought Boerenmetworst Sausage

Boerenmetworst is a Dutch specialty dry sausage

.Meats Metric US
pork 500 g 1.10 lb.
lean beef 200 g 0.44 lb.
back fat 300 g 0.66 lb.

Ingredients per 1000g (1 kg) of meat
salt 28 g 5 tsp.
Cure #2 2.5 g...

Hi All, havent been around for a good while.

An important question for you (chuckwagon hello)....

Listeria.

Is the curing process supposed(cure salts, drying, high pH, low aW, lactic acid etc) to 'eradicate/kill' any listeria present in raw meat or only to 'inhibit' any potential growth/...

Hi All
Looks like the cured sausage experts are are on this site!
I have just made some fast fermented pepperoni from Stanley Marianski's book. Used cure #1, but omitted the starter culture as I didn't have any.
I fermented at 100f for 16 hours and then raised smoker temp to 150f gradually until IT...

Is anyone familiar with the Mondostart cultures sold in Canada?

Thanks ChuckW
I am looking for the emoticon of a thumbs up, as you need a huge one for your help and patience !!!!!

Another question, based on your post above:
How do you measure Aw?

Can you weigh the meat, use a dry brine, weigh again and work out the proportion?
Say: your meat weight 1000 gr....

So I have just finished a new batch of cacciatore. It lost about 40% of weight in 7 weeks, so it is quite well dried and tastes great, very peppery with a nice chilli warmth at the end.

I have only been making small batches while I get the basic techniques perfected, but for once I have some left...

Project S
Sopressata

I just checked the price for Southern Italian Sopressata Salami. It is more than $13.00 per pound. This alone is a very good reason to make your own. Made from several cuts of pork, this dry-cured version is sometimes smoked in northern Europe. However, in southern Italy,...

What is the best way to long term store dry cured salamis, bresaolas, landjaeger etc that have been inoculated with Mold-600 and are coated well with mold?
I don't want to keep them hung because they'll dry out too much when I have the moisture content just right.
I'm trying vacuum sealing them and...

Hello! So the beginning of my salumi experience has begun. I recently purchased Ruhlman and Poclyn's Salumi. I have been preparing for my experience for several months with excitation and nerves... But the time has finally come and my salame are ready! Excited to finally try my concoction, I...

Hi there, bit of a heavy question for a newbie but hope some of you can help?

I'm doing my first dry cured ham in the proscuitto style and using the instructions given in Marianski's book Home Production of Quality meats and sausages, (page 455) on that page it indicates that the ham should be...

I just finished the curing of the Coppa, Lonzino and Breasaola, and they turned out great. The Coppa was my personal favorite, with a strong clove flavor, the Lonzino was a little salty, so next time I will cut the salt back a bit, below is the coppa

and this is the Bresaola

and this is...

Hi folks

Going to try making my first semi-dry sausage - based on the pepperoni stick recipe on pg 373 of the 4th edition of Great Sausage Making Recipes and Meat Curing by R. Kutas.

I have all the ingredients assembled and a controlled environment ready for holding. Any lessons learned/general...

Decided to get going on making more salami today. Found a very interesting recipe in Michael Ruhlmans new book The Craft Of Italin Dry Curing Saumi

This one is called Salami Nocciola. Nocciola has the meaning hazelnut and from the ingredients list you see why this is called Salami Nocciola, but...

Started this on May the 15th. Bresaola
Bresaola is just simply cured and then air dried lean beef. For this one I used the eye of round. The recipe I follow for my bresaola is that from Ruhlman`s Charcuterie book.

I stuffed the meat into a beef bung casing after curing and before air drying....

Made some Lonzino - cured pork loin. Kind of the pork version of bresaola. Sorry for the crummy pictures.

Shot at 2012-07-17

Shot at 2012-07-17

It tastes great. Can't really describe it. I keep making stuff I've never tasted before! I keep making stuff I could never afford! This piece is...

I'm reading the art of making fermented sausages. I notice two recipes almost the same. Salami finnochiona and genoa. Amount of weight loss and casing size is the same, but finnochiona is ready in 30 days, genoa 2-3 months. Can anyone explain this to me?

I understand this is done after stuffing and before starting fermentation. I know its only for a few hours and I THINK its to dry out the casing to the touch. Is that right? And at what temperature?

EDIT: Ok, after re-reading it again in the book this morning I think I understand. I place the...

I noticed some of the salami recipes show Optional ingredients, certain herbs, spices and wine. Do you guys typically add these optional ingredients or leave them out? Why, why not? What's traditional?

My curing/fermenting chamber is just about ready. I'd like to try it out on a fermented salami/sausage that can dry in a relatively short time, say a month or less. Dont want to invest too much time just yet if it's going to end in failure. Any suggestions what I should try out first?

I mixed up a batch of landjaeger(t-spx) and stuffed it to 19mm casings. The pH did the lag and drop to 5.3 as expected. What I'm not completey sure about is the pH rose to 5.5 before the 4 days were done.
I have a digital pH probe and a device to record pH over time. I don't seem to find any pH...

Cut up my last Salami Milano this morning. It has taken on a very deep rich color and aging has improved the taste ten times over. Now I wish I had made more. :cry:

But now my focus is on the Cacciatore Salami. I am finding this one challenging. Had to fight some mold I didn't like early in...

I have made some salami Len Polis favorite formulation. It has been in my fermentation chamber and has lost 37% of weight but when i cut it open the inside is still mushy. What should i do. I have my chamber set to 57 and 80% humidity

Hey guys,

It's been a while. I've been wanting to do a fermented sausage soon and I've been doing some reading. I cant seem to find any info about the white mold other than its desirable. What purpose does it serve and is it edible?

Brought in some of my Charcuterie and shared with my fellow workers. Sorry for the poor pic, my phone don't take good pictures. The Bresaola is growing on me, think I'm starting to like it. It was not something I liked when I first tasted it.

Bresaola dipped in extra virgin olive oil and lemon...

Hi Sausagemakers,
I put together a troubleshooting list for those of you having problems making fermented sausages. If at first you don't succeed, throw a temper tantrum, use the salami for a door stop, and try again! Here is a list of common problems and their possible causes. Most people think...

I was reading about a family making soppressata di Gioi in Italy. After stuffing the sausage, they carefully insert long strips of previously salted fatback into the middle of the sausage. Sounds really great.

And then things got confusing. They claim that the lardo keeps the sausage from drying...

Hi, all. I just started making sausages a few months ago & have found some great info on this forum, so decided to join! I have a batch of dry-cured salami going right now that is driving me a bit nuts, and I think I've worked out some of the causes, but would like some input.

I basically made the...

I was wondering if I could get some opinions? I always use pork backfat in my bratwurst recipes. I always grind it frozen and it is always hard to grind, in turn it works great adding it to the meat mixture cause I can sprinkle it in without smearing it. The last batch I got from the same butcher...

Hi Sausagemakers,
A few more questions came by email from our member story28 . I'm posting them here for the benefit of all our readers. Please feel free to add to my comments.
Story28 writes:

Hello Chuck,
I have a few questions and was hoping you might be able to help me out by lending your...

Some recipes call for curing a product, and afterwards submerging that product in water for a period of time (typically 30 minutes to an hour). Why not simply shorten the cure time? What is the benefit of this technique?

Hi Sausagemakers,
I received an email from a member with some terrific questions. For the possible benefit of other members, I'm placing his questions here:

story28 writes:
I am trying to increase my knowledge of charcuterie and salumi and am in training to one day open my own charcuterie shop....

An interesting question came to me by email from a non-member who prefers to remain anonymous. I asked our own Seminole for his opinion and I`ve chosen to post it here so his words may benefit others as well.

Q. My air-dried salamis have large air pockets in the interior at the end of the curing...