I made some Chorizo, Salami Romana, and salami Cacciatore, C.W. recipe, Friday night 2/21. Temp. stayed between 68 - 70 with humidity @95-99%. After fermenting about 3 days, when I took it out this morning to move it to the drying room I noticed that it had some white hairy mold & a few had some...

Hello all,

I'm relatively new to this rewarding hobby and have found you all to be a wealth of information. Thank you all for this amazing resource.

I'll get down to brass tacks: first use of a broken full-size fridge for a stand-alone curing chamber. In an interior room with consistent ambient...

Hi

Quick question: a batch of cacciatore has been hanging in the curing chamber for over a month now. It's lost about 35 percent weight, it's not hard enough yet but today I noticed they are getting oily. Yes, some oil can be seen on the hog casing. I wiped it down this morning but tonight the oil...

Have gone back through my best reference manual (The art of...) in an attempt to get an answer to this but I still haven't gotten a clear answer to a nagging question.

In earlier posts I had indicated I had a curing room built this year in part of my basement - nothing huge but definitely much...

Hi

I want to start a new batch of dry cured salami tomorrow and I was thinking about using some Bactoferm FL-C that I had bought for semi-dry sausage. That's all I have left in the freezer.

I read that it can be used in slow fermented salami. I don't want a too sour/tangy taste and was wondering...

I just cut into this Salami Calabrese a Len Poli receipe. I made it back in November so it has been drying for about 2- 1/2 months. It has lost about 50% of it's green weight & the color looks great. The only thing I didn't like is that it is real tangy tasting so I checked the PH and it's low at...

I made some summer sausage sticks using 32mm hog casings. I used the right amount of cure 1 and used LHP culture. Let me first say the culture is about a year and a half old but I just made some landjager and it worked. I had this happen before and didn't know why... When the culture was less than...

Why Not Try Your Hand At Making Fermented Dry-Cured Sausage!

Stan Marianski has taken the mystery out of the subject in a couple of his books available at Bookmagic.com. He has also placed much technical information on this site at this link:

OK, all you salami slicers! You have no more...

Tried my hand at a fast fermented pepperoni using the Marianski recipe. Instead of FLC culture, I used the LHP due to its availability. I will NOT be smoking the pepperoni, and since I only had 2 inch protein lined casings, does anyone have an idea of how long it will take to dry?
I realize that...

I detailed in another string that I had a curing room built earlier this year - I have had very little circulation in the room and constant humidity right around 75%. All seems well but I'm still a bit concerned with the lack of circulation. Weighed the first batch I did this year - genoa in 61mm...

Hello to all. First, I would like to thank all of you for the great ideas and insights. I've built my smoke house, and cured some meats thanks to the great ideas and documentation that is on this website.
Recently, I have just tried my hand at fermented sausage and am in the final weeks of curing...

Hello everyone, this my first post.

I am a complete newbie at fermented sausages and my very first attempt is a few chorizo sausages now drying in a fridge I converted. I followed Mr. Marianski's recipe and recommendations from the art of fermented sausages and things appear to be going as...

Hello all - first time poster to this board. A little background - I've been enjoying the hobby for 4 years now and last year I felt like I really hit my stride - just over 100lbs (45 kilos) and everything made was successful. Last year I used 2 commercial multi-kegerators in my garage. In the...

This soprassata (the one on the bottom) was started 12/15, so it is just getting on the ready side. But it is already really tasty. It is the recipe from the first Rhulman sausage book, except I used T-SPX instead of FRM-52, added whole peppercorns, and upped the red pepper and back fat. Very rich...

Dear Friends,
I am very happy I found this forum so I can ask for some advice and guidance.
I am new in the forum and to this world of fermented sausages, after reading and planning a lot I decided to prepare my very first batch of Spanich Chorizo. I am attaching an image with the results so...

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...