Dry Cured Meats and Sausages

New Topic

408 topics

Page 8 of 9
- Jump to page:
Previous
1
…
5
6
7
8
9
Next

Announcements

Replies

Views

Last post

Sourcing starter cultures in Canada

Last post by redzed « Sat Feb 28, 2015 10:17
Replies: 25
by Shuswap » Fri Dec 05, 2014 05:38
1

2
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

OK, there actually is a supplier/seller of Bactoferm starter cultures in Canada, a Quebec company called Testek. Little consolation however as their prices are obscenely expensive.
25 Replies

25080 Views

Last post by redzed
Sat Feb 28, 2015 10:17
Bio Cultures by Chr. Hansen

Last post by Bob K « Fri Apr 29, 2016 15:54
Replies: 30
by Chuckwagon » Thu Apr 15, 2010 07:53
1

2

3
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

Fermento, sometimes sold as a starter culture adds an acidic tang to sausages. And I believe was popularized by Rytek in Great Sausage Recipes

You can also use encapsulated citric acid

Or GDL

All are substitutes for flavor only and are mostly used in cooked products.
30 Replies

48993 Views

Last post by Bob K
Fri Apr 29, 2016 15:54

Topics

Replies

Views

Last post

Slow Weight Loss

Last post by ericrice « Thu Feb 06, 2014 19:07
Replies: 4
by ericrice » Thu Jan 30, 2014 23:41

First post

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...

Last post

Weighed again and I am currently at 722g from 979g starting, so 28% weight loss. Did cut into it and as I had suspected based on the feel it is still very squishy and pasty inside, like raw meat. I will attempt to post the picture I took but imageshack is acting up for me. No real signs of case...

4 Replies

3056 Views

Last post by ericrice
Thu Feb 06, 2014 19:07
Storage of fermented sausage

Last post by Gunny « Tue Feb 04, 2014 14:11
Replies: 15
by Gunny » Tue Jan 28, 2014 19:18
1

2
First post

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...

Last post

Excellent information gentlemen for both myself and others I'm sure.
Crusty, You bring up an excellent point about the flavor adulteration that may occur with the olive oil.......Since I don't have a source for grape seed oil, light EVO will have to due.

Interesting story about the family in the...
15 Replies

8325 Views

Last post by Gunny
Tue Feb 04, 2014 14:11
potassium sorbate

Last post by jamadlavy « Wed Jan 29, 2014 05:02
Replies: 8
by jamadlavy » Wed Jan 22, 2014 04:50

First post

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...

Last post

Sorry, I took a long time in answering, I was out of town for a few days. I did read both recommended threads, which reassured me, specially since I also used collagen casing.

To answer your question, the recipe calls for 100g of paprika, 10g dextrose, 10g sugar for 5kg of meat. I used the...

8 Replies

4458 Views

Last post by jamadlavy
Wed Jan 29, 2014 05:02
I think I screwed up

Last post by Igor Duńczyk « Tue Jan 28, 2014 17:58
Replies: 42
by wilburwb » Sat Dec 28, 2013 13:51
1

2

3
First post

So after much research, prep and planning, yesterday i finally began my first batch of dry cured sausage based on the Basic Salami recipe in Ruhlman's Salumi . Without even realizing it until AFTER the sausages were hanging in the fermenting chamber, the recipe did NOT call for dextrose or any...

Last post

Bob - I´m sure it tastes at least as good as it looks (and it is the looks of a winner!)

What I wanted to point out in regards of high vs. low temperature is that much of the important taste and colour development caused by the Staphyloccoccus takes place while pH is still on the safe side (above)...
42 Replies

20421 Views

Last post by Igor Duńczyk
Tue Jan 28, 2014 17:58
Air Circulation Needed?

Last post by el Ducko « Wed Jan 22, 2014 04:44
Replies: 13
by ericrice » Fri Jan 17, 2014 17:58

First post

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...

Last post

....got numerous hits on this site, including one link that went to the recipe in Polish. Does anyone have a link in English... Try copying and pasting into Google Translate. Sometimes the results are a little strange, but then... great fun, and a great recipe, I'll bet. Colloquialisms are often...

13 Replies

8559 Views

Last post by el Ducko
Wed Jan 22, 2014 04:44
Bologna with Bactoferm

Last post by Cabonaia « Sun Jan 19, 2014 17:08
Replies: 25
by Rick » Sun Dec 15, 2013 14:07
1

2
First post

I'm a bologna lover at heart, and not so much into the hard sausages which I understand do use the cultures. Thus, I have zero experience with any type of Bactoferm culture.

I was wondering if any of you might have a recipe you could post for bologna that uses a fast acting Bactoferm in place of...

Last post

That's funny. I thought of 3 ways - pellets, capsules, and a simple kind of squeeze bottle similar to the ones used for 2-cycle engine oil, whereby you express a small amount of the contents from a lower into an upper chamber in the bottle, with measuring lines for different sized doses. But I...
25 Replies

14611 Views

Last post by Cabonaia
Sun Jan 19, 2014 17:08
Sopressata

Last post by Chuckwagon « Sun Jan 19, 2014 04:37
Replies: 5
by Cabonaia » Fri Jan 17, 2014 23:39

First post

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...

Last post

Magnifique' Jeff! :wink:

5 Replies

3792 Views

Last post by Chuckwagon
Sun Jan 19, 2014 04:37
Casings separated from meat - Spanich Chorizo

Last post by Igor Duńczyk « Sun Jan 05, 2014 03:38
Replies: 9
by Luigipilot » Fri Jan 03, 2014 19:12

First post

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...

Last post

Luis,
It was great that you attached such good pictures to your posting with fine explanations. A couple of questions:
1. as I understand you worked at rather high temperature - was the meat really up to 30 degrees? Did the fat elements also have this high temperature.
2. On the last picture...

9 Replies

7987 Views

Last post by Igor Duńczyk
Sun Jan 05, 2014 03:38
Dry-curing & Fermentation

Last post by redzed « Sun Dec 29, 2013 18:07
Replies: 26
by charcutebrew » Wed Jun 01, 2011 20:10
1

2
First post

While (ahem) digesting Charcuterie by Polcyn/Ruhlman I noticed that nearly all the recipes used Bactoferm to ferment the dry-cured sausage. Understanding that fermentation helps lower the pH and helps w/food safety, I noticed that there was one recipe for a dry-cured sausage that DOESN'T use...

Last post

Correction of the above post:

When I use a European recipe, I apply the process, use the ingredients, but disregard the suggested amount of salt and/or curing salt. I simply add 1.5 to 1.8% of salt and 0.24% of North American Cure #1 to smoked products, and 2.5% salt and .24% of Cure #2 to dry...
26 Replies

19891 Views

Last post by redzed
Sun Dec 29, 2013 18:07
[CAN] Dry cure Landjager

Last post by Kaiser Soze « Mon Dec 23, 2013 21:25
Replies: 37
by Devo » Sun Mar 10, 2013 16:16
1

2

3
First post

Started some Landjager today. Going to be dry cured.

The dry ingredients

Bactoferm T-SPX
Assists in moisture removal and the breaking down of Nitrate into Nitrite for more efficient curing and will help lower aW.

7lbs. of ground pork, 3lbs. of ground 80/20 beef and 1/2lbs. of back fat....

Last post

Those are just perfect looking to me too!!
If you would, most of the recipies I see call for a 30 day wait and certified pork to make this one. Is that what you used? or does the amount of salts overcome the limit for these.

I am planning a Landjäger make as soon as I get my cabinet in order, I...
37 Replies

23561 Views

Last post by Kaiser Soze
Mon Dec 23, 2013 21:25
Len Poli Recipe Salami Sticks

Last post by Kaiser Soze « Mon Dec 23, 2013 21:09
Replies: 23
by Devo » Fri Oct 04, 2013 22:47
1

2
First post

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...

Last post

I personally have been quite inspired by Mr.Devo. His pictoral Landjäger post has been a driving force for me to make a smokehouse, build a grinder from spare parts and dream of someday having some of my own to munch on. I would use the last full picture from that post ( Landjäger stacked on a...
23 Replies

19154 Views

Last post by Kaiser Soze
Mon Dec 23, 2013 21:09
Polish Salami

Last post by alhunter63 « Fri Dec 13, 2013 19:37
Replies: 17
by redzed » Tue Nov 05, 2013 07:09
1

2
First post

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...

Last post

Ok, as promised, here are some updated photo's of the venison/pork (50%/50%) dry sausages/salamis. I'm not sure why, but the mold-600 took nice to some of them and not so good on others. The smaller ones are just about ready and the reason for the smaller ones in the sausage casing is exactly for...
17 Replies

18635 Views

Last post by alhunter63
Fri Dec 13, 2013 19:37
saucisson sec question

Last post by tobertuzzi « Fri Dec 06, 2013 22:26
Replies: 2
by tobertuzzi » Fri Dec 06, 2013 20:10

First post

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

Last post

Thanks Chris

I will try the F-LC. I know traditionally the french do saucisson sec in smaller casings, I plan on using 3.5 inch protein lined so I would feel better using a culture in a longer cure. Also you did Stans Finocchiona a while back. How did that turn out for you? Would you change...

2 Replies

2380 Views

Last post by tobertuzzi
Fri Dec 06, 2013 22:26
Looking forward to Christmas or may be just after.

Last post by Igor Duńczyk « Wed Nov 20, 2013 02:04
Replies: 10
by markjass » Tue Oct 29, 2013 04:03

First post

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,...

Last post

Hi Mark,
I don´t remember if you in the end used Biobak Ultra once again or the Sacco Lyocarni VMB-02?

Anyway - the wholes indicate that the pH drop took place very quickly while the surface closed too rapidly to allow the migrating water to leave the core/center of the sausage.
The 90% humidity...

10 Replies

10016 Views

Last post by Igor Duńczyk
Wed Nov 20, 2013 02:04
Salami con Finferli

Last post by crustyo44 « Sun Nov 10, 2013 00:28
Replies: 7
by redzed » Thu Sep 26, 2013 21:01

First post

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...

Last post

Hi Ray,
Curing chambers use virtually no electricity at all. Obviously it all depends on the weather.
Most temperature settings are between 10 and 20 degree centigrade and a small humidifier and a very small computer fan are also cheap to run.
Your wife wouldn't notice the difference when the...

7 Replies

7047 Views

Last post by crustyo44
Sun Nov 10, 2013 00:28
No Name Salamini

Last post by Chuckwagon « Sat Oct 26, 2013 06:10
Replies: 3
by redzed » Sat Oct 26, 2013 03:09

First post

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...

Last post

Very nice!

3 Replies

3530 Views

Last post by Chuckwagon
Sat Oct 26, 2013 06:10
Has anyone made any Salami Crespone?

Last post by Igor Duńczyk « Fri Oct 25, 2013 10:04
Replies: 12
by markjass » Tue Oct 15, 2013 22:47

First post

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...

Last post

and Indiginous it is!

Thanks for being the rescuing 7th cavalery Bob!
I promise hereafter to correct whatever orthographical mistakes you´d be making when writing in Danish or Polish :grin:

Hope I´m forgiven -and don´t forget to be carefull about them i n d i g i n o u s bacteria :wink:

12 Replies

18439 Views

Last post by Igor Duńczyk
Fri Oct 25, 2013 10:04
[USA] "Wounded Witch" Trick-or-Treat Pepperoni Sti

Last post by Chuckwagon « Thu Oct 17, 2013 09:47
Replies: 2
by Chuckwagon » Wed Oct 16, 2013 12:45

First post

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...

Last post

Yup, no onions... for Ursula! Besides, I didn't know that old, nasty, curmudgeon Ducks ate them anyhow. :mrgreen:

2 Replies

7199 Views

Last post by Chuckwagon
Thu Oct 17, 2013 09:47
Boerenmetworst

Last post by markjass « Sun Oct 13, 2013 14:34

by markjass » Sun Oct 13, 2013 14:34

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...

0 Replies

6259 Views

Last post by markjass
Sun Oct 13, 2013 14:34
Starting making my first batch of fermented sausages

Last post by el Ducko « Sat Oct 12, 2013 15:07
Replies: 48
by markjass » Wed Aug 21, 2013 13:07
1

2

3

4
First post

Am planning to start making my first batch of fermented sausages next week. I have read `Project A` a few times and have re-read and re-read the art of ferment sausages.
My curing chamber is set up. It is a converted fridge. I have been using it to make some Breslor and cured pork. It has a...

Last post

Wow! Those look wonderful!

One way to do a table is to print a PDF, then load it like you would a photograph. I've tried all sorts of ways of loading tables (especially for recipes) without luck. The bulletin board system for WD, and every other character-based display program I've worked in,...
48 Replies

26920 Views

Last post by el Ducko
Sat Oct 12, 2013 15:07
listeria in salami

Last post by Igor Duńczyk « Mon Sep 30, 2013 00:40
Replies: 23
by andrejwout » Thu Sep 05, 2013 16:31
1

2
First post

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/...

Last post

Witaj ponownie!

Thank you for your thorough answer - I appreciate. But I don´t want you to muisunderstand me! I am not trying to play wiser than Marianski & co or the collective consensus.
I just get a little bit afraid when somebody states loudly that the more acidity - the more safe you get...
23 Replies

18798 Views

Last post by Igor Duńczyk
Mon Sep 30, 2013 00:40
Marianski Pepperoni

Last post by John128 « Sun Sep 29, 2013 02:05
Replies: 13
by John128 » Wed Sep 18, 2013 13:56

First post

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...

Last post

Hi All,
Just wanted to report back that the pepperoni was a real hit. Although I did cook it on the bbq as sharing with friends while away camping... It was better than expected. It had a slight tang and had dried nicely. Will definitely make this again, using starter culture nex time :wink:...

13 Replies

11043 Views

Last post by John128
Sun Sep 29, 2013 02:05
Mondostart?

Last post by Igor Duńczyk « Mon Sep 16, 2013 11:44
Replies: 13
by redzed » Wed Sep 26, 2012 23:16

First post

Is anyone familiar with the Mondostart cultures sold in Canada?

Last post

EXCUSE me the delay Red - haven´t been on the thread for a while!

...the meat pores are smaller than the bacteria cells and therefore the bacteria remains on the surface. Is this not correct?

I admit that this question calls for some higher biochemical expertice than I can muster. I´ll try to...

13 Replies

16095 Views

Last post by Igor Duńczyk
Mon Sep 16, 2013 11:44
What is Aw (water available)?

Last post by Chuckwagon « Fri Sep 13, 2013 13:21
Replies: 1
by sambal badjak » Fri Sep 13, 2013 11:56

First post

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....

Last post

Battling Bugs By Restricting Their Available Water

I`ve chuckled and snickered at Kjuncatman`s `signature` on our forum since the first day I read it. It says, Cure the meat? Is it sick? If the world were depending upon you to eliminate pathogenic bacterial microorganisms, just how would you go...

1 Replies

3216 Views

Last post by Chuckwagon
Fri Sep 13, 2013 13:21
Storing Cacciatore

Last post by tazplas « Tue Sep 03, 2013 11:08
Replies: 6
by Aces High » Tue Sep 03, 2013 04:34

First post

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...

Last post

Aces

I reckon the vacuum packer is the way to go if they can't all fit in my fridge :grin:
That's how i keep my Coppa and Bresaola long term. I got the Sunbeam
from The Good guys for a bargain of $220 about 2 years ago. Well worth the money.
As Redzed said, freezing as well for longer term.

Let...

6 Replies

4569 Views

Last post by tazplas
Tue Sep 03, 2013 11:08
Make Yourself Some Great Sopressata!

Last post by Chuckwagon « Sat Jul 13, 2013 07:15
Replies: 16
by Chuckwagon » Mon Jun 27, 2011 04:19
1

2
First post

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,...

Last post

have been busy hiking and camping these days, and the salmon have also been running.
Chris, you're having waaaay too much fun! :wink:
16 Replies

23657 Views

Last post by Chuckwagon
Sat Jul 13, 2013 07:15
First Coppa

Last post by atcNick « Mon May 20, 2013 05:22
Replies: 33
by atcNick » Mon Feb 18, 2013 03:46
1

2

3
First post

Started some coppa curing today. Four of them. I used Jason Molinari's recipe:

Coppa
Ingredient % of Meat
Pork Coppa 100%
Salt ( Kosher) 3.50%
White Pepper 1.00%
Cinnamon. 0.075%
Cure #2 0.25%
Juniper 0.20%

His blog:

I used his recipe on three of them and a slightly modified Len poli recipe...

Last post

hows the flavor Nick, those look great, I finished mine to about 48% loss,Tim

Havent tasted it yet. Couldnt get over the soft texture..haha! Im gonna let it hang another month.
33 Replies

19602 Views

Last post by atcNick
Mon May 20, 2013 05:22
Finally... My First Dry Cure Project

Last post by Baconologist « Sun May 19, 2013 17:46
Replies: 33
by Walleye1 » Sat Mar 30, 2013 19:08
1

2

3
First post

I finally had some time to get my first batch in the new dry cure chamber. I made a 25 lb batch of Len Poli's Hot Salami on March 26. The only deviation I made from the recipe was using 50% beef & 50% pork and for starter culture I used 5 grams of Mondostart SP. I also used the Mondostart surface...

Last post

Beautiful job!
33 Replies

22745 Views

Last post by Baconologist
Sun May 19, 2013 17:46
Dry Cured Salami, Bresaola Long Storage

Last post by TSMODIE « Thu Apr 25, 2013 22:07
Replies: 1
by james barlow » Sun Apr 21, 2013 21:25

First post

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...

Last post

when my dry cured product are finished, I peel the casing off, and wash them with vinegar, then vacuum pack them and store them in the refrigerator, i have pepperoni that is 4 month old that still is great if its vacuum packed,Tim

1 Replies

3558 Views

Last post by TSMODIE
Thu Apr 25, 2013 22:07
Starting Salumi

Last post by Baconologist « Thu Mar 28, 2013 04:34
Replies: 10
by wclough » Mon Mar 25, 2013 23:45

First post

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...

Last post

The Ruhlman/Polcyn Salumi book is a unmitigated disaster, a lot of bad information, some of it a serious safety risk!!!!!

10 Replies

11175 Views

Last post by Baconologist
Thu Mar 28, 2013 04:34
First Salametti Cacciatore

Last post by sausage-john « Sat Feb 23, 2013 12:19
Replies: 35
by sausage-john » Sat Jan 12, 2013 01:37
1

2

3
35 Replies

25556 Views

Last post by sausage-john
Sat Feb 23, 2013 12:19
First Proscuitto hope you can help?

Last post by ped « Fri Feb 15, 2013 19:46
Replies: 12
by ped » Wed Feb 06, 2013 12:44

First post

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...

Last post

Just wanted to say a big thank you for all the help, the ham is currently in 3 pieces and being smoked every other day and then we shall see !!

Thanks again
Ped

12 Replies

6800 Views

Last post by ped
Fri Feb 15, 2013 19:46
Coppa, Lonzino, and Bresaola are finally finihed

Last post by el Ducko « Mon Feb 11, 2013 22:12
Replies: 15
by TSMODIE » Sat Feb 09, 2013 18:10
1

2
First post

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...

Last post

I bought juniper berries at Cost Plus World Market.
15 Replies

9435 Views

Last post by el Ducko
Mon Feb 11, 2013 22:12
First semi-dry - any general advice?

Last post by Chuckwagon « Thu Feb 07, 2013 22:26
Replies: 15
by kielbasanjo » Sat Jan 05, 2013 16:22
1

2
First post

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...

Last post

Hi Kem,
Well done pal! Your sausages look very nice and I'll take your word that they are tasty. Now... aren't you glad you've made your own? They are soooo...much better than the crap in the butcher's case down at the ol' grocery store.
Kem, you've got some great lookin' photos there of some...
15 Replies

14430 Views

Last post by Chuckwagon
Thu Feb 07, 2013 22:26
First time making fermented sausage

Last post by Chuckwagon « Sat Jan 12, 2013 03:32
Replies: 104
by atcNick » Tue Oct 09, 2012 21:57
1

…

3

4

5

6

7
First post

Just got done making 10 lbs of salami Finocchiona. It was fun, but my back is hurting now. I'll post pics and talk about it later

Leg

Back fat

Last post

Topic Split 1.11.13@19:32 by Chuckwagon - See: First Salametti Cacciatore in Microbiology Of Meat And Products
104 Replies

55804 Views

Last post by Chuckwagon
Sat Jan 12, 2013 03:32
Day 1 of Salami di Allesandra and Pepperoni

Last post by Chuckwagon « Fri Jan 04, 2013 09:57
Replies: 59
by TSMODIE » Fri Oct 12, 2012 16:39
1

2

3

4
First post

I finally found the time to start the Salami and pepperoni, I have had the cure cabinet done for a week, and have been itching to get started. I used the recipes from the project A and from the project P , I have always stuffed the summer sausage by hand, but found the protien lined were not as...

Last post

Yikes! Tim. That sounds... uh... exquisite. Please be sure to take photos of the project will you? My ol' pal Uwanna and I will be at your front porch, begging for a taste... when you cut into them! :lol: Good luck pal.

Best Wishes,
Chuckwagon
59 Replies

35116 Views

Last post by Chuckwagon
Fri Jan 04, 2013 09:57
Salami Nocciola (mandorle)

Last post by redzed « Thu Jan 03, 2013 04:13
Replies: 15
by Devo » Wed Oct 31, 2012 00:50
1

2
First post

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...

Last post

Very nice result Devo. Looks like an interesting recipe. I would have no issues with eating it but my better half and friends would probably hold back because of the visibility of the fat. I served my Coppa over the holidays and while some ate it with gusto, others would not even taste it even...
15 Replies

11097 Views

Last post by redzed
Thu Jan 03, 2013 04:13
The Bresaola Experiment

Last post by crustyo44 « Thu Dec 13, 2012 19:30
Replies: 5
by Devo » Sun May 27, 2012 21:29

First post

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....

Last post

Hi Devo,
Looks great!!!!! The pictures are certainly helpful to a beginner like me.
Thanks for sharing.
Jan.

5 Replies

6909 Views

Last post by crustyo44
Thu Dec 13, 2012 19:30
Fermented sausage spoilage

Last post by Baconologist « Fri Nov 16, 2012 01:07
Replies: 24
by bkamp » Mon Oct 29, 2012 04:04
1

2
First post

I have made my sausage 3 times but twice with the same results of grey / green mold on the exterior surface?? What am I doing wrong??? I have pics, but cant upload them.

Thanks

Last post

The commercial pepperoni recipes on page 200 contain closer to ~2.25% salt along with a fast starter culture (8.0 log10 cfu/g of batter.)
The safety hurdles used by commercial producers are described in the book.

Molds aren't bacteria.

There's no doubt about that!

:mrgreen:

Stay safe...
24 Replies

25425 Views

Last post by Baconologist
Fri Nov 16, 2012 01:07
Lonzino

Last post by TSMODIE « Tue Nov 06, 2012 17:20
Replies: 19
by Cabonaia » Wed Jul 18, 2012 05:39
1

2
First post

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...

Last post

I would love to some pictures of these, if you could post some,Tim
19 Replies

24035 Views

Last post by TSMODIE
Tue Nov 06, 2012 17:20
Drying times

Last post by Baconologist « Sat Nov 03, 2012 04:24
Replies: 14
by atcNick » Wed Oct 03, 2012 16:26

First post

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?

Last post

I did some research on the Alessandro (correct spelling) salami.
Alessandro is an Italian influenced sausage of American origin, which explains why it's unheard of in Genoa, Italy.

14 Replies

7447 Views

Last post by Baconologist
Sat Nov 03, 2012 04:24
Conditioning fermented sausage

Last post by TSMODIE « Wed Oct 17, 2012 21:06
Replies: 18
by atcNick » Sat Oct 06, 2012 14:12
1

2
First post

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...

Last post

Yes i picked this up a month ago, it was not suppose to be working, but it had a bad cord, i was going to use it for a smoker, but it works great, it is a continental 2f, 50 square ft, stainless, i did not pay anything for it, So far it has worked great,Tim
18 Replies

12993 Views

Last post by TSMODIE
Wed Oct 17, 2012 21:06
fermented sausage recipe question

Last post by Baconologist « Fri Sep 28, 2012 02:16
Replies: 3
by atcNick » Fri Sep 28, 2012 00:41

First post

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?

Last post

I haven't had grocery store salami, so I can't compare.

Salami Milano is a general term, there are several variations within the Provence of Milan.
I suggest starting with the most basic, pepper and garlic, the next most basic, pepper, garlic and wine (3.35% to 3.5% wine), and go from there.

3 Replies

2926 Views

Last post by Baconologist
Fri Sep 28, 2012 02:16
What's a good fermented salami to start with?

Last post by uwanna61 « Fri Sep 21, 2012 02:03
Replies: 2
by atcNick » Thu Sep 20, 2012 21:53

First post

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?

Last post

Nick
I would recommend a semi fermented pepperoni like this one.

Can be ready in a couple days to a week depending on the Bactofirm used. Good stuff.

2 Replies

2629 Views

Last post by uwanna61
Fri Sep 21, 2012 02:03
pH rise during fermentation

Last post by Jja « Sun Sep 16, 2012 02:46
Replies: 23
by Jja » Mon Jul 30, 2012 19:09
1

2
First post

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...

Last post

I had no problem uploading with my mac. Thanks for the help baconologist. I think i'll try a larger image next time.
23 Replies

12399 Views

Last post by Jja
Sun Sep 16, 2012 02:46
Saying Good Bye to My Salami Milano

Last post by Cabonaia « Sat Sep 01, 2012 16:29
Replies: 6
by Devo » Fri Aug 31, 2012 16:58

First post

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...

Last post

I was admiring that fat, too. Last time I made mortadella, I had some leftover cubed up fat, just a month or so old, that I had frozen. Enough for half my recipe. I added that, and then cubed up some fat from a larger piece of uncut backfat, also in the freezer. The newly cubed stuff came out...

6 Replies

5638 Views

Last post by Cabonaia
Sat Sep 01, 2012 16:29
help with fermentad salami

Last post by jbk101 « Fri Jul 27, 2012 10:41
Replies: 2
by kristje » Fri Jul 27, 2012 02:06

First post

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

Last post

Kristje,
I can't help be there are several members here that could help, Chuckwagon being one of them! I know that if you provide more information along with some pictures they would be happy to offer comments and suggestions that could help you and members like me that are trying to learn!
Good...

2 Replies

2607 Views

Last post by jbk101
Fri Jul 27, 2012 10:41
white mold?

Last post by atcNick « Wed Jul 18, 2012 17:31
Replies: 2
by atcNick » Wed Jul 18, 2012 04:09

First post

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?

Last post

Thanks dude.

I've been reading the Project A thread to figure things out. One thing Im not sure of is how you guys get the low temperatures of mid 50's to upper 60's farenhiet in a wooden box in June??? The cpu fans dont cool, do they? I figured they were just for circulation.

Thanks.

2 Replies

2742 Views

Last post by atcNick
Wed Jul 18, 2012 17:31
A little plate of Charcuterie at work

Last post by Baconologist « Tue Jul 17, 2012 16:26
Replies: 8
by Devo » Wed Jul 11, 2012 17:05

First post

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...

Last post

Nice work!

8 Replies

5443 Views

Last post by Baconologist
Tue Jul 17, 2012 16:26
Project "A"

Last post by Chuckwagon « Fri Jun 29, 2012 10:12
Replies: 292
by Chuckwagon » Wed Jun 08, 2011 08:10
1

…

16

17

18

19

20
First post

Project A - Dry Cured, Fermented, Salami
6/15/11 - 9/15/11

Project A was named for Salame di Alessandra. This sausage is also known as Genoa Salami. In June 2011, nine WD members decided to undertake this 3-month, dry-cured salami project together while keeping accurate notes for comparison and...

Last post

Hi fellow project A pals,
Well, it has been a year since we all ground, stuffed, and started Project A . I am about to lock the topic to further comment. Due to the high number of views this project has invited, I'll leave it in the sticky section open to reading for all interested viewers....
292 Replies

110503 Views

Last post by Chuckwagon
Fri Jun 29, 2012 10:12

New Topic

408 topics

Page 8 of 9
- Jump to page:
Previous
1
…
5
6
7
8
9
Next

Return to Board Index

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