Hey guys ! Thanks for the info here is my meat locker and listening to redzed and the guys I have beautiful mold on my new batch. One concern is i always get green mold on my whole muscle cures. But I see in culetelli and other ones in Italy and stuff they have a lot of green mold with no concern....

Just tried my Pancetta after the 20th day mark in my curing chamber. Looks good but the Pancetta is very tough even when sliced thin. The fat is nice and soft. Is that a cause of the curing or did I do something wrong. This is a Len Poli's recipe followed to the letter. I tried to post photo's but...

I've been dry curing my first attempt at Coppa. I used the Marianski dry cure recipe. It was cured 18 days and stuffed into a beef bung. It's been drying about 45 days right now. It smells great and some white mold has appeared however 1 side keeps getting a layer of grease/slime. I've wiped it off...

This was my first attempt at pepperoni and my first dried, fermented sausage. Admittedly, it was a bit of an uneven effort. I hadn't regulated my temp and humidity perfectly so there were some fluctuations. I didn't have ph strips either. I used the Mariansky recipie found on the website and books....

Complete newbie here. My first attempt at dryer sausage was soppressata. I used a recipie that used T-SPX, I fermented at 68 degrees for 72 hours, high humidity (I sprayed the sausages to be safe). I moved them to my drying chamber, white chalky mold appeared and I had the humidity between 65-85...

Hi, I've just started my salami adventures. These salami were sprayed with bactoferm 600 3-4 days after being made.

There are some other moulds present as you can see in the pic. It's about 2.5 weeks since they were made.

Will the bactoferm 600 starve out the other moulds?

If no, what should I...

Hi Guys
I haven't posted here for some time as I have had summer to contend with!
Over the last few weeks I have had a few successes with Panchetta and Breseola etc and of course lots of yummy bacon but until now I had not attempted a true Salami.
I finally decided to give it a go and for the past...

Hi,
I am a new at making dry meats and I have a question regarding mold on my coppa. I made it according to this website //menuinprogress.com/2011/11/homemade-coppa-capicola.htm
but added a few more spices. I guess I should have cased it in a bung but I didn't. It has been hanging in my cave for...

Here is a neat breakdown of the different microbes living in and on a fermented and cured sausage.

Kindziuk is a traditional Polish large diameter smoked and dry cured sausage. It origins are Lithuanian where it is known as kindzuka s or skilandis . It is make of large cubes of quality pork, mainly loin and ham meat. Originally it was cased and then pressed in pig stomachs and now it's commonly...

Thank you so much for the advice Bob K. Much appreciated. As stated before I have some wild boar I intend to use and have found these two recipes I have been thinking about. Please forgive the edits I made to them so they could fit here. Any advice about them would be gratefully received!! :grin:...

I have been been busy in the last few months with work, travel and home maintenance projects. With the exception of two culatello hams, nothing else was hanging in my curing chamber. So today I added a bresaola, coppa two lomo embuchados and a small piece of speck. All cuts were equilibrium cured...

Hi all. At present I'm in Sao Paulo and enjoying the local sausage and smoked meats for sure.
I have one question that I'm having trouble getting answered with my local colleagues.

Twice in 3 days I have had Chorizo & scrambled eggs for breakfast with a bacon sandwich on the side. Chorizo's has...

Hello all, I have read many books and 2-2.5% salt seems to be the norm for dry cured sausage (salametti). Although many if not most of the recipes I have come across call for 1.5% salt. I deff do not want a overly salty salametti. What is the minimum safe salt percentage in your opinions?
Thank you

Hello everyone. I'm looking to make something different out of my next batch of snack sticks. I wanted to go more sweet and spicy with them, but I can't seem to find a suitable recipe. I don't want to add maple syrup to the ingredient list. I was thinking these ingredients to start.

.25 % Cure #1...

I did not add any Dextrose in my salami when using Bactoferm F-RM-52. I didn't realize at the time that it was needed. Is that going to be a problem? Will the Bactoferm F-RM-52 still do its job?

Hello , how / what is the best way to store mennonite/ lebanon type sausage in muslin casing ,real happy with taste , texture , 34% weight lost ....But what is the best way to store , 1 month or 6 ? vacuum & freeze , or .....thanks for your help !!

Hello everyone,
I am currently fermenting a batch of spanish chorizo that I will dry cure. I wish to cold smoke them when the ferment is complete and am looking for direction on what choice of wood I should use for the smoke.

On hand the choices I have are; hickory, alder, apple, cherry, maple and...

Here is our sopressata recipe brought up to the year 2015. Curious to see what others think of this.

10 kg pork shoulder cut lean
2.3 % NaCl
.25% Cure #2
480 ml red wine (homemade)
2% pepperincino in polvere (senesi peppers dried and ground)
Cayenna to desired heat (about 2 tablespoons works for...

OK so a lot of recipes for dry cure salami call for a red or port wine. Any time I have added it I really found the taste not to my liking. So my question is this. Is it a game changer if I don't add it? How many can take it or leave it? I'm not a wine drinker so maybe thats my problem

Hi guys,

I have started during my first pancetta. I wanted to make it dry cured. I have left skin on, used cure 1 and rubbed it generously with salt, sugar and spices. Amount of salt is a bit higher than indicated by cure 1 as per recipe. I have placed it in the plastic container in the fridge.
I...

Hi guys! its my first time on this forum, i'm hoping someone can give me some advice on my hanging salamis.

The problem is clear in the picture, there are many air pockets. Just to clarify I used a sewing needle to pop the air pockets when I was stuffing the casings, and there were no air bubbles...

François Vecchio has over 60 years of experience in the Meat Industry, from Farm to Plate.

He specializes in Italian, Spanish, French & German traditional meat craftsmanship.

From 1962-1980, François owned and operated his family`s company in Switzerland, overseeing 700 + employees in the meat...

Hi everyone, I had a great time in Spain sampling all their lovely jamons ...Yes, I paid out several times for some Jamon Iberica.....But to be honest...Some of the cheaper hams had a more gamy flavor which (in my opinion) made it more tasty...But, it was all just lovely!

My local goat milk...

A Hard Look At Lactic Acid Bacteria And Nutrient Sugars

In the sausage making world, two specific families of lactic acid bacteria have been almost universally chosen to meet the needs of fermented type sausages. These are lactobacillus and pediococcus - both are symbiotic, facultative anaerobic,...

This French style dry cured sausage was made using Poli's recipe for the Noisette . The only difference is that the better known version is made with the addition of hazelnuts (noisettes), but I thought that Hawaiian macadamia nuts would also complement this particular saucisson sec. I used raw...

Today I finished a three day fermentation of a small batch of salami flavoured with mushroom powder ground from the few king boletus (Boletus Edulis)I picked this year. It feels good, the sample of the raw meat I tasted was also good, but I have no idea of the pH! The glass probe on my pH meter is...

Hello to all,
I have been reading and learning day in and day out trying to gather as much information on how to assemble my own ingredients for dry cured sausages.

The sugars are where I get confused. I know how sugar will help drop the PH levels during fermentation to a stable and safe sausage....

I have one cut left from half a pig that I bought earlier in the year. This is the neck or coppa. Fortunately the butcher cut the pig (free range and the best pork I have ever tasted) up into European style cuts. He cut the leg into individual muscles for me. I came across this recipe in a book, by...

Hello all,
For those that have added wine to their small casing dry cured sausages, I have a few questions.

How does wine affect the outcome, process, and results? Obviously wine is a liquid and adding too much would defeat the idea of a dry cured sausage. How much is enough, too little, and not...

I´m aware that the americans prefer their Pepperoni so tangy that it can save those who suffer from too low stomac acid, but 20 grams of fermentable sugars pr. kilogram meat! Wow!! That pepperoni must recall the pleasure of biting into a unripe lemon :oops:

For CFred: Yes, for this recipe I´d say...

In reading the 32 tips on making sausage, Chuckwagon states that only dry wine should be used. Why the restriction on sweet wines? I was hoping to make a salami using a red wine like Casa Rossa, or white like Riesling.

I have been given a frozen deer leg. It weighs in at about 4kg. I do not know the hunter at all well and I have no idea how long it was from being shot to frozen. I would like to make some dry cured salami out of some, but bearing in mind I know little of the history of the meat. I suppose that I...

I am looking for a venison Landjaeger recipe here and I'm not having much luck.

I would like to list some of the things that I have available.

I have ordered some Bactoferm T SPX which should be here early next week and quite possibly Friday. I have a largish cool room and also a hot smoker...

I'm making my first Salami, and had a question about mold. I read an article about harvesting mold from commercial salami. I did as it instructed, used distilled water, added a bit of sugar, and put in a postage stamp size mold casing from a good dry salami. After a few hours, I brushed this liquid...

Chuckwagon , Hello! I've read many of your posts, and I love your willingness to share your knowledge. I used Stan's recipe this last weekend to make dry salami, and I hoped you might be able to answer a question for me. I used T-SPX and have had my salami hanging in my smokehouse (no smoke at all)...

Hello,
I am new to the site and extremely excited to be a part of this community. I am a avid meat hunter and my passion is creating meat products from the game I harvest. I have truly taken a interest into dry sausages and have been doing ALOT of research on this subject.

I have a question....

I made some Krakowska on Monday and was wondering if drying it for a while would give it some added kick in flavor. Any of you guys dry yours in a fridge/curing chamber and for how long? I used a 2.5 diameter fibrous casing. I've got some pictures I'll post a little later.

Thanks

Sbriciolona is simply a young finocchiona salame, not fully dried and therefore soft and crumbly. Being somewhat partial to finocchiona, I decided to give this one a try. The recipe is basically what I did in my previous curing experiments in making finocchiona but was inspired to make it a bit...

This was my second attempt at preparing a mushroom flavoured salami. The first was my Salami Con Finferli (using chanterelles), that did not turn out as well as I had hoped. This one, however, is much better in taste and colour and you can detect the flavour and aroma of the mushrooms. Today's...

THis subject started in project KB.

There are different formulas available in the US sold as Cure #2.
There are different formulas available in the US sold as Cure #2.
6.25% nitrite and 1% nitrate. (SausageMaker)
5.67% nitrite and 3.63% nitrate. (Butcher & Packer)
6.25% nitrite and 4%...

How long will a cooked smoked sausage last in the fridge?

What about cooked fermented sausages?

How long is too long to dry/shrink down for semi dry type sausages?

I've stored some in paper bags and some I vacuum packed.

I made some venison pepperoni and stored it in paper bags. Prob 1 inch...

I am reading a umai bag recipe for venison salami. It requires 1/2 cup of skim milk powder, can I substitute soy protein concentrate instead ? Thanks, Dave

Hey, CW- - how about talking us through what happens when you hang a sausage at cool room temperature for a day or three, to ferment. (I'm thinking here of the Sunrise Summer Sausage recipe, but there are others out there.) Surely lactobacillus and pediococcus are not the only bacteria which take...

Having looked at NorCalki's lovely primary binds in a previous thread (Tips to save you grief) got me wondering if the primary bind of a salami should be a little less developed given that it's a different style of sausage. Can overworking the primary bind be more deleterious for any particular...