Bob K
Nice work looks professionally made! Did you use the Bactoferm 600 on the salami?
Wally
Search found 361 matches
- Sun Oct 19, 2014 20:43
- Forum: Dry Cured Meats and Sausages
- Topic: Genoa
- Replies: 12
- Views: 13596
- Wed Jun 18, 2014 23:05
- Forum: Dry Cured Meats and Sausages
- Topic: Visited a farmers market in Bregenz Austria
- Replies: 10
- Views: 8436
I'm thinking this could be a commercial operation, just with an old world setup in the market place. The labeling looks to be professionally done, and she was there early in the morning, she did not stick around long, meaning she was open early while the temp was lower and split mid morning. Or, may...
- Sun Jun 15, 2014 01:07
- Forum: Dry Cured Meats and Sausages
- Topic: Visited a farmers market in Bregenz Austria
- Replies: 10
- Views: 8436
- Sat Jun 14, 2014 19:27
- Forum: Dry Cured Meats and Sausages
- Topic: Visited a farmers market in Bregenz Austria
- Replies: 10
- Views: 8436
- Wed Jun 11, 2014 23:11
- Forum: Dry Cured Meats and Sausages
- Topic: Visited a farmers market in Bregenz Austria
- Replies: 10
- Views: 8436
Visited a farmers market in Bregenz Austria
My wife and I had stopped in Bregenz Austria for a visit this past May. There was a farmers market in the downtown square and an Italian woman selling salami's. I could not resist, I had to try the salami ( the red ring salami on the bottom right side of the screen) it was spicy like a soppreseta an...
- Mon Dec 02, 2013 03:32
- Forum: Curing chambers and Related Equipment
- Topic: need help with building my curing/fermentation chamber
- Replies: 12
- Views: 17042
KK Don`t stress over the perfect humidity, you will drive yourself nuts! The most common curing/drying temps, average around 70 -80% humidity. I have 2 converted fridges that I have been using for several years with a $25 nursery humidifier in each one, and Dayton humidistat purchased from Grainger ...
- Sun Dec 01, 2013 05:26
- Forum: Smoked pork products
- Topic: Found the wifes weakness....Bacon!
- Replies: 2
- Views: 7425
- Sat Nov 30, 2013 19:59
- Forum: Smoked pork products
- Topic: Found the wifes weakness....Bacon!
- Replies: 2
- Views: 7425
Found the wifes weakness....Bacon!
In past years, I have made bacon once or twice. Back in early October my wife and I attended a local beer & bacon festival, what a combo! We stopped by the Dakin Farm booth (they specialize in Vermont cob smoked hams & meats), the Dakin Farms rep, was frying several pounds of cob smoked bacon. My wi...
- Wed Nov 28, 2012 03:06
- Forum: Dry Cured Meats and Sausages
- Topic: First time making fermented sausage
- Replies: 104
- Views: 77368
Nick First question, how did you come up with a total meat weight of 4734 grams? I reviewed the recipe and all the ingredients are for a batch of 1000 grams (1 kg) or 2.2lbs of meat. If we multiply by 5 that would give us 5000 grams at 5kgs or 11lbs total. The second question I have, how did you mix...
- Mon Oct 15, 2012 23:55
- Forum: Dry Cured Meats and Sausages
- Topic: First time making fermented sausage
- Replies: 104
- Views: 77368
- Mon Oct 15, 2012 23:50
- Forum: Smokehouses. Construction and Maintenance.
- Topic: what type of fuel?
- Replies: 12
- Views: 9971
orf
This may be over kill for what you are looking for, but this is a pretty sweet setup. Maybe you can get a few ideas from this read, I know I have! good luck..
Wally
http://wedlinydomowe.pl/en/viewtopic.ph ... sc&start=0
This may be over kill for what you are looking for, but this is a pretty sweet setup. Maybe you can get a few ideas from this read, I know I have! good luck..
Wally
http://wedlinydomowe.pl/en/viewtopic.ph ... sc&start=0
- Mon Oct 15, 2012 23:31
- Forum: Curing chambers and Related Equipment
- Topic: How To Build A Home Made Curing Chamber... By Uwanna
- Replies: 49
- Views: 74476
- Mon Oct 15, 2012 03:24
- Forum: Curing chambers and Related Equipment
- Topic: How To Build A Home Made Curing Chamber... By Uwanna
- Replies: 49
- Views: 74476
Hey all Redzed in response to your question, I have my humidifier setting at the bottom of the fridge/ curing cabinet. In regards to the water vapors being heavier than air, Ross is correct air is heavier than water vapors. Due to the small area inside the curing cabinet there is no problem with cre...
- Sat Oct 06, 2012 15:07
- Forum: Dry Cured Meats and Sausages
- Topic: Drying times
- Replies: 14
- Views: 10817
Nick My thoughts when using SPX culture, that the drying time will take a minimum of 6 weeks depending on size of the casing used and the environment that the salami`s are hanging in. Larger casing, longer dry time! As CW mentioned while using SPX culture, regulating the drying environment is key, a...
- Tue Oct 02, 2012 02:21
- Forum: Hyde Park
- Topic: Sharing a birthday card.
- Replies: 11
- Views: 6878