Search found 52 matches
- Wed Jan 11, 2017 18:25
- Forum: Hardware
- Topic: Metal Paddle Meat Mixer...how many of you use them?
- Replies: 17
- Views: 17083
- Tue Jan 10, 2017 01:57
- Forum: Hardware
- Topic: Metal Paddle Meat Mixer...how many of you use them?
- Replies: 17
- Views: 17083
- Mon Jan 09, 2017 06:20
- Forum: Hardware
- Topic: Metal Paddle Meat Mixer...how many of you use them?
- Replies: 17
- Views: 17083
Hello guys! I've been reading up on everyone's take on meat mixers from these threads. I broke my hand crank mixer (made in China) that I used to use & I'm looking to replace it with an electric one, maybe even one that I can attach to my grinder. Has anyone come up with a decent electric meat mixer...
- Thu Dec 15, 2016 06:20
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa and Soppressa photos
- Replies: 4
- Views: 3909
- Thu Dec 15, 2016 05:27
- Forum: Dry Cured Meats and Sausages
- Topic: New guy Salami Recipe questions
- Replies: 14
- Views: 11710
Thanks Bob, that was very helpful and that site was loaded with information. I've always used fresh pork in the past and never had any issues. I only used to use salt like my father & grandfather taught me and only started using cure #2 a few years ago after C.W. got after me. Basically, as long as ...
- Wed Dec 14, 2016 17:37
- Forum: Dry Cured Meats and Sausages
- Topic: New guy Salami Recipe questions
- Replies: 14
- Views: 11710
Hello guys, I took a sabbatical & haven't been here in a while. I haven't made any dry sausage in a while and was thinking of making some in the next few days. I have always used fresh pork right from the butcher. I red somewhere on this site that only when you deep freeze the pork that you kill the...
- Tue Mar 11, 2014 16:28
- Forum: Dry Cured Meats and Sausages
- Topic: hairy mold
- Replies: 10
- Views: 18467
I just made some Cappocolla ( C.W. recipe; http://wedlinydomowe.pl/en/viewtopic.php?p=16693#16693) , it was basically pretty easy to make. The hardest part was getting that stuff into the 100 mm synthetic casing. It looks & smells great & I can't wait to taste it!! http://i1013.photobucket.com/album...
- Mon Mar 10, 2014 01:13
- Forum: Microbiology of meat and products
- Topic: Yogourt as starter culture in sausage making
- Replies: 84
- Views: 107176
- Sat Mar 01, 2014 23:06
- Forum: Dry Cured Meats and Sausages
- Topic: hairy mold
- Replies: 10
- Views: 18467
C.W. , Are you saying that as long as it has significant moisture loss (30%-35%) that the PH reading is irrelevant?? Oh, by the way, what did you mean by "use a culture pal". I used T-SPX culture for fermentation & the mold 600 culture 3 days later when I took them out of the fermentation chamber. W...
- Thu Feb 27, 2014 17:22
- Forum: Dry Cured Meats and Sausages
- Topic: hairy mold
- Replies: 10
- Views: 18467
C.W. you make a good point. I used to wait until after 3 days of fermenting before spraying the mold 600 but I think from now on I will spray the mold 600 on them as soon as I finish making them before putting them in the fermenting chamber. What is your take on the Chorizo?? Why do you think it cam...
- Wed Feb 26, 2014 22:53
- Forum: Dry Cured Meats and Sausages
- Topic: hairy mold
- Replies: 10
- Views: 18467
Yes C.W., that is the recipe that I am reffering to. I did use a starter culture, I used the T-SPX but I didn't realize that you sprayed them with the mold 600 before you put them in the fermenting chamber. I guess I should have read it a little closer. Is it better to put that mold 600 on as soon a...
- Wed Feb 26, 2014 22:37
- Forum: Dry Cured Meats and Sausages
- Topic: hairy mold
- Replies: 10
- Views: 18467
Hi Red, It's Len Poli's recipe that I have made before & was one of the fan favorites: http://lpoli.50webs.com/index_files/Salami%20soppresata%202.pdf I was just wondering if maybe I needed to tweak my fermenting chamber a little to eliminate those molds. The same thing happened last batch but not a...
- Tue Feb 25, 2014 19:36
- Forum: Dry Cured Meats and Sausages
- Topic: hairy mold
- Replies: 10
- Views: 18467
hairy mold
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 spo...
- Thu Feb 20, 2014 18:41
- Forum: Microbiology of meat and products
- Topic: Yogourt as starter culture in sausage making
- Replies: 84
- Views: 107176
- Thu Feb 20, 2014 18:30
- Forum: Smoked pork products
- Topic: Wędzonki
- Replies: 58
- Views: 108816