The only way you can avoid the mushy/slimy casings is by storing them wrapped loosely, usually in a paper wrapper. That is how the ones coated in rice flour are stored. Vac sealing with the casings on will always have the same slimy result ,even if coated in flour. It is just the once dried casing r...

Almost all Of Poli,s recipes call for fast fermentation. If you adjust the sugars you can also make them as a slower fermented sausage. I think the reason it tastes fatty to you is it is just too soft, drying to a 35+% loss with have a much nicer mouth feel. In the larger diam casings that usually t...

That looks great with the netting pattern!

redzed wrote: ↑

Sun Jan 10, 2021 19:41

In our house we like it with garlic mashed potatoes and cooked sauerkraut or with a cold sauerkraut salad.

Or you could add a cold Beer and German Potato Dumplings, aka Kartoffelklöße!
You can also sous vide it after cold smoking for ready to eat.

Its a fast fermenting culture. It does not ferment sugar so dextrose only unless your using sugar for flavor. I have never used it. It is used and been popularized a lot by Ruhlman & Polcyn in the book Charcuterie.

Auto defrost and frost free are the same thing, so yes.

Dry cured sausage - Its really not abnormal to have a greasy surface especially if you vac seal and refrigerate after peeling the casing. Paper towel will solve the problem, just dry the surface before slicing.

This may help you: viewtopic.php?f=9&t=7650&p=38180&hilit=Chourico#p38180

Several On the meats and Sausage site
https://www.meatsandsausages.com/sausag ... portalegre

As you stated without knowing the starting Ph its hard to even guess. Personally if if it looks and smells good I would not throw it out.

This sounds like the one you used. https://tasteofartisan.com/bergamo-salami/
I would double the amount of culture ( Taste of Italy) next time. Some envelopes are not as viable due to shipping, handling, etc. Plus you really cant add too much culture....The amount of dextrose is plenty

I would not toss it. Let it go for another 8 hours and then move to drying chamber. How much culture did you use? and where is the recipe posted.

Canadian Suppliers: viewtopic.php?f=18&t=7762

Welcome to the forum!
That is a manual defrost model. The frost free models work a lot better for chambers, removing moisture and circulating the air.

There was never a Project A2 that was posted by Chuckwagon. All of the Projects have now been stickied in there respective forums. KB, A, B, B2, and P

To be honest I think you are worrying too much. It wont really get firm until a 40-45% loss. If you have not calibrated your hygrometer...you should, they can be off quite a bit.

Just mix until it gets sticky. Is 6.5% salt a typo?