Italian Pepperoni is traditionally not a smoked sausage.....and try adding Anise - it will send the taste over the top!

I would try poaching instead of dry heat. It is much faster and less time spent in the temps that fat melts. Also use cure #1 for fast fermented products. So far as the sourness issue you are having, I would cut the dextrose amount in half.

No problem at all with freezing. In fact it is recommend with Pork to help prevent Trichinosis. Preferably Vac sealed. If not well wrapped to prevent off odors from being absorbed

Glad it all worked out!

Carlv-
Its the amount per Kilo and a good starting point for the culture would be .022%

Welcome to the Forum! Actually Ascorbic acid is used and is approved by the FDA as a cure accelerator. However it should not be mixed at the same time as you are adding nitrites as they react violently and cause fumes. For home purposes sodium erythorbate is a safer bet. https://www.fsis.usda.gov/wp...

But aren't there mold and yeast spores just floating around in everyone's kitchen?....variety unknown. Now someone will recommend using sterilized salt. I would also imagine that there are many other toxins in evaporated sea salt from today's Oceans

Yea I'll pencil that in on the Calendar........wait a minute

Hi Reddal If safety is your main concern, yes it is safe to do. Quality of the product however will deteriorate at at a faster rate (taste, mouth-feel etc. In other words a shorter " Best by" date. IMHO store in the fridge for best quality. Principles of Preservation of Shelf-Stable Dried Meat Produ...

Those look tasty! Definitely a regional sausage

2 Things I see. No cure. Without it they will not be firm and probably grey in color, If you want the " nitrate free " version the stores sell use celery powder. Just be aware that you are still adding nitrates but its a loophole in the regs that allow them to say " no added nitrates". Casings. Ther...

salami dom wrote: ↑

Sun Jan 26, 2020 21:18

The cabinet itself has an inbuilt facility for providing humidity however it does not pump moisture into the air as aggressively as the humidifiers

Just curios on how that works and can you adjust/regulate it?

Welcome to the Forum!
It looks as if they are drying to quickly at your current humidity level. Are you using a humidifier in the chamber?

Your chamber will take on an odor of its own. You can read all about Fermented sausages here: https://www.meatsandsausages.com/sausage-types/fermented-sausage/traditional You want to ferment to 5.3 or below The Art of making Fermented Sausages is also a great reference For Measuring Ph go can go as ...

Sounds good! Salami Milano a nice simple spice mix. You can up the culture amount. Start with a gram and add .022% of the meat block after that, this will insure you have a viable amount of culture. The .12 gram is the amount that the whole envelope is CAPABLE of fermenting. If you get bitten by the...