Search found 2124 matches
- Fri Jan 22, 2021 14:17
- Forum: Dry Cured Meats and Sausages
- Topic: Coating my finished Saucisson
- Replies: 3
- Views: 382
Re: Coating my finished Saucisson
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...
- Wed Jan 13, 2021 18:09
- Forum: Dry Cured Meats and Sausages
- Topic: Genoa Salami
- Replies: 8
- Views: 236
Re: Genoa Salami
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...
- Tue Jan 12, 2021 19:40
- Forum: Smoked pork products
- Topic: Boneless Pork Loin - Kasseler Style
- Replies: 15
- Views: 487
Re: Boneless Pork Loin - Kasseler Style
That looks great with the netting pattern!
You can also sous vide it after cold smoking for ready to eat.
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.
- Sat Jan 09, 2021 21:02
- Forum: Dry Cured Meats and Sausages
- Topic: F-RM-52 Culture by Chr Hansen
- Replies: 4
- Views: 135
Re: F-RM-52 Culture by Chr Hansen
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.
- Sat Jan 09, 2021 13:43
- Forum: Curing chambers and Related Equipment
- Topic: Upright Freezer at Best Buy
- Replies: 6
- Views: 275
Re: Upright Freezer at Best Buy
Auto defrost and frost free are the same thing, so yes.
- Mon Jan 04, 2021 16:35
- Forum: For beginners
- Topic: Greasy Skin
- Replies: 6
- Views: 184
Re: Greasy Skin
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.
- Mon Jan 04, 2021 16:28
- Forum: Sausages
- Topic: Recipe of Portuguese Chourico
- Replies: 2
- Views: 94
Re: Recipe of Portuguese Chourico
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
Several On the meats and Sausage site
https://www.meatsandsausages.com/sausag ... portalegre
- Sun Jan 03, 2021 16:03
- Forum: Dry Cured Meats and Sausages
- Topic: Help diagnose what went wrong?
- Replies: 14
- Views: 289
Re: Help diagnose what went wrong?
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.
- Sun Jan 03, 2021 15:53
- Forum: For beginners
- Topic: Fermentation?
- Replies: 6
- Views: 95
Re: Fermentation?
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 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
- Sun Jan 03, 2021 14:31
- Forum: For beginners
- Topic: Fermentation?
- Replies: 6
- Views: 95
Re: Fermentation?
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.
- Sat Jan 02, 2021 13:03
- Forum: Dry Cured Meats and Sausages
- Topic: Where do you like buying sausage making supplies in Canada?
- Replies: 7
- Views: 153
- Tue Dec 29, 2020 19:17
- Forum: Curing chambers and Related Equipment
- Topic: Upright Freezer at Best Buy
- Replies: 6
- Views: 275
Re: Upright Freezer at Best Buy
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.
That is a manual defrost model. The frost free models work a lot better for chambers, removing moisture and circulating the air.
- Fri Dec 25, 2020 02:26
- Forum: Dry Cured Meats and Sausages
- Topic: Project A2
- Replies: 2
- Views: 139
Re: Project A2
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
- Thu Dec 24, 2020 19:59
- Forum: Dry Cured Meats and Sausages
- Topic: Chorizo soft & tacky @ 33%
- Replies: 7
- Views: 182
Re: Chorizo soft & tacky @ 33%
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.
- Mon Dec 21, 2020 14:32
- Forum: Sausages
- Topic: Mixing times for beef, lamb, and poultry
- Replies: 2
- Views: 118
Re: Mixing times for beef, lamb, and poultry
Just mix until it gets sticky. Is 6.5% salt a typo?