Search found 4 matches
- Thu Jan 23, 2020 18:44
- Forum: Dry Cured Meats and Sausages
- Topic: Salami smell
- Replies: 7
- Views: 3357
Re: Salami smell
Thanks Butterbean and Bob K! Reassuring. I'm looking forward to the art.
- Wed Jan 22, 2020 17:46
- Forum: Dry Cured Meats and Sausages
- Topic: Salami smell
- Replies: 7
- Views: 3357
Re: Salami smell
Thanks! Will the smell dissipate or change or get stronger?
PH - what device do you recommend?
PH - what device do you recommend?
- Wed Jan 22, 2020 16:57
- Forum: Dry Cured Meats and Sausages
- Topic: Salami smell
- Replies: 7
- Views: 3357
Re: Salami smell
Thank you for the response! I went with a recipe from Taste of artisan (Victor Vitaly) Ingredients 500 g lean pork butt trimmings 300 g beef chuck 200 g pork back fat (or fat trimmings) 28 g kosher salt (3% total salt content. Salt in Cure #2 accounted for) 2.5 g Cure #2 2.0 g dextrose 3.0 g sugar 3...
- Wed Jan 22, 2020 02:38
- Forum: Dry Cured Meats and Sausages
- Topic: Salami smell
- Replies: 7
- Views: 3357
Salami smell
Hi all - new to dry curing and this website. Had a question that I'm sure you veterans can answer. What should fermenting (day three of three) salami smell like? There is a distinct oder - my daughter said it smelled like meaty corn chips. Dunked them in mold 600 before fermenting. White mold is for...