40%+ loss, I am gonna shoot for 45-50% loss. I have never had Spanish Dried Chorizo, no idea what it should taste like. A uniquely tasting salami as I have ever had. Cant even describe the flavor.
Search found 59 matches
- Wed Mar 01, 2023 22:55
- Forum: Dry Cured Meats and Sausages
- Topic: Sopprasota Round II
- Replies: 11
- Views: 8854
- Mon Feb 27, 2023 20:14
- Forum: Dry Cured Meats and Sausages
- Topic: Sopprasota Round II
- Replies: 11
- Views: 8854
Re: Sopprasota Round II
The mold is starting on the Chorizo (L) and the Salchichon (C). Sopprasota on right.
I broke down and bought the The Art of Making Fermented Sausages.
I broke down and bought the The Art of Making Fermented Sausages.
- Wed Feb 22, 2023 17:04
- Forum: Dry Cured Meats and Sausages
- Topic: Sopprasota Round II
- Replies: 11
- Views: 8854
Re: Sopprasota Round II
Thanks to you both!
- Tue Feb 21, 2023 01:18
- Forum: Dry Cured Meats and Sausages
- Topic: Sopprasota Round II
- Replies: 11
- Views: 8854
Re: Sopprasota Round II
Is the spotty coverage an issue?
- Mon Feb 20, 2023 19:59
- Forum: Dry Cured Meats and Sausages
- Topic: Sopprasota Round II
- Replies: 11
- Views: 8854
Re: Sopprasota Round II
Gonna start on some Spanish salamis. 1st up some Spanish Chorizo de Cebolla. Tomorrow I start on some Salchichon. I know you all have told me to buy the books, but I am a cheap screw. This is 2000g of salami. I used 10g of dextrose and B-LC-007. "Chamber" is oven, 74°f and a pan of water is best I c...
- Mon Feb 20, 2023 19:37
- Forum: Dry Cured Meats and Sausages
- Topic: Sopprasota Round II
- Replies: 11
- Views: 8854
Re: Sopprasota Round II
Not sure why the mold is spotty. Also hoping it is not an issue.
- Wed Feb 15, 2023 17:38
- Forum: Dry Cured Meats and Sausages
- Topic: Starter culture Yes or No
- Replies: 11
- Views: 9809
Re: Starter culture Yes or No
Hopefully OP will not mind me stepping on his thread. I want to make some Spanish Chorizo & Salchichόn. I am having trouble finding info on what the best starter cultures would be to use. I have T-SPX and F-RM-52. I have learned that some are slower acting, and that different times, temperatures and...
- Wed Feb 15, 2023 17:14
- Forum: Smoked pork products
- Topic: My Bologna has a 1st name...
- Replies: 5
- Views: 8091
Re: My Bologna has a 1st name...
Thanks.
- Sun Feb 05, 2023 22:43
- Forum: Dry Cured Meats and Sausages
- Topic: Sopprasota Round II
- Replies: 11
- Views: 8854
Sopprasota Round II
Having learn a few things since October, I decided I would give a 2nd go to my favorite salami. Think we have the fat more inline with my liking and we dialed back that dextrose to a more traditional amount. We have a casing that will develop mold, and we have a proper curing/drying chamber. I have ...
- Sun Feb 05, 2023 20:57
- Forum: Smoked pork products
- Topic: My Bologna has a 1st name...
- Replies: 5
- Views: 8091
Re: My Bologna has a 1st name...
I tried a Len Poli recipe. I am gonna say i may have had 20% fat. I kind of figured that was one issue. I am usually on the heavy side of fat when I make sausages. I think I was a little gun shy having had way to much fat in my 1st few Salami attempts. Texture was off for me. A bit firm, as stupid a...
- Mon Jan 30, 2023 04:55
- Forum: Smoked pork products
- Topic: My Bologna has a 1st name...
- Replies: 5
- Views: 8091
My Bologna has a 1st name...
Tried some Bologna with beef & pork. I love store bought bologna, but not a fan of this. I think impossible to get the emulsion the way it should be without buffalo chopper, and following someone else recipe and not knowing how much fat is in commercial product just to hard to know. Way to little fa...
- Tue Jan 24, 2023 22:12
- Forum: For beginners
- Topic: Looking forward to learning from Folks!
- Replies: 55
- Views: 22306
Re: Looking forward to learning from Folks!
Well, I am not sure what either should taste like as I have never had them. I am surprised and disappointed that for as much chili as I put in it, it is not hotter or even hot. Research tells me the color is right. It does not have a lot of flavor to me. It also is not what I consider a salami textu...
- Sun Jan 01, 2023 19:54
- Forum: For beginners
- Topic: Looking forward to learning from Folks!
- Replies: 55
- Views: 22306
Re: Looking forward to learning from Folks!
Now I have never had, nor even heard of a Calabrese salami till about 4 months ago. So I do not know why I am a little disappoint in flavor. It is kind of like a Spicy pepperoni. At least it has that going for it for when I make pizza. https://i.imgur.com/8XbqU52h.jpg https://i.imgur.com/6dh8asah.jpg
- Sun Jan 01, 2023 19:25
- Forum: For beginners
- Topic: Looking forward to learning from Folks!
- Replies: 55
- Views: 22306
Re: Looking forward to learning from Folks!
Well the natural casing Calabrese is at 41% after 17 days. Seems awful early compared to the UMAi bag salami, but I guess it is 1/3 the size diameter.
I am going to go cut some and try it. If I live I will post some photos in a bit.
I am going to go cut some and try it. If I live I will post some photos in a bit.
- Wed Dec 28, 2022 23:24
- Forum: Smoked pork products
- Topic: Wędzonki
- Replies: 58
- Views: 118386
Re: Wędzonki
Being a wood cooker by nature, curious what wood was used?