Search found 102 matches

by STICKSTRING
Sun Jan 21, 2018 00:23
Forum: Dry Cured Meats and Sausages
Topic: Salame di Cervo
Replies: 34
Views: 26705

Hats off to you sir, looks amazing.
by STICKSTRING
Sat Jan 20, 2018 21:49
Forum: Curing chambers and Related Equipment
Topic: My Brother of Frankenstein
Replies: 8
Views: 2710

Next time you are at a local grocery store, or corner market / liquor store and see a refrigerator repair guy working on the stores commercial fridge, start up a conversation with him and tell him what your looking for. They usually know where you can find one. Finding a commercial fridge in great r...
by STICKSTRING
Sat Jan 20, 2018 21:11
Forum: Dry Cured Meats and Sausages
Topic: Saucisson Sec for Everyone
Replies: 25
Views: 12325

Redzed, what if you wanted to try this same recipe but not as soft as the French like it, and wanted it a little drier, for example, 1-2 extra weeks in chamber. Let`s assume we will be doing everything exactly as stated above with a 5.5-6 week dry time at 77% humidity. Would it still be acceptable n...
by STICKSTRING
Sat Jan 20, 2018 20:45
Forum: Curing chambers and Related Equipment
Topic: My Brother of Frankenstein
Replies: 8
Views: 2710

I purchased the cooler used.
by STICKSTRING
Sat Jan 20, 2018 18:09
Forum: Curing chambers and Related Equipment
Topic: My Brother of Frankenstein
Replies: 8
Views: 2710

https://imagizer.imageshack.com/v2/150x100q90/923/qvK0bY.jpg https://imagizer.imageshack.com/v2/150x100q90/924/Kg16t8.jpg https://imagizer.imageshack.com/v2/150x100q90/924/QeBTO3.jpg Drier vents, double layer of bug screen on inside and outside of exhaust and intake for a total of 4 layers per vent...
by STICKSTRING
Sun Jan 14, 2018 19:18
Forum: Dry Cured Meats and Sausages
Topic: Humidity & Case harding
Replies: 21
Views: 5063

I agree with Bobk, I have the Eva-Dry 1100 in my chamber. Our ambient humidity has been 90-100 everyday now for almost 3 weeks due to fog. Since starting my last batch of salametti`s 2 weeks ago, the humidifier has not turned on ONCE yet and the dehumidifier has been running 24/7. Week one the humid...
by STICKSTRING
Sun Jan 14, 2018 18:40
Forum: Dry Cured Meats and Sausages
Topic: Wild Duck Dried Sausage
Replies: 7
Views: 2156

https://imagizer.imageshack.com/v2/150x100q90/923/mGeOSG.jpg https://imagizer.imageshack.com/v2/150x100q90/924/lDhE15.jpg https://imagizer.imageshack.com/v2/150x100q90/923/GFz70E.jpg Current Venison Salametti`s drying in my chamber. Day one, versus day 12. These should be done around week 5.5-6.5
by STICKSTRING
Sun Jan 14, 2018 18:31
Forum: Dry Cured Meats and Sausages
Topic: Wild Duck Dried Sausage
Replies: 7
Views: 2156

This one I did in the old days. http://wedlinydomowe.pl/en/viewtopic.php?p=25748#25748 You can also make a less tangy version by reducing the sugar to 3g/kg. Since it is wild poultry, I would still ferment faster, that is, at a temp of 77-80F. And it also might be a good idea to use a bio protectiv...
by STICKSTRING
Sun Jan 14, 2018 18:29
Forum: Dry Cured Meats and Sausages
Topic: Wild Duck Dried Sausage
Replies: 7
Views: 2156

Bob K wrote:Sounds good Nick. How much pork do you plan to add?

Wrong coast Kijek :wink:
I think I`m going to go with a 60/40 mix.
by STICKSTRING
Sun Jan 14, 2018 05:24
Forum: Dry Cured Meats and Sausages
Topic: Humidity & Case harding
Replies: 21
Views: 5063

Kijek, I remember my first run and I asked the same question 100 Times to 100 different people! I actually keep my temp between 53-58*F. I have mine programmed to start when temp reaches 58.5 F and turns off when temp drops too 52.5. I like my humidity a tad bit higher then most, I`ve noticed a much...
by STICKSTRING
Sun Jan 14, 2018 05:06
Forum: Dry Cured Meats and Sausages
Topic: Wild Duck Dried Sausage
Replies: 7
Views: 2156

Wild Duck Dried Sausage

Hello all! I have 10-15 lbs of fresh wild duck meat ready to go. I currently have a batch of venison salametti`s in the curing chamber, but when complete I was thinking about making a batch of wild duck salami of some sort. Flavor profile I had in mind: Cracked Black peppercorns Garlic Smoked red pe...
by STICKSTRING
Mon May 01, 2017 20:09
Forum: Microbiology of meat and products
Topic: MATH!
Replies: 4
Views: 2397

If you give me the recipe you are trying to follow or you know the percentages you want to follow, I can create a spreadsheet for you where all you have to do is input the total meat in grams that you want to make, and it will automatically give you all the ingredient measurements Thank you very mu...
by STICKSTRING
Sun Apr 30, 2017 17:26
Forum: Microbiology of meat and products
Topic: MATH!
Replies: 4
Views: 2397

Thank you Bob K, when I get home tonight, I will grab a note pad and a pen, and see if I can figure this out! Thank you very much!
by STICKSTRING
Sun Apr 30, 2017 05:20
Forum: Microbiology of meat and products
Topic: MATH!
Replies: 4
Views: 2397

MATH!

Hello all, and thank you ahead of time for your time and knowledge! I have been having a tough time wrapping my head around the actual mathematical equation in regards to creating a dry cure mix. Please see example below. Meat - 2000 grams Cure #1, % Nitrite - 6.25% Salt % Desired - 2% Sugar % Desir...
by STICKSTRING
Fri Feb 17, 2017 15:44
Forum: Dry Cured Meats and Sausages
Topic: Dirty Socks
Replies: 5
Views: 2412

Bob K wrote:Never had that happen. I would try peeling, vac seal, and refrigerate. Maybe its just the casing.
Thank You Bob,
Nick