Search found 67 matches

by muxmun
Tue Dec 13, 2016 03:31
Forum: Dry Cured Meats and Sausages
Topic: New guy Salami Recipe questions
Replies: 14
Views: 9456

Hello all again. I am going to get this going again..Salami Finocchiona. Its been over a year and right after I posted it all fell apart as I was called too work a long ways away, (and I thought I was retired..sheesh.. :-) So I intend to make this Salami recipe that is on this site we are on, Wedlin...
by muxmun
Thu Sep 22, 2016 23:51
Forum: Hardware
Topic: Milwaukee - MW102 - pH/Temperature Meter
Replies: 20
Views: 15547

Hello and Thanks. I plan on purchasing the Milwaukee PH meter with the MA920 meat probe. My questions are this. 1. Should I by the large bottles of calibrating solution? 2. Are the 20 mL packets meant for 1 time use? 3. What would be the shelf life of the calibrating solutions? 4. Should I get the c...
by muxmun
Wed Sep 21, 2016 19:31
Forum: Hardware
Topic: Ceramic Heater.
Replies: 1
Views: 2071

Ceramic Heater.

I'm still a new guy and slow to get this done as my job is out of town a lot. Be that as it may, I am planning to use a small ceramic heater that has a small fan and I will use it on the low setting. (low = fan speed) It just runs a minute or so to bring the temp up once its reached. The chamber is ...
by muxmun
Sat Oct 03, 2015 14:00
Forum: Dry Cured Meats and Sausages
Topic: New guy Salami Recipe questions
Replies: 14
Views: 9456

redzed Thanks for taking the time to help me out. That is good information. I think I will stay away from the sour stuff at least for the time being. Per advice from Bob K, I think I will try the Salami Finocchiona recipe. I have added to my order the spx so we will give it a go. It should all be he...
by muxmun
Fri Oct 02, 2015 19:12
Forum: Dry Cured Meats and Sausages
Topic: New guy Salami Recipe questions
Replies: 14
Views: 9456

Bob
Thanks for taking the time to educate me. I'll get the SPX and the wine, drink the wine and chase it with a beer. :smile:
I am sure I will have more questions going forward, and again, Thanks for taking the time.

charlie
by muxmun
Fri Oct 02, 2015 18:18
Forum: Dry Cured Meats and Sausages
Topic: New guy Salami Recipe questions
Replies: 14
Views: 9456

Bob K. I can be talked into almost anything. I ordered the LHP but I can order the SPX no problem. The Salami Finocchiona calls for dextrose 0.2%...I dont understand that amount. As for the red wine, some folks don't use it but if its going to make it better I will put it in. I would plan on making ...
by muxmun
Fri Oct 02, 2015 16:45
Forum: Dry Cured Meats and Sausages
Topic: New guy Salami Recipe questions
Replies: 14
Views: 9456

New guy Salami Recipe questions

This will be my first attempt at making a dry cured product. My frost free freezer has been modified and set to go. I am looking at this recipe from Len Poli. http://lpoli.50webs.com/index_files/Salami%20Len%20Poli%20s%20Favorite%20Formulation.pdf It calls for 1/2 cup of dry milk. Is that just the p...