Search found 567 matches

by LOUSANTELLO
Sat Mar 03, 2018 04:02
Forum: Dry Cured Meats and Sausages
Topic: This should hold me for a while
Replies: 6
Views: 2287

As far as finished goods, there`s close to 30 pounds of prosciutto, 15 pounds of soppressata, 30 pounds of cured Italian sausage, 40 pounds of soppressata and I have another 60 wet pounds of hotter soppressata in the chamber right now. As far as the Chamber, it`s made by turbo air . The unit is 40 i...
by LOUSANTELLO
Sat Mar 03, 2018 03:41
Forum: Dry Cured Meats and Sausages
Topic: Pack them in during fermentation (then lots of space later)?
Replies: 7
Views: 3197

I dont use any mold growth and the chamber makes them a chalky white. I never get any unusual colors of other growth whatsoever
by LOUSANTELLO
Sat Mar 03, 2018 00:43
Forum: Hardware
Topic: Can anyone reccomend a reliable aW Meter?
Replies: 13
Views: 3195

There ya go. Over 2 grand.
by LOUSANTELLO
Fri Mar 02, 2018 12:44
Forum: Hardware
Topic: Can anyone reccomend a reliable aW Meter?
Replies: 13
Views: 3195

I inquired about them last year. They started at 2000.00 USD. I'm glad I didn't buy one. If the safe level is 30-35%, I haven't found anything that I made that I would want to eat at 35%.
by LOUSANTELLO
Mon Feb 19, 2018 11:30
Forum: Curing chambers and Related Equipment
Topic: Fermentation Chambers
Replies: 18
Views: 3413

I use different only because I always have something going at 54 degrees in the chamber. When my old refrigerator broke, that's the one I use for fermentation. I keep it unplugged and place a small heater in it on a controller only when I need to ferment. After fermentation, I wipe it down and sanit...
by LOUSANTELLO
Sun Feb 18, 2018 15:40
Forum: Dry Cured Meats and Sausages
Topic: Dried Italian Sausage
Replies: 53
Views: 20793

Posted: Yesterday 7:00
Correct. I use the same exact recipe for the fresh sausage. Just decrease the salt to 1.5%, delete the cure, dextrose and 007. It`s mild, if you want more heat, you can double up on the red. Oops. I use regular morton table salt for fresh, not sea salt
by LOUSANTELLO
Sun Feb 18, 2018 01:25
Forum: Dry Cured Meats and Sausages
Topic: Dried Italian Sausage
Replies: 53
Views: 20793

Either way, they are edible. LOL. The only reason I can think was did you hang them long? Or did you loop them? Is it possible the weight that was pulling them down? The only water I used was the 1/4-1/2 cup of water per 11 kilos that I diluted the 007. No other liquid. No wine. But they still come ...
by LOUSANTELLO
Sat Feb 17, 2018 15:35
Forum: Dry Cured Meats and Sausages
Topic: Dried Italian Sausage
Replies: 53
Views: 20793

Use a standard casing or slightly larger for shrinkage. The brat 34-36 was too big. 28 was pretty small. Anywhere from 30-32 works well
by LOUSANTELLO
Sat Feb 17, 2018 15:02
Forum: Dry Cured Meats and Sausages
Topic: Dried Italian Sausage
Replies: 53
Views: 20793

I come from a little town where Italians migrated many years ago. Unfortunately, there was always some type of seperation whether you were from the north or south region of Italy,,,,even though most of the people in the last 60 years were born here. Lol. There`s still that mentality of how the north...
by LOUSANTELLO
Sat Feb 17, 2018 14:56
Forum: Hardware
Topic: Netting stuffer photos
Replies: 14
Views: 3793

Thats the one
by LOUSANTELLO
Sat Feb 17, 2018 14:37
Forum: Hardware
Topic: Netting stuffer photos
Replies: 14
Views: 3793

Bob, the pvc worked great. When I was at the hardware store, they also had a pvc stepdown pipe coupler. I sanded the end of the pipe down enough where the coupler doesnt bind. That piece will go on and off easily now so you dont have to use a plastic bottle.
by LOUSANTELLO
Sat Feb 17, 2018 14:31
Forum: Dry Cured Meats and Sausages
Topic: My Cappicole
Replies: 8
Views: 2874

Definitely dry them longer. I made a mistake on my last batch and pulled them early. They`re too soft and mushy especially after vacuum packing them. Let them go at least 42%. It will take a while
by LOUSANTELLO
Sat Feb 17, 2018 14:24
Forum: Dry Cured Meats and Sausages
Topic: Pack them in during fermentation (then lots of space later)?
Replies: 7
Views: 3197

My parents used to take all the soppressata and put them in a cloth lined bushel basket for one day before they hung them in the cellar. They used to cover them with cloth also. They may have even lined each row with cloth. They probably didnt know wht other than getting the juices out of them :)
by LOUSANTELLO
Sat Feb 17, 2018 14:00
Forum: Dry Cured Meats and Sausages
Topic: Dried Italian Sausage
Replies: 53
Views: 20793

Correct. I use the same exact recipe for the fresh sausage. Just decrease the salt to 1.5%, delete the cure, dextrose and 007. It`s mild, if you want more heat, you can double up on the red. Oops. I use regular morton table salt for fresh, not sea salt
by LOUSANTELLO
Sat Feb 17, 2018 06:52
Forum: Dry Cured Meats and Sausages
Topic: Dried Italian Sausage
Replies: 53
Views: 20793

Glad you enjoyed the photos, so here's the recipe I use. Preparation: Take the whole fennel seeds and chop them in a small blade processor so it's real fine. Preparation: Take the red pepper flakes and run them thru a blade also. It grinds it up a little, but it's not real fine Based on 1000 grams o...