Search found 567 matches

by LOUSANTELLO
Tue Nov 06, 2018 11:04
Forum: Dry Cured Meats and Sausages
Topic: Culatello well on its way
Replies: 3
Views: 1225

Culatello well on its way

Well, I finally took the plunge. After watching some videos to find out exactly how to cut the meat, I finally decided to try 2 Culatello. 2.5% salt, 0.25% cure #2 and some black pepper placed in a bag in the refrigerator for 28 days. I rinsed them, drizzled with white wine and black pepper and stuf...
by LOUSANTELLO
Tue Oct 09, 2018 15:00
Forum: Dry Cured Meats and Sausages
Topic: Starter Cultures
Replies: 4
Views: 1601

Many. It`s a valud question, right?
by LOUSANTELLO
Tue Oct 09, 2018 13:40
Forum: Dry Cured Meats and Sausages
Topic: Starter Cultures
Replies: 4
Views: 1601

Starter Cultures

I figured I would ask here because you guys were always spot on. There's a Facebook group that has some pretty knowledgeable guys on the group that's actually certified to sell their product and the discussion of starter cultures came up. We all know that starter cultures do add flavor and they are ...
by LOUSANTELLO
Sun Aug 19, 2018 18:18
Forum: Dry Cured Meats and Sausages
Topic: Soppressata
Replies: 2
Views: 1666

No hardening. I cut one open. I`m going to let it go another week. Thanks
by LOUSANTELLO
Sat Aug 18, 2018 02:12
Forum: Dry Cured Meats and Sausages
Topic: Soppressata
Replies: 2
Views: 1666

Soppressata

I made some soppressata with beef middles and I chose not to press them flat this time. They look great and they are at 42% weight loss, but still have a very soft middle. Where should I be taking these to?
by LOUSANTELLO
Mon Aug 13, 2018 12:51
Forum: Dry Cured Meats and Sausages
Topic: Help out the new guy
Replies: 9
Views: 2828

I`ve used the TSPX a couple of times. There is definitely a different flavor and smell coming from the soppressata using TSPX versus the BLC-007. I`ve been using the BLC-007 for the last 2 years and it works great for me. It`s been a while and I may make a batch of TSPX again. Once you get your cham...
by LOUSANTELLO
Sun Aug 12, 2018 13:07
Forum: Sausages
Topic: Mushroom sausage for the grill
Replies: 10
Views: 4467

I`m still missing something. Do you grab the ring and make sure they are straight before placing in water? I usually grab the hank and submerge under water and scruff them around to rinse. When I`m ready to use them, I grab the ring and unknot the casing on the ring and leave all the ends on laying ...
by LOUSANTELLO
Sun Aug 12, 2018 12:46
Forum: Sausages
Topic: Mushroom sausage for the grill
Replies: 10
Views: 4467

Looks great. As long as there was a discussion about hanks of casings, I normally pull mine out of the bag and rinse in cold water, but I`ve always had problems with them knotting which creates a huge aggravation. What am I doing wrong?
by LOUSANTELLO
Sun Jul 29, 2018 12:19
Forum: Dry Cured Meats and Sausages
Topic: Vacuum packing with the with white mold covered casings
Replies: 5
Views: 2015

I've been rinsing mine down with a salt water, brushing them, let dry and brush a coating of corn oil on them before I vacuum pack them leaving the casings intact. The white has not grown back. This has been my new way in doing it. Image
by LOUSANTELLO
Thu Jul 26, 2018 23:46
Forum: Sausages
Topic: General question
Replies: 2
Views: 1287

Ok thanks. They dont taste great. Very bland. I am hoping they flavor up in the refrigerator overnight. Thanks
by LOUSANTELLO
Thu Jul 26, 2018 22:20
Forum: Sausages
Topic: General question
Replies: 2
Views: 1287

General question

When I made fresh Italian sausage, I remember a comment about using a minimum of 1.5% salt. Was this a safety thing or a rule of thimb for flavor? I just made fresh brats and multipled wrong using .15% instead of 1.5%. Any harm if refregerated overnight then vacuum packed and frozen?
by LOUSANTELLO
Wed Jul 25, 2018 11:55
Forum: Dry Cured Meats and Sausages
Topic: Recipe x 14?
Replies: 10
Views: 2507

14 pounds of meat:
6 pounds of back fat:

20 pounds total= 9.07 kilos

recipe for 9.07 kilos

Salt 253.96g
Cure #2 22.67g
Pepper 36.28g
Nutmeg 9.07g
Dextrose 27.21g
Sugar 18.14g
T-SPX culture 1.1 g
by LOUSANTELLO
Wed Jul 25, 2018 11:49
Forum: Dry Cured Meats and Sausages
Topic: Recipe x 14?
Replies: 10
Views: 2507

If the recipe called for 700 grams of meat and 300 grams of back fat that equals 1 kilo and he wants to use all 14 pounds of meat and would need 6 pound of back fat, wouldn't you need to convert 20 pounds into kilos and use 9.07 as a factor instead of just the 14 pounds of meat?
by LOUSANTELLO
Mon Jul 23, 2018 12:53
Forum: Dry Cured Meats and Sausages
Topic: Making Soppressata
Replies: 7
Views: 2417

And she`s a vegetarian, so she gains nothing in the making. No matter how much you make with others, when you finish, it`s really hard to split it up. LOL. Now I make my own. If somebody wants to make some, we will make a whole batch just for them, or divide it into 2 people.
by LOUSANTELLO
Sun Jul 22, 2018 21:37
Forum: Dry Cured Meats and Sausages
Topic: Making Soppressata
Replies: 7
Views: 2417

Thanks. I bought the smallest netter I could buy and it`s way too big. Bob subgested the pvc and it works great for this size. If any of you have more efficient ways to do things, let me know. No matter what I do, it takes 5 hours from start to finish. There has to be a better way.