Search found 573 matches
- Sat Dec 08, 2018 04:25
- Forum: Hardware
- Topic: Netting stuffer photos
- Replies: 14
- Views: 7404
I made these different than last time and they are great. I added 2.5% salt and 0.25% cure #2 along with crushed red pepper and bagged them in the refrigerator for 14 days turning them every day. After 14 days, I rinsed them, dipped them in red wine and rolled them in crushed red again, then cased a...
- Sat Dec 08, 2018 03:59
- Forum: Hardware
- Topic: Netting stuffer photos
- Replies: 14
- Views: 7404
- Sat Dec 08, 2018 03:57
- Forum: Hardware
- Topic: Netting stuffer photos
- Replies: 14
- Views: 7404
- Sat Dec 08, 2018 03:55
- Forum: Dry Cured Meats and Sausages
- Topic: Making Soppressata
- Replies: 7
- Views: 3977
- Fri Nov 09, 2018 13:33
- Forum: Dry Cured Meats and Sausages
- Topic: Humidity Issue with my curing chamber
- Replies: 17
- Views: 12432
There`s no doubt that a loaded chamber,especially when fairly fresh will have a high humidity. It`s also very common that when the refrigerator kicks on, your humidity will drop very fast. In the first 2 weeks, it wasn`t uncommon for my soppressata to be "tacky", not slimy, but tacky. After the firs...
- Tue Nov 06, 2018 14:10
- Forum: Dry Cured Meats and Sausages
- Topic: Culatello well on its way
- Replies: 3
- Views: 1977
- Tue Nov 06, 2018 11:04
- Forum: Dry Cured Meats and Sausages
- Topic: Culatello well on its way
- Replies: 3
- Views: 1977
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...
- Tue Oct 09, 2018 15:00
- Forum: Dry Cured Meats and Sausages
- Topic: Starter Cultures
- Replies: 4
- Views: 2582
- Tue Oct 09, 2018 13:40
- Forum: Dry Cured Meats and Sausages
- Topic: Starter Cultures
- Replies: 4
- Views: 2582
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 ...
- Sun Aug 19, 2018 18:18
- Forum: Dry Cured Meats and Sausages
- Topic: Soppressata
- Replies: 2
- Views: 2313
- Sat Aug 18, 2018 02:12
- Forum: Dry Cured Meats and Sausages
- Topic: Soppressata
- Replies: 2
- Views: 2313
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?
- Mon Aug 13, 2018 12:51
- Forum: Dry Cured Meats and Sausages
- Topic: Help out the new guy
- Replies: 13
- Views: 5474
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...
- Sun Aug 12, 2018 13:07
- Forum: Sausages
- Topic: Mushroom sausage for the grill
- Replies: 10
- Views: 8761
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 ...
- Sun Aug 12, 2018 12:46
- Forum: Sausages
- Topic: Mushroom sausage for the grill
- Replies: 10
- Views: 8761
- 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: 4340