Search found 571 matches

by LOUSANTELLO
Sat Dec 08, 2018 03:57
Forum: Hardware
Topic: Netting stuffer photos
Replies: 14
Views: 4180

Depending on the size of the coppa, i usually never had an issue getting the meat into the beef bung, however I do use a netting funnel to net the products.
by LOUSANTELLO
Sat Dec 08, 2018 03:55
Forum: Dry Cured Meats and Sausages
Topic: Making Soppressata
Replies: 7
Views: 2792

There are two plates that comes with a LEM #8 grinder. I always use the coarse grind for everything
by LOUSANTELLO
Fri Nov 09, 2018 13:33
Forum: Dry Cured Meats and Sausages
Topic: Humidity Issue with my curing chamber
Replies: 17
Views: 7037

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...
by LOUSANTELLO
Tue Nov 06, 2018 14:10
Forum: Dry Cured Meats and Sausages
Topic: Culatello well on its way
Replies: 3
Views: 1401

Why a sugna if it`s in a casing?
by LOUSANTELLO
Tue Nov 06, 2018 11:04
Forum: Dry Cured Meats and Sausages
Topic: Culatello well on its way
Replies: 3
Views: 1401

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: 1846

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: 1846

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: 1842

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: 1842

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: 13
Views: 3380

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: 5010

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: 5010

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: 2386

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: 1456

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: 1456

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?