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
Search found 571 matches
- Wed Jul 25, 2018 11:55
- Forum: Dry Cured Meats and Sausages
- Topic: Recipe x 14?
- Replies: 10
- Views: 2886
- Wed Jul 25, 2018 11:49
- Forum: Dry Cured Meats and Sausages
- Topic: Recipe x 14?
- Replies: 10
- Views: 2886
- Mon Jul 23, 2018 12:53
- Forum: Dry Cured Meats and Sausages
- Topic: Making Soppressata
- Replies: 7
- Views: 2792
- Sun Jul 22, 2018 21:37
- Forum: Dry Cured Meats and Sausages
- Topic: Making Soppressata
- Replies: 7
- Views: 2792
- Sun Jul 22, 2018 18:28
- Forum: Dry Cured Meats and Sausages
- Topic: Making Soppressata
- Replies: 7
- Views: 2792
Making Soppressata
I had alot of friends ask to see how it's made. Although some of the comments may not be 100% accurate in verbiage, you get the idea. ENJOY!
https://www.youtube.com/watch?v=7htTW6f ... e=youtu.be
https://www.youtube.com/watch?v=7htTW6f ... e=youtu.be
- Sun Jul 22, 2018 13:05
- Forum: For beginners
- Topic: Mixing Molded & Unmolded In The Same Cabinet?
- Replies: 13
- Views: 4508
I had a Frigidaire refrigerator that was used for sodas on the lower level of the house for the swimming pool. The unit was only 2 years old. I decided to modify it and drill it. If done properly, I could always use it for sodas when I wasn`t making meat. Well, I hit the coil in the side wall. LOL. ...
- Sun Jul 22, 2018 12:54
- Forum: Dry Cured Meats and Sausages
- Topic: Salami done pics
- Replies: 2
- Views: 1484
- Sun Jul 15, 2018 11:21
- Forum: Hyde Park
- Topic: Thanks lousantello
- Replies: 1
- Views: 2039
- Wed Jun 06, 2018 01:58
- Forum: Sausages
- Topic: Fresh sausage
- Replies: 3
- Views: 2091
Fresh sausage
I`ve been making fresh sausage for a while and I remember somebody here suggesting a minimum of 1.5% salt. Is this a safety thing or a flavor thing? I have a buddy who wants to make the next batch with less salt. Suggestions?
- Sun Apr 01, 2018 11:22
- Forum: Microbiology of meat and products
- Topic: Question about acidification of dried sausage.
- Replies: 21
- Views: 7043
I use 007 all the time. I use .6% dextrose and monitor the PH carefully. When I hit 5.1, I transfer it to the chamber at 54 Degrees. I don't even bother checking the PH after that only because I've never had a recipe come out "acidic" at all. In fact, I was going to increase the dextrose one day jus...
- Mon Mar 12, 2018 15:28
- Forum: Dry Cured Meats and Sausages
- Topic: Soppressata
- Replies: 47
- Views: 12980
- Mon Mar 12, 2018 13:53
- Forum: Dry Cured Meats and Sausages
- Topic: Soppressata
- Replies: 47
- Views: 12980
When I ordered from them, they wanted to know if I wanted flat or round. In the flat, they offered a mild and hot. In the round, they offered a mild hot and extra hot. Being all the pics I`ve seen of the store, alot of people with short sleeves on, so I`m assuming they are hanging these elsewhere fo...
- Sun Mar 11, 2018 17:28
- Forum: Dry Cured Meats and Sausages
- Topic: Soppressata
- Replies: 47
- Views: 12980
I found a place in the Bronx that makes their own soppressata. The shop is called the Calabria Pork Shop. They had a 10 pound minimum to ship, so I ordered 5 pounds of mild and 5 pounds of hot. They came vacuum packed. They dont look like they use any netting. They were all perfectly flattened to ab...
- Thu Mar 08, 2018 14:18
- Forum: Dry Cured Meats and Sausages
- Topic: My Cappicole
- Replies: 8
- Views: 3125
Many questions here because I haven`t made them in 2 years. #1 7 days salting, another 7 days salting, rinse, season and case it? Best seasoning for traditional coppa? What casings should I order? I`ve seen things called beef bungs. I`ve also seen "end caps", so now I`m lost because I can`t remember.
- Mon Mar 05, 2018 13:41
- Forum: Dry Cured Meats and Sausages
- Topic: A couple of questions - Ph + Hog Rings
- Replies: 12
- Views: 4018