Search found 571 matches

by LOUSANTELLO
Wed Jul 25, 2018 11:55
Forum: Dry Cured Meats and Sausages
Topic: Recipe x 14?
Replies: 10
Views: 2886

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: 2886

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: 2792

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: 2792

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.
by LOUSANTELLO
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
by LOUSANTELLO
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. ...
by LOUSANTELLO
Sun Jul 22, 2018 12:54
Forum: Dry Cured Meats and Sausages
Topic: Salami done pics
Replies: 2
Views: 1484

There ya go. It`s easy! LOL.
by LOUSANTELLO
Sun Jul 15, 2018 11:21
Forum: Hyde Park
Topic: Thanks lousantello
Replies: 1
Views: 2039

Glad you liked them.
by LOUSANTELLO
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?
by LOUSANTELLO
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...
by LOUSANTELLO
Mon Mar 12, 2018 15:28
Forum: Dry Cured Meats and Sausages
Topic: Soppressata
Replies: 47
Views: 12980

Looking at it further, I took one out and scraped it with a knife. The residule that came off on the knife is more of a grease, yet had the tackiness of soft wax.
by LOUSANTELLO
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...
by LOUSANTELLO
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...
by LOUSANTELLO
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.
by LOUSANTELLO
Mon Mar 05, 2018 13:41
Forum: Dry Cured Meats and Sausages
Topic: A couple of questions - Ph + Hog Rings
Replies: 12
Views: 4018

OK, so no issues with exposure to salt, humidity, meat etc?