Albert that's such a small part of that spice mix I wouldn't hesitate to substitute. White and yellow mustard seed is the same thing so you probably have that, the black is just a stronger variety. As with any recipe the spices and amounts are a general guideline, no need to split hairs. He He my 2 ...

Sounds good! Salami edibles by Redzed. After a few hours your get togethers must get interesting :wink: You ever thought of doing an extraction with lard, like you would with butter then add that? I would go with an alcohol extraction and distribute with the wine. Hmmm Canalard, interesting possibil...

The copycat up north of the border in Montreal or the original in NYC?
Whether its Schwartz's or Katz's its all good.
http://www.wedlinydomowe.pl/en/viewtopic.php?t=7887

Bulkey wrote: ↑

Fri Mar 05, 2021 16:04

Can't wait to see the difference between the two methods.

IMHO it is not even close.The dry bag process is just too rushed and never develops the taste and aromas of a more traditional method.
Its a great hobby. Enjoy!!

my actual question was why did the cured version turn out bland but if heated the taste of the spices are very acceptable .... almost twice the flavor. Its a process called tempering.. Hot fat has the ability to extract and retain the essence, aroma and flavor of spices and herbs and then carry thi...

but I am searching for the definitive USDA regulations pertaining to the min.-max. percentages of salt for slow fermented southern European style salami. I can find the regulations for fast fermented American style salami Do those regulations contain actual min-max amounts or an approved plan for p...

Bulkey wrote: ↑

Tue Mar 02, 2021 15:48

I made sample paddies and adjusted the seasoning to my taste

Welcome to the Forum!
Tell us what recipe you actually used and your procedure

Finding a source of proper deli-style rye bread in Atlanta has been a problem. If you bake see page 15 of this thread. https://wedlinydomowe.pl/en/viewtopic.php?f=15&t=6455&hilit=rye+bread&start=210#p21276 You CAN'T beat NY style Jewish rye for Rueben's or Corned beef sandwiches. We also now go the...

Chuckwagon said he worked for Rytek at the Sausage House in Vegas in the 60's. Many of his recipes in Great Sausage Recipes used CSS.... Still trying to figure out the quotes. Just highlight the text you want to quote and the "Quote icon will appear. Just click on it. It will appear in the box at th...

The U.S. regs. for nitrate and nitrite in dry cured products is much higher than 156ppm.... dry cured products Sodium and potassium nitrite- 625ppm Sodium and potassium nitrate- 2187ppm That is for uncommuted whole muscle cuts and if you research it further the specified period of time is over 90 d...

O.3% Cure #2 is still well within the limits While I really don't think a little extra nitrite will harm you the US regs are at 156ppm in going nitrite for a commuted product...you are adding around 186ppm. The in going nitrate however is WELL below the limit whether your cure #2 contains 1% 0r 4% ...

Looks great. Curios that while keeping the salt at 2.5% why you have raised the cure amount in a few of your recent creations?

Depending on what you will use it for it can be rinsed or soaked for up to 24 hrs to remove some of the salt. You can google salt pork for various uses. While salt pork is mostly made from belly, backfat is also used. You can also make Lardo (flavored backfat) https://wedlinydomowe.pl/en/viewtopic.p...

Looks Good! I also used whole mustard seeds because that's all I had. If possible I get all spices whole and grind when needed. They seem so stay fresher that way, and you get a custom grind. Easy to make onion powder and garlic powder out of minced or granular also. The small blade grinders are ine...

Welcome to the forum John! One question: in many recipes in the books there is a spice ingredient with no indication of the form. So if I see in a recipe ingredients like coriander, caraway, allspice, nutmeg, cardamom, mustard, etc., in the absence of more specifics, i should.assume that it is calli...