Search found 2222 matches
- Fri Aug 13, 2021 12:41
- Forum: Dry Cured Meats and Sausages
- Topic: sinewy coppa
- Replies: 9
- Views: 5868
Re: sinewy coppa
The main reason the commercial "Coppas" are more tender than your dry cured is the vast majority of them (if not all) are cooked/smoked/steamed. So although they bear the same name they are a different product. Slicing yours paper thin in a good slicer goes a long way in improving the mouth feel. We...
- Thu Aug 12, 2021 17:58
- Forum: Dry Cured Meats and Sausages
- Topic: sinewy coppa
- Replies: 9
- Views: 5868
Re: sinewy coppa
Are you using just the coppa muscle or the whole Butt. The Butts contain a lot of connective tissue.
- Thu Aug 12, 2021 15:28
- Forum: Other products
- Topic: Pickles!
- Replies: 38
- Views: 40824
Tis the Season
Half Sours
- Wed Aug 11, 2021 17:25
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 545636
Re: WD Daily Chat - Talk about anything You Like
Both nice Fish!!!
- Mon Jul 19, 2021 11:39
- Forum: Dry Cured Meats and Sausages
- Topic: Filetto baciato
- Replies: 12
- Views: 8659
Re: Filetto baciato
Very nice EAnna! Were the tenderloins cured with spices or left plain?
- Sun Jul 11, 2021 16:47
- Forum: Curing chambers and Related Equipment
- Topic: Ink bird ihc-200 failure
- Replies: 7
- Views: 4956
Re: Ink bird ihc-200 failure
I also have the Auber Instruments controller and have used it for 7 years without a problem although I recently replaced the sensor as it was getting outside of the offset adjustments for the unit. They do ship overseas. the auberins humidity sensor was overly sensitive to the drop in humidity when ...
- Thu Jul 08, 2021 14:16
- Forum: Dry Cured Meats and Sausages
- Topic: Greasy Salami
- Replies: 3
- Views: 4355
Re: Greasy Salami
Gus-
It would be helpful to add more information like recipe used, procedures used etc. . The more the better and pictures are also very helpful.
It would be helpful to add more information like recipe used, procedures used etc. . The more the better and pictures are also very helpful.
- Sun Jul 04, 2021 17:25
- Forum: Recipes from around the world
- Topic: Zrazy wołowe zawijane - stuffed beef rolls
- Replies: 9
- Views: 10064
- Sun Jul 04, 2021 12:12
- Forum: Dry Cured Meats and Sausages
- Topic: Sodium Ascorbate
- Replies: 2
- Views: 1618
Re: Sodium Ascorbate
That is the right kind. Try looking in spice stores.
You can also use use Sodium erythorbate. It does the same job and uses the same amounts as Sodium ascorbate.
https://www.meatsandsausages.com/sausag ... /additives
You can also use use Sodium erythorbate. It does the same job and uses the same amounts as Sodium ascorbate.
https://www.meatsandsausages.com/sausag ... /additives
- Tue Jun 29, 2021 15:37
- Forum: Curing chambers and Related Equipment
- Topic: Commercial refrigerator/drink cooler conversion to a curing chamber
- Replies: 16
- Views: 10507
Re: Commercial refrigerator/drink cooler conversion to a curing chamber
I am pretty sure Lou's chamber is similar try sending him a PM. He uses Auber controllers. I bought a commercial double door, all stainless interior 34 cubic foot Turbo air with the digital readout on the outside. I was hoping to be able to set the stat for 54 degrees. Well. The manufacture wont let...
- Thu Jun 24, 2021 16:45
- Forum: For beginners
- Topic: Getting the flavor right - American Pepperoni
- Replies: 4
- Views: 4717
Re: Getting the flavor right - American Pepperoni
Could the additional spices actually be toning down the pepperoni flavor? It is confusing it. Pepperoni like Genoa is a simple recipe with few spices, change it too much and you have a different product. And yes smoked paprika is a different flavor altogether I use smoked Spanish paprika in a chili...
- Wed Jun 23, 2021 12:44
- Forum: For beginners
- Topic: Getting the flavor right - American Pepperoni
- Replies: 4
- Views: 4717
Re: Getting the flavor right - American Pepperoni
Fishhead- You probably have too many different spices in the mix.Remember its called PEPPER oni ! :D Also the Paprika adds little to the flavor as it is usually overpowered by the peppers, it is essential for the color though.As far the heat cayenne varies so make adjustments to your personal taste....
- Fri Jun 18, 2021 12:19
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 89741
Re: Stefans kielbasa
Looks excellent as always Stefan! What type of casings did you use?
- Wed Jun 16, 2021 13:07
- Forum: Hardware
- Topic: Freezer as a drying chamber
- Replies: 1
- Views: 4097
Re: Freezer as a drying chamber
Ed-
Its actually better to use a freezer. Check out the nice builds in the Curing Chamber Forum. viewforum.php?f=25
Its actually better to use a freezer. Check out the nice builds in the Curing Chamber Forum. viewforum.php?f=25
- Fri Jun 11, 2021 12:15
- Forum: Sausages
- Topic: Starting with frozen meat and then freezing the finished sausage
- Replies: 2
- Views: 2033
Re: Starting with frozen meat and then freezing the finished sausage
Has anyone made sausage from previously frozen meat, and then frozen again? Was there any difference? Many, many times fresh or smoked sausage. No problem at all. I would have to add that I froze and thawed the meat it was not purchased that way. Personally I would shy away from purchasing previous...