Thank you Red. Very reassuring. So my understanding is that if it's hairy, best to get rid of it. But the little white pinpricky ones are the good guys. Just not sure if the flaky creamy one might be a yeast,since I think I read that yeasts often appear before the mould,which tends to take over. Doe...

Ten days ago I made a Hungarian salami (smoked now for 4 days, a Milano with herbs, one without, and a Danish-type (CW's recipe). They had a good PH drop to 5.05/5.10 after 3 days fermenting and have been hanging in the chamber at a well-regulated temp of 55 - 60 degrees for several days. Have had s...

Looks like they came from a square pig.
Ursula

I used 55mm protein lined fibrous casings.
Ursula

Well, the day is at an end and I've made four 1/2 metre salamis. My first. It was fun, actually, though I made a few errors. I made a 1kg Hungarian, which I will smoke, a 1kg Milano (plain), but accidentally added red wine, a 1kg Milano with herbs and wine and a 1kg Danish-style Chuckwagon enhanced ...

Thanks Steve,
I'll do that. Will have to wait a few days longer, since my lovely newborn salamis are hogging(scuse the pun) the fermentation chamber for a few days.
Ursula

I bought a Lutron PH 212 PH meter last year in August from Heatmiser in UK, for $161, including postage and a spare probe. Yesterday I used it to test my mettwurst, and it failed. The readings were around 13 - 14. I then noticed that the internal tube in the probe had a crack in it. (The unit itself...

Thanks everyone, that's really helpful. Steve, your information is particularly useful to me today, because all of the salamis I make today are 1kg and I am using 55mm casings.
How lucky we are to be part of such a great resource with such helpful and generous people. Thank you again.
Ursula

There are no "silly" questions on this forum. Ask your fellow members for tips and suggestions in making your own favorite sausage recipes. Ask them about their techniques and secrets too! There are folks on this site with incredible sausage-making savvy and they will share it... BUT you will have ...

Hi Steve, Almost ready to put the bresaola into casings and dry.(Might have to cut them to put them into casings as they are a bit big for what I've got) Just wanted to check what you did after you took them out of the vac packs in the fridge. Did you rinse them briefly, dry them and then put them i...

Red, that's fantastic!
You are a real experimenter. You must have a bit of scientist in you.
How much green weight would have been in one of those really big salamis?
Ursula

Hi Steve, Starting to stabilise the humidity/temps. I'm not actually using the fridge compresor at the moment, as the ambient temp is lower than I want. The single light globe seems to be enough to keep the temperature in the desired range, and the humidifier works a treat when the humidity is low. ...

What a wonderful husband you are, Ross!
Ursula

Hi Steve, How are you going with the humidity control? Today I am making a couple of kilos of mettwurst (spreadable German fermented). My fermentation chamber is set up, but on some test runs yesterday I noticed that humidity swung a fair bit, going up as the temperature goes down. The other directi...

Got a question about salami: When I make fresh sausages etc, there's usually a few patties in it for the last bit stuck in the filler, which makes interesting hamburgers etc. Now when you make a salami, and use the patties left over from the filling process, they will contain Cure #2. A salami would...