Search found 573 matches

by LOUSANTELLO
Tue Jan 19, 2016 13:51
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 60088

I have a couple of soppressata's that the casing popped an opening maybe due to the weight or overtying. A couple of locations it was clear it was due to tightening the string. What should I do? Do I leave them alone? Will they rot?
by LOUSANTELLO
Tue Jan 19, 2016 02:52
Forum: Curing chambers and Related Equipment
Topic: Dehumidifier
Replies: 8
Views: 12398

Image
by LOUSANTELLO
Tue Jan 19, 2016 02:46
Forum: Curing chambers and Related Equipment
Topic: Dehumidifier
Replies: 8
Views: 12398

Hello Bob, Yes I realize that. The settings are quite weird due to having to make calculations based on the HYD and HYH sub-settings. I wish there was a way that displays the H-1 based on what you really want,,,,then the HYH and HYD settings will compensate for the range. This was the reason I creat...
by LOUSANTELLO
Tue Jan 19, 2016 00:34
Forum: Curing chambers and Related Equipment
Topic: Dehumidifier
Replies: 8
Views: 12398

Redzed. I saw your link. Those are the identical dual temp and dual humidity controllers I have. I only have the heat plugged in during fermentation and I have not needed it during curing. I read the other link regarding the sensor reading high. Mine too. But, instead of relying on the numbers on th...
by LOUSANTELLO
Mon Jan 18, 2016 15:26
Forum: Curing chambers and Related Equipment
Topic: Dehumidifier
Replies: 8
Views: 12398

Dehumidifier

Has anybody used one of these wired into an outboard dehumification controller? Let me know.

https://www.eva-dry.com/dehumidifiers/e ... umidifier/
by LOUSANTELLO
Mon Jan 18, 2016 03:37
Forum: Dry Cured Meats and Sausages
Topic: Salami problems
Replies: 31
Views: 22154

How much salt was used? Did you use cure #2 also? I had the same issue although I knew right after I cased mine that I had the wrong amount of salt. It lost 23% weight in 23 days, yet the center was still mushy. The smell and color was fine.
by LOUSANTELLO
Sun Jan 17, 2016 05:09
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 60088

http://imageshack.com/a/img905/1943/okNco0.jpg I know it's not a great picture, but my brother made soppressata last week and made sausage also. He makes it the old standard way. The sausage is made with fennel and red pepper. He uses the same amount of salt as curing, in his situation was close to...
by LOUSANTELLO
Fri Jan 15, 2016 17:15
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 60088

I have an excel spreadsheet that I created that's very useful. If anyone is interested, send me your email and I will send you the attachment. It's a great conversion tool. Let me know. Send to Lsantello@media-designers.com
by LOUSANTELLO
Fri Jan 15, 2016 15:00
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 60088

Image
by LOUSANTELLO
Fri Jan 15, 2016 14:25
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 60088

I tied most of them up last night (12 hours ago). In the process of tying one, I snapped the casing. I managed to re-tie a midnight snack out of one and I had extra meat from inside that casing. I figured " what better way to test the PH that was in the casings. 4.96 I think we are good. The first t...
by LOUSANTELLO
Fri Jan 15, 2016 05:34
Forum: Curing chambers and Related Equipment
Topic: Jasons Curing Chamber Build
Replies: 9
Views: 13345

Don't copy and paste in the reply box. That would just show a link. On the right side of the reply box is an "IMG" button. Click that and another popup box will come up. Copy and paste the link into that box instead.
by LOUSANTELLO
Thu Jan 14, 2016 23:54
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 60088

I like my c-clamp idea. LOL. My nephew asked me what country I was from. I had a refrigerator that worked perfect until I hit the condenser coil last week too. I called and ordered the same model and carefully drilled from the inside out and gradually took the foam out and found the coil again. Then...
by LOUSANTELLO
Thu Jan 14, 2016 20:42
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 60088

Image
by LOUSANTELLO
Thu Jan 14, 2016 20:41
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 60088

Image
by LOUSANTELLO
Thu Jan 14, 2016 20:41
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 60088

Image