Search found 98 matches
- Fri Dec 20, 2019 05:27
- Forum: Dry Cured Meats and Sausages
- Topic: First Attempt at Whole Muscle Salami - Result and Questions
- Replies: 3
- Views: 1806
First Attempt at Whole Muscle Salami - Result and Questions
I recently made my first try at whole muscle salami. Followed the recipe for spicy capocollo from cajuneric's youtube channel here: https://www.youtube.com/watch?v=vFfqwyxC_Zo Except used pork loin instead of pork collar, so I guess its really lonzino. Used a 900g piece of commodity pork loin (Smith...
- Mon Dec 09, 2019 21:15
- Forum: Dry Cured Meats and Sausages
- Topic: Cure #2 with different percent of sodium nitrate
- Replies: 16
- Views: 10770
Re: Cure #2 with different percent of sodium nitrate
Some 6 years ago, I asked The Sausage Maker about the 1% Sodium Nitrate in their instacure #2 while many references including their own FAQ and other manufacturers use 3.67% to 4% Sodium Nitrate. I got a response that, at best was non-norishing or at worst, they claimed that 4% was a typo in their F...
- Sat Nov 30, 2019 15:42
- Forum: For beginners
- Topic: Proper Use of Cure #1
- Replies: 8
- Views: 3628
- Fri Nov 29, 2019 19:04
- Forum: For beginners
- Topic: Proper Use of Cure #1
- Replies: 8
- Views: 3628
Re: Proper Use of Cure #1
The one teaspoon per 5 pounds sausage mince is about right. In my opinion, 1/2 cup (assuming cure#1 at 6.25% sodium nitrite) is way too much for curing products like corned beef, bacon, or pork loin. I use this calculator for the amount of cure#1 in brine, and it's resulted in successful cure. https...
- Tue Aug 13, 2019 03:31
- Forum: For beginners
- Topic: Greetings
- Replies: 11
- Views: 4248
Re: Greetings
Hi Mick, I'm not an expert, but I've been through some of the same issues that you may be encountering. So I'll pass along what I've learned for what its worth. Firstly, your temperature swings are much more extreme than we have here in the Southern US (Florida). Our temperatures mostly range betwee...
- Tue Jul 30, 2019 14:07
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My First Coppa
- Replies: 3
- Views: 6689
- Sat May 25, 2019 16:25
- Forum: For beginners
- Topic: Post-drying PH is 6.5 - is my sausage safe?
- Replies: 7
- Views: 3738
Re: Post-drying PH is 6.5 - is my sausage safe?
For what its worth, there is a link at the bottom of each page of this forum that takes you to the Wedliny Domowe main page.Agoracritus wrote: ↑Fri May 24, 2019 23:35if anyone is having trouble finding the Wedliny Domowe main page and section
- Mon Apr 22, 2019 00:52
- Forum: Sausages
- Topic: Semi Dry Cured Pepperoni
- Replies: 4
- Views: 2932
Re: Semi Dry Cured Pepperoni
Hi redzed, Hope you had a great Easter yourself . . . and also that work slacks off a bit soon. I vaguely remember those long hour days, but as an old retired guy, I have lots of time to post on forums that I like to learn from. lactic acid bacteria are intolerant of a high acid environment Thanks f...
- Sat Apr 20, 2019 21:27
- Forum: Sausages
- Topic: Semi Dry Cured Pepperoni
- Replies: 4
- Views: 2932
Re: Semi Dry Cured Pepperoni
Forgot an important step in the above post. After smoking, the sausage was poached in a sous vide bath at 143ºF for 4 hours.
- Sat Apr 20, 2019 18:54
- Forum: Sausages
- Topic: Semi Dry Cured Pepperoni
- Replies: 4
- Views: 2932
Semi Dry Cured Pepperoni
It's kind of sad that there has been no new activity on this GREAT site in over 10 days :( So I decided to post the pepperoni we made over the last week or so. Nothing spectacular, but at least it lights up the board :D Here's the recipe: https://i.imgur.com/V5sAibw.jpg We've tried many dry cured an...
- Sun Mar 10, 2019 23:06
- Forum: Dry Cured Meats and Sausages
- Topic: Very Old Farmers' Bulletins call for Saltpeter, can I use it?
- Replies: 11
- Views: 5378
Re: Very Old Farmers' Bulletins call for Saltpeter, can I use it?
Bob,
No real need to re-post, I was just wondering if I was doing something wrong. Thanks for the response.
No real need to re-post, I was just wondering if I was doing something wrong. Thanks for the response.
- Tue Mar 05, 2019 01:45
- Forum: Sausages
- Topic: Smoked Sausage Patties . . . Is This Really Sausage?
- Replies: 2
- Views: 2129
Smoked Sausage Patties . . . Is This Really Sausage?
I love fixing myself a simulated egg McMuffin for breakfast. For sausage, I have been using the frozen pre-cooked sausage patties from the grocery store. Recently decided to try to make my own pre-cooked patties. Cubed about 4 pounds pork (72% loin, 18% back fat, and 10% picnic) and mixed in 1.5% sa...
- Wed Feb 27, 2019 04:23
- Forum: Announcements
- Topic: Forum Software Upgrade
- Replies: 26
- Views: 17831
- Wed Feb 27, 2019 04:06
- Forum: Announcements
- Topic: Forum Software Upgrade
- Replies: 26
- Views: 17831
Re: Forum Software Upgrade
With the old software, it was possible to quote a section of a previous post by highlighting the section of the post desired and then clicking on one of the quote icons. It was also possible to quote the entire post. I no longer see the functionality to quote only selected text. Does anybody know if...
- Wed Feb 27, 2019 03:23
- Forum: Curing chambers and Related Equipment
- Topic: Humidity / Temperature Combo Controller
- Replies: 4
- Views: 5576
Re: Humidity / Temperature Combo Controller
taegutom: To directly answer your question, I believe that the inkbird IHC-200 controller turns on a humidifier when humidity drops below a set point, and turns on a dehumidifier when the humidity exceeds a set value above the set point. Now for my experience. I have a DIY humidity controller that ...