Wow! 8Gm of dextrose is a lot :shock: ...even for those of us who like a salami with a little tang. About 5 grams of total sugar usually produces a pleasant Tang. Also remarkable is the amount of cure used at 187PPM ?? And the use of cure #1 is because of the fast Ph drop so little use of the nitrat...

Do you have a commercial mixer? If so try the flat paddle. They are really excellent for mixing meat.

So if you had a choice....would you take the lower temperature and ideal humidity ….or ideal temperature and lower Humidity. Since you will be fermenting only for a short amount of time longer, go with the correct temp. One other question I could not find a definitive answer to in the back posts. I...

Certainly. If using TSPX try 2grm sugar and 2grm Dextrose per kilo

There is also a vast number of reputable recipes for your future use here https://www.meatsandsausages.com/sausage-recipes and also many posted on the Forum

Welcome to the Forum!
Here you Go : viewtopic.php?f=5&t=8347&start=15

That really looks good! We routinely make a similar product that is almost always fried for breakfast, Its also fermented....Taylor Ham. Hard to have an egg sandwich without it! viewtopic.php?f=10&t=6212&hilit=taylor&start=30

Looks great! I would agree with Stefan on the 42-45 % weight loss, the texture and flavor improves with the extra time spent maturing. I think the only thing I would do differently next time is to soak the coppa a bit after it comes out of the cure to reduce some of the saltiness that seems concentr...

Having made that recipe a few times...
If you are using FLC and fermenting at 85F it will come out very sour. Cutting the sugar and dextrose in half will still produce a pleasant tang.

The only way you can avoid the mushy/slimy casings is by storing them wrapped loosely, usually in a paper wrapper. That is how the ones coated in rice flour are stored. Vac sealing with the casings on will always have the same slimy result ,even if coated in flour. It is just the once dried casing r...

Almost all Of Poli,s recipes call for fast fermentation. If you adjust the sugars you can also make them as a slower fermented sausage. I think the reason it tastes fatty to you is it is just too soft, drying to a 35+% loss with have a much nicer mouth feel. In the larger diam casings that usually t...

That looks great with the netting pattern!

redzed wrote: ↑

Sun Jan 10, 2021 19:41

In our house we like it with garlic mashed potatoes and cooked sauerkraut or with a cold sauerkraut salad.

Or you could add a cold Beer and German Potato Dumplings, aka Kartoffelklöße!
You can also sous vide it after cold smoking for ready to eat.

Its a fast fermenting culture. It does not ferment sugar so dextrose only unless your using sugar for flavor. I have never used it. It is used and been popularized a lot by Ruhlman & Polcyn in the book Charcuterie.

Auto defrost and frost free are the same thing, so yes.

Dry cured sausage - Its really not abnormal to have a greasy surface especially if you vac seal and refrigerate after peeling the casing. Paper towel will solve the problem, just dry the surface before slicing.

This may help you: viewtopic.php?f=9&t=7650&p=38180&hilit=Chourico#p38180

Several On the meats and Sausage site
https://www.meatsandsausages.com/sausag ... portalegre