Ok i been buying my starter cultures from sausage makers but living in Canada I was wanting to find a Canadian source. What I keep coming up with is a product called Mondo Start Classic and Mondo Sp. These can be bought at dnrsausagesupplies.ca or halfordsmailorder.com. The problem for me is I don't...

Been weighing the small one almost every day. Started at 463g. and today is 21 days later and it now weighs 314g. Not the 35% loss I wanted but I just can't wait any longer :P :P :P So after cutting into it I was very happy with it. Casing (beef middles) comes right off no problem. Gave it a good sm...

checkerfred I really wish I could help you out. I have never had the problems you are experiencing. I would suggest talking to your butcher if you know him enough, and if you don't, this might be the time to get to know him better and ask your question to him. Tell him whats happening and maybe he c...

I will do it separately. It really sounds like your blade is in backwards and is not cutting to me. All your doing is forcing it out through your plate

I can only offer some tips. I find using the largest plate helps. Do not freeze your fat, you make fat icicles. Make sure your blade is in the right way on your grinder. Put some lard on the plate. You only need to keep the fat cold not frozen. If both meat and fat are cold to the touch it should mi...

A friend of mine and a few members on here know of him as pikeman_95 also has a good mixer/emulsifier. He make these mixers to order and people who have them just love them. Here is a short video of the mixer in action http://s943.photobucket.com/albums/ad274/pikeman_95/?action=view¤t=USINGTHE...

You won't get a smoke ring with a MES 40 inch smoker. Smoke rings don't add to the taste anyways. Just looks cool that's all.

Started this on May the 15th. Bresaola Bresaola is just simply cured and then air dried lean beef. For this one I used the eye of round. The recipe I follow for my bresaola is that from Ruhlman`s Charcuterie book. https://lh6.googleusercontent.com/-kgnVOWjdr0o/T7Pc4upojuI/AAAAAAAACjo/rsYNaLoJmKc/s10...

So why is this little guy not taking on the mold like its big brothers? Made the same day, same batch and sprayed with Bactoferm Mold-600 at the same time. The other side has more but still not doing as well as the others. https://lh6.googleusercontent.com/-t1QQlm2Pvk0/T7az25voAjI/AAAAAAAACkg/0ZEcwJ...

Butterbean wrote:If you decide to make the "imitation" with the chunks I have a very good recipe if you'd like it. Its much easier and much more forgiving.

Here is the real - on left.

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"Imitation"

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As far as appearance yes they look different but as far as taste wise how did it compare.

Cabonaia I do appreciate you views on the recipe. I am by far not very experienced with this dry curing stuff and need all the help I can get. I read everything I can get my hands on, every blog that I find and bookmark everything that seems to have worked for someone. I do have a few ideas for this...

Thanks guys I really didn't have the right cut of meat for whole Coppa so I was looking at the chunks recipe. I guess it's time to get creative and see what comes of it. I have been known to pull a rabbit from a hat from time to time. Might just end up with some Coppa Head cheese :mrgreen: :mrgreen:...

The Copa recipe in Ruhlman, Michael; Polcyn, Brian (2011-09-15). Charcuterie: The Craft of Salting, Smoking, and Curing has it either sweet or spicy. Now if I want to make the spicy do I just add the two together? Or is it two separate recipes? Spicy: Hot paprika, preferably Hungarian to coat the me...

Starting to get some action on these. Took three days but the white mold is starting, that,s a good thing by the way. Thanks Aaron for telling me to just relax and let it do its thing. ;) Hopefully this will just keep getting better. https://lh3.googleusercontent.com/-HmJh8M9NdHU/T7Alr0JfnXI/AAAAAAA...

Salami Milano Style I used Beef Middles for the casings, tough suckers thats for sure, no blow outs with these things Day one, in the Dry Cure Cabinet @ 12 PM. Incubate @ 85°F and 90% R/H for 24 hours. Seems easy enough ??? ??? We will see Having a hard time keeping the R/H down to the recommended ...