Search found 268 matches
- Mon May 09, 2016 12:21
- Forum: Dry Cured Meats and Sausages
- Topic: Whole Muscle Fermentation
- Replies: 4
- Views: 4949
- Fri Mar 18, 2016 11:47
- Forum: Dry Cured Meats and Sausages
- Topic: Len Poli Sopressata recipe
- Replies: 17
- Views: 12402
- Thu Mar 17, 2016 19:48
- Forum: Dry Cured Meats and Sausages
- Topic: Len Poli Sopressata recipe
- Replies: 17
- Views: 12402
- Thu Mar 17, 2016 15:34
- Forum: Dry Cured Meats and Sausages
- Topic: Len Poli Sopressata recipe
- Replies: 17
- Views: 12402
Len Poli Sopressata recipe
Hello everyone. I'm doing the above and it calls for incubating at 85 degrees for 15 hrs. Is this necessary or just to shorten cure time. Being a novice, just starting, I want all the help I can get to do it right and not get sick. Thanks in advance. PS- the area I'm using for drying/ curing is arou...
- Thu Mar 17, 2016 15:06
- Forum: Smokehouses. Construction and Maintenance.
- Topic: SS racks
- Replies: 4
- Views: 5165
- Tue Mar 01, 2016 13:18
- Forum: Dry Cured Meats and Sausages
- Topic: Salame di Sativa
- Replies: 13
- Views: 13445
- Sun Feb 14, 2016 13:32
- Forum: Dry Cured Meats and Sausages
- Topic: Len Poli's dry cured coppa recipe
- Replies: 4
- Views: 3957
- Thu Feb 11, 2016 15:53
- Forum: Dry Cured Meats and Sausages
- Topic: Len Poli's dry cured coppa recipe
- Replies: 4
- Views: 3957
Len Poli's dry cured coppa recipe
I'm going to try dry curing meat and am starting with the above. Following the instructions, I see at step 6, there is a 8/4/1 ratio of ingredients. Is this necessary to finish the product properly or just for flavoring. I've got my own list of flavorings for various sausages, etc., that I'm satisfi...
- Sat Dec 26, 2015 02:37
- Forum: Smokehouses. Construction and Maintenance.
- Topic: upright freezer into a smoker
- Replies: 7
- Views: 11310
- Fri Oct 09, 2015 15:13
- Forum: Sausages
- Topic: Stuffing problem
- Replies: 6
- Views: 4994
- Fri Oct 09, 2015 14:27
- Forum: Sausages
- Topic: Stuffing problem
- Replies: 6
- Views: 4994
Thanks, NF. I'm searching food safe adhesives. Figure I'll get several same stuffing tubes, cut them and seal them together, forming one long piece that will handle a lot more casings. I only use the small tubes for beef/ venison sticks but the time saved making them would be worth the cost, as they...
- Fri Oct 09, 2015 11:59
- Forum: Sausages
- Topic: Stuffing problem
- Replies: 6
- Views: 4994
- Thu Oct 08, 2015 18:13
- Forum: Sausages
- Topic: Stuffing problem
- Replies: 6
- Views: 4994
Stuffing problem
Hello everyone. The problem I'm having is, I've got a 5lb stuffer from Sausage Maker that I use to make my beef sticks. The tube is a standard length but it becomes a pain to continually run out of casing, waste time and start over again. Any ideas would help. I'm thinking of just let it run the len...