Search found 60 matches
- Mon Dec 31, 2018 23:16
- Forum: Smoked pork products
- Topic: Taylor's Ham (aka Pork Roll)
- Replies: 54
- Views: 136046
- Mon Dec 31, 2018 19:01
- Forum: Smoked pork products
- Topic: Taylor's Ham (aka Pork Roll)
- Replies: 54
- Views: 136046
- Mon Dec 31, 2018 18:01
- Forum: Smoked pork products
- Topic: Taylor's Ham (aka Pork Roll)
- Replies: 54
- Views: 136046
Hi Bob, if you used smoke bacon dont bother smoking again. As Bob K said, it dries it out a little more than the real Taylor Ham. You may also want to vac seal them before you poach to seal in the juices that come out during poaching. Our batch made it to all of the Giants tail gates this season and...
- Sat Dec 08, 2018 04:31
- Forum: Hardware
- Topic: Netting stuffer photos
- Replies: 14
- Views: 10462
- Sat Dec 08, 2018 04:13
- Forum: Hardware
- Topic: Netting stuffer photos
- Replies: 14
- Views: 10462
- Fri Dec 07, 2018 22:07
- Forum: Dry Cured Meats and Sausages
- Topic: Making Soppressata
- Replies: 7
- Views: 4159
- Fri Dec 07, 2018 22:02
- Forum: Hardware
- Topic: Netting stuffer photos
- Replies: 14
- Views: 10462
- Fri Dec 07, 2018 21:57
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 73292
- Fri Dec 07, 2018 21:17
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 582205
Hi Loco Check out this link for recommended percentages of garlic and a whole host of other spices https://www.meatsandsausages.com/sausage-recipes/secrets. I just did a batch of Salame Calabrese based on a recipe by RedZed and it called for 2 grams per kilogram of meat. It was a very nice balance o...
- Fri Nov 23, 2018 14:26
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Calabrese
- Replies: 42
- Views: 29444
Thanks guys, I agree with the comments about going a little dryer. I will do that next time. Also, I tried to maintain the humidity at about 3% lower than what the sausages were giving off. Something I saw in Maranski's book. I think I developed the surface ring due to air recirculation. I have a va...
- Tue Nov 20, 2018 20:32
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Calabrese
- Replies: 42
- Views: 29444
- Thu Oct 25, 2018 21:53
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Calabrese
- Replies: 42
- Views: 29444
Then - if you are using BLC 007 as starter - it is very nice culture but needs some caution during fermentation ( of course if you know your destination pH). Thanks for the heads up StefanS, I had not read about B-LC 007 before. I just reviewed http://wedlinydomowe.pl/en/viewtopic.php?t=8446. At 24...
- Thu Oct 25, 2018 21:09
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Calabrese
- Replies: 42
- Views: 29444
Thanks Bob, I will keep that in mind. I was thinking about it. Maybe the lighter meat doesn't hold as much water as the dark meat and that contributes to it being drier than the shoulder meat. I know it works that way with poultry. Either way, I have it fermenting now and will take it to the finish ...
- Thu Oct 25, 2018 04:06
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Calabrese
- Replies: 42
- Views: 29444
Hi Stefan, I didnt have too much trouble following Redzeds recipe. I also relied on a bunch of good books and other resources. I maybe a little unclear on what constitutes good class 1 pork. So, maybe it will be dry... I am not sure why one version of lean pork would be dryer than another, but I gue...
- Thu Oct 25, 2018 00:59
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Calabrese
- Replies: 42
- Views: 29444
The Calabrese is looking promising! I followed Redzed's second version of the recipe as far as using star anise and grinding half the meat through a 10 mm plate. I ground the frozen fat and other half of meat through a 7 mm plate. Mixed in all of the spices and culture. I didn't photograph prior to ...