Search found 33 matches

by Loco
Wed Dec 26, 2018 16:02
Forum: Dry Cured Meats and Sausages
Topic: Fat Back
Replies: 6
Views: 3637

Fat Back

I was able to find a butcher in near by town that will sell me hard fat, but I need to buy in 5# increments. My question is how do I store it? can I simply Vac Pac and Refrigerate/freeze? How long can I store it, will it turn rancid on me?

Thanks
by Loco
Fri Dec 21, 2018 15:28
Forum: Dry Cured Meats and Sausages
Topic: Summer saugage question
Replies: 7
Views: 3385

Should I use cure #2 Even if the casing is smaller diameter and drys faster?
by Loco
Fri Dec 21, 2018 00:42
Forum: Dry Cured Meats and Sausages
Topic: Summer saugage question
Replies: 7
Views: 3385

Summer saugage question

Can I make summer sausage with fl c starter to ferment , skip the smoking/cooking step, and just dry it ?

I was going to use a 70% pork 30% beef mix, and stuff in hog casing to make more of a "sausage stick" type thing
by Loco
Tue Dec 18, 2018 15:54
Forum: Dry Cured Meats and Sausages
Topic: Drying question
Replies: 31
Views: 9134

Thank you guys for all the information, you have been very helpful, I and disappointed in this try but not discouraged, I have ordered the proper casings and am looking forward to another try. Any suggestions on a type of salami to try that would help a newbie gain some confidence?
by Loco
Mon Dec 17, 2018 22:49
Forum: Dry Cured Meats and Sausages
Topic: Drying question
Replies: 31
Views: 9134

It looks like 2 casing but inner one is casing outer is mold separating from casing.

You can see darker ring on outside, but inside still not set as firm.
by Loco
Sun Dec 16, 2018 21:14
Forum: Dry Cured Meats and Sausages
Topic: Drying question
Replies: 31
Views: 9134

Very good point I never thought about the altitude affecting the humidity, yes we live at about 5200 ft. so defiantly something to keep in mind for future batches, I have raised the humidity back up. https://imagizer.imageshack.com/v2/xq90/924/eQDRw5.jpg [/URL][/img] https://imagizer.imageshack.com/...
by Loco
Sat Dec 15, 2018 22:50
Forum: Dry Cured Meats and Sausages
Topic: Drying question
Replies: 31
Views: 9134

Also I have a hard time finding "back fat".. can i substitue pork belly? Or does anyone have a place to get "back fat"?
by Loco
Sat Dec 15, 2018 22:25
Forum: Dry Cured Meats and Sausages
Topic: Drying question
Replies: 31
Views: 9134

At this moment is more clearly what is going with your pepperoni. Practically we do not worry about fat smearing, process also is standard with some detailed changes in future. From myself - how much of dextrose and cone sugar you used? In Marianski's recipe sugars - 2g/kg dextrose and 3 g/kg sucro...
by Loco
Sat Dec 15, 2018 22:21
Forum: Dry Cured Meats and Sausages
Topic: Drying question
Replies: 31
Views: 9134

How much T-SPX did you add? Why did you dry at 75% when they call for 80-85% in the instructions? I used 1/2 teaspoon S-TPX culture mixed with 1/4 cup distilled water. My post wasn't real clear I did start the drying at 85% but if I'm not mistaken later in his book he states that as the dryng proce...
by Loco
Sat Dec 15, 2018 14:44
Forum: Dry Cured Meats and Sausages
Topic: Drying question
Replies: 31
Views: 9134

I used the dry cure pepperoni recipe from the Marianskl book "The Art of Making Fermented Sausages". I cut meat meat into cubes and refrigerated 3.5k pork butt,1.5k beef chuck, then while it was in refrierator I mixed all dry ingrediants and prepared grinder and stuffer, started fermenting chamber t...
by Loco
Sat Dec 15, 2018 02:03
Forum: Dry Cured Meats and Sausages
Topic: Drying question
Replies: 31
Views: 9134

Yes they were plain casings, they did shrink some but not a lot. They felt like the were set when i started to dry, now the are firm but still feel a little spongy.. so should i be using protien lined casing?

Thanks for you input.
by Loco
Fri Dec 14, 2018 21:52
Forum: Dry Cured Meats and Sausages
Topic: Drying question
Replies: 31
Views: 9134

I used 50 mm fibrous casing, and actually didn't think about the dehumidifier fan it does run a lot at first.

So weighed them today and they are all at @ 30% loss from green weight, That is 19 days drying but they still feel "soft" when I squeeze them so should I continue to dry?
by Loco
Thu Dec 13, 2018 03:52
Forum: Dry Cured Meats and Sausages
Topic: Drying question
Replies: 31
Views: 9134

Yes that is what is happening. Is everything still ok with the sausage? I still have a while left to dry.. I am still trying to learn how to uplosd pictures.
by Loco
Wed Dec 12, 2018 19:14
Forum: Dry Cured Meats and Sausages
Topic: Drying question
Replies: 31
Views: 9134


    Hope this works. You can see some brown spots
    by Loco
    Wed Dec 12, 2018 15:55
    Forum: Dry Cured Meats and Sausages
    Topic: Drying question
    Replies: 31
    Views: 9134

    A little ammonia smell is OK as its caused by enzymatic activity. But too much can result in undesirable flavour of the sausage. Your chamber temps are too high. Lower the temp to 5o-51 for a couple of days and the ammonia smell will go away, Then keep the temp at 54. Black mould should be removed....