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
Search found 33 matches
- Wed Dec 26, 2018 16:02
- Forum: Dry Cured Meats and Sausages
- Topic: Fat Back
- Replies: 6
- Views: 3637
- Fri Dec 21, 2018 15:28
- Forum: Dry Cured Meats and Sausages
- Topic: Summer saugage question
- Replies: 7
- Views: 3385
- 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
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
- Tue Dec 18, 2018 15:54
- Forum: Dry Cured Meats and Sausages
- Topic: Drying question
- Replies: 31
- Views: 9134
- Mon Dec 17, 2018 22:49
- Forum: Dry Cured Meats and Sausages
- Topic: Drying question
- Replies: 31
- Views: 9134
- 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/...
- Sat Dec 15, 2018 22:50
- Forum: Dry Cured Meats and Sausages
- Topic: Drying question
- Replies: 31
- Views: 9134
- 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...
- 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...
- 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...
- Sat Dec 15, 2018 02:03
- Forum: Dry Cured Meats and Sausages
- Topic: Drying question
- Replies: 31
- Views: 9134
- Fri Dec 14, 2018 21:52
- Forum: Dry Cured Meats and Sausages
- Topic: Drying question
- Replies: 31
- Views: 9134
- Thu Dec 13, 2018 03:52
- Forum: Dry Cured Meats and Sausages
- Topic: Drying question
- Replies: 31
- Views: 9134
- Wed Dec 12, 2018 19:14
- Forum: Dry Cured Meats and Sausages
- Topic: Drying question
- Replies: 31
- Views: 9134
- 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....