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Sourcing starter cultures in Canada
Replies: 28
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Shuswap » Fri Dec 05, 2014 05:38
First post
Great point Bob. I used the T-SPX culture and the center was a bit soft even after a weight loss of 38%. I will try the F-RM-52 if I make more pepperoni
Interesting! I've only seen the T-SPX culture on the Umai site, which means finding a different suppier for the F-RM-52 which would be hard to...
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I have not made any Salami but I do have Lonzino and Breasola in the chamber. Mixed up the Lallemand Meat Surface PS521and applied like Mold 600. It took 6 days before the mold started showing on the Lonzino and very little showing on the Breasola. I'm sure it will get going but seems slower then...
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Last post by Devo
Thu May 04, 2023 20:41
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Bio Cultures by Chr. Hansen
Replies: 34
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Chuckwagon » Thu Apr 15, 2010 07:53
First post
Vol. 1 Fermented sausages with Chr. Hansen starter cultures
Vol. 2 Fermented sausages with Chr. Hansen surface cultures
... 8UK%29.pdf
vol. 3 Dry-cured meat products with Chr. Hansen starter cultures
... 3.pdf?dl=0
Above content added by Bob K 01/03/15
Hi Sausage Makers! Have you tried...
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SafePro is a line of cultures by Ch Hansen designed to combat Listeria in Ready To Eat products. There should also be a name on the envelope ( like FL-C) which would tell us what the culture is used for.
unfortunately it does not bring anything
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Last post by jym571
Mon Sep 05, 2022 17:24
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Wild Duck Dried Sausage
Replies: 7
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STICKSTRING » Sun Jan 14, 2018 05:06
First post
Hello all! I have 10-15 lbs of fresh wild duck meat ready to go. I currently have a batch of venison salametti`s in the curing chamber, but when complete I was thinking about making a batch of wild duck salami of some sort. Flavor profile I had in mind:
Cracked Black peppercorns
Garlic
Smoked red...
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Stickstring, I totally love your chamber, I want one!
You can also make a less tangy version by reducing the sugar
Oh boy here we go wit the TANG thing again LOL
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Last post by Kijek
Sun Jan 14, 2018 20:02
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Cultures
Replies: 20
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Laftpig » Wed Jan 10, 2018 17:50
First post
Question about mixing cultures in spices.
My thinking is to make spice formulas in advance for the making cured meat. Many require the use of cultures, which I store in the freezer. Can I add these cultures to the spice mix then store for any length of time. If so should it be in the freezer or...
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Redzed
It`s all stuffed and netted. Time will tell. Thanks for all the help from everyone. I`m sure at times you would love to treat some newbees like glow sticks; break them in half and shake like hell until the light goes on. :grin: :grin: :grin: :grin:
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Last post by Laftpig
Sat Jan 13, 2018 21:54
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Mold 600 Bactoferm (Previously M-EK-4)
Replies: 5
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Chuckwagon » Fri Aug 16, 2013 09:44
First post
Vol. 2 Fermented sausages with Chr. Hansen surface cultures
Above content added 1/15
Several people have asked about Mold 600 - the preferred mold for the protection of raw, dry-cured, sausages. This should eliminate some of the mystery. :wink:
Mold 600 Bactoferm™ (Previously M-EK-4)...
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Vol. 2 Fermented sausages with Chr. Hansen surface cultures
WOW, good stuff, great information, I will be referring back to this for along time.
Thanks for posting!
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Last post by Kijek
Tue Jan 09, 2018 03:52
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Quick tender???
Replies: 2
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Kijek » Mon Jan 08, 2018 01:44
First post
So what exactly is Quick Tender?
Many years ago I used it a few times, but then started to find out about cure #1 & #2.
So I've always used the cures.
So what is quick tender, as apposed to the two cures?
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Thanks I appreciate the lesson :smile:
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Last post by Kijek
Mon Jan 08, 2018 13:33
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Some basic Curing review
Replies: 16
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Kijek » Sat Jan 06, 2018 02:09
First post
Ok, I just got back into making dry cured sausagesm cappy, soppra's etc.
Right now, made a curing chamber out of an old refrig, and only have 10lbs of Italian sausage and 1 cappy.
I made everything with seasonings, salt and cure#2 plus sprayed Bac 600 on it and the nice white mold grew within 2...
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I may have stated incorrectly earlier, I only had the Coppa and sausages hung in chamber @ 658F and 80% hum , for only 3 days till I had white mold growing from the Bac 600.
After that I lower I lowered to 55*F and 70%hum.
The meat has now been in chamber for 2 weeks and I have since lowed down to...
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Last post by Kijek
Sun Jan 07, 2018 19:41
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My First Lonzino
Replies: 5
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Laftpig » Wed Jan 03, 2018 18:45
First post
This my first attempt at making Lonzino. I made three orange Lonzino`s from recipes found on the site and three what I call regular adding the spices I like and removing the one I don`t like. I cured them at approximately 37 degrees for 14 days. I just washed and dried them. I have beef bungs...
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The link is on IMGUR next to your photo
ON IMGUR
Where do I find the BBCode?
BBCodes are only available on the desktop website. Once you have uploaded your images, hover over an image and click Get share links to copy the BBCode.
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Last post by Bob K
Thu Jan 04, 2018 01:38
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Curing Landjager
Replies: 8
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ScottC » Sat Dec 30, 2017 23:19
First post
I'm new to this forum, and while I've been making fresh sausage for years, I've only recently started learning about dry curing. I've been interested in making landjager, and used Chuckwagon's Lawman's Landjager recipe, posted 9/10/14. I converted a used fridge for fermentation, using a combination...
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Thanks Redzed, I'll take this as a call to do some more research before taking another swing at it. Looks like I need to better understand how to measure pH (back to college chemistry) and Aw (hopefully without an expensive water activity meter). Above all - I need to be confident that my methods...
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Last post by ScottC
Mon Jan 01, 2018 06:40
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Prosciutto
Replies: 3
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LOUSANTELLO » Tue Jul 19, 2016 04:53
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I am ready to make a couple of prociutto's. Can someone take me thru the steps? Is this done in a curing chamber? Thanks.
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Nice looking tray Lou :!: :!:
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Last post by Bob K
Fri Dec 29, 2017 23:27
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Premixing lots of cure in advance - any issues?
Replies: 3
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reddal » Mon Dec 18, 2017 21:08
First post
Hi,
When making Chorizo I first cure the pork with the following mix:
Sea Salt 2.50%
Insta Cure #2 0.25%
Demerara 0.30%
Dextrose (Glucose) 0.20%
I grind this mix into a fine powder before applying it.
However measuring everything for each batch takes time - and I was wondering it there was any...
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The mixes I do buy, generally have the seasoning and salt in one package and a small bag of #1 or #2 to ensure correct amounts of cure get into the farce.
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Last post by LOEBER74
Tue Dec 19, 2017 18:16
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Last post by fatboyz
Thu Dec 14, 2017 01:27
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Cure #2 Confusion
Replies: 4
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jcflorida » Fri Dec 08, 2017 21:12
First post
Not sure where to post this, so this seems like the generic spot. I've been making semi-dry fermented sausage (pepperoni/summer sausage) for a while, but I'm preparing to graduate to dry cured. Reference books list cure#2 as 6.25% nitrite and 4% nitrate. They also say that Prague Powder#2, insta...
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Yes it makes sense but be aware the 156 ppm in comminuted meats is just the maximum amount of nitrite recommended/allowed by the FDA, you are also allowed 1718 ppm of nitrate, lesser amounts can be perfectly safe and effective. So there is no reason to split hairs. I Have used the 5.67/3.63%...
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Last post by Bob K
Sun Dec 10, 2017 15:48
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storing lonzino
Replies: 2
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cathouse willy » Mon Dec 04, 2017 04:52
First post
I just pulled 7 lbs of orange lonzino meant for Christmas gifts. I left the casing and the netting on and vacuum packed them.Now I'm wondering if I should have removed the wrappings before I vac pac'd them. What's the group wisdom say on this?
Thanks
Bill
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Bob,thanks for the reply, I had this nagging feeling about leaving them in the cases so I'm glad I asked.I wasted a few vacuum bags but better that than slimy meat.I removed the casings, wiped them down with vinegar and re bagged them.
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Last post by cathouse willy
Mon Dec 04, 2017 21:38
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fresh chilli
Replies: 1
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northener » Thu Nov 30, 2017 08:45
First post
hi again i read that it is not good to use fresh herbs in dry and ferm i have some california reapers that i want to use is there any way to do this safely
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I personally think this is one of those things where people split hairs. Sure, it would be possible to introduce some pathogen into your sausage but the odds of that is very minute.
However, from a health standpoint when you are selling stuff to the public then you are required to have a paper...
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Last post by Butterbean
Thu Nov 30, 2017 23:04
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Culatello
Replies: 40
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story28 » Sun Oct 30, 2011 23:48
First post
Pretty cool video. I thought you guys might like to check it out:
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That looks delisious! How did you know where to apply the lard mix after 5 months? And I didnt know Stephan gave sewing lessons!
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Last post by Bob K
Wed Nov 29, 2017 18:42
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Hog bladder
Replies: 8
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tobertuzzi » Fri Nov 10, 2017 03:54
First post
I plan on doing a culatello in the next few months. I have some of the dried pasted hog sheets, but I have access to fresh hog bladders. I would like to try using the bladders but I cant find any info on how to prepare them. Does anyone have any experience in this?
Cheers
Toby
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Toby-
Stefan had trouble with those rehydrating-no stretch. You can read about it here:
If you can get more fresh ones you can salt them for future use...do not freeze
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Last post by Bob K
Sun Nov 12, 2017 14:55
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sodium metabisulfite
Replies: 4
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northener » Fri Oct 20, 2017 09:11
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hi i have been using a sausage meal spanish chozizo it has sodium metabisulfite in it can i use this to make dry ferm sausage as i like the flavor will this affect the cure2 in the dry or the culture also it has salt 9020mg per100g serve how much more do i add thks
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thats right now that i think about it 100g add to 1 kg meat will give it a go with cure no1 hang and smoke then poach will let you know
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Last post by northener
Wed Oct 25, 2017 09:44
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Beef Bresaola may not have cured
Replies: 8
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soccerguy83 » Mon Oct 16, 2017 14:12
First post
Used this recipe:
Bresaola
Ingredient % of Meat
Eye of round 100%
Salt ( Kosher) 3%
Sugar 1%
Mixed peppercorns 0.5%
Fresh rosemary 0.25%
Juniper berries 0.1%
Dry thyme 0.1%
Cinnamon 0.05%
Clove 0.025%
Cure #2 0.30
Meat was aprox 3.5-4 in diameter. Cured for 25 days, should have been more than...
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An easy way to shrink a beef bung when it is too big on the meat is to dip it in near boiling water for 20-30 seconds.
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Last post by redzed
Sat Oct 21, 2017 01:01
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Does this recipe look ok to you ?
Replies: 5
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bcuda » Wed Oct 04, 2017 22:16
First post
Just wondering if you see anything out of place or wrong on this recipe.
Salami Calabrese ( I left out the fennel seed on purpose )
12 lbs lean pork loin
5 lbs of pork back fat
salt 215g
cure #2 19.3
dextrose 15.4g
sugar 15.4g
pepper 15.4g
red pepper flakes 30g
paprika 15.4g
t-spx culture. I used...
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Thank you REDZED !
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Last post by bcuda
Sun Oct 08, 2017 17:25
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Nitrates, nitrosamines and cancer
Replies: 3
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Butterbean » Wed Jul 26, 2017 01:30
First post
Here is something I thought might be useful and I think it compliments Reddals post about nitrate levels after curing.
Putting things in perspective
If you are reading this you are familiar with cured meats and I`m sure you are also familiar with the concern many have with the use of nitrates...
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Thank you for giving all of us a better understanding of nitrates. It makes me feel a lot better for sure!
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Last post by bcuda
Fri Oct 06, 2017 01:58
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Testing for levels of Nitrates / Nitrites after slow curing.
Replies: 7
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reddal » Tue Jun 13, 2017 13:30
First post
Hi,
I've been making Chorizo using cure #2 (ie inc nitrates) and some customers have been concerned about Nitrates in the product. I've explained that most of the worry about nitrates is myth and fear mongering - and that most if not all of the nitrates are consumed during the curing process....
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Do a search for food testing labs, there are a lot of them some fairly local.
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Last post by Bob K
Wed Sep 27, 2017 11:57
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Starting first Lonzino tonight
Replies: 34
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Sleebus » Tue Apr 25, 2017 13:19
First post
So, I've got everything I need to do a Lonzino...I think. Any suggestions are greatly appreciated! I'm going to use Bob's recipe:
2.5 Salt
.5 Cure #2
.25 Sugar
.8 Pepper
.6 Paprika
.15 Garlic Powder
.2 Cayenne
Since I'll have two pieces I may give this one a shot too:
Salt 2.5%
White...
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Couldn't have done it without the help and guidance from this group here, Redzed! I'm really looking forward to doing more of these. Now that I've got the whole EQ cure down, I wouldn't have any problem hanging 20# of these at a whack, maybe more...especially when I was seeing loin on sale for...
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Last post by Sleebus
Sun Aug 20, 2017 23:09
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Celiac / Crones jerky.
Replies: 3
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LOEBER74 » Thu Aug 17, 2017 23:05
First post
A friend of mine has had Crones / Colitis for years and had a large part of her gut removed years ago. The disease has been managed well for the last several years but in the last months she is having issues again and her doctors are removing items from her diet almost weekly. Currently she CAN NOT...
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Thanks for the advise guys.
It is the commercial binders and additives that she has the most issue with, and I dont use em...
I have some mild snack sticks I did for her in the smoker today, and jerky tomorrow. hopefully they pass her taste test.
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Last post by LOEBER74
Fri Aug 18, 2017 14:59
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Black Truffle Sea Salt Coppa
Replies: 6
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harleykids » Mon Aug 14, 2017 00:21
First post
Just finished making a black truffle sea salt coppa, anyone use the black truffle sea salt from Savinitartufi? It has 3% black truffle in it, which apparently is about 3x the normal black truffle content from other vendors.
3% doesnt seem like a lot, but you can smell the truffles thru the...
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Jason-
You can just pat it dry with paper towels and apply more pepper if you want. Don't add any more salt.
No I would not rinse.
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Last post by Bob K
Mon Aug 14, 2017 17:53
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Orange Lonzino
Replies: 27
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redzed » Mon Jun 03, 2013 04:53
First post
This weekend I finally cut into my orange lonzino. It was started 45 days ago and lost 45% of its weight. This one really rocks. Seasoned only with salt (and cure 2), garlic and orange. Not overly salty, with a silky texture and delicate flavours. Did not have anything to case the meat, and that...
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Distribute the whole amount over the loin or coppa and if you vac seal, there is no need to do it two steps. That is what equilibrium curing is all about.
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Last post by redzed
Fri Aug 11, 2017 00:04
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Question on Cure %'s%
Replies: 5
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harleykids » Wed Aug 09, 2017 21:51
First post
Guys,
Is there a sticky that exists for standard cure %'s?
I know, USDA standards, other country standards, etc. are a bit different from each other....
But it would be nice to have a simple SAFE sticky that gave good general info on Cure % to use for different types of products, such as bacon,...
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Thanks Chris! Question...why did you decide on 0.6% for your Seville lonzino?
Just curious!
So let me make sure I have this straight as a basic guideline:
0.192 cure #1 for bacon
.25 cure #2 for fermented dried salumi AND whole muscle cuts like coppa, bresola, lonzino, etc.
And what do you...
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Last post by harleykids
Thu Aug 10, 2017 17:45
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Using Potassium Sorbate.
Replies: 18
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Divey » Mon Jun 19, 2017 02:02
First post
I made some fresh Salami seven days ago today and they have been hanging at a temperature of 16 deg. C with humidity at 75%. When I got the Salami out of the cellar room to smoke them last Saturday, I noticed that they had a very odd array of molds. There was white dots, some very light fluffy grey...
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Yeah, I know. But I dont like the flavor it imparts into my end product.
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Last post by harleykids
Thu Aug 10, 2017 03:35
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cacciatore advice
Replies: 14
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Bumper » Fri Jun 02, 2017 07:57
First post
I'm going to make this recipe on Sunday. I'm going to sub the 'red flakes' for smoked hot hungarian paprika.. However I don't have dextrose, just sugar. Can I substitute or is it worth the trip to the brew store for some? I'm using T-PX.
cacciatore recipe
As an aside, I found a new farm to...
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Thank you both. Pretty stoked with how it turned out. All thanks to info on here on chamber builds and tips and the recipes on meatandsausages.com. I Might need to do a hot batch of the same recipe.
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Last post by Bumper
Mon Jul 17, 2017 10:25
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truffle salami
Replies: 11
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Bumper » Sun Jul 02, 2017 10:19
First post
The cacciatore should be ready next weekend, so I am planning my next batch. It is truffle season here, and I am thinking about a nice truffle salami. We get great local black truffles.
Not sure how much per kg or whether I need to treat the raw truffle before I use it, and would be grateful for...
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BriCan - no problem, all good. Taking your advice of 1.75% though it starts getting pricey here for a 3kg batch, particularly given the essence/oil truffle salami poor cousin sell locally for $9 for 250g. I might have to give the local growers a call and see if they want a few salami from their...
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Last post by BriCan
Wed Jul 05, 2017 10:18
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What type of Paprika for Peperoni
Replies: 6
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bcuda » Tue Jun 20, 2017 01:45
First post
I have seen Hungarian paprika listed as sweet and hot , what kind of paprika do I need to use in peperoni ?
Thank you !
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:grin: Than you for understanding!
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Last post by redzed
Fri Jun 23, 2017 21:05
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Aging salami in a vacuum pack bag?
Replies: 8
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Fishhead » Fri Jun 16, 2017 22:24
First post
This may have been discussed in the past but a quick search did not find anything. But what is the general thought of aging salami in a vacuum pack? Maintaining a cool and high humidity environment is difficult through the summer months. My refer sucks the humidity out of the are but keeps things...
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Are you sure the growth was mold? I thought mold needs air to grow.
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Last post by Butterbean
Wed Jun 21, 2017 20:42
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Types of salt
Replies: 7
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reddal » Sat Jun 17, 2017 10:53
First post
Hi,
Up to now I've been using Sea Salt in my recipe for Chorizo - only because it was specified in the original recipe I started from. I grind it into a fine powder so the texture doesn't make any difference.
However I read that Sea Salt has all kinds of things in it other than Sodium Chloride -...
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I found it to work very well also. The grains were a little larger than kosher salt but I measure by weight so that's not an issue. IMO, salt is salt.
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Last post by Butterbean
Sun Jun 18, 2017 13:04
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Dextrose and corn syrup solids on whole muscle meats?
Replies: 6
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harleykids » Thu Jun 15, 2017 15:33
First post
Question for Chris, Bob, etc
I saw a coppa recipe from someone that said to rub dextrose and corn syrup solids on coppa before casing, along with whatever spice blend one may be using.
What's the reason for adding these sugar components to the surface of the coppa before casing? Necessary? Makes...
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Sugar (in many forms) is added to meat products for several reasons. One of the most common is for flavour, to give a product a touch of sweetness or to take the edge off the saltiness if a lot of salt was used. It is also added to sausages to metabolize bacteria to ferment and stimulate enzymes....
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Last post by redzed
Fri Jun 16, 2017 16:42
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Drying time
Replies: 4
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jens49 » Wed Jun 07, 2017 17:31
First post
Drying and aging
I have just cut into my first Culatello and am very satisfied. Only one thing bothers me: Hoped it would be ready for Christmas instead of today! 6 months in the chamber.
When checked today the weight loss was 37 %. I constantly have a temperature of 12 dgr C and a RH of 75 to 80...
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Starting weight was only 3202 grams. Cased in a hog bladder and had a very nice covering of mould. Imported from some Italian salami I brought home from Rome. The weight loss the last 3 months was only 6 %, so I think I will apply sugna at about 25 % WL next time around. PH reading a good idea....
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Last post by jens49
Mon Jun 12, 2017 08:37
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The last product in my "world of bacon" project.
Replies: 3
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fatboyz » Sun Jun 11, 2017 18:49
First post
So I decided to do the bacons of the world. I made Canadian bacon American bacon (that's what I called the regular slab of bacon), German Bacon, Speck, and now just finished Italian Bacon, Pancetta!
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Thanks Red, that's a challenge I'm willing to accept!
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Last post by fatboyz
Mon Jun 12, 2017 02:15
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Chorizo - ph too low at 4.6?
Replies: 11
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reddal » Wed May 10, 2017 16:04
First post
Hi,
I made my last batch of Chorizo 10 days ago and its been in the chamber since.
During fermentation I tried to test the ph level - but I only have ph paper strips and a cheap ph meter - neither of which was giving very clear results. After 36 hours I think the ph was about 5.4 - ie not quite...
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When I first started using it I was 36 hours or less. I now really watch the amount of sugar and ferment at a colder temp 18-20 and usually get to 5.2 in 48 hours or less. I work with frozen fat and very cold meat, so for the first 12 hours or so there is almost no change in the pH. Then after 24...
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Last post by redzed
Sat May 13, 2017 17:48
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Wow - look at the price of this Chorizo!
Replies: 1
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reddal » Fri May 12, 2017 22:24
First post
Hi,
I saw a small retail pack of sliced Chorizo in a shop today - retailing in a major supermarket for £20 for 120g - ie £167/kg (about $215/kg) !!!
I bought a pack to do a taste test. It was very good - but I've had plenty of other iberico chorizo that was just as good for a lot less.
For...
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Holy Moly! That is pricey! :shock: Gonna have to reconsider that trip to Europe this year. :???:
I don't think I've seen any salumi that expensive before. :grin:
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Last post by redzed
Sat May 13, 2017 04:46
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300 lbs of free range boar. What to do with it?
Replies: 3
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fatboyz » Fri Apr 28, 2017 04:11
First post
My friend is killing a boar he doesn't want. He's going to make some fermented salami here but I'll end up 200+ pounds. I think I'll have to freeze some. Other than Speck, Swiss guys call it Boro schpek, (spelling). I might have to put some heat to a piece to see how strong it is.
Thoughts?
for...
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Let us know how the meat turns out. You will know when you cook it and might be lucky, or your house will smell like the men's room at the Hofbrauhaus. :lol:
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Last post by redzed
Tue May 02, 2017 15:08
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"Funk" Smell?
Replies: 3
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fatboyz » Sat Apr 29, 2017 00:38
First post
I here often this description with a dried salami of the funk smell with a long aged mature Salami. I just finished my first long dry mouled Genoa salami. It has a slight stinky feet funk smell. Tastes great but is this what to expect?
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Funky generally has connotations to an off or unpleasant smell of something naturally occurring in the process of degregation, decomposition anf fermentation. In the world of salami and dry cured meats the word has been adopted in a positive way to describe the smells from fermentation and...
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Last post by redzed
Tue May 02, 2017 15:04
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Sopressata drying
Replies: 28
by
MidWestBud » Sun Mar 19, 2017 03:42
First post
Hi all. I just joined after lurking for awhile...think I first bookmarked this site a couple of years ago. I've been making and smoking sausage for several years and decided to jump into dry curing. After some research I came up with this as my chamber.
This is my first sopressata project.
I...
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Buddy-
Don't slice before vac sealing. Vac seal and store in fridge in chunks. The moisture and texture will even out.
Looks Great!
Buddy
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Last post by MidWestBud
Sat Apr 29, 2017 14:45
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Question about Nitrate levels in whole muscle cures
Replies: 5
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Sleebus » Wed Mar 15, 2017 13:41
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Bob K has been very helpful to me as I go into the whole muscle cure arena, but I figured I should probably move the discussion over to where it belongs...here!
If anyone has missed the thread, it's here:
My question is how many PPM nitrate is required for a long term cure. Bob pointed out that...
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I bought some Cure #2 from Allied Kenco over the weekend. They're about 30 miles from my house, so we made the drive over there to check it out in person. Let me tell you, there's a LOT of stuff in that store. Very cool. Wanted to get a pic of the label up here to show the cure percentages
As...
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Last post by Sleebus
Wed Apr 26, 2017 15:30
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ayrshire bacon
Replies: 24
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ajwillsnet » Tue Jan 03, 2012 19:28
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Hello: I live in Victoria British Columbia. A local butcher shop is making a product that they call Ayrshire bacon. It looks like they have removed the loin and pork belly all in one piece and rolled the pork belly around the loin and cured and smoked it. It is very good. Anyone evere come across...
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Yes .... that ,without a doubt, helps! Thank you.
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Last post by farmboy236
Sun Apr 23, 2017 13:02
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What is this cut called?
Replies: 2
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farmboy236 » Thu Apr 13, 2017 22:22
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Been awhile since I've been here! My apologies and my loss! What cut is a cured whole side? I've seen it but can't recall the name. The whole side (of Pork) is boned and applied with cure then rolled and tied. It starts with the loin rolled in surrounded by the rib meat then the belly. I think it's...
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Thanks Bob!
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Last post by farmboy236
Fri Apr 14, 2017 13:23
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Info on LHP DRY US culture
Replies: 1
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tinbutcher » Wed Mar 29, 2017 11:01
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Hello all,
I finally tried CHR Hansen LHP DRY US culture this week in a 20 lb. batch of snack sticks and they turned out great.
We dry cure everything in our plant and this fast acting culture did the trick. This was the first time I have ever used a culture so I was leery on how the taste would...
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Thanks for that. It confirms what we have been saying in other discussions here. If you make a small batch you do have to add more than the calculated proportion based on the maximum amount of meat block. But some recipe books advise to use no less than a quarter or even half the package for small...
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Last post by redzed
Wed Mar 29, 2017 18:52
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difficulty removing casing after drying
Replies: 2
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fatboyz » Sun Mar 26, 2017 15:21
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Just got back from 2 weeks in Cuba. I left the chamber alone and all is well. My Genoa and sopressatta are down to a perfect 40% weight loss. I threw one of each into the fridge to firm them up a bit for slicing. I had one bigger 65 of Genoa in a regular fibrous casing as I ran out of the small...
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Thanks Red! Boy they had crappy sausage in Cuba!! Had an OK? hot dog, but basically everything was cruddy bologna type sausage, most with olives in it :sad:
I'll need to have some brats and weisswurst to recover! lol.
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Last post by fatboyz
Sun Mar 26, 2017 16:19
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Anyway I can source B-LC-007 starter culture in the UK?
Replies: 8
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reddal » Mon Feb 20, 2017 18:46
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Hi,
I'm trying to make Chorizo using this recipe - .
However I can't find anywhere I can buy the Bactoferm B-LC-007 starter culture in the UK or europe? I can see some US websites that have it - but they don't seem to ship internationally.
For my last batch I used Bessastart starter culture (...
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Just calibrate them! Very easy to do. I recheck every 6 months or so.
The one that reads 99% - try removing from chamber and drying, it may have ( more than likely) gotten wet from condensation. Sometimes that works and sometimes they are damaged.
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Last post by Bob K
Sun Mar 26, 2017 13:41
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Dry Cured Pork Tenderloin
Replies: 3
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Sleebus » Mon Mar 20, 2017 16:46
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So I was thinking, if I'm going to do a pork loin for Lonzino, why can't I do a pork tenderloin? I searched, but since I don't know the formal name for it, I came up empty. I did run across a recipe that someone came up with on facebook, which looks like this:
Salt 2.55%
Cure #2 0.50%
Coriander...
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Aha, filetto was what I was looking for. Thanks!
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Last post by Sleebus
Thu Mar 23, 2017 12:47
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Pink salt #2 at what point is it dangerous
Replies: 9
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Cibo » Wed Mar 08, 2017 03:18
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I was making dry sausage with a friend and he was mixing the pink salt #2 and when I checked his numbers he was about 1/3 higher than it should be. He did not think it was a big deal I am not sure if it is safe to eat at what point would it be dangerous to consume?
Thanks
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Here is a picture of a page from an old sausage making manual I have.
Just for giggles, I calced out the nitrate in the above recipe. For 3# meat, 1/4 tsp saltpetre weighs 0.0057 lbs, and running that through the PPM formula results in 1900 PPM nitrate, which is over the USDA limit of 1718 for...
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Last post by Sleebus
Wed Mar 15, 2017 14:49
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Starter culture advise needed
Replies: 2
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tinbutcher » Fri Mar 10, 2017 12:28
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Hello folks,
I've been making sausage a long time ,never using stater cultures. We make an average of 1000 - 1500 lbs of fermented summer sausage/snack sticks a week, half of those numbers is deer sausage.
It's hard to control the temperature of my two smokehouses because I fire with all hickory...
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I have cooked them, but the cold smoked sticks are WAAAAY better.
It's really amazing how the smokies turn out sometimes,( depending on how much humidity there is in the outside air) it seems the more humidity, the better tasting the sticks are and they stay nice and round also.
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Last post by tinbutcher
Fri Mar 10, 2017 17:37
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Problems with my dry cured snack sticks
Replies: 6
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tinbutcher » Sun Mar 05, 2017 06:58
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We've been making sausage for a long time and I have never had this problem with my snack sticks. We have covered every possible scenario in the process we use and we can't figure out why these sticks are turning gray at the bottom and hollowing out,sometimes halfway up the stick,sometimes it's...
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I still think it has something to do with water with it being in the ends. But I don't know.
When I make sticks I'll stuff and hang them - sometimes - to ferment. Then I put in the smoker and lay smoke on them then raise the temp to reach the internal temp then shut it down and let them hang for a...
- 6 Replies
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Last post by Butterbean
Sun Mar 05, 2017 20:00
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Coppa, how long to dry?
Replies: 3
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fatboyz » Sun Feb 26, 2017 18:36
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I followed this Coppa recipe and mine have been hanging for 24 days (recipe says 21) anf have lost 15% weight. Once I unwrap one there's no going back. Do they need more time? RH has been in the 80% range the whole time.
Here is the recipe I used.
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it will take a while. Keep making stuff. It will get to a point where you will have plenty in the refrigerator.
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Last post by LOUSANTELLO
Tue Feb 28, 2017 04:28
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