Dry Cured Meats and Sausages

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Sourcing starter cultures in Canada

Last post by redzed « Sat Feb 28, 2015 10:17
Replies: 25
by Shuswap » Fri Dec 05, 2014 05:38
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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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OK, there actually is a supplier/seller of Bactoferm starter cultures in Canada, a Quebec company called Testek. Little consolation however as their prices are obscenely expensive.
25 Replies

30504 Views

Last post by redzed
Sat Feb 28, 2015 10:17
Bio Cultures by Chr. Hansen

Last post by Bob K « Fri Apr 29, 2016 15:54
Replies: 30
by Chuckwagon » Thu Apr 15, 2010 07:53
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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...

Last post

Fermento, sometimes sold as a starter culture adds an acidic tang to sausages. And I believe was popularized by Rytek in Great Sausage Recipes

You can also use encapsulated citric acid

Or GDL

All are substitutes for flavor only and are mostly used in cooked products.
30 Replies

53802 Views

Last post by Bob K
Fri Apr 29, 2016 15:54

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Last post

Project "P" (Pepperoni)

Last post by redzed « Wed Dec 13, 2017 04:23
Replies: 68
by Rand » Sat Jun 04, 2011 18:32
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I have had some pepperoni drying now for 5 weeks and it seems to be slow in harding. Any suggestions?

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Phosphates do considerably more than soy or milkvbase binders/extenders. I am not a fan of them because one of the reasons that we make our own products is to avoid all the chemicals that are used in commercial products, mainly to increase the profit margin and extend shelf life. If you can learn...
68 Replies

44133 Views

Last post by redzed
Wed Dec 13, 2017 04:23
Why We Use Nitrites/Nitrate Cures and Starter Cultures

Last post by Doc Barrington « Fri Nov 28, 2014 04:29
Replies: 31
by oneills » Sat Jun 29, 2013 11:00
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Spent the last 4 days killing , butchering and preparation. Today was salami making day. With the help of my partners Italian boss we mixed all the ingredients together this morning. Left it to rest until this afternoon and with the help of a couple of others stuffed into casings and covered with...

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Hi Jan and Igor,
yes Jan if I remember correctly Vic did work for his Father in Law then took over the dealership and brought their Son in as Parts Manager grooming him to take the reigns. I really liked Vic not sure if he is still around he must be getting on. He was a lovable rogue that loved a...
31 Replies

43229 Views

Last post by Doc Barrington
Fri Nov 28, 2014 04:29
Project "A"

Last post by Chuckwagon « Fri Jun 29, 2012 10:12
Replies: 292
by Chuckwagon » Wed Jun 08, 2011 08:10
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Project A - Dry Cured, Fermented, Salami
6/15/11 - 9/15/11

Project A was named for Salame di Alessandra. This sausage is also known as Genoa Salami. In June 2011, nine WD members decided to undertake this 3-month, dry-cured salami project together while keeping accurate notes for comparison and...

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Hi fellow project A pals,
Well, it has been a year since we all ground, stuffed, and started Project A . I am about to lock the topic to further comment. Due to the high number of views this project has invited, I'll leave it in the sticky section open to reading for all interested viewers....
292 Replies

133838 Views

Last post by Chuckwagon
Fri Jun 29, 2012 10:12
How Capocollo Is Made In Italy

Last post by Lorenzoid « Wed Apr 07, 2021 17:58
Replies: 3
by redzed » Fri Apr 02, 2021 08:12

First post

Well it looks like we've been doing it wrong all this time. :? :shock:

Last post

They had me at acorn-fed hogs.

3 Replies

129 Views

Last post by Lorenzoid
Wed Apr 07, 2021 17:58
Sausages drying faster than others

Last post by wasuky « Fri Apr 02, 2021 18:09
Replies: 6
by wasuky » Wed Mar 31, 2021 14:37

First post

Hi guys. Just wanted to ask you... Have you ever noticed sausages of the same batch drying faster than others?

I made 2 small batches of Spanish chorizo and salami (1kg each), made links of 8cm and put them in the chamber at 13-14°C and 75% RH and noticed that the sausages hanging lower are drying...

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It's not just the placement of the humidifier. The humid air is actually less dense than dry air, so you will always have higher humidity in the upper portion of the fridge. A fan is not a solution, because in will lead to case hardening.

But if this was the case and the humidity was higher in...

6 Replies

103 Views

Last post by wasuky
Fri Apr 02, 2021 18:09
Very low ph sobrasada after 2 days using t-spx

Last post by redzed « Sat Mar 20, 2021 09:08
Replies: 18
by Jgreen » Wed Feb 24, 2021 03:59
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Hi,

I recently made a 1kg batch of sobrasada(Spanish nduja) with around 1/2 a teaspoon of t-spx, 3 grams dextrose, and 3 grams sugar.

It has been fermenting at around 72 degrees for 48 hours, and I just took a ph reading with my apera ph60. I'm fairly new to salami making and this was my first...

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There's excellent advice on using pepper pastes and paprika when you click on those links to the CBP.
18 Replies

758 Views

Last post by redzed
Sat Mar 20, 2021 09:08
Salami Vicentina

Last post by Indaswamp « Tue Mar 16, 2021 01:54
Replies: 17
by Indaswamp » Mon Mar 08, 2021 04:09
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I used both Marianski's and Len Poli's recipes along with the PDO regulations for Vicentina, which hails from the Veneto province in Northeastern Italy along the Po river. This salami has the fat finely ground with the lean a little larger. It is very thoroughly mixed, and upon drying it is much...

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So an update... I found why my pH readings were off. It was operator error as I was forgetting a step during calibration. After settling to the correct pH while calibrating with my Milwaukee 102, I was not pressing the CFM button to lock it in. I went through and rechecked the pH on some of my...
17 Replies

1412 Views

Last post by Indaswamp
Tue Mar 16, 2021 01:54
Salame Calabrese with Cannabis

Last post by magician176 « Tue Mar 16, 2021 00:19
Replies: 4
by redzed » Sat Mar 13, 2021 20:51

First post

Salame Calabrese with Cannabis

Over the past few years I've been making marijuana infused salami and usually have some on hand. Five years ago, I described some of my earlier efforts in this thread It's always a hit at gatherings and since we might once again be able to serve charcuterie to our...

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Cannabis salami....

I have seen it all now...LOL! Never in a million years would I have thought to make that one. I don't partake...but I'm not judging....

Yeah, never thought of somebody going to such an extreme! :D

4 Replies

820 Views

Last post by magician176
Tue Mar 16, 2021 00:19
Göttinger Stracke PH

Last post by Albertaed « Thu Mar 11, 2021 14:43
Replies: 6
by Albertaed » Mon Mar 08, 2021 01:08

First post

I have Marianski’s Göttinger Stracke fermenting in the chamber.

3.15kgs pork butt
2kgs class 2 pork
Lean/fat 70/30

144g fine sea salt 2.8%
15.5g cure#2 .3%
26g dextrose
.62g TSP X

Fermenting at 69F 85% RH

It’s been in there for 2.5 days and still have a PH of 5.6?
Cure and salt might be a tad...

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I turns out my Auberin temp/humidity controller head crapped out so I was fermenting probably in mid to high fifties. I changed the head and brought the temp to 70F and 90% humidity for 2 more days. In total it took 5 days to reach a PH of 5.2. I was hoping for closer to 5.0 so I’ll go with 6-7g of...

6 Replies

111 Views

Last post by Albertaed
Thu Mar 11, 2021 14:43
Sicilian Pistachio and Lemon Salami

Last post by Indaswamp « Tue Mar 09, 2021 19:45
Replies: 5
by Indaswamp » Mon Mar 08, 2021 23:31

First post

When I first started gearing up to make salami a year ago, I was at my local butcher shop buying a pig head and pork skin for a run of boudin and started talking to the head butcher about salami making. He was enthusiastic about my endeavor and offered me Olympic Provisions recipe book to look...

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Yes redzed, this is the salami I posted about concerned about the pH that didn't drop far enough because I transferred to chamber prematurely.
The test piece was a smaller dia. and fermented faster.

Lesson learned.

I did probe on chub to track and the lowest pH I got was 5.45....

Could have...

5 Replies

98 Views

Last post by Indaswamp
Tue Mar 09, 2021 19:45
Starter Cultures and Deionised water

Last post by Leesel « Sat Mar 06, 2021 21:37
Replies: 2
by Leesel » Sat Mar 06, 2021 20:00

First post

Hi All,

Does anyone know if I can used deionised water instead of distilled water when waking up starter cultures. It’s vastly cheaper and according to what I’ve read seems like it would work and the only difference seems to be the process of purification.
Thanks
Lee

Last post

The microbes need the ions in the water for proper osmotic pressure...at least that is what I have read....

I’ll stick with distilled then thanks

2 Replies

67 Views

Last post by Leesel
Sat Mar 06, 2021 21:37
Salccicia Napolitana Dolce

Last post by Indaswamp « Fri Mar 05, 2021 03:43
Replies: 7
by Indaswamp » Thu Mar 04, 2021 07:29

First post

I have been making a lot of salami lately. Had a lot of product ready in the last two weeks. This is one of the salamis that finished.

IMG_20210207_175510.jpg

Salccicia Napolitana Dolce

Lean Pork 760g.
Back Fat 240g.

Sea Salt 25g.
Cure #2 3g. (might could use #1 but I did use 42mm hog...

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Thanks guys, I am pleased with how it turned out. I've only been making salami for about a year now. Still making minor errors, but my salamis are curing properly and I'm getting better at the process. The pistachio and Lemon I was concerned about came out excellent! As did the finocchiona... just...

7 Replies

522 Views

Last post by Indaswamp
Fri Mar 05, 2021 03:43
Pancetta Update

Last post by Albertaed « Wed Mar 03, 2021 23:20
Replies: 3
by Scogar » Wed Feb 24, 2021 17:49

First post

This conversation started with Albertaed asking about Drying in the Basement with No Chamber but rather than continue to highjack that thread I'll start a new one. Today the pancetta has aged/dried for three weeks. Here is the data
Timing Weight % Loss
Week-0 2865g 0.00%
Week-1 2478g 13.5%
Week-2...

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Looks good Scogar. I’m going to have to give it a go one of these days

3 Replies

304 Views

Last post by Albertaed
Wed Mar 03, 2021 23:20
Sopressata

Last post by redzed « Sun Feb 28, 2021 03:59
Replies: 5
by Albertaed » Thu Feb 25, 2021 01:37

First post

Quote South Pass Sopressata
(Dry-Cured Spicy Pork Salami)

4 kg. (8.8 lbs.) Pork Butt
1 kg. (2.2 lbs.) Pork Back Fat
140 g. (7 tblspns.) Salt
12 gr. (2 level teaspoons) Prague Powder Cure #2
(Do NOT use Cure #1 in this recipe)
10 gr. ( 4 tspns.) Powdered Dextrose
15 gr. (2 tblspns.) Black...

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Hi Ed, I know that most references to sugar are to table sugar which is actually sucrose, AKA saccharose. But glucose (in the form of dextrose),maltose, fructose, and lactose are also sugars . That is why I referenced them as sugars in the plural. When it comes to fermenting, the amount of...

5 Replies

255 Views

Last post by redzed
Sun Feb 28, 2021 03:59
Cacciatorre Sticks

Last post by Albertaed « Sat Feb 27, 2021 23:32
Replies: 2
by Albertaed » Sat Feb 27, 2021 20:21

First post

I used Marianski's recipe to make these sticks out of hog casings. Nice and firm with no case hardening and decent color. Tasty little critters!

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Thx. These were hog casings so they only took 5 weeks.

2 Replies

142 Views

Last post by Albertaed
Sat Feb 27, 2021 23:32
Curing Process Observations & Questions

Last post by StefanS « Thu Feb 25, 2021 22:28
Replies: 4
by dae » Wed Feb 24, 2021 13:44

First post

My name is Doug.

My family has been SUCCESSFULLY making Italian (Calabrese) Sopresatta for 20 years.

However.... The last 5 years the 90 year old Italian gentlmen who managed our entire *CURING* process in his little shed is a wee bit not in the greatest condition to continue this great...

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Welcome to the forum. I too love data- I come from a family of engineers.
Ideal temperature is 53-59*F.
For controlled drying humidity should lag sausage Aw by 0.2 - 0.5, 0.3 being average.

When you add 2.5% salt to the meat, the Aw drops to about 0.97... this is the starting Aw. When the salami...

4 Replies

180 Views

Last post by StefanS
Thu Feb 25, 2021 22:28
Saucisson d'Ardenne

Last post by Albertaed « Thu Feb 25, 2021 01:36
Replies: 18
by redzed » Sun Feb 21, 2021 20:12
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Saucisson d'Ardenne

This is a traditional Belgian smoked and fermented sausage that's on the EU list of PGI European certificates of origin. Mild and gently seasoned, it's great if you like the smoke flavour in dry cured sausages. The saucisson I made is made with pork only, but some variations...

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South Pass Sopressata
(Dry-Cured Spicy Pork Salami)

4 kg. (8.8 lbs.) Pork Butt
1 kg. (2.2 lbs.) Pork Back Fat
140 g. (7 tblspns.) Salt
12 gr. (2 level teaspoons) Prague Powder Cure #2
(Do NOT use Cure #1 in this recipe)
10 gr. ( 4 tspns.) Powdered Dextrose
15 gr. (2 tblspns.) Black...
18 Replies

421 Views

Last post by Albertaed
Thu Feb 25, 2021 01:36
Salami Finocchiona

Last post by fatboyz « Mon Feb 22, 2021 01:31
Replies: 6
by fatboyz » Mon Feb 15, 2021 01:14

First post

This salami is basically Genoa with whole Fennel seeds. I made this at Christmas and one was ready today (35% loss). Just in time for homemade pizza in the wood fired Pizza oven for Valentines dinner. Still -20 out so the oven takes a little longer to get up to temperatire.

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Hey Don that salami does look good and such even drying? What are you using for a curing chamber these days?

Chris I still have my little milk dispenser fridge I use for my chamber. For this batch the key is the cold weather! I keep my outside sausage shed temperature at 12C. I have my sausage...

6 Replies

245 Views

Last post by fatboyz
Mon Feb 22, 2021 01:31
German Salami

Last post by fatboyz « Mon Feb 22, 2021 01:26
Replies: 9
by redzed » Sat Feb 13, 2021 22:07

First post

German Salami

This is my take on a German style salami. The sausage was fermented, smoked and dried for 5 weeks. Spices and amounts were similar to those in Marianski's recipe for GreuBener salami. I wanted a tang in this sausage and with the addition of 8g/kg of dextrose, and I sure got one. I...

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Red that was my thoughts too. I was thinking of using 5g. In this recipe they smoke it to 140 then hang for a few days? my thoughts were actually to take it to 140 in the smoker then let it dry for a few weeks?
Thoughts?

9 Replies

328 Views

Last post by fatboyz
Mon Feb 22, 2021 01:26
Expected weight loss for fatty cuts?

Last post by rgreenberg2000 « Sun Feb 21, 2021 20:11
Replies: 2
by rgreenberg2000 » Sun Feb 21, 2021 19:01

First post

Looking for some insight from the experts. I've got a Lomo and Pancetta that have been in the drying/curing chamber for almost three months. Both of these cuts have significantly higher fat content than the Coppa that I did, and I took those to 35% and 42% weight loss respectively.

I think that I...

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Thanks, Red. Neither of these was frozen, and my weight loss calcs are based on pre-cure weights. I'll probably trim a bit off the pancetta at 25% to see if I like where it's at, and just go by firmness of the lean portion of the Lomo for that one.

R

2 Replies

100 Views

Last post by rgreenberg2000
Sun Feb 21, 2021 20:11
First Coppa

Last post by Lorenzoid « Sun Feb 07, 2021 23:28
Replies: 41
by rgreenberg2000 » Sat Nov 28, 2020 22:40
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After a 7 day cure, I've got my first Coppa hanging in the cave . I am using the recipe that's over on Taste of Artisan (Victor, I think?), though I decided to give it a coat of paprika before casing it, just for some color. This is the first time that I've seen a beef bung, let alone stuffed one,...

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Lorenzoid...Star Provisions? If so did they shut down?

I replied by PM so as not to sully rgreenberg's thread. :)
41 Replies

2476 Views

Last post by Lorenzoid
Sun Feb 07, 2021 23:28
Advice on patience please!

Last post by maloflora « Sat Feb 06, 2021 14:45
Replies: 3
by maloflora » Mon Jan 18, 2021 19:55

First post

Hi all,

First post - please forgive my beginner status! I've just recently got into dry curing and love it. I've made bacon, and salami so far using so much of the good advice on these and other boards. They seem to have worked well. But I've run into uncertainty on my latest.

I recently made...

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Bit of an update. I waited until 70% and then decided to cut into one of the chorizo. Here's what it looked like - smelled great.

I can't see a lot of case hardening?

3 Replies

377 Views

Last post by maloflora
Sat Feb 06, 2021 14:45
Types of culture

Last post by redzed « Wed Feb 03, 2021 17:51
Replies: 10
by jjnurk » Tue Sep 15, 2020 19:33

First post

I'm wanting to make a German style salami, ferment for a couple days to get the tanginess, smoke then dry. I was going to use bactoferm LHP DRY, however I need to purchase a large quantity for lots of $$$. So I was looking at other options however I don't really know anything about this. I read the...

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I'm not sure what you mean by surface inoculation, as with a whole muscle, I'm not sure what else I could do

I was referring here only to B-LC-78, which contains lactic and staph bacteria, yet is recommended for whole muscle cuts. In commercial applications the bacteria is injected into the meat...

10 Replies

1531 Views

Last post by redzed
Wed Feb 03, 2021 17:51
First time Kabanos! Need Some Advice

Last post by Indaswamp « Wed Feb 03, 2021 15:50
Replies: 5
by so_not_rad » Thu Jan 28, 2021 06:16

First post

Hello all!
I've been living away from Poland for about 17 years now, and I've very much missed Kabanosy.
I've been quite successful with making Kielbasa, but the little glorious sticks of meat have been haunting my dreams.
So i based myself on the meat and sausages website and this is my recipe:...

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I agree with DanMcG, analog thermometers are notoriously inaccurate, sometimes off by +-25*F. I would recommend a digital thermometer with probes.

5 Replies

270 Views

Last post by Indaswamp
Wed Feb 03, 2021 15:50
Curing Powder#2 Subsitute for slow ferment

Last post by Fatdog « Wed Feb 03, 2021 15:07
Replies: 4
by Fatdog » Thu Jan 14, 2021 15:56

First post

Hi

Well - I have just joined the forum and this is my first post! I have however spent the last couple weeks browsing the forum and it really is excellent, so Im glad to be part :)

I live in Singapore and been making wet sausages for over 10years. We actually have a small group of home sausage...

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Thanks Redzed and other people who have commented. Apologies for late reply. After much angst I managed to get cure#2 - so I will stick with this for now! I will make my first cured sausage this Saturday. Has been a fascinating journey reading all about it (and indeed I read the entire string on...

4 Replies

255 Views

Last post by Fatdog
Wed Feb 03, 2021 15:07
Drying in basement no chamber

Last post by Indaswamp « Wed Feb 03, 2021 12:19
Replies: 15
by Albertaed » Sat Dec 19, 2020 17:38
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I have a fridge drying chamber already in use so I’m going to give the basement a go. I have setup a small area where I can control the humidity with a humidifier but the temp is only controlled by opening and closing a window. Temp control usually isn’t an issue because it gets to be -20C in the...

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Thanks for posting StefanS. I understand the concept of water activity, but your post was very helpful.
15 Replies

430 Views

Last post by Indaswamp
Wed Feb 03, 2021 12:19
Surface cultures

Last post by Albertaed « Tue Feb 02, 2021 15:16
Replies: 2
by Albertaed » Tue Feb 02, 2021 03:27

First post

Up until now I have been using Mondostart surface (which grows like wildfire) but I’m finding it to be too moldy tasting/smelling. Does anybody know how mondostart surface compares to bactoferm’s (or any other brand) various cultures? I’m looking for something more toward a neutral flavour/smell....

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I made a few batches of sauscion sec, cacciatore and ländjager in hog casings to see what would happen as far as taste and drying time is concerned. I’m not going to that as it really isn’t the same. I don’t need to add surface mold because it just jumps to the new additions. But now I’m wondering...

2 Replies

139 Views

Last post by Albertaed
Tue Feb 02, 2021 15:16
Spanish Salchicon fermentaion pH too high. Need advice

Last post by ronbo « Tue Feb 02, 2021 02:03
Replies: 7
by ronbo » Sat Jan 30, 2021 20:13

First post

Hi All,
Im having trouble getting the final fermentation pH of some Spanish Salchichon down to below 5.3. The pH has stalled at 5.6 after 74 hours. Im concerned about the safety of this and wondering about how to proceed and humbly asking for guidance. Im pretty much stumped at this point. Any...

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Thanks for the comments and the suggestion of stuffing the casings more tightly.

While they did fill out pretty well and I didnt notice any air gaps, I did have a difficult time filling them. Its the first time I had used the 50mm casing. I was using a 1 inch dia stuffing tube, which is the...

7 Replies

267 Views

Last post by ronbo
Tue Feb 02, 2021 02:03
Genoa Salami

Last post by Albertaed « Sat Jan 30, 2021 18:26
Replies: 10
by Albertaed » Wed Jan 13, 2021 17:36

First post

This is a American style Genoa Salami for Len poli.

Pork Shoulder 75%
Pork Back fat 25%
Salt 1.8%
Red Wine 1.2%
Dextrose 0.38%
White Pepper 0.3%
Cure #2 0.29%
Garlic Powder 0.25%

Mondostart 0.06%

Fermented at 85F 90%RH
Dried at 54F 80%RH to 20% weight loss

What is a decent PH for this 4.9ish?...

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It really is!

10 Replies

508 Views

Last post by Albertaed
Sat Jan 30, 2021 18:26
Curing times?

Last post by redzed « Thu Jan 28, 2021 04:50
Replies: 2
by Jimtillo » Wed Jan 27, 2021 23:59

First post

Hi guys,

I'm new to the forum and I'm so glad I've found it, it seems to be such a font of knowledge.

I've been making cured meats and salami for a year or so now, and have a couple of questions that I can't seem to find a solid answer to, sorry if its been answered on here before, but here...

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James, the easiest and best way to cure is to use the equilibrium method. That way we can be sure that we don't oversalt and have a lot more flexibility as to the curing time. In the EQ method, because we use so much less salt than in the conventional salt box method, the curing time is longer....

2 Replies

143 Views

Last post by redzed
Thu Jan 28, 2021 04:50
copa humidity & temperature questions

Last post by frankie007 « Wed Jan 27, 2021 19:29
Replies: 4
by frankie007 » Wed Jan 27, 2021 17:04

First post

Hello all,
I have been smoking meat and making simple sausages for years. This year I brined a pork collar to make coppa for the first time. I know optimal conditions for it to work but could not achieve them as I do not have any special equipment.
Basically after brining I washed the coppa with...

Last post

Thank you redzed, much appreciated!

4 Replies

158 Views

Last post by frankie007
Wed Jan 27, 2021 19:29
Ph Question

Last post by Indaswamp « Wed Jan 27, 2021 01:23
Replies: 6
by Loco » Sun Jan 24, 2021 20:05

First post

I was just wondering about the ph level, if you leave sausage in fermenting chamber will the ph just continue to drop for as long as itl is is thereor does it stop at some point? how low could it go if lets just say you had 1% dextrose in the mince?
just something i was thinking about, figure...

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Very good info! Thanks for posting!

So if I wanted to make a Southern European Slow fermented salami, what combination of sugars would you recommend? And percentage of each? Dextrose and maltoderxtrin?

6 Replies

303 Views

Last post by Indaswamp
Wed Jan 27, 2021 01:23
Coating my finished Saucisson

Last post by so_not_rad « Tue Jan 26, 2021 06:45
Replies: 3
by so_not_rad » Fri Jan 22, 2021 08:05

First post

Hello everyone,
I've recently made quite a big batch of saucisson cause I had the extra time. Its been cured for about 4 weeks, its all nice and packed in vacuum bags and resting for whenever i have parties at home and want to show off my skills :D .
Im having an issue when i take them out of the...

Last post

thanks so much for the responses guys!
will try to do so.

3 Replies

517 Views

Last post by so_not_rad
Tue Jan 26, 2021 06:45
Lomo Embuchado in the cure

Last post by rgreenberg2000 « Mon Jan 25, 2021 23:36
Replies: 8
by rgreenberg2000 » Fri Dec 04, 2020 22:48

First post

Now that I have my Coppa going, and I feel like my curing chamber is pretty dialed in, I wanted to get a Lomo Embuchado going as well. I have a local butcher who breaks down whole Kurobota pigs, so I asked him to trim out a loin for me with about 1/2 of fat still on it. Picked that up at lunch...

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Hey, all. This project is still ongoing (15% loss after 5 weeks), but I had a question..... Since this has a decent fat cap, is my target weight loss still 35-40%, or does that change with more fat?

I expected the weight loss to be slower due to the fat, so not concerned that it'll get there...

8 Replies

413 Views

Last post by rgreenberg2000
Mon Jan 25, 2021 23:36
Salame Calabrese

Last post by Albertaed « Sat Jan 23, 2021 02:56
Replies: 37
by redzed » Sat Nov 12, 2016 05:39
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First post

Salame Calabrese
Recipe for 1kg of meat

Meats
820g class I pork, no fat or connective tissue
180g hard back fat

Ingredients
22.5g salt
2.5g Cure#2
2g garlic
2g white pepper
2g anise
2g sweet Hungarian paprika
3g Calabrian peppers
3g dextrose
25 ml red wine
0.5 sodium erythorbate
B-LC-007...

Last post

I just took 2kgs out of the chamber. Some minor case hardening which vac will fix. I’ll be making more!
37 Replies

19873 Views

Last post by Albertaed
Sat Jan 23, 2021 02:56
Cacciatore

Last post by Albertaed « Fri Jan 22, 2021 22:48
Replies: 6
by Albertaed » Wed Jan 20, 2021 18:33

First post

Next up is Cacciatore. I have never ate cacciatore so I don’t know what to expect. Marianski calls for “red pepper”. I don’t think this is a hot salami is it?

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Thanks Stefan it’s just curious that it’s only mentioned for this one. I haven’t made it yet I like to iron out in my head before I do.

6 Replies

605 Views

Last post by Albertaed
Fri Jan 22, 2021 22:48
Snack Stick recipe.

Last post by muxmun « Wed Jan 20, 2021 18:08
Replies: 13
by muxmun » Sat Jan 16, 2021 00:57

First post

I would like to make some beef snack sticks but all the recipes I find are for 5, 10 25 pounds of product. I have a small smoker and would like to do around 3 pounds but am not good enough at the math to break those other recipes down. Anyone have a recipe per pound or 1K grams?
I'll be using a...

Last post

Butterbean

Good point. I guess I had never thought of it that way. Thanks. :D

13 Replies

843 Views

Last post by muxmun
Wed Jan 20, 2021 18:08
Cured, dried and fermented by StefanS

Last post by EAnna « Wed Jan 20, 2021 09:51
Replies: 121
by StefanS » Sun Apr 23, 2017 18:36
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First post

My curing chamber finally is ready so i made some efforts to prepare some staff to be matured/aging.

Some of then not ready yet (during curing) but 4 pieces in.
#1 - pork loin 07 kg. (salt, cure #1, Black pepper, garlic and red Vermouth 25 ml/kg, cured for 18 days, staffed in beef bung, used...

Last post

Unfortunately, there is no description Y-axis of the first graph.
Now, I can,t improve this.
Below, correct, with data completed graph:
Low temp ferment.jpg
121 Replies

39518 Views

Last post by EAnna
Wed Jan 20, 2021 09:51
Wind Dried Sausage from Western China(and Hello!)

Last post by woklikeaman « Wed Jan 20, 2021 01:36
Replies: 3
by woklikeaman » Sat Jan 16, 2021 04:30

First post

Hello!

I learned/read tons from this site many years ago. In the past, I made lots of classic Italian and Spanish cured meats. Now, many years later, I own a restaurant specializing in the food of Yunnan and Sichuan provinces in China. Since there is almost no info on Chinese cured meats, I...

Last post

IMG_20210119_163109_416.jpg IMG_20210119_163109_415.jpg

Top left, cooked to 60c on day 3, then smoke and dry 2 days
Top right, continued drying and smoking without being cooked
Bottom, uncooked , with 15percent liver. This was a small end piece, so, I'm hoping the texture won't be that loose the...

3 Replies

472 Views

Last post by woklikeaman
Wed Jan 20, 2021 01:36
Soppressata is Missing That Nice "Cheesy" Taste and Smell

Last post by redzed « Fri Jan 15, 2021 08:04
Replies: 6
by johnnybgoode333 » Wed Jan 06, 2021 08:26

First post

Hi everyone, I was hoping someone could offer some suggestions / help on my issue...

My soppressata is lacking that classic southern Italian cheesy smell and taste. It tastes okay and many people like but missing that strong flavour. I typically don't use any starter cultures although last year I...

Last post

1. Salt is your first line of defence when making dried cured sausages. Additions of less than 2.5% salt (Curing salt included) are considered as insufficient to effectively lower the water activity and provide protection from unwanted bacteria during the first stage of the process.
2. 0.1% chili...

6 Replies

445 Views

Last post by redzed
Fri Jan 15, 2021 08:04
Fermenting without starter cultures

Last post by Indaswamp « Thu Jan 14, 2021 04:48
Replies: 30
by LOUSANTELLO » Sat Dec 08, 2018 16:18
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First post

If I decide to make soppressata without a culture, do you still add dextrose? How much? What temp for fermenting? Still monitor ph? How long shoild the fermenting take?

Last post

Hey Lou,

I just rechecked the pH in the salamis in question and after calibrating my Milwaukee pH meter, I'm now down to 5.33. I think I'll be good now. I'm assuming fermentation continued utilizing available sugars even at the lower temps. but at a much slower rate. Thanks for the replies. I've...
30 Replies

7083 Views

Last post by Indaswamp
Thu Jan 14, 2021 04:48
Ok...educate me on adding nuts, citrus zest, etc,,,

Last post by Indaswamp « Sun Jan 10, 2021 23:14
Replies: 14
by Indaswamp » Sat Jan 09, 2021 07:42

First post

So, I've made 7 different batches of salami in my chamber so far. Been at this for almost a year now...learned A LOT from this forum and other sources, but learning more everyday. Marianski's yellow book really put all the pieces together for me and gave me the confidence to get started making...

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this would be day 10... that was a typo in my previous post...chamber has been running 54-57*F

14 Replies

526 Views

Last post by Indaswamp
Sun Jan 10, 2021 23:14
F-RM-52 Culture by Chr Hansen

Last post by Indaswamp « Sun Jan 10, 2021 23:13
Replies: 4
by Indaswamp » Sat Jan 09, 2021 20:28

First post

What is the general consensus on this one? Anyone use it or have experience with it? I bought some when I was getting started about a year ago, have not used it yet... Any info appreciated. CHR Hansen says it is for Northern European style dry cured salamis...which as a new person is why I bought...

Last post

Thank you redzed...

4 Replies

309 Views

Last post by Indaswamp
Sun Jan 10, 2021 23:13
test

Last post by Albertaed « Sat Jan 09, 2021 00:24
Replies: 2
by Albertaed » Fri Jan 08, 2021 18:47

First post

Just a test of down loading images.

Soppressata di Calabria, Hungarian Salami, Rosette de Lyon in hog casings (baby Jesus), Legnicki Calabrese, spicy coppa and American Genoa Salami

Last post

My fermenting chamber is a 3’ metal book rack wrapped with poly. Inside is a inexpensive humidifier and Auber controller. My dry chamber is a $100 fridge from garage sale $35 humidifier from Walmart and another Auber temp humidity controller. My Auber controllers are super durable but if they ever...

2 Replies

237 Views

Last post by Albertaed
Sat Jan 09, 2021 00:24
Spanish Chorizo

Last post by Albertaed « Fri Jan 08, 2021 17:51
Replies: 2
by Albertaed » Tue Jan 05, 2021 23:21

First post

A traditional Spanish Chorizo at around 32% loss (seems to be the right feel for me). Having used quality Spanish hot and sweet Pimentón really made a difference. I didn’t have a 8mm plate at the time so I went with 10mm and some hand diced. I’m going to vac the rest and see what happens in a...

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Thanks the beauty from “working from home” is I can watch them like a hawk. :lol: The first pic is the chorizo. This was one of the first I made when I started back into making dry sausage so I didn’t make any notes👎. I am going to say 5-6 weeks? Today’s project is to figure out how to fix the...

2 Replies

245 Views

Last post by Albertaed
Fri Jan 08, 2021 17:51
Hungarian Salami

Last post by Albertaed « Fri Jan 08, 2021 17:43
Replies: 10
by Albertaed » Sun Dec 27, 2020 17:28

First post

Happy Holidays to everyone!
My next attempt is Hungarian Salami which I have never ate. I only have quality hot Hungarian Paprika. How hot, given the recipe below, do you think this will be. I do have generic paprika if that is a more authentic flavouring. On a side note I don’t have Tokay wine but...

Last post

Do you have a sea salt preference?

10 Replies

499 Views

Last post by Albertaed
Fri Jan 08, 2021 17:43
Chorizo soft & tacky @ 33%

Last post by rgreenberg2000 « Wed Jan 06, 2021 18:46
Replies: 7
by rgreenberg2000 » Wed Dec 23, 2020 21:52

First post

Hey, all. Hope everyone is getting ready for whatever holiday they celebrate!

I've got some chorizo (Chorizo Asturiano) hanging in my chamber that's at 33% weight loss after 19 days (32mm hog casing.) I've had to clean white mold off of them a couple of times using vinegar and water (not harmful...

Last post

could be yeast growing on the chorizo in place of the beneficial white mould....

Thanks, Indaswamp. I'm relatively familiar with what yeast would look like (from my cheesemaking stint), and I don't think that was it.

As noted in another post about this Chorizo, I ended up trashing it due to...

7 Replies

311 Views

Last post by rgreenberg2000
Wed Jan 06, 2021 18:46
Pepperoni

Last post by Albertaed « Tue Jan 05, 2021 23:46

by Albertaed » Tue Jan 05, 2021 23:46

This one is a Italian pepperoni. It is good but a little too much fennel at .25% for my taste. It’s at around 32% but I think I’m going to let it go closer to 40% and try again.

0 Replies

704 Views

Last post by Albertaed
Tue Jan 05, 2021 23:46
first attempt at summer sausage

Last post by Crunchie58 « Tue Jan 05, 2021 19:02
Replies: 6
by Crunchie58 » Sun Jan 03, 2021 06:20

First post

Hello everyone and Happy New Year. Having recently purchased a sausage stuffer and have produced some game sausage, this my first attempt at summer sausage. That being said, I really love the texture and taste of these gourmets, I often find them very salty, which, for me with slightly high blood...

Last post

I'm not an expert, but my advice would be to do as the instructions on the kit recommend. The companies that manufacture these have generally spent significant resources developing kits that balance quality and safety. For what its worth, the Backwoods kits sold here in the States recommend cooking...

6 Replies

341 Views

Last post by Crunchie58
Tue Jan 05, 2021 19:02
Help diagnose what went wrong?

Last post by rgreenberg2000 « Mon Jan 04, 2021 05:52
Replies: 14
by rgreenberg2000 » Thu Dec 31, 2020 22:22

First post

I'm a noob at this dry curing thing, so would love to get your thoughts on what went wrong with my Chorizo Asturiano. I followed the recipe as printed on the meatsandsausages.com site through the fermentation and drying steps. Three days ago, I hit 40% weight loss, but still had some softness to...

Last post

To check your humidity sensor:

Thanks. That's how I've always done it before......just haven't tested it in about a year. :)

R

14 Replies

505 Views

Last post by rgreenberg2000
Mon Jan 04, 2021 05:52

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