1st attempt :) with pics
1st attempt :) with pics
Today is a good day , weighed my drying meats today , have excel sheet going ,all show 30-35 % loss so could not take it any more sliced 1 open and WOW ! Very pleased !! Smells good , Taste great , no softness inside ,
http://i1114.photobucket.com/albums/k52 ... k1/005.jpg
http://i1114.photobucket.com/albums/k52 ... k1/008.jpg
http://i1114.photobucket.com/albums/k52 ... k1/005.jpg
http://i1114.photobucket.com/albums/k52 ... k1/008.jpg
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Absolutely Toolhawk! Very nicely done. Is this your first go at fermented sausage? That stuff looks good enough to eat! Now, if you'll just give us directions to your house...
Best Wishes,
Chuckwagon
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Thank YOU!!!! new batch started
yes this is my 1st attempt at fermented dry sausage , I have been making summer sausage & brat style sausages for awhile but was always scared to try this but this stuff was always my goal !!!! I made a new batch yesterday , Peperone and Spanish Chorizo
being new
I used the recipe right out of the book as I am still a newby l Charcuterie by Ruhlman & Polcyn pg. 190, I think the culture amount is a bit excessive but I stuck with it !! , I will post all
ingredients if needed , Thanks
ingredients if needed , Thanks
Yes I did !!
I took a fridge and wired the thermostat to be able to control temp during drying , wired a 4inch computer style fan wired with an inline dimmer switch to control fan speed and have 2 temp /humidity sensors I can read from outside so I don't have to open door if not needed , My Large cabinet has 6 sugar/salt cured hams in it right now 36 degrees 85%humidity soits booked for a while.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Toolhawk,
You wrote:
Ruhlman & Polsyn would have you add 1/4 cup to merely 5 pounds of meat! For goodness sakes! For TWICE that many pounds of meat you only need to use 1/4 tspn. (just over half a gram)!
This is another reason I say Ruhlman and Polsyn are great cooks. Leave the calculation of cures, chemicals, and cultures to professionals like Stan Marianski. It`s plainly evident that Ruhlman and Polsyn don`t have a clue! In another one of their recipes, they have you add "pink salt". They don't even specify which cure... being #1 or #2. Total recklessness in my opinion.
Toolhawk, take an ol` cowkicker`s advice and go get your money back for that book. Then go purchase a copy of Stan and Adam Marianski`s, "Home Production Of Quality Meats And Sausages".
Best Wishes,
Chuckwagon
You wrote:
Each 25-gram packet of Bactoferm™ F-RM-52 will treat 220 pounds (100 kilo) of meat. Chr. Hansen (the manufacturer) has stated that when treating 100 or more pounds of meat, the entire packet may be used; or just half the packet while freezing the remainder if so desired.I think the culture amount is a bit excessive but I stuck with it !!
Ruhlman & Polsyn would have you add 1/4 cup to merely 5 pounds of meat! For goodness sakes! For TWICE that many pounds of meat you only need to use 1/4 tspn. (just over half a gram)!
This is another reason I say Ruhlman and Polsyn are great cooks. Leave the calculation of cures, chemicals, and cultures to professionals like Stan Marianski. It`s plainly evident that Ruhlman and Polsyn don`t have a clue! In another one of their recipes, they have you add "pink salt". They don't even specify which cure... being #1 or #2. Total recklessness in my opinion.
Toolhawk, take an ol` cowkicker`s advice and go get your money back for that book. Then go purchase a copy of Stan and Adam Marianski`s, "Home Production Of Quality Meats And Sausages".
Best Wishes,
Chuckwagon
Last edited by Chuckwagon on Tue Sep 13, 2011 09:57, edited 1 time in total.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Thanks
Thanks CW , I do have that book !! will use it more.