Cured, dried and fermented by StefanS

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Lonster
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Re: Cured, dried and fermented by StefanS

Post by Lonster » Tue Mar 10, 2020 01:45

StefanS. How was the flavor? Taste like Italy? With the new starter culture.
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StefanS
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Re: Cured, dried and fermented by StefanS

Post by StefanS » Wed Mar 11, 2020 00:06

Lonster wrote:
Tue Mar 10, 2020 01:45
StefanS. How was the flavor? Taste like Italy? With the new starter culture.
Hi Lonster. Product with "Taste of Italy" still in curing chamber. I took some samples but can not give any review yet. One thing is sure - it is fast working starter even in lower temperatures of fermenting.
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Re: Cured, dried and fermented by StefanS

Post by YooperDog » Thu Mar 26, 2020 15:16

Great thread! I have been working on two curing chambers to start learning and making some salami's and cured meats. Great info and motivation.
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Re: Cured, dried and fermented by StefanS

Post by SMR » Fri Apr 24, 2020 18:09

My Fiocco's have reached 25% weight loss and I am ready to apply sugna. I have rice flower and Crisco (vegetable shortening). I just did a bit of research and see that it is actually a 50/50 by weight blend of rice flour and pork lard. Does anyone have an opinion on whether Crisco can be substituted for Lard in this type of application?

It seems to me like it should work fine since its purpose is to provide a less permeable moisture barrier on the portions of the Fiocco not covered by fat. But I would appreciate any input from those with prior sugna experience.
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