Search found 9 matches
- Mon Aug 29, 2022 14:13
- Forum: Sausages
- Topic: I Have A Question
- Replies: 62
- Views: 75358
Re: I Have A Question
Hello everyone. It's been a while since I've posted. So I have just pulled a batch of fuet with pine nuts after 5 weeks. I used TD-66 as the starter culture and Mold 600 as the surface mould and quite frankly I am very very happy with batch apart from one thing: the salami tastes great but there is ...
- Thu Aug 25, 2022 10:46
- Forum: Dry Cured Meats and Sausages
- Topic: Bio Cultures by Chr. Hansen
- Replies: 34
- Views: 71570
Re: Bio Cultures by Chr. Hansen
Hello everyone. It's been a while since I've posted. So I have just pulled a batch of fuet with pine nuts after 5 weeks. I used TD-66 as the starter culture and Mold 600 as the surface mould and quite frankly I am very very happy with batch apart from one thing: the salami tastes great but there is ...
- Mon Jul 20, 2015 13:33
- Forum: Sausages
- Topic: Casing Source
- Replies: 8
- Views: 8402
Casings for Coppa/capocollo
Hello good people! :mrgreen: I know that I am on the OTHER side of the world to most of you on this forum but I am in need of help if there are any of you out there in South Africa. While my salamis are hanging and a few weeks out from being done I want to turn my attention to making coppa/capocolla...
- Fri Jul 03, 2015 14:10
- Forum: Dry Cured Meats and Sausages
- Topic: Bio Cultures by Chr. Hansen
- Replies: 34
- Views: 71570
- Wed Jul 01, 2015 12:38
- Forum: Dry Cured Meats and Sausages
- Topic: Cacciatore recipe question
- Replies: 4
- Views: 5895
I have a device/contraption known here as a Biltong box (with inbuilt fan and light), a humidifier and a hygrometer/thermometer. The Biltong box is not massive but I think for a first attempt, its size will suffice. In terms of being able to regulate temperature and humidity I have been "dry" testin...
- Tue Jun 30, 2015 23:54
- Forum: Dry Cured Meats and Sausages
- Topic: Cacciatore recipe question
- Replies: 4
- Views: 5895
Thank you so much for the advice Bob K. Much appreciated. As stated before I have some wild boar I intend to use and have found these two recipes I have been thinking about. Please forgive the edits I made to them so they could fit here. Any advice about them would be gratefully received!! :grin: Ca...
- Tue Jun 30, 2015 12:37
- Forum: Dry Cured Meats and Sausages
- Topic: Bio Cultures by Chr. Hansen
- Replies: 34
- Views: 71570
Hello good people! I have been scouring all sources in this part of the world (Cape Town) for starter cultures and the only one readily available is CHR Hansen's Bactoferm TD-66. I plan on making a basic wild boar salami. Will this starter culture be suitable for what I want to do? Thank you for any...
- Sat Jun 27, 2015 12:03
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 579007
Thank you for the replies Bob and Bubba!!! Bob... I have some pork shoulder and wild boar from a friend whose dad has a massive pig farm outside of Cape Town... I'm still looking for a suitable recipe. Bubba... Cape Town is a little wet and rainy at the moment but living under the mountain is still ...
- Sat Jun 27, 2015 01:21
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 579007
Hi guys. Wow... what an absolutely breathtaking hub of collective info about all things "sausage" from around the world. As the newest of noobs I am humbled and excited to have registered for this site. I am a complete rookie at the charcuterie game (I tried my hand at pancetta and home smoked bacon...