Search found 23 matches

by Mmmm Meat
Sun Jun 27, 2021 21:12
Forum: Dry Cured Meats and Sausages
Topic: PH Quandaries
Replies: 6
Views: 240

Re: PH Quandaries

I just finished up a Finocchiona myself - I posted it on a different website/forum today: https://www.smokingmeatforums.com/threads/finocchiona-salami-completed.308894/#post-2233290 I find that when I use wine in the recipe, I get a pretty wide variation in pH of the meat after mixing. That may indi...
by Mmmm Meat
Fri Jun 11, 2021 20:53
Forum: Dry Cured Meats and Sausages
Topic: difficulty getting mold to grow
Replies: 16
Views: 405

Re: difficulty getting mold to grow

You didn't say whether you smoked the coppa or not. Many times smoking is used in advance of the drying - I've gone both ways with mine. Smoking the meat has an inhibitory effect on mold growth (which would of course explain your problem). Seems like my capicola have all been pretty minimally covere...
by Mmmm Meat
Thu May 27, 2021 02:14
Forum: Dry Cured Meats and Sausages
Topic: Making Pizza Pepperoni-Cups In Taiwan
Replies: 3
Views: 168

Re: Making Pizza Pepperoni-Cups In Taiwan

Sounds like you're on a good track to success. Keep us appraised of your progress.
Stay safe - Xi Jinping may be coming for a visit soon.
by Mmmm Meat
Wed May 26, 2021 04:42
Forum: Dry Cured Meats and Sausages
Topic: Making Pizza Pepperoni-Cups In Taiwan
Replies: 3
Views: 168

Re: Making Pizza Pepperoni-Cups In Taiwan

I bought and used a product called Hormel "Cup and Crisp" Pepperoni for a wood fired oven pizza night last week. They seem to be exactly what you want. Are you sure you can't source this stuff from someplace? That would be much easier if you are planning on selling pizza commercially. If you don't h...
by Mmmm Meat
Sat May 22, 2021 21:39
Forum: Dry Cured Meats and Sausages
Topic: Put a coppa in the fridge for curing
Replies: 3
Views: 1038

Re: Put a coppa in the fridge for curing

I've done 2 Coppa and added all the cure at once on both. They turned out fine.
by Mmmm Meat
Sat May 22, 2021 19:20
Forum: Dry Cured Meats and Sausages
Topic: Could different acidity level slow down the drying speed?
Replies: 7
Views: 295

Re: Could different acidity level slow down the drying speed?

light on curing sausages also increases the rate that the fat goes rancid. I've never had an issue of fat weeping out of a casing during a ferment but I believe it is not uncommon. Surely someone with more experience knows the answer to that question. The only other thing I would suggest is that you...
by Mmmm Meat
Thu May 20, 2021 07:48
Forum: Dry Cured Meats and Sausages
Topic: Could different acidity level slow down the drying speed?
Replies: 7
Views: 295

Re: Could different acidity level slow down the drying speed?

I like how you're testing your product to determine what exactly is going on. It all sounds pretty logical. I can't even imagine how you made three 100g sausages exactly the same weight - that would drive me nuts. The only thing I can remember (at midnight) is that low fat content (and possibly low ...
by Mmmm Meat
Thu May 20, 2021 07:10
Forum: Dry Cured Meats and Sausages
Topic: collagen casings vs. collagen sheets?
Replies: 7
Views: 379

Re: collagen casings vs. collagen sheets?

I have never tried them them so I don't know. Redzed has used them a lot for larger cuts of dry cured product so I am sure he can add to this. Actually I don't use collagen sheets, but rather pasted (or laminated) hog sheets. These are made from pieces of hog casings and dried. http://wedlinydomowe...
by Mmmm Meat
Thu May 06, 2021 04:53
Forum: Sausages
Topic: Recipe - FAILED. Please help me talk it out.
Replies: 7
Views: 1040

Re: Recipe - FAILED. Please help me talk it out.

That's a great question. I'd always assumed that NaCl was the source of saltiness in Soy Sauce (and it may be). The ingredients list of Soy Sauce lists only Sodium content (and not Chloride). If I remember my chemistry from a hundred years ago, NaCl dissociates in a water based fluid to become Sodiu...
by Mmmm Meat
Thu May 06, 2021 04:17
Forum: Sausages
Topic: Vac sealer upgrade
Replies: 9
Views: 1070

Re: Vac sealer upgrade

Jeeze - seems there has to be something workable between a hundred dollar Food Saver and a $1600 chamber vac. sealer. No?
I was just complaining about my sealer on a different forum. $1600 makes me cringe though.
by Mmmm Meat
Thu May 06, 2021 04:14
Forum: Dry Cured Meats and Sausages
Topic: Hungarian salami
Replies: 11
Views: 1201

Re: Hungarian salami

No worries here. I goof all this stuff up on a regular basis.
by Mmmm Meat
Tue May 04, 2021 21:49
Forum: Dry Cured Meats and Sausages
Topic: Hungarian salami
Replies: 11
Views: 1201

Re: Hungarian salami

I'm scratching my head. The way I understood the pH scale is that it is a tenfold increase or decrease (of acidity or alkalinity) to go one whole pH step. Google says "The pH scale is logarithmic, meaning that an increase or decrease of an integer value changes the concentration by a tenfold. For ex...
by Mmmm Meat
Tue May 04, 2021 21:41
Forum: Dry Cured Meats and Sausages
Topic: Beef Heart Salami?
Replies: 2
Views: 899

Re: Beef Heart Salami?

Thanks. That's what I was thinking as well I just wondered how much that gaminess would carry through to the final product. Hard to beat the price though - it's about a buck a pound here. The only cheaper way to get red meat is to go hunting. (and hunting isn't cheap when you factor in all the gear ...
by Mmmm Meat
Fri Apr 30, 2021 06:39
Forum: Dry Cured Meats and Sausages
Topic: Hungarian salami
Replies: 11
Views: 1201

Re: Hungarian salami

That smoke kill the mold, at least for awhile. Getting in the habit of hand washing repeatedly during the grind, mix and stuffing is always a good practice. Lots of Staph and other bad bugs that no one wants in their food hang out on human hands. Gloves are probably a better idea, though I've yet to...
by Mmmm Meat
Wed Apr 28, 2021 06:43
Forum: Dry Cured Meats and Sausages
Topic: Beef Heart Salami?
Replies: 2
Views: 899

Beef Heart Salami?

I've been pondering using beef heart plus pork back fat to make a salami. Even though I find heart meat to be fairly gamey, it seems like dry curing it might make it milder, though I'm hesitant to pursue it without asking for guidance first. Does anybody have experience with this mix?
Thanks!