Search found 12 matches
- Wed Mar 01, 2023 04:29
- Forum: Dry Cured Meats and Sausages
- Topic: Pitina Salami Concerns
- Replies: 0
- Views: 13471
Pitina Salami Concerns
I’d like to make some Pitina Salami but have some questions on the process. Pitina Salami is a salami without casing. Usually they are round shaped like a big meatball and coated with dry roasted garlic, herbs, or grated cheese. As this salami won’t have a casing my concern is about mold forming on ...
- Wed Feb 22, 2023 15:44
- Forum: Dry Cured Meats and Sausages
- Topic: Sopprasota Round II
- Replies: 11
- Views: 7939
Re: Sopprasota Round II
Don’t worry about uneven mold coverage as it won’t affect the taste. I lived in Europe for 15 years and most of the Soppressata mold coverage there is spotty. I’d be more worried about the lack of ph strips and a good reference book. I used to do it that way in the 1980’s before we had good referenc...
- Mon Dec 05, 2022 22:32
- Forum: Books&Videos of meat processing
- Topic: Salami Practical Science and Processing Technology
- Replies: 1
- Views: 12464
Salami Practical Science and Processing Technology
I just finished reading an excellent 202 page book by Gerhard Feiner. Unlike other technical books, it appears Gerhard Feiner wrote the entire book by himself. This is an all-in-one book about salami and focusing on science and professional processing technology. It combines a scientific and hands-o...
- Mon Dec 05, 2022 22:05
- Forum: Smoked pork products
- Topic: Swedish Ham
- Replies: 4
- Views: 4081
Re: Swedish Ham
Swedish ham is essentially what the British call gammon (brined fresh ham). What makes it Swedish is they spread an egg yolk and mustard all over and add bread crumbs and spices. They bake it and make an au jus for bread dipping. Finding an unsmoked, unsweetened, uncooked, brined ham where I live in...
- Mon Dec 05, 2022 21:49
- Forum: Sausages
- Topic: [SWE] Swedish Prinskorv
- Replies: 18
- Views: 16236
Re: [SWE] Swedish Prinskorv
I was in Stockholm 2 weeks ago and ate princekorv every morning for breakfast at my hotel. They didn’t have a sour taste, mostly they taste smoky. That said I would be careful adding more than 20% liquid to this recipe.
- Fri Oct 21, 2022 02:09
- Forum: Hyde Park
- Topic: Sausagemaking supply source in Germany?
- Replies: 2
- Views: 30158
Sausagemaking supply source in Germany?
I’ll be moving to northern Germany in a few months. Does anyone have a source for sausage making supplies in Germany?. Fresh fatback and pork casings (bratwurst size) are easy to find in the supermarket but anything else is a mystery. I’m especially interested in finding fermentation starter culture...
- Fri Oct 21, 2022 01:36
- Forum: Dry Cured Meats and Sausages
- Topic: Dried Fruits
- Replies: 4
- Views: 3206
Re: Dried Fruits
I tried dried chopped dried apple rings in a fuet once. It was not a pretty sausage and had a strange taste. No one would eat it. Thank god I only made one as the rest of the non-apple fuet was excellent. However, I’ve added dried apple to fresh sausage and I really like that.
- Mon Oct 18, 2021 01:15
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 581447
Re: Hi New Guys - Introduce Yourself
Actually I lived in Southern Germany for 8 years, very close to France and Switzerland. We would go shopping in France on weekends (better wine and cheese). Before that I lived in Saudi Arabia, Spain, and Greece. When I go to Florida this winter I’ll look for fatback and jowls.
- Thu Oct 14, 2021 14:08
- Forum: Dry Cured Meats and Sausages
- Topic: Adding a Pepper coating to Saucision Sec
- Replies: 5
- Views: 5193
Re: Adding a Pepper coating to Saucision Sec
The Wiberg product line is great. My needs are small so I’ll focus on finding a gelatin dispersion to adhere the different coatings.
- Tue Oct 12, 2021 03:35
- Forum: Dry Cured Meats and Sausages
- Topic: Adding a Pepper coating to Saucision Sec
- Replies: 5
- Views: 5193
Re: Adding a Pepper coating to Saucision Sec
Interesting videos. I don’t think I want to put corn syrup on salami. I remember to talking to a Swiss sausage maker once during a Christmas market who told me he used gelatin. I told him I didn’t think gelatin alone could hold the spice. Before he could elaborate he got really busy selling to a bus...
- Sun Oct 10, 2021 17:46
- Forum: Dry Cured Meats and Sausages
- Topic: Adding a Pepper coating to Saucision Sec
- Replies: 5
- Views: 5193
Adding a Pepper coating to Saucision Sec
I have some saucision sec that will be ready in a few weeks and wanted to add a pepper or roasted garlic coating to the sausage like they do in France. I haven't read anywhere exactly how to do this. I assume it involves dipping the salami in some type of gelantine and rolling it in the herbs. Has a...
- Sun Oct 10, 2021 05:04
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 581447
Re: Hi New Guys - Introduce Yourself
Hi everyone, I’m new to the forum but not sausage making. I’ve been at it since 1989 when my parents brought me a chorizo making kit from Spain. I have read several of Fidel Toldra and Marianski brothers books and make mostly dry cured sausages. I just moved to the US from Europe and am getting my c...