Update:
Got some info from a chef on another forum, thought I would post it here..

119g red ripe bell pepper contains 2.3g glucose and 2.7g fructose.

I won't need to add any dextrose to my Calabrian soppressata or the Nduja.

Gearing up for the Calabrian soppressata and Nduja tomorrow... Getting the recipe formulated... I will be using the homemade pepper sauce I made last week with red ripe bell pepper and Calabrian pepper paste. But this poses the issue of how much dextrose I will need for fermentation since the pepper...

Gotcha Lou... I've just started making salami, but have read a ton of information over the last 2 years to wrap my brain around the process. Though I do understand how salami can be made without starter cultures, I'm not brave enough yet to try it. I have seen numerous old school recipes though on h...

Lou- did you use distilled or boiled and then cooled tap water? Stupid question I know, but after 20 years of making fresh and smoked sausages I have to catch myself and think about the water I am using when making salami. Tap water will kill the starter culture.

Thanks for the link Bob k., I learned some new stuff on trichinea. But my post was more toward how the cell structure changes upon freezing and how that impacts salami quality and if it is a concern or not.

Is there any concern using frozen pork for salami? I know that the ice crystals will rupture the cell walls in the meat and the water holding capacity (WHC) of the meat will be less. But since salami will be dried is this a positive? I have also heard that fresh pork should have a pH around 5.9 and ...

Thank you redzed! I saw Victor's post on bergamo and that piqued my interest...

Looked everywhere on the internet but can't find an authentic recipe for this Italian salame. If anyone has one they are willing to share, or can point me to one, I say thank you in advance.

I will be getting another chamber up and running here soon as well...I'll be into cheese too!

I am from South Louisiana where green onion sausage is very popular. Here is a great example of green onion sausage. Very good recipe. The amount by weight of green onion is not given, but you can get a visual and estimate....

https://www.youtube.com/watch?v=pd08M1P6o-k

I have been using my chamber to dry snack sticks to 45% weight loss for a shelf stable product so I can package them and store at room temp.. A buddy gave me 40# of goose meat so I have been making rather large batches..30-35# at a time 40% goose/60% pork. I was able to catch a great sale on pork bu...

Hello Cajuneric, we spoke on the phone when you called me about getting my curing chamber up and running back in April, 2020. Got it up and running, worked the tweeks out and the Genoa and pepperoni turned out great! Thank you again for taking the time to call me. really appreciate it. Looking forwa...