Search found 163 matches

by Indaswamp
Sat Aug 29, 2020 16:04
Forum: For beginners
Topic: Fermentable Sugars in Pepper paste
Replies: 9
Views: 889

Re: Fermentable Sugars in Pepper paste

Thank you for the reply redzed. After much research into it, you are correct that red rip bell peppers have 90% water. I am new to salami making so I don't know what I don't know.....

Are you saying that 50g is the MAX. added moisture you should add into a kg. of meat for salami?
by Indaswamp
Fri Aug 28, 2020 04:24
Forum: For beginners
Topic: Fermentable Sugars in Pepper paste
Replies: 9
Views: 889

Re: Fermentable Sugars in Pepper paste

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.
by Indaswamp
Fri Aug 28, 2020 00:57
Forum: For beginners
Topic: Fermentable Sugars in Pepper paste
Replies: 9
Views: 889

Fermentable Sugars in Pepper paste

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...
by Indaswamp
Tue Aug 25, 2020 14:20
Forum: Sausages
Topic: Difficulty with non-culture PH drop
Replies: 22
Views: 3357

Re: Difficulty with non-culture PH drop

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...
by Indaswamp
Tue Aug 25, 2020 06:15
Forum: Sausages
Topic: Difficulty with non-culture PH drop
Replies: 22
Views: 3357

Re: Difficulty with non-culture PH drop

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.
by Indaswamp
Mon Aug 24, 2020 13:55
Forum: For beginners
Topic: Using frozen fresh pork for salami
Replies: 11
Views: 1639

Re: Using frozen fresh pork for salami

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.
by Indaswamp
Mon Aug 24, 2020 05:23
Forum: For beginners
Topic: Using frozen fresh pork for salami
Replies: 11
Views: 1639

Using frozen fresh pork for salami

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 ...
by Indaswamp
Mon Aug 17, 2020 01:24
Forum: Dry Cured Meats and Sausages
Topic: Salame Bergamasco
Replies: 2
Views: 521

Re: Salame Bergamasco

Thank you redzed! I saw Victor's post on bergamo and that piqued my interest...
by Indaswamp
Fri Aug 14, 2020 13:29
Forum: Dry Cured Meats and Sausages
Topic: Salame Bergamasco
Replies: 2
Views: 521

Salame Bergamasco

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.
by Indaswamp
Wed Aug 12, 2020 19:31
Forum: Sausages
Topic: New Sausage Series Set to air October 1st 2020
Replies: 6
Views: 1457

Re: New Sausage Series Set to air October 1st 2020

I will be getting another chamber up and running here soon as well...I'll be into cheese too!
by Indaswamp
Wed Aug 12, 2020 02:52
Forum: Sausages
Topic: Green onion sausage
Replies: 5
Views: 2254

Re: Green onion sausage

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
by Indaswamp
Tue Aug 11, 2020 21:42
Forum: Sausages
Topic: New Sausage Series Set to air October 1st 2020
Replies: 6
Views: 1457

Re: New Sausage Series Set to air October 1st 2020

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...
by Indaswamp
Tue Aug 11, 2020 06:01
Forum: Sausages
Topic: New Sausage Series Set to air October 1st 2020
Replies: 6
Views: 1457

Re: New Sausage Series Set to air October 1st 2020

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...