Search found 207 matches
- Sat Apr 10, 2021 23:29
- Forum: For beginners
- Topic: Spanish Fuet - Unsure if this turned out right
- Replies: 14
- Views: 8784
Re: Spanish Fuet - Unsure if this turned out right
Got it. I'll run it through the smaller plate next time. I was sort of loathe to do it since I used a manual grinder and my arm was really sore after the initial grind. Lesson learned for next time! If you take your time and trim all the connective tissue off the meat, it is really not necessary to...
- Mon Apr 05, 2021 05:51
- Forum: Dry Cured Meats and Sausages
- Topic: How Capocollo Is Made In Italy
- Replies: 3
- Views: 1838
Re: How Capocollo Is Made In Italy
Funny...I posted this same video on SMF last week....
- Sun Mar 28, 2021 20:51
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 588317
- Fri Mar 26, 2021 04:02
- Forum: Sausages
- Topic: Pizza pepperoni
- Replies: 6
- Views: 2278
- Wed Mar 24, 2021 05:56
- Forum: Hyde Park
- Topic: THE GREAT SAUSAGE CONTEST!
- Replies: 51
- Views: 32894
Re: THE GREAT SAUSAGE CONTEST!
Congratulations to the winners!
- Sat Mar 20, 2021 03:03
- Forum: Dry Cured Meats and Sausages
- Topic: Very low ph sobrasada after 2 days using t-spx
- Replies: 18
- Views: 4505
Re: Very low ph sobrasada after 2 days using t-spx
Craft Butchers Pantry sells a hot and mild pepper paste that contains only pepper paste and a little salt. Then the sealed cans are pasteurized for shelf stability... Sweet: Imepa/Marinella Brand Sweet Calabrian Pepper Paste (bulk 800g can) Hot: Imepa/Marinella Brand Hot Pepper Paste (bulk 800g can)
- Wed Mar 17, 2021 06:47
- Forum: Sausages
- Topic: South African farmers Sausage
- Replies: 11
- Views: 5031
Re: South African farmers Sausage
What makes this sausage so juicy??? A binder to hold the water in. Non fat dry milk is a good one, but there are many commercial binders available here in the states. Adding salt to meat to extract salt soluble proteins for a really good bind is key. Mix very well until meat paste will stick to you...
- Tue Mar 16, 2021 12:05
- Forum: For beginners
- Topic: Fruit Salami
- Replies: 2
- Views: 4875
Re: Fruit Salami
dried is best....FWIW...
- Tue Mar 16, 2021 01:55
- Forum: Sausages
- Topic: Dried casing
- Replies: 3
- Views: 2048
Re: Dried casing
Then yes, spray with mist of water....I'd do so every 8-12 hours until they rehydrate, then allow the drying process to proceed.
- Tue Mar 16, 2021 01:54
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Vicentina
- Replies: 17
- Views: 4786
Re: Salami Vicentina
So an update... I found why my pH readings were off. It was operator error as I was forgetting a step during calibration. After settling to the correct pH while calibrating with my Milwaukee 102, I was not pressing the CFM button to lock it in. I went through and rechecked the pH on some of my finis...
- Tue Mar 16, 2021 01:42
- Forum: Sausages
- Topic: Dried casing
- Replies: 3
- Views: 2048
Re: Dried casing
Are you fermenting or at least at the end of fermenting? take a spray bottle and soak the casings with distilled water. Casings should rehydrate. If they are super dry, repeat application of spray water may be necessary.
- Tue Mar 16, 2021 00:33
- Forum: For beginners
- Topic: Fruit Salami
- Replies: 2
- Views: 4875
Re: Fruit Salami
The French add fruit all the time. As long as it was fresh when picked and then dried...free of mold and blemishes, should be fine.
- Sun Mar 14, 2021 04:21
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Calabrese with Cannabis
- Replies: 7
- Views: 15281
Re: Salame Calabrese with Cannabis
Cannabis salami....
I have seen it all now...LOL! Never in a million years would I have thought to make that one. I don't partake...but I'm not judging....
I have seen it all now...LOL! Never in a million years would I have thought to make that one. I don't partake...but I'm not judging....
- Sun Mar 14, 2021 01:58
- Forum: For beginners
- Topic: Acceptable Initial bacteria load in fresh meat for salami?
- Replies: 1
- Views: 9241
Acceptable Initial bacteria load in fresh meat for salami?
Seems like I have read the acceptable numbers, but I can't remember where I saw it at. I know the goal is for the freshest and cleanest whole cuts of meat you can get, but all meat will have some bacteria present. I'm just looking for the acceptable range. The reason I ask is it came up on another f...
- Sun Mar 14, 2021 01:24
- Forum: For beginners
- Topic: Anyone know the pH range of Canada Goose Breast meat?
- Replies: 2
- Views: 4266
Re: Anyone know the pH range of Canada Goose Breast meat?
Thanks Redzed. I'll report back with my readings next batch I do.