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Sourcing starter cultures in Canada
Replies: 28
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Shuswap » Fri Dec 05, 2014 05:38
First post
Great point Bob. I used the T-SPX culture and the center was a bit soft even after a weight loss of 38%. I will try the F-RM-52 if I make more pepperoni
Interesting! I've only seen the T-SPX culture on the Umai site, which means finding a different suppier for the F-RM-52 which would be hard to...
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I have not made any Salami but I do have Lonzino and Breasola in the chamber. Mixed up the Lallemand Meat Surface PS521and applied like Mold 600. It took 6 days before the mold started showing on the Lonzino and very little showing on the Breasola. I'm sure it will get going but seems slower then...
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Last post by Devo
Thu May 04, 2023 20:41
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Bio Cultures by Chr. Hansen
Replies: 34
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Chuckwagon » Thu Apr 15, 2010 07:53
First post
Vol. 1 Fermented sausages with Chr. Hansen starter cultures
Vol. 2 Fermented sausages with Chr. Hansen surface cultures
... 8UK%29.pdf
vol. 3 Dry-cured meat products with Chr. Hansen starter cultures
... 3.pdf?dl=0
Above content added by Bob K 01/03/15
Hi Sausage Makers! Have you tried...
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SafePro is a line of cultures by Ch Hansen designed to combat Listeria in Ready To Eat products. There should also be a name on the envelope ( like FL-C) which would tell us what the culture is used for.
unfortunately it does not bring anything
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Last post by jym571
Mon Sep 05, 2022 17:24
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Sopressata curing SOUR smell
Replies: 14
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NicolasR » Sat Dec 14, 2013 16:04
First post
Hi
I am new to this forum and to curing salami. I am actually making a batch of sopressata and Hungarian smoked salami from Ruhlmans charcuterie book. I have followed the recipe closely. My salami are hanging in a curing chamber which has been pretty constant at 13-15 Celsius (about 55 F) and...
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Progress report on my remaining salamis.
One end of the Danish smelled awful so I cut it off and retied the rest.
Day 16:Salami Milano has had a weight loss of 29.7%
Hungarian salami has had a weight loss of 27%
Is this a bit fast?
The Milano has a new covering of white filmy mould, but I don't...
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Last post by ursula
Sun Jul 06, 2014 08:27
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Members Recipe Index
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Chuckwagon » Fri Jun 20, 2014 08:09
Find our Member`s Recipe Index at this link:
Don`t miss hundreds of favorite sausage-making recipes! Ham, bacon, and whole muscle meat recipes are here too. Make your own meat products for BIG flavor! Make your own to save big bucks too! All recipes in this forum are tried and true ! They have...
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Last post by Chuckwagon
Fri Jun 20, 2014 08:09
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Visited a farmers market in Bregenz Austria
Replies: 10
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uwanna61 » Wed Jun 11, 2014 23:11
First post
My wife and I had stopped in Bregenz Austria for a visit this past May. There was a farmers market in the downtown square and an Italian woman selling salami's. I could not resist, I had to try the salami ( the red ring salami on the bottom right side of the screen) it was spicy like a soppreseta...
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I'm thinking this could be a commercial operation, just with an old world setup in the market place. The labeling looks to be professionally done, and she was there early in the morning, she did not stick around long, meaning she was open early while the temp was lower and split mid morning. Or,...
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Last post by uwanna61
Wed Jun 18, 2014 23:05
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Nitrate patties?
Replies: 4
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ursula » Tue Jun 17, 2014 12:20
First post
Got a question about salami:
When I make fresh sausages etc, there's usually a few patties in it for the last bit stuck in the filler, which makes interesting hamburgers etc.
Now when you make a salami, and use the patties left over from the filling process, they will contain Cure #2. A salami...
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Thanks for that Ducko. The piece of journalism that stirred all this bad stuff about sausages was a poorly written article but it made people panic. Recent studies have even shown that nitrates are good for you but that doesn't hit the news.
Remember several years ago when they told us not to eat...
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Last post by Butterbean
Wed Jun 18, 2014 00:50
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[DEN] Danish Fermented Sausage
Replies: 15
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ursula » Mon Jun 02, 2014 07:09
First post
Has anyone made Hungarian salami recently?
Maybe Gulyas has some experience?
Is the Tokay an important ingredient, or could I substitute a spaetlese, or leave it out altogether?
I'm heading to the markets tomorrow to pick up some ingredients for a few different fermented sausage types to make.
Has...
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NO COPYPASTING ALLOWED FOR DANES :twisted:
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Last post by Igor Duńczyk
Mon Jun 16, 2014 14:33
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Spicy Duck Salami
Replies: 10
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redzed » Thu Apr 10, 2014 03:52
First post
This is a salami that was successfully fermented using probiotic cultures from yogourt. I think it will also work well with a fast acting cultures like LHP or F-RM-52. Did not turn out perfectly as there is some case hardening which I can't understand because I had three other varieties of salami...
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Casei, rhamnosus and bifidobacterium have a good chance of working. Ferment between 25 and 30° and humidity over 90. Use smaller gauge casings to shorten the drying period.
Good luck
Excellent news! Thanks a lot. I have a temp controlled chamber (from my homebrewing) and am able to maintain a RH...
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Last post by rgauthier20420
Wed May 14, 2014 14:48
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Nitrate/Nitrite content varies from country to country
Replies: 9
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Chuckwagon » Wed Apr 14, 2010 02:07
First post
Sodium Nitrate and Sodium Nitrite Cures
Most probably by accident, man discovered anciently that when salt was added to meat it improved its flavor, color, and shelf life. Then somewhere in time, sodium nitrate came into use as a naturally occurring contaminant of salt. Chile and Peru have...
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Thanks El Ducko. Yes, have been busy looking at both sides of the debate. Will keep delving further into it - research is something I enjoy doing (it took me til the age of 27 and a Masters before I realised - and now I'm a farmer.
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Last post by Jimmy Beef
Tue Apr 29, 2014 02:21
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Breasola di Cervo
Replies: 2
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redzed » Sun Apr 27, 2014 17:59
First post
Breasola di Cervo - Cured Venison Loin
Recipe for 1kg portion of meat
Well trimmed venison loin (mine was only 986g)
Salt, 25g
Cure2, 3g
Fresh rosemary
Pepper 6g
Garlic 5g
Dextrose 10g
Red wine
Smoked paprika
Pasted dried hog casing sheet
Well trimmed venison loin
Rubbed and seasoned...
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Hey Chris,
That`s a great successive set of photos that tell a story. Nice recipe and nice goin` pal. It looks terrific.
Best Wishes,
Chuckwagon
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Last post by Chuckwagon
Mon Apr 28, 2014 03:48
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Accidently fermented salami for 160 hours instead of 72!
Replies: 5
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bethanymc » Tue Apr 15, 2014 22:13
First post
I made salami milano and chorizo last week. They were supposed to ferment for 72 hours at 60 degrees.
I completely forgot to hang them in the drying chamber at 72 hours and didnt realize I forgot until today! So instead of fermenting for 72 hours at 60 degrees, they fermented for 160 hours at...
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Thanks beth! Glad to help. It's nice to have you with us. Welcome aboard. Stay tuned in and let us know how the sausage turns out.
Best Wishes,
Chuckwagon
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Last post by Chuckwagon
Thu Apr 17, 2014 10:55
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Cheesy flavor!!
Replies: 6
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ped » Sun Apr 13, 2014 09:50
First post
Assuming that a recipe has been followed correctly what would make a salame taste cheesy?
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Sounds like you are a pretty good detective Ped! Glad you located the problem.
Best Wishes,
Chuckwagon
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Last post by Chuckwagon
Tue Apr 15, 2014 07:03
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cure2 FAO Chuckwagon
Replies: 7
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northwall » Wed Apr 02, 2014 14:15
First post
Hi,
Im looking for a good source of cure 2 and was hoping to get a contact in poland..im pig sick of using UK suppliers....and it's very hard to get genuine cure 2...only one source and its v very expensive. (sausagemaking.org).
Any polish,german or other suggested suppliers would be...
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yes...i will...wink wink....u for a strat are an excellent compadre...im just busy, stressed, tired etc....but yu are right.....will make more effort....
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Last post by northwall
Mon Apr 07, 2014 04:14
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I'm curious about my drying time...
Replies: 6
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wilburwb » Sat Apr 05, 2014 00:11
First post
I made a dry cured salami (finocciona recipe from the Ruhlman Salumi book) stuffed into 60mm beef middles back on March 25th (10 days ago). Used t-spx culture and fermented for three days @ 70ish deg. F and 95% humidity. Went into the dry cure chamber @ about 57 deg. F and 85% humidity. I weighed...
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Hello Igor,
So nice to hear from you again. Ruhlman calls for 10gm dextrose in a 5 lb. (2.3kg) batch, which is the amount I made. Thank you,
Bill
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Last post by wilburwb
Sun Apr 06, 2014 01:42
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Any hope for my busted chub?
Replies: 11
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wilburwb » Fri Mar 28, 2014 21:56
First post
OK, here goes: On Tuesday evening (3/25) I finally got around to my 2nd attempt at making salami. This is the Finnochiona recipe out of Ruhlman's Salumi . Everything went well and seemed to be continuing that way until this morning (Friday 3/28) when I checked on the chubs hanging in the fermenting...
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Ok redzed, all taken care of per your instructions! Thanks so much for your help!
Bill
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Last post by wilburwb
Sun Mar 30, 2014 21:05
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Salami fermenting but no ph drop ! TSP-X
Replies: 30
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NicolasR » Sun Feb 09, 2014 21:41
First post
Hi
I started a new batch of salami (all pork) using Tsp-x starter culture. It's been in the curing chamber for 72 hours (20 degrees C. And 90% humidity).
The ph doesn't seem to drop at all. (It's close to over 6).
Should I be worried ? Should I just leave it in the chamber until it finally drops...
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Good info Joe. Thanks for sharing.
Best Wishes,
Chuckwagon
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Last post by Chuckwagon
Sat Mar 29, 2014 15:35
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Soft sopressata
Replies: 6
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NicolasR » Fri Mar 14, 2014 01:16
First post
Hi
I started a batch of sopressata about 5 weeks ago. (See my other topic for the Ph drop story). It has now lost 35% weight but feels really really soft...Any thoughts on why this would happen ?
Thanks
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Thanks for the update Nicolas, Please keep us posted on how your projects go. Wish you the best of luck pal.
May I ask which recipe you used for the sopressata?
Best Wishes,
Chuckwagon
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Last post by Chuckwagon
Wed Mar 26, 2014 02:55
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Water to Starter culture ratios
Replies: 4
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ped » Sun Mar 16, 2014 11:18
First post
I am aware that Marianski suggests 2.5gms culture to 150mls of water for 4.5kgms meat but if I reduce the meat weight then the culture weight will drop but does to water amount reduce proportionately as well?
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Thanks guys, can you explain the 'not with the cure though', wouldn't the cure be usually mixed with the spices?
Although many cultures are tolerant of salt you don't want to shock them.
If you mix the salt (salt + cure) with the meat you are diluting it.
I usually add the culture and spices...
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Last post by Bob K
Mon Mar 17, 2014 17:11
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hairy mold
Replies: 10
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alhunter63 » Tue Feb 25, 2014 19:36
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I made some Chorizo, Salami Romana, and salami Cacciatore, C.W. recipe, Friday night 2/21. Temp. stayed between 68 - 70 with humidity @95-99%. After fermenting about 3 days, when I took it out this morning to move it to the drying room I noticed that it had some white hairy mold & a few had some...
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I just made some Cappocolla ( C.W. recipe; , it was basically pretty easy to make. The hardest part was getting that stuff into the 100 mm synthetic casing. It looks & smells great & I can't wait to taste it!!
Now this has me baffled! Can any of you tell me why the mold 600 took so nice to...
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Last post by alhunter63
Tue Mar 11, 2014 16:28
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T-SPX fermentation temp - briefly too high
Replies: 1
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mdtenor22 » Mon Mar 10, 2014 15:49
First post
Hello all,
I'm relatively new to this rewarding hobby and have found you all to be a wealth of information. Thank you all for this amazing resource.
I'll get down to brass tacks: first use of a broken full-size fridge for a stand-alone curing chamber. In an interior room with consistent ambient...
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Andrew-
Don't worry about the temp spike...that brings it up into T-SPX's optimal range for fermenting.
If you can check the Ph you could probably shorten the fermenting time....but keep to your plan if you can't.
I don't think the fermenting product caused the Temp spike.
I am sure others will...
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Last post by Bob K
Mon Mar 10, 2014 16:23
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Oily Cacciatore
Replies: 11
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NicolasR » Sat Feb 22, 2014 04:01
First post
Hi
Quick question: a batch of cacciatore has been hanging in the curing chamber for over a month now. It's lost about 35 percent weight, it's not hard enough yet but today I noticed they are getting oily. Yes, some oil can be seen on the hog casing. I wiped it down this morning but tonight the oil...
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It was red wine !
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Last post by NicolasR
Thu Mar 06, 2014 03:46
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[USA] Two Types Of "Quick" Pepperoni
Replies: 30
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Chuckwagon » Sat Aug 20, 2011 06:30
First post
Two Types Of Quick Pepperoni
(Semi-Dry-Cured Pepperoni)
Lots of folks like a bit of pepperoni but don`t like the idea of waiting months for it to air-dry. There are two relatively easy solutions for making quick pepperoni, but the sausage maker should be aware that crafting a fully-flavored,...
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And don't forget to toast them! :lol:
Topic Split 022814@12:36 by CW. See Toasted Fennel at this link :
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Last post by redzed
Sun Feb 23, 2014 08:51
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Importance of air circulation?
Replies: 6
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ericrice » Wed Feb 19, 2014 14:38
First post
Have gone back through my best reference manual (The art of...) in an attempt to get an answer to this but I still haven't gotten a clear answer to a nagging question.
In earlier posts I had indicated I had a curing room built this year in part of my basement - nothing huge but definitely much...
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Case hardening is a tough problem to solve...(.)...Perhaps you could start at higher humidity? Let me top up by recommending that start humidity for the first 48 - 72 hours should be around 95 - 98%.
It is in the initial phase that you have to secure the further smooth progression of the maturing...
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Last post by Igor Duńczyk
Fri Feb 21, 2014 21:25
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Bactoferm FL-C for dry type salami
Replies: 17
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NicolasR » Mon Feb 17, 2014 22:54
First post
Hi
I want to start a new batch of dry cured salami tomorrow and I was thinking about using some Bactoferm FL-C that I had bought for semi-dry sausage. That's all I have left in the freezer.
I read that it can be used in slow fermented salami. I don't want a too sour/tangy taste and was wondering...
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I will go back to TSP-X for my next batch that's for sure...what a quick drop !
I guess a bit more tang in the chorizo (considering all the spices etc) will probably be ok if not totally good !
Starting point was the S. Marianski recipe but I changed the spices to fit my taste. This is what I...
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Last post by NicolasR
Fri Feb 21, 2014 18:34
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Problems With Salami Calabresi
Replies: 5
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alhunter63 » Sat Feb 15, 2014 21:40
First post
I just cut into this Salami Calabrese a Len Poli receipe. I made it back in November so it has been drying for about 2- 1/2 months. It has lost about 50% of it's green weight & the color looks great. The only thing I didn't like is that it is real tangy tasting so I checked the PH and it's low at...
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My best guess is that the sourness adds to the safety because not many harmfull bacteria are likely to survive down there...
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Last post by Igor Duńczyk
Mon Feb 17, 2014 08:43
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Sausage fermented but has dark spots
Replies: 16
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checkerfred » Thu Feb 13, 2014 00:13
First post
I made some summer sausage sticks using 32mm hog casings. I used the right amount of cure 1 and used LHP culture. Let me first say the culture is about a year and a half old but I just made some landjager and it worked. I had this happen before and didn't know why... When the culture was less than...
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:grin: I did get lazy with the setup lol. I'll make sure to do some better one's next time!
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Last post by checkerfred
Fri Feb 14, 2014 00:00
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Try Your Hand At Making Fermented Sausages
Replies: 20
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Chuckwagon » Thu Jan 27, 2011 10:23
First post
Why Not Try Your Hand At Making Fermented Dry-Cured Sausage!
Stan Marianski has taken the mystery out of the subject in a couple of his books available at Bookmagic.com. He has also placed much technical information on this site at this link:
OK, all you salami slicers! You have no more...
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Does anyone know when Duck HUNTING SEASON begins? :evil:
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Last post by Chuckwagon
Fri Feb 07, 2014 06:15
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Semi Dry Pepperoni
Replies: 8
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Gunny » Wed Feb 05, 2014 22:16
First post
Tried my hand at a fast fermented pepperoni using the Marianski recipe. Instead of FLC culture, I used the LHP due to its availability. I will NOT be smoking the pepperoni, and since I only had 2 inch protein lined casings, does anyone have an idea of how long it will take to dry?
I realize that...
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Hi Gunny,
You wrote: I kinda find that hard to believe. Maybe I'm wrong, but don't you still need to check pH and allow for weight reduction (AW).
This is a SEMI-dry cured sausage. It is cooked to destroy trichinae as it passes 137 degrees and other pathogens as the temperature increases just ten...
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Last post by Chuckwagon
Fri Feb 07, 2014 06:12
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Slow Weight Loss
Replies: 4
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ericrice » Thu Jan 30, 2014 23:41
First post
I detailed in another string that I had a curing room built earlier this year - I have had very little circulation in the room and constant humidity right around 75%. All seems well but I'm still a bit concerned with the lack of circulation. Weighed the first batch I did this year - genoa in 61mm...
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Weighed again and I am currently at 722g from 979g starting, so 28% weight loss. Did cut into it and as I had suspected based on the feel it is still very squishy and pasty inside, like raw meat. I will attempt to post the picture I took but imageshack is acting up for me. No real signs of case...
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Last post by ericrice
Thu Feb 06, 2014 19:07
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Storage of fermented sausage
Replies: 15
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Gunny » Tue Jan 28, 2014 19:18
First post
Hello to all. First, I would like to thank all of you for the great ideas and insights. I've built my smoke house, and cured some meats thanks to the great ideas and documentation that is on this website.
Recently, I have just tried my hand at fermented sausage and am in the final weeks of curing...
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Excellent information gentlemen for both myself and others I'm sure.
Crusty, You bring up an excellent point about the flavor adulteration that may occur with the olive oil.......Since I don't have a source for grape seed oil, light EVO will have to due.
Interesting story about the family in the...
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Last post by Gunny
Tue Feb 04, 2014 14:11
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potassium sorbate
Replies: 8
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jamadlavy » Wed Jan 22, 2014 04:50
First post
Hello everyone, this my first post.
I am a complete newbie at fermented sausages and my very first attempt is a few chorizo sausages now drying in a fridge I converted. I followed Mr. Marianski's recipe and recommendations from the art of fermented sausages and things appear to be going as...
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Sorry, I took a long time in answering, I was out of town for a few days. I did read both recommended threads, which reassured me, specially since I also used collagen casing.
To answer your question, the recipe calls for 100g of paprika, 10g dextrose, 10g sugar for 5kg of meat. I used the...
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Last post by jamadlavy
Wed Jan 29, 2014 05:02
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I think I screwed up
Replies: 42
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wilburwb » Sat Dec 28, 2013 13:51
First post
So after much research, prep and planning, yesterday i finally began my first batch of dry cured sausage based on the Basic Salami recipe in Ruhlman's Salumi . Without even realizing it until AFTER the sausages were hanging in the fermenting chamber, the recipe did NOT call for dextrose or any...
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Bob - I´m sure it tastes at least as good as it looks (and it is the looks of a winner!)
What I wanted to point out in regards of high vs. low temperature is that much of the important taste and colour development caused by the Staphyloccoccus takes place while pH is still on the safe side (above)...
- 42 Replies
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Last post by Igor Duńczyk
Tue Jan 28, 2014 17:58
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Air Circulation Needed?
Replies: 13
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ericrice » Fri Jan 17, 2014 17:58
First post
Hello all - first time poster to this board. A little background - I've been enjoying the hobby for 4 years now and last year I felt like I really hit my stride - just over 100lbs (45 kilos) and everything made was successful. Last year I used 2 commercial multi-kegerators in my garage. In the...
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....got numerous hits on this site, including one link that went to the recipe in Polish. Does anyone have a link in English... Try copying and pasting into Google Translate. Sometimes the results are a little strange, but then... great fun, and a great recipe, I'll bet. Colloquialisms are often...
- 13 Replies
- 12067 Views
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Last post by el Ducko
Wed Jan 22, 2014 04:44
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Bologna with Bactoferm
Replies: 25
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Rick » Sun Dec 15, 2013 14:07
First post
I'm a bologna lover at heart, and not so much into the hard sausages which I understand do use the cultures. Thus, I have zero experience with any type of Bactoferm culture.
I was wondering if any of you might have a recipe you could post for bologna that uses a fast acting Bactoferm in place of...
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That's funny. I thought of 3 ways - pellets, capsules, and a simple kind of squeeze bottle similar to the ones used for 2-cycle engine oil, whereby you express a small amount of the contents from a lower into an upper chamber in the bottle, with measuring lines for different sized doses. But I...
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Last post by Cabonaia
Sun Jan 19, 2014 17:08
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Sopressata
Replies: 5
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Cabonaia » Fri Jan 17, 2014 23:39
First post
This soprassata (the one on the bottom) was started 12/15, so it is just getting on the ready side. But it is already really tasty. It is the recipe from the first Rhulman sausage book, except I used T-SPX instead of FRM-52, added whole peppercorns, and upped the red pepper and back fat. Very rich...
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Magnifique' Jeff! :wink:
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Last post by Chuckwagon
Sun Jan 19, 2014 04:37
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Casings separated from meat - Spanich Chorizo
Replies: 9
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Luigipilot » Fri Jan 03, 2014 19:12
First post
Dear Friends,
I am very happy I found this forum so I can ask for some advice and guidance.
I am new in the forum and to this world of fermented sausages, after reading and planning a lot I decided to prepare my very first batch of Spanich Chorizo. I am attaching an image with the results so...
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Luis,
It was great that you attached such good pictures to your posting with fine explanations. A couple of questions:
1. as I understand you worked at rather high temperature - was the meat really up to 30 degrees? Did the fat elements also have this high temperature.
2. On the last picture...
- 9 Replies
- 10887 Views
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Last post by Igor Duńczyk
Sun Jan 05, 2014 03:38
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Dry-curing & Fermentation
Replies: 26
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charcutebrew » Wed Jun 01, 2011 20:10
First post
While (ahem) digesting Charcuterie by Polcyn/Ruhlman I noticed that nearly all the recipes used Bactoferm to ferment the dry-cured sausage. Understanding that fermentation helps lower the pH and helps w/food safety, I noticed that there was one recipe for a dry-cured sausage that DOESN'T use...
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Correction of the above post:
When I use a European recipe, I apply the process, use the ingredients, but disregard the suggested amount of salt and/or curing salt. I simply add 1.5 to 1.8% of salt and 0.24% of North American Cure #1 to smoked products, and 2.5% salt and .24% of Cure #2 to dry...
- 26 Replies
- 25334 Views
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Last post by redzed
Sun Dec 29, 2013 18:07
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[CAN] Dry cure Landjager
Replies: 37
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Devo » Sun Mar 10, 2013 16:16
First post
Started some Landjager today. Going to be dry cured.
The dry ingredients
Bactoferm T-SPX
Assists in moisture removal and the breaking down of Nitrate into Nitrite for more efficient curing and will help lower aW.
7lbs. of ground pork, 3lbs. of ground 80/20 beef and 1/2lbs. of back fat....
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Those are just perfect looking to me too!!
If you would, most of the recipies I see call for a 30 day wait and certified pork to make this one. Is that what you used? or does the amount of salts overcome the limit for these.
I am planning a Landjäger make as soon as I get my cabinet in order, I...
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Last post by Kaiser Soze
Mon Dec 23, 2013 21:25
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Len Poli Recipe Salami Sticks
Replies: 23
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Devo » Fri Oct 04, 2013 22:47
First post
Got these going, will see how they turn out.
The Mix
The Stuffing, with sheep casings
First 5 lbs. done
10 lbs. getting Incubated for 12 hours or so
The scale said it is ready but I am going to give it a couple more days. The reason behind my decision is the first weight I believe to...
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I personally have been quite inspired by Mr.Devo. His pictoral Landjäger post has been a driving force for me to make a smokehouse, build a grinder from spare parts and dream of someday having some of my own to munch on. I would use the last full picture from that post ( Landjäger stacked on a...
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Last post by Kaiser Soze
Mon Dec 23, 2013 21:09
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Polish Salami
Replies: 17
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redzed » Tue Nov 05, 2013 07:09
First post
This weekend I made 4kg of Polish Salami. Used the traditional recipe published in the Marianski/Gebarowski book and also Maxell's version on the Polish WD site, with the exception that I added .25g of ground ginger per kg. (for a total of 1g). The primary spices in Polish salami are pepper and...
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Ok, as promised, here are some updated photo's of the venison/pork (50%/50%) dry sausages/salamis. I'm not sure why, but the mold-600 took nice to some of them and not so good on others. The smaller ones are just about ready and the reason for the smaller ones in the sausage casing is exactly for...
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Last post by alhunter63
Fri Dec 13, 2013 19:37
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saucisson sec question
Replies: 2
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tobertuzzi » Fri Dec 06, 2013 20:10
First post
I am planning on making a batch of saucisson sec. The recipe has no culture in it, its the recipe from The Charcuterie book. I have F-LC and FRM-52 am thinking of adding some to it . Has anyone tried this or will it be fine to leave it out? And if yes which culture would work better?
Thanks
Toby
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Thanks Chris
I will try the F-LC. I know traditionally the french do saucisson sec in smaller casings, I plan on using 3.5 inch protein lined so I would feel better using a culture in a longer cure. Also you did Stans Finocchiona a while back. How did that turn out for you? Would you change...
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Last post by tobertuzzi
Fri Dec 06, 2013 22:26
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Looking forward to Christmas or may be just after.
Replies: 10
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markjass » Tue Oct 29, 2013 04:03
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After extensive reading and Igor Duńczyk advice I put 2 grams of dextrose and 2 grams of sugar per kg of meat in the sausages. Did not bother with the milk powder in the Crespone.
These four types of salami have been fermenting at 21 degrres C and 90% humidity for 72 hours.
Csabaii, Pepperoni,...
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Hi Mark,
I don´t remember if you in the end used Biobak Ultra once again or the Sacco Lyocarni VMB-02?
Anyway - the wholes indicate that the pH drop took place very quickly while the surface closed too rapidly to allow the migrating water to leave the core/center of the sausage.
The 90% humidity...
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Last post by Igor Duńczyk
Wed Nov 20, 2013 02:04
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Salami con Finferli
Replies: 7
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redzed » Thu Sep 26, 2013 21:01
First post
I have finished preparing a salami flavoured with chanterelle powder. While there are recipes out there for salami flavoured with king boletus (porcini, cèpe, steinpilz), I could not find a chanterelle variation. Seems that the common herb used in mushroom salami is sage, so I used some along with...
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Hi Ray,
Curing chambers use virtually no electricity at all. Obviously it all depends on the weather.
Most temperature settings are between 10 and 20 degree centigrade and a small humidifier and a very small computer fan are also cheap to run.
Your wife wouldn't notice the difference when the...
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Last post by crustyo44
Sun Nov 10, 2013 00:28
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No Name Salamini
Replies: 3
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redzed » Sat Oct 26, 2013 03:09
First post
I wanted a quick spicy and tangy salami made with abit of Canada goose breast meat, so a month ago I made a small 2kg batch. Stuffed into 40+ hog casings and fermented with F-LC for 48 hrs at 26°C. Starting pH was 5.75 and final 4.65. Cold smoked immediately after fermentation for 12 hours and...
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Very nice!
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Last post by Chuckwagon
Sat Oct 26, 2013 06:10
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Has anyone made any Salami Crespone?
Replies: 12
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markjass » Tue Oct 15, 2013 22:47
First post
I am going to make some more fermentated sausages and am mulling over a number of ideas.
Has anyone made any Salami Crespone? According to Len Poli this salami is softer than most Americans are use to eating. . . ( It is an interesting recipe. It is about 1/3 pork belly and 2/3 fresh pork. It also...
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and Indiginous it is!
Thanks for being the rescuing 7th cavalery Bob!
I promise hereafter to correct whatever orthographical mistakes you´d be making when writing in Danish or Polish :grin:
Hope I´m forgiven -and don´t forget to be carefull about them i n d i g i n o u s bacteria :wink:
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Last post by Igor Duńczyk
Fri Oct 25, 2013 10:04
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[USA] "Wounded Witch" Trick-or-Treat Pepperoni Sti
Replies: 2
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Chuckwagon » Wed Oct 16, 2013 12:45
First post
Wounded Witch Trick Or Treat Pepperoni Stix
Here is a quick, 2-day semi-dry-cured pepperoni using Bactoferm FLC culture. In many countries, large companies have produced fast-fermented type pepperoni for so long that the public has now come to believe that all pepperoni must be tangy to be any...
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Yup, no onions... for Ursula! Besides, I didn't know that old, nasty, curmudgeon Ducks ate them anyhow. :mrgreen:
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Last post by Chuckwagon
Thu Oct 17, 2013 09:47
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Boerenmetworst
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markjass » Sun Oct 13, 2013 14:34
Looking at secon batch of fermentated sausages. One thought Boerenmetworst Sausage
Boerenmetworst is a Dutch specialty dry sausage
.Meats Metric US
pork 500 g 1.10 lb.
lean beef 200 g 0.44 lb.
back fat 300 g 0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt 28 g 5 tsp.
Cure #2 2.5 g...
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Last post by markjass
Sun Oct 13, 2013 14:34
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Starting making my first batch of fermented sausages
Replies: 48
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markjass » Wed Aug 21, 2013 13:07
First post
Am planning to start making my first batch of fermented sausages next week. I have read `Project A` a few times and have re-read and re-read the art of ferment sausages.
My curing chamber is set up. It is a converted fridge. I have been using it to make some Breslor and cured pork. It has a...
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Wow! Those look wonderful!
One way to do a table is to print a PDF, then load it like you would a photograph. I've tried all sorts of ways of loading tables (especially for recipes) without luck. The bulletin board system for WD, and every other character-based display program I've worked in,...
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Last post by el Ducko
Sat Oct 12, 2013 15:07
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listeria in salami
Replies: 23
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andrejwout » Thu Sep 05, 2013 16:31
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Hi All, havent been around for a good while.
An important question for you (chuckwagon hello)....
Listeria.
Is the curing process supposed(cure salts, drying, high pH, low aW, lactic acid etc) to 'eradicate/kill' any listeria present in raw meat or only to 'inhibit' any potential growth/...
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Witaj ponownie!
Thank you for your thorough answer - I appreciate. But I don´t want you to muisunderstand me! I am not trying to play wiser than Marianski & co or the collective consensus.
I just get a little bit afraid when somebody states loudly that the more acidity - the more safe you get...
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Last post by Igor Duńczyk
Mon Sep 30, 2013 00:40
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Marianski Pepperoni
Replies: 13
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John128 » Wed Sep 18, 2013 13:56
First post
Hi All
Looks like the cured sausage experts are are on this site!
I have just made some fast fermented pepperoni from Stanley Marianski's book. Used cure #1, but omitted the starter culture as I didn't have any.
I fermented at 100f for 16 hours and then raised smoker temp to 150f gradually until IT...
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Hi All,
Just wanted to report back that the pepperoni was a real hit. Although I did cook it on the bbq as sharing with friends while away camping... It was better than expected. It had a slight tang and had dried nicely. Will definitely make this again, using starter culture nex time :wink:...
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Last post by John128
Sun Sep 29, 2013 02:05
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Mondostart?
Replies: 13
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redzed » Wed Sep 26, 2012 23:16
First post
Is anyone familiar with the Mondostart cultures sold in Canada?
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EXCUSE me the delay Red - haven´t been on the thread for a while!
...the meat pores are smaller than the bacteria cells and therefore the bacteria remains on the surface. Is this not correct?
I admit that this question calls for some higher biochemical expertice than I can muster. I´ll try to...
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Last post by Igor Duńczyk
Mon Sep 16, 2013 11:44
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What is Aw (water available)?
Replies: 1
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sambal badjak » Fri Sep 13, 2013 11:56
First post
Thanks ChuckW
I am looking for the emoticon of a thumbs up, as you need a huge one for your help and patience !!!!!
Another question, based on your post above:
How do you measure Aw?
Can you weigh the meat, use a dry brine, weigh again and work out the proportion?
Say: your meat weight 1000 gr....
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Battling Bugs By Restricting Their Available Water
I`ve chuckled and snickered at Kjuncatman`s `signature` on our forum since the first day I read it. It says, Cure the meat? Is it sick? If the world were depending upon you to eliminate pathogenic bacterial microorganisms, just how would you go...
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Last post by Chuckwagon
Fri Sep 13, 2013 13:21
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