
Search found 39 matches
- Fri Mar 28, 2014 00:22
- Forum: Sausages
- Topic: [USA] Debreziner Sausage Recipe
- Replies: 5
- Views: 17839
- Fri Mar 28, 2014 00:17
- Forum: Sausages
- Topic: [USA] Debreziner Sausage Recipe
- Replies: 5
- Views: 17839
- Wed Mar 26, 2014 02:24
- Forum: Dry Cured Meats and Sausages
- Topic: Soft sopressata
- Replies: 6
- Views: 7820
Thanks Chuckwagon I did use distilled water with the tsp-x. I ordered it online and it took forever to be delivered. I'm guessing it's either a bad "batch" or it died during transport. Anyways, I threw out the package and started a new batch using some FLC I had. Works pretty fast (maybe too much) b...
- Sat Mar 22, 2014 22:55
- Forum: Dry Cured Meats and Sausages
- Topic: Soft sopressata
- Replies: 6
- Views: 7820
- Fri Mar 14, 2014 14:47
- Forum: Dry Cured Meats and Sausages
- Topic: Soft sopressata
- Replies: 6
- Views: 7820
- Fri Mar 14, 2014 01:16
- Forum: Dry Cured Meats and Sausages
- Topic: Soft sopressata
- Replies: 6
- Views: 7820
Soft sopressata
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
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
- Thu Mar 06, 2014 03:46
- Forum: Dry Cured Meats and Sausages
- Topic: Oily Cacciatore
- Replies: 11
- Views: 12986
- Sun Mar 02, 2014 23:11
- Forum: Dry Cured Meats and Sausages
- Topic: Oily Cacciatore
- Replies: 11
- Views: 12986
- Sat Mar 01, 2014 02:55
- Forum: Dry Cured Meats and Sausages
- Topic: Oily Cacciatore
- Replies: 11
- Views: 12986
- Sat Feb 22, 2014 04:01
- Forum: Dry Cured Meats and Sausages
- Topic: Oily Cacciatore
- Replies: 11
- Views: 12986
Oily Cacciatore
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 i...
- Fri Feb 21, 2014 18:34
- Forum: Dry Cured Meats and Sausages
- Topic: Bactoferm FL-C for dry type salami
- Replies: 17
- Views: 14678
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 used (...
- Fri Feb 21, 2014 17:40
- Forum: Dry Cured Meats and Sausages
- Topic: Bactoferm FL-C for dry type salami
- Replies: 17
- Views: 14678
- Thu Feb 20, 2014 23:57
- Forum: Dry Cured Meats and Sausages
- Topic: Bactoferm FL-C for dry type salami
- Replies: 17
- Views: 14678
- Thu Feb 20, 2014 20:08
- Forum: Dry Cured Meats and Sausages
- Topic: Bactoferm FL-C for dry type salami
- Replies: 17
- Views: 14678
- Wed Feb 19, 2014 23:36
- Forum: Dry Cured Meats and Sausages
- Topic: Bactoferm FL-C for dry type salami
- Replies: 17
- Views: 14678