Is it going to stay this way, with login every time?



Dont be fooled by the "Remember Me" box, it does'nt do diddly!

About 4% salt As i'm used to and like :-) I also salt my bacon a lot more than most others and use wery little sugar (and i only cold smoke it). As i said i'm pretty much home safe regarding Salami making and the amount of spices, what was new was the use of Rowu Ferm/Start. And it seems that noone ...

StefanS wrote: ↑

Fri Feb 08, 2019 18:49

IMO these salamis will be classical Northern European style.

Then i'm home safe
Thats what i like and strive for.

Well i did what they said and went with GDL and Rowu Ferm/Start for taste. 4 batches of 1½kg is in the smoker as i write this. 1½kg Hungarian inspired Salami 600gram Minced Beef 600gram Minced Pork 300gram Minced Back fat 29 gram "Standard GDL mix"* 5gram chili flakes 18gram Sweet paprika 18gram Smo...

Anyone tried Rowu Ferm from Indasia? I ordered a bag and it came without directions at all. I contacted them and all they had was a recipe for Tapas susage, no clear directions. I thought it was a starter culture but they said to use GDL and Rowu Ferm is only ment to be a flavor enhancer. My "proble...

Is whisky made from grapes still whisky or cognac? Rullepølse made from anything but pork really is'nt! Make as per recipes and cold smoke before boiling. It's (smoked "rolled susage" / Rullepølse) made and sold here ik DK and it's gooood! Traditional: 4 parts ground black pepper 1 part ground all...

Am i the only one seeing the elephant in the room? In my post above I provided a link to Stan's recipe for dry cured bacon: Ingredients per 1000g (1 kg) of meat salt 150 g (3%) 4.8 oz. sugar 68 g (1.5%) 2.4 oz. Cure #1 7.8 g 0.02 oz. Percent is 1/100 For 1000gram/1kg 3% salt is 30 grams The conversi...