Looks great!
What about the pitina ones? I'd think they would dry out even faster, I'm interested in how they did.

Looks great! I have the same things to use up, might give this one a try... the juniper and allspice are interesting.

Nice!

Found my old thread. Follow up. I read a bunch of meat science studies. Basically, there is a limit to how fast of a pH drop meat can take without ruining the protein bonds and making it crumbly. Once meat proteins are set by cooking at 130-135f, acidification doesn't break them and texture remains ...

The 2.5 grams per Kilogram "cure#1" in the recipe is a mixture that contains 6.25% sodium nitrite and 93.75% salt. If you were to use sodium nitrite, then you would need 0.156 g/Kg sodium nitrate and 2.34 g/Kg additional salt. In the U.S. cure#1 is also called Prague powder number 1, instacure numb...

What Michi said. Although most people making smoked sausage just add the sodium nitrite. Then they let it cure overnight for 18 hrs or so. There is no problem leaving out accelerators so long as you let it cure 18 hrs or so. Primarily I add S.E and vitaminC to speed up the cure, so I can make sausag...

I've not been making sausages for a while due to circumstances. I want to get back into it and it is winter now, so I can smoke at night (10-15 oC), bring back and put in the fridge during daytime (outside temp 25-30 oC). Any good ideas? I still got some intestines. Here you go! This is Santa Rosan...

How did these turn out for flavor?

Chr Hansen got bought by Novozymes, lactose cultures businesses rolled together as new merger called "Novonesis". I called them this week, my old Chr Hansen tech support number... the service level has dropped terribly. You used to be able to call and ask tech support questions for their cultures. T...

Sounds great. I've been making a lot of standard, Marianski recipe, kabanosy lately, spices boosted 20% or so and 1.9% salt. Also landjaeger. I love pepperoni sticks, so might try this spicy version!

Marianski doesn't have garlic in his version, do you like it better with the garlic? Thx!

Great writeup, thanks!

Very interesting.

Wow that all looks outstanding!

Looking good! But, what kind of salami? What culture did you use? Thx!

Bentley Meredith wrote: ↑

Fri Dec 16, 2022 16:44

Will mold 600 work with a Clear Fibrous Casings, or does it have to be a hog or natural casing to work?

Fibrous is fine, that is what most salami is made in. Read that guide I listed above!