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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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...

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...

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...

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...

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...

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...

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...

Assuming that a recipe has been followed correctly what would make a salame taste cheesy?

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...

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...

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...

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 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?

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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

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,...

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...

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...

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...

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...

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...

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/...

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...

Is anyone familiar with the Mondostart cultures sold in Canada?