Hey All,

I’ve got about 4kg of fatty pork mince in my freezer (in 500g bags) from a lovely Tamworth a butchered. I could do with clearing some room before the next pig. The Mince is good quality meat all sinews and silver removed but is all from the trim I deemed not good enough for salami. It’s...

Since getting started in this hobby maybe six months ago I have been tweaking my drying chamber and have cured a number of coppe and bresaole, trying different combinations of spices, weight loss percentages, mold vs no mold, etc. For the coppe I have been using commodity pork from various...

We, the neighbour and I, made salami after using the chamber for dry ageing beef. Mine is Hungarian, his is Italian. I have made salami before, which was very successful, even though did not have the chamber then.
I smoked mine, his is not. After the first week, the Italian is exuding what feels...

Anyone have good suppliers in Australia For starter ciltures? Having a hard time finding anthing that is mentioned here.

Is f1 suitable for small diameter american pepperoni?

Hey All,

I made a batch of Finochiona last week, the last batch I allowed the PH to drop too far, so it ended up being quite tangy. So this time I was absolutely meticulous with my process in an attempt make the “perfect” or at least less tangy Finochiona. I measured PH before and after and also...

These are my very first efforts at dry curing. I cured my first few coppe without mold to establish a baseline of what to expect. The results were fine. Now I am trying the same recipes except that I want to see what effect mold might have on flavor and texture.

I prepared the mold by adding...

Hi All!

New here and new to fermenting sausages. Thought I'd share my process here to hopefully get some feedback from you guys! Long post ahead...

I'm currently working on opening up a New York Style pizza shop in Taiwan. I've been making, selling, and experimenting out of my friend's bakery,...

Hi,
I've just put a coppa in the fridge for curing. I followed the recipe for the cure mix ALMOST to the letter. Except the bit I didn't read correctly. Which was to put half the cure on, seal in bag and then apply the second half after 5 days or so. I put all the cure mix in by mistake.
Does it...

So, here's the thing. My last batch of salami turned out great in flavor but poor in texture as it was kinda crumbly and imposible to cut it in thin slides.

I basically cured the lean meat for 2 days with 28gr/kg sal and 2,5gr/kg cure#2,
ground it and mix it with the starter, 5gr/kg sugar and...

For my first experiments with my new chamber I cased a coppa in a beef bung I had in the fridge (left from a haggis experiment a few years ago). Wanting to make some more, I noticed how expensive they are when I went to place an order. I bought another beef bung but also bought some 100mm collagen...

So my fridge can’t keep up with the heat we are having. The temp is creeping up to close to 60F. I normally like it at 52-54F. I do have some umai bags I’ve never tried so I’m wondering anybody has put half dried salami into umai bags and then inti your regular fridge? Some have surface mold but...

Well my Hungarian Salami is coming out of curing chamber. I used 2g/1000 of dextrose (that amount worked the last time I made it) but couldnt’t get the final PH below 5.3. I can live with that I suppose. I keep telling myself to measure the initial Ph and add dextrose accordingly but never seem to...

Hi guys. Just wanted to ask you... Have you ever noticed sausages of the same batch drying faster than others?

I made 2 small batches of Spanish chorizo and salami (1kg each), made links of 8cm and put them in the chamber at 13-14°C and 75% RH and noticed that the sausages hanging lower are drying...

Well I just pulled out this German salami. It is well made but I went against my gut and followed meatsandsausages recipe to the tee. It called for 2.8% salt and .3% cure. For me it’s on the salty side for sure. I will make it again but dial the salt down to 2.5% and .25% respectively.

I've been pondering using beef heart plus pork back fat to make a salami. Even though I find heart meat to be fairly gamey, it seems like dry curing it might make it milder, though I'm hesitant to pursue it without asking for guidance first. Does anybody have experience with this mix?
Thanks!

So here is something that i've been wondering about for a long time.
When I buy jowl cheek from my butcher, it always has a bit of the glands and sweetbreads attached. I always trim the outside parts of the glands but sometimes inside the layer of fat theres more of them. From looking at pictures...

I used Marianski's recipe to make these sticks out of hog casings. Nice and firm with no case hardening and decent color. Tasty little critters!

Hey All,

I wanted to get some more salami going in my chamber this weekend. I only have one chamber which I use for both fermentation and drying, in time I hope to have one for each or at least two so I can juggle things about. Currently there is a coppa, a pancetta, some guanciale and some...

In curing whole-muscle cuts, I noticed that some recipes (e.g., the coppa and bresaola recipes on meatsandsausages.com) call for adding half the cure/spice mixture at the beginning of curing period, and then adding the other half roughly mid-way through the curing period. In that Italian
video...

Well it looks like we've been doing it wrong all this time. :? :shock:

Hi,

I recently made a 1kg batch of sobrasada(Spanish nduja) with around 1/2 a teaspoon of t-spx, 3 grams dextrose, and 3 grams sugar.

It has been fermenting at around 72 degrees for 48 hours, and I just took a ph reading with my apera ph60. I'm fairly new to salami making and this was my first...

I used both Marianski's and Len Poli's recipes along with the PDO regulations for Vicentina, which hails from the Veneto province in Northeastern Italy along the Po river. This salami has the fat finely ground with the lean a little larger. It is very thoroughly mixed, and upon drying it is much...

I have Marianski’s Göttinger Stracke fermenting in the chamber.

3.15kgs pork butt
2kgs class 2 pork
Lean/fat 70/30

144g fine sea salt 2.8%
15.5g cure#2 .3%
26g dextrose
.62g TSP X

Fermenting at 69F 85% RH

It’s been in there for 2.5 days and still have a PH of 5.6?
Cure and salt might be a tad...

When I first started gearing up to make salami a year ago, I was at my local butcher shop buying a pig head and pork skin for a run of boudin and started talking to the head butcher about salami making. He was enthusiastic about my endeavor and offered me Olympic Provisions recipe book to look...

Hi All,

Does anyone know if I can used deionised water instead of distilled water when waking up starter cultures. It’s vastly cheaper and according to what I’ve read seems like it would work and the only difference seems to be the process of purification.
Thanks
Lee

I have been making a lot of salami lately. Had a lot of product ready in the last two weeks. This is one of the salamis that finished.

IMG_20210207_175510.jpg

Salccicia Napolitana Dolce

Lean Pork 760g.
Back Fat 240g.

Sea Salt 25g.
Cure #2 3g. (might could use #1 but I did use 42mm hog...

This conversation started with Albertaed asking about Drying in the Basement with No Chamber but rather than continue to highjack that thread I'll start a new one. Today the pancetta has aged/dried for three weeks. Here is the data
Timing Weight % Loss
Week-0 2865g 0.00%
Week-1 2478g 13.5%
Week-2...

Quote South Pass Sopressata
(Dry-Cured Spicy Pork Salami)

4 kg. (8.8 lbs.) Pork Butt
1 kg. (2.2 lbs.) Pork Back Fat
140 g. (7 tblspns.) Salt
12 gr. (2 level teaspoons) Prague Powder Cure #2
(Do NOT use Cure #1 in this recipe)
10 gr. ( 4 tspns.) Powdered Dextrose
15 gr. (2 tblspns.) Black...

My name is Doug.

My family has been SUCCESSFULLY making Italian (Calabrese) Sopresatta for 20 years.

However.... The last 5 years the 90 year old Italian gentlmen who managed our entire *CURING* process in his little shed is a wee bit not in the greatest condition to continue this great...

Saucisson d'Ardenne

This is a traditional Belgian smoked and fermented sausage that's on the EU list of PGI European certificates of origin. Mild and gently seasoned, it's great if you like the smoke flavour in dry cured sausages. The saucisson I made is made with pork only, but some variations...

This salami is basically Genoa with whole Fennel seeds. I made this at Christmas and one was ready today (35% loss). Just in time for homemade pizza in the wood fired Pizza oven for Valentines dinner. Still -20 out so the oven takes a little longer to get up to temperatire.

German Salami

This is my take on a German style salami. The sausage was fermented, smoked and dried for 5 weeks. Spices and amounts were similar to those in Marianski's recipe for GreuBener salami. I wanted a tang in this sausage and with the addition of 8g/kg of dextrose, and I sure got one. I...

Looking for some insight from the experts. I've got a Lomo and Pancetta that have been in the drying/curing chamber for almost three months. Both of these cuts have significantly higher fat content than the Coppa that I did, and I took those to 35% and 42% weight loss respectively.

I think that I...

Hi all,

First post - please forgive my beginner status! I've just recently got into dry curing and love it. I've made bacon, and salami so far using so much of the good advice on these and other boards. They seem to have worked well. But I've run into uncertainty on my latest.

I recently made...

I'm wanting to make a German style salami, ferment for a couple days to get the tanginess, smoke then dry. I was going to use bactoferm LHP DRY, however I need to purchase a large quantity for lots of $$$. So I was looking at other options however I don't really know anything about this. I read the...

Hello all!
I've been living away from Poland for about 17 years now, and I've very much missed Kabanosy.
I've been quite successful with making Kielbasa, but the little glorious sticks of meat have been haunting my dreams.
So i based myself on the meat and sausages website and this is my recipe:...

Hi

Well - I have just joined the forum and this is my first post! I have however spent the last couple weeks browsing the forum and it really is excellent, so Im glad to be part :)

I live in Singapore and been making wet sausages for over 10years. We actually have a small group of home sausage...

I have a fridge drying chamber already in use so I’m going to give the basement a go. I have setup a small area where I can control the humidity with a humidifier but the temp is only controlled by opening and closing a window. Temp control usually isn’t an issue because it gets to be -20C in the...

Up until now I have been using Mondostart surface (which grows like wildfire) but I’m finding it to be too moldy tasting/smelling. Does anybody know how mondostart surface compares to bactoferm’s (or any other brand) various cultures? I’m looking for something more toward a neutral flavour/smell....

Hi All,
Im having trouble getting the final fermentation pH of some Spanish Salchichon down to below 5.3. The pH has stalled at 5.6 after 74 hours. Im concerned about the safety of this and wondering about how to proceed and humbly asking for guidance. Im pretty much stumped at this point. Any...

This is a American style Genoa Salami for Len poli.

Pork Shoulder 75%
Pork Back fat 25%
Salt 1.8%
Red Wine 1.2%
Dextrose 0.38%
White Pepper 0.3%
Cure #2 0.29%
Garlic Powder 0.25%

Mondostart 0.06%

Fermented at 85F 90%RH
Dried at 54F 80%RH to 20% weight loss

What is a decent PH for this 4.9ish?...

Hi guys,

I'm new to the forum and I'm so glad I've found it, it seems to be such a font of knowledge.

I've been making cured meats and salami for a year or so now, and have a couple of questions that I can't seem to find a solid answer to, sorry if its been answered on here before, but here...

Hello all,
I have been smoking meat and making simple sausages for years. This year I brined a pork collar to make coppa for the first time. I know optimal conditions for it to work but could not achieve them as I do not have any special equipment.
Basically after brining I washed the coppa with...

I was just wondering about the ph level, if you leave sausage in fermenting chamber will the ph just continue to drop for as long as itl is is thereor does it stop at some point? how low could it go if lets just say you had 1% dextrose in the mince?
just something i was thinking about, figure...

Hello everyone,
I've recently made quite a big batch of saucisson cause I had the extra time. Its been cured for about 4 weeks, its all nice and packed in vacuum bags and resting for whenever i have parties at home and want to show off my skills :D .
Im having an issue when i take them out of the...

Now that I have my Coppa going, and I feel like my curing chamber is pretty dialed in, I wanted to get a Lomo Embuchado going as well. I have a local butcher who breaks down whole Kurobota pigs, so I asked him to trim out a loin for me with about 1/2 of fat still on it. Picked that up at lunch...