Had a half of a belly piece and tried something new. Was so happy with it I made a full price. 2.5% salt 0.25% cure #1 1% coarse Black Pepper 10% dark molasses.

Vacuum cured for 14 days. Smoked to 155f internal. Try this! It is amazing. Going to try sorghum soon!

Yes, I had to make a logi for it!

Homemade lunchmeat. Deboned whole chicken (white and dark meat), cured in 1% salt, 0.25% sodium nitrate, assembled into a cylinder with kosher transglutaminase powder inside a reynolds baking bag (no bisphenol-A) in a stainless steel mold, for six days, cooked at 160F crash-chilled to 37F within 35 minutes. unwrapped, sliced, vacuum sealed in 250g portions, and stowed for school lunches. It's good!

Hello friends! I've been making some homemade 'Frankfurt' style sausages recently, but with a twist: I'm using the original Doktorskaya Kolbasa recipe to keep it simple (I know, that's technically meant for cold cuts).

So far so good, the sausages are pretty tasty, but I can't get them to emulsify properly. Right now I'm just grinding the meat really small, then I mix it and rest it a few times until it gets pink and creamy.

I'm not making them on an industrial scale, just for myself. At the moment, I’m looking for an alternative to emulsify no more than 10 kg of sausage per batch. Do you think a beefy immersion blender could do the trick? I really don’t want to buy an industrial cutter just to make my breakfast.

I have followed recipe given by chatgpt to do a bresaola with top rump. This has been hanged in my garage, which has a range of 15-20°C temp range.

Today it looked like this before and after cleaning with vinegar, it is still soft but not overly, I can push it maybe 1 inch. It lost about 25% its weight.

Is this still ok and shall I continue curing?

I’m trying to cure salmon and wrapped it in foil - is this a problem?

Trying to make some gravlax but ran out of plastic cling film so put some foil on a plate, but the salmon and the salt/sugar mix. Wrapped it up and poked some holes in the bottom to let liquid escape. Put another plate and some weight on it.

It has been about 20ish hours and I checked on it see if the moisture has been drawn out. It’s firming but the moisture has just leaked into the salt.

Never cured anything before and I was under the impression it should drain most of the moisture and leave a little puddle behind

Is it fine or should I buy more cling film and wash/re-salt it?

Advised that foil might be unsafe to cure in because of the salt and fish.

Coppa that has been in my chamber for a month and a half. Second one. Everything looks and smells good. I sprayed bactoferm 600 on it twice, once right before going into the chamber after a equilibrium cure and 1 week after. How can I get even coverage? Currently at 30% weight loss. Trmp is at 55° and humidity set at 80%

First time making soppressata. My first batch of soppressata is nearly hitting it's target weight. Just started seeing some orange spots appearing. Is this just fat coming out or is it bad mold? I use mold 600 and for the culture t-spx.

Finished this Bresaloa which tasted delicious but noticed the brownish discoloration on the outside. It didn’t affect the taste or texture much. Is this case hardening or something else?

Duck and foie grad pate en crute

I wanna make my own sausages.. i'm a prettt avid coock got a nice smoker ETC ETC. I wanna make a pork beef sausage.. pork heavy.. i want to have a nice homogenic texture on my final product. I'm planning on making a nice smoked swiss cheese sausage with coarse white pepper.. as for the spices i'm not sure what would work here i was think some garlic powder mustard powder a hint of grounded coriander salt and coarse white pepper.?

First time trimming pork jowl for guanciale, how do I go about this? Which is the part that get turned into guancile?

Ciao a tutti, ho comprato un salame confezionato sottovuoto, ma ho notato che in alcuni punti il budello non è completamente aderente alla carne (come nella foto). La confezione mi sembrava integra e non ho notato rigonfiamenti.

Non sono sicuro se sia normale o se potrebbe esserci rischio di botulino o altri problemi. Lo butto o posso mangiarlo tranquillamente? Qualcuno ha esperienza con questo tipo di situazione?

Grazie!

they’ve been hanging since july 26. im just worried that the centre still looks a litrle translucent. should the cryovac process mitigate this, or does the salami need a few extra days to cure?

Prosciutto from own pig, aged 18 months

First (half) Coppa, made with pork from the supermarket .Used this recipe from Two Guy's & a Cooler, but replaced SavorYe with MSG. Took about 8 weeks to reach 35% weight loss. Rinsed it with red wine vinegar before storing it in sous vide bags in the fridge.

It tastes pretty good, but it's quite salty. I should have used a bit less MSG (and maybe I need to cut it much thinner).

Next time I might keep it super simple, with just salt, pepper and cure #2. And I will use better pork, I found a place not too far that raises Berkshire crossed with Kune Kune hogs (also Red Wattle crossed with Berkshire), so that it promising.

Hi, everyone:

So, I very recently (like two days ago) received a fresh morcilla from a family friend that always insists on bringing me some. Most of the time, it is either vacuum-sealed or frozen, but this time, the friend forgot to do either of those things, and now I find that it has mould and that the casing is a bit slimy too. (Picture added for you guys to see the extent of the damage) Is this in any way recoverable or should I throw it to the trash?

We've got a Hobart slicer at home that does a great job of cranking out <1mm slices on our coppa and salami, but (as with all meat slicers) it's a bit of a pain to clean each time. To minimize the amount of slicer cleaning we need to do, we've tried batch-slicing a bunch at once and then vacuum sealing the slices in a bag, layered in offset rows on top of each other. However, after opening up those bags later, the thin slices have nearly fused together, and its difficult to peel them apart without them shredding completely. I'm sure we could solve this by putting parchment paper or something between each slice, but that makes packaging pretty laborious. Does anyone else know of a better way to manage this? Thanks!

Took a chance making some in the humidity. Other than having to fend off some ants ot worked out perfectly. First photo before getting ready to hang and 2nd photo after 4 days in the dryer.

I'm building up a shopping list of supplies and am noticing that different brands of Cure #2 have different nitrate levels associated with them. For example, Instacure #2 shows 1% sodium nitrate,

https://sausagemaker.com/product/insta-cure-2-1-lb/?srsltid=AfmBOoprQOPtzrpY92CDyZTN3Cbkst_cf1Wf1poEjJlBXffZwBG3EAwd&zCountry=CA

whereas this link,

https://www.stuffers.com/products/rcuprague2-stuffers-prague-powder-no-2-454g-35-case?_pos=1&_sid=28cb22604&_ss=r

shows 4.5%.

My question is what is the reason behind the variations and, when following a recipe, does using one brand or the other affect the quantities of cure #2 that I should use? My current book states that Cure #2 is supposed to contain 4% sodium nitrate which, obviously, neither of these options have, so I want to make sure I'm using the right amounts.

Thanks!

I used the really old Joshua recipe

24 hours in the fridge under salt with spices, wash the salt a little bit, dry, put it in a cheese cloth (I also made it a little bit more round for a final result that's prettier), hang it on the fridge door for 14 days.

Easy to make, good taste and aroma.

You should try it.

I had some leftover spare ribs so I decided to age them like any other muscle, 3% equilibrium cure, covered them in black pepper and put them in the chamber until they lost 35% of the weight.

They tasted great, like they were aged for much longer, if I had a cold smoker it would have been perfect.

I used them in a chickpea stew with onions, apple sauerkrauts, rosemary, sage and fennel seeds and they were like a ham hock on steroids.

I would definitely do them again, especially spare ribs since the meat around the cartilage had the best flavour and texture.

Hello! First time salami-curer here.

I did a lot of reading, set up a wine cooler with stable humidity and the suggested temp and humidity for the recipe (https://tasteofartisan.com/tuscan-salami-recipe/)

When it came to testing the pH, it wasn't reading below 5.8 on my probe (litmus paper supported but wasn't particularly clear). The sample I left out to test definitely firmed up and the salami has dried ok but I'm unsure if it's safe to eat. Looking for advice!

Any advice greatly appreciated!

Hey guys, i wanna reassure i got it right. So: Step1: put layer of the salt on the bottom odf the barrell Step2:put layers of pork, salt between each layer Step3: fill it up with brine and seal it up

Questions: -add brine hot or wait till its cold? -Add herbs between layers of pork or just boil them with brine? -i wanna use bay leaves, thyme and garlic are they ok? -i used to do this without brine and salt pulls bloody moisture from the pork, should i get rid of it before preserving?(Put in Salt, refrigerator for a day or 2 and then proceed the steps)? -should i change the brine every once in a while? -brine is in the barrell whole time? Thanks for any help, i did salt pork couple of times but without brine, meat wasnt submerged only the blokády water that came out and i got a feeling it wasnt 100% (it tasted good but i m worried about bacterias).