Recent content by Blackdogbbq21

It's been a while but i want to work on my snack stick game. I like sticks that are firm, not greasy and dried (not in a bad crumbly way). I make alot of smoked sausages but am not very experienced with sticks. I don't have a dry curing cabinet. I do have a dehydrator. I've seen some videos...

Thanks, is there any books etc on injection then cover curing that you recommend? I trust your opinion but would like to read more for my own knowledge.

Thank you for posting this. I've never totally understood this until your explanation. I see people share methods where they take a brine very similar to Pops inject some of it into the meat ( to speed up soak time) and then submerse it and refrigerate. Am i correct in thinking that injecting a...

I don't think binders are totally necessary. I usually use them in smoked sausages but not fresh. I just figure it's cheap insurance to help end up with a great final product. Like others have said binders are no substitute for following all the rules and details of the process of making...

yes correct i'm just used to doing the long math

the recipe i used called to add .002% each dextrose and table sugar

Having trouble with an apera 60 PH meter. It's only a few months old and this is the second time using it. Trying to calibrate it to test a batch of salami i have fermenting. In calibration mode it reads the 7.0 solution fine. When i go to test the 4.0 solution i'm seeing a reading of like 6.8...

Sorry if this has been discussed and I missed it with a search. I'm still a newbie with Salami making. I notice some recipes i've looked at call for cuts of meat with intermuscular fat and no back fat. Other times i see recipes that specify lean cuts with back fat. Just curious if there are...

I enjoy making foods from scratch so making my own sausages just became part of that. I like knowing what goes into things and being able to adjust the flavors to my preferences makes the extra effort worth it.

Yeah, i should have known better and totally overlooked it. Time to get rid of the chrome racks and switch to stainless steel.

This is it. Since I noticed it I moved the links to another rack until i figure out what happened. I used coarse black pepper in the mix so the black flecks are just that. It’s just that bruise looking spot from the rack that I’m concerned about being safe

Looks like the one i used is chrome plated,

Earlier this week i started making fermented pepperoni for the first time. I hung most of the batch to ferment but i stuffed a little bit of the batch into sheep casings, the sheep casings were laying on a wire rack while they fermented. Last night i hit my target PH and was moving the product...

I'm finally going to give the Umai bags a try to make some salami's. I noticed the 32 mm kit from Umai includes cure #2. Looking at past threads here it seems like other folks that have used the 32MM size had there salamis reach 40% moisture loss in less than 30 days. It's my understanding that...

thanks for the replies, sounds like the #12 is plenty of machine for my needs.