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Recent content by deejaydebi

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  1. deejaydebi

    A bit of Dry Cured Sausage

    Normal thorough cooking (pasteurisation: 70°C 2min or equivalent) will kill Cl.botulinumbacteria but not its spores. To kill the spores of Cl.botulinum a sterilisation process equivalent to 121°C for 3 min is required. The botulinum toxin itself is inactivated (denatured) rapidly at temperatures...
  2. deejaydebi

    A bit of Dry Cured Sausage

    Oh man that stinks. I would not take the chance. Not much of a financial loss but an excellent learning session and could make you very ill or even kill you. Make notes on what went well and what didn't. Cut it open and check to see how well it was packed in the casing, look of air pockets etc...
  3. deejaydebi

    Trying Something New - Ground Venison Jerky

    The main thing here is to make sure that loaf is tight and has no holes or it will fall apart when you slice it. Looks pretty good.
  4. deejaydebi

    A bit of Dry Cured Sausage

    They sell small compressor type mini fridges at Home Depot that are perfect. The Magic Chef 2.6 CU is on sale right now less than $150 and sits on top of my micro wave. I have two. One for cheese ans one for meat.I have had various type over the years. I don't recommend the electronic ones they...
  5. deejaydebi

    Thought I post a little Bacon

    Thank you -  a bit of dry cure after the smoke and it's perfect!
  6. deejaydebi

    A bit of Dry Cured Sausage

    When it's cool the basement or attic works in the summer I use a mini fridge and a cheap temperature controller. There mini fridges can be had fr $30 this time if year.
  7. deejaydebi

    A bit of Dry Cured Sausage

    Salami FinocchionaGround pork (50%)Beef Chuck (50%)pork back fat  (25%)Salt  (2.5%)Cure # 2 (0.24%)Dextrose (0.2%)Sugar (0.2%)Ground WHITE pepper  (0.2%)Black Peppercorns (0.4%)whole fennel seeds   (0.3%)garlic (0.2%)red wine (Chianti) (0.25%)Bactoferm T-SXP distilled waterbeef middles  46-60...
  8. deejaydebi

    A bit of Dry Cured Sausage

    Deejay's Pepperoni Traditionally FernmentedGround pork (70%)Ground Beef  (30%)Salt  (2.5%)Cure # 2 (0.24%)Dextrose  (1.0%)Sugar   (1.0%)Cracked black pepper  (0.3%)Smoked Paprika   (0.6%)Fennel Seeds (0.3%)Cayanne Pepper (0.15%)Calabreian Chili Pepper Hot (0.01%)Bactoferm T-SPXdistilled water 60...
  9. deejaydebi

    A bit of Dry Cured Sausage

    Dry Cured ChorizoGround pork (1/2" Dice)pork back fat  (12%)Salt  (3%)Cure # 2 (0.24%)Dextrose  (0.2%)Sugar   (0.2%)Ground black pepper  (0.6%)Red Chili Pepper   (1.8%)Bactoferm TSPX distilled waterhogs casings Ferment at 75°F for 35 hours, 90% humidity. Check the pH of the meat – you want 5.3...
  10. deejaydebi

    Thought I post a little Bacon

    I have to special order it by the case. They come 3 or 4 to the case. Average about 50 to 60 pounds.
  11. A bit of Dry Cured Sausage

    A bit of Dry Cured Sausage

  12. deejaydebi

    A bit of Dry Cured Sausage

    One of my favorite things is making sausage and dry cured is my kind of candy. Sausage hanging uncovered for the photo and then sliced.
  13. SausageTest.JPG

    SausageTest.JPG

    • deejaydebi
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    • Album: A bit of Dry Cured Sausage
  14. Wh3-SmDone.JPG

    Wh3-SmDone.JPG

    • deejaydebi
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    • Album: A bit of Dry Cured Sausage
  15. Thought I post a little Bacon

    Thought I post a little Bacon

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