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  1. indaswamp

    Time for Some Pepperoni...

    In the old chamber... I did hang them on poles over backs of chairs in the kitchen with a low fan blowing on them to dry the casings before transfer. The drop in humidity to 50-60%RH for 4-6 hours accelerates drying, helps to keep bad mold at bay, helps to keep bad yeast at bay, and gives the...
  2. indaswamp

    Time for Some Pepperoni...

    The pH reached 5.07 after 29 hours fermentation @70*F... Transferred to my old chamber for accelerated drying; 47-53*F and 78-82%RH. Will move to my new maturing chamber after 15% weight loss.
  3. indaswamp

    Time for Some Pepperoni...

    Thanks SE! After watching a bunch of different ways to truss old school-I have settled on a way that works for me. I like hand trussing because I feel I can get more even pressure on the salami doing it this way.
  4. indaswamp

    Time for Some Pepperoni...

    Thanks Jake! I had wanted to make this last fall, but with catching Covid then hurricane Ida, just never had the time to do it. I'm making up for it this go around with a double batch.
  5. indaswamp

    Not looking good for us in Florida

    I'm having flashbacks! Hugo.....<shudder> that one scared the crap out of me!
  6. indaswamp

    Working on a Lamb Salami Recipe

    Very interested in how this salami turns out! The flavor profile looks interesting.
  7. indaswamp

    Not looking good for us in Florida

    Grab Forest Gump and lieutenant Dan on your way out!! <sarc> LOL!! Stay safe my friends on SMF in Fla.!!!!! I have major sympathy pains with you guys right now....I don't with that crap on anyone!
  8. indaswamp

    Time for Some Pepperoni...

    ...1.8g./kg simple sugars (Fructose from the peppers and added dextrose) in the salami 'should' push the pH down to around 5.15ish.....we will see.....
  9. indaswamp

    Time for Some Pepperoni...

    Thanks tbern! Thanks SCBBQ! I use a variation of Marianski's recipe. But I dialed the dextrose way back...and I'm using a different culture.
  10. indaswamp

    Time for Some Pepperoni...

    Checked the [email protected] hours....down to 5.23; Cool. Smells awesome! The sweet smell of fermentation. I am using F-RM-52 starter culture which is sucrose negative. With the amounts of cayenne and paprika (1.05g fructose/kg.) in the recipe, I only used 0.75g./kg. dextrose along with 3g./kg. sucrose...
  11. indaswamp

    Working on a Lamb Salami Recipe

    Excellent!
  12. indaswamp

    Not looking good for us in Florida

    Better safe than sorry! Praying for low impact damage, hoping for the best for all those affected by this storm.
  13. indaswamp

    Need some sausage making help...

    craft butchers pantry butcher and packer both should have hog casings....
  14. indaswamp

    Not looking good for us in Florida

    Latest track as of 1am 9/27 has it shifted slightly to the east before hooking it North....stay salty and stay safe.
  15. indaswamp

    Time for Some Pepperoni...

    Still going through stuff in the freezers clearing out room. Pulled out a gallon bag of goose breasts, bought a double pack of boston butts...time for pepperoni! No pics. of the process this time, but here they are: 10.65kgs. stuffed, pricked, and trussed inda fermentation can. Will transfer to...
  16. indaswamp

    Not looking good for us in Florida

    That^^^^^^is why this forum is so awesome! Everybody helping everybody!!
  17. indaswamp

    My "Outdoor" Kitchen Tour

    :emoji_thumbsup: awesome!
  18. indaswamp

    Not looking good for us in Florida

    You guys stay safe and be smart. If you are in the path of the storm surge...LEAVE!
  19. indaswamp

    Where to get some supplies?

    The Sausage Maker Butcher And Packer Walton's Craft Butcher's Pantry Those are my top 4
  20. indaswamp

    Not looking good for us in Florida

    Piney, there is a cold front that is suppose to move through Louisiana on Tuesday. They are predicting high level wind shear that will bleed energy from the storm, so that's why they are projecting it weakening.
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