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  1. seadog92

    T-SPX and dried buttermilk powder in summer sausage?

    I wanted to limit my cost initially in moving into making summer sausage.  I see that many recipes call for "Fermento" and a Bactoferm F-LC.  Can I use Buttermilk powder for the Fermento, and T-SPX for the F-LC?  I realize the two starter cultures are different, but I'm at a loss to know if...
  2. seadog92

    Temporary Fermentation chamber query

    Fermenting salami
  3. seadog92

    Temporary Fermentation chamber query

    Thanks for the replies and advice. I'll post the results next week.
  4. seadog92

    Temporary Fermentation chamber query

    I need to turn a refrigerator (no freezer attached) into a fermentation chamber temporarily.  I need to be able to bring the internal temp to between 85 and 90 degrees, with a humidity of 85%.  I bought an expensive temp/humidity controller which doesn't work and I have to send it back to be...
  5. seadog92

    which American Cheese is best for smoking now that Kraft has stopped making "Premium American"

    Kraft used to make a Premium American cheese that was great for smoking.  It had a higher melting point than most American cheeses.   What do you folks use, now that it's not available?  I'm looking strictly for American cheese.   Anyone?
  6. seadog92

    too late to smoke ham?

    I started my dry cured country ham in August (Q-view on previous post) and its been hanging since then. I haven't applied any smoke to it so far, and wondered if it's too late to do so. It's lost about 25% of its weight, so it still has a way to go before I cut into it. Any words of wisdom...
  7. seadog92

    issue with A-maz-n smoker. help please

    Thanks. Maybe I'm not letting it burn long enough. I'll let it go longer.
  8. seadog92

    issue with A-maz-n smoker. help please

    I might be using the smoker incorrectly. I am having trouble keeping it smoking inside my Cookshack smoker. I want to be able to cold smoke my bacon, summer sausage etc before turning on the heat. After starting the A-maz-n, it will shut down after just a few minutes. Is it not designed to...
  9. seadog92

    Marianski's book on Polish Sausage, new information?

    I have Marianski' s Home Production, and Fermented Sausage books. Before I buy his book on Polish Sausage, I wondered if it has any "New" information that isn't in his or Rytek's books. Anyone know?
  10. seadog92

    Summer sausage need a culture???

    I'm going nuts reading all the recipes for summer sausage.   Some call for cure #1, others #2, still others say use F-LC culture.  I need to make a simple summer sausage this weekend, and while I like Marianski's recipe, it calls for F-LC culture and a period of fermentation.  I have T-SPX, but...
  11. seadog92

    My new smokehouse...almost complete..need some advice on venting

    Dave is right about the temperature issue. I hot smoke in my Cookshack, and age and cold smoke in the storehouse. I'm in production now and have some hams aging in the smoke section. I'll post a couple photos this weekend.
  12. MOLD!!! Have I lost the lot?

    MOLD!!! Have I lost the lot?

    • seadog92
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  13. seadog92

    MOLD!!! Have I lost the lot?

    I started out with a nice fine white mold, harvested from a first class salami.  Everything looked great.  I had to leave town for a few days, and when I returned, I found my salami, guanciale and pepperoni covered with the fuzzy white and green mold.  I can wash it off with vinegar and water...
  14. mold.jpg

    mold.jpg

    • seadog92
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    • Album: MOLD!!! Have I lost the lot?
  15. seadog92

    My First Pepperoni

    RE painting them with the mold harvested from the salami, well it turns out I didn't have to.  I had hung them in the cooler next to the salami I put up a few weeks ago.  I was ill for a few days so I didn't get to paint them as you suggested Dave, but in going out today to do so, I found that...
  16. seadog92

    My first try at Cappicola

    Since April 29
  17. seadog92

    My First Pepperoni

    Question.....the temp in my fermentation chamber shot up to 95!  I wanted to keep it around 80 for the Pepperoni.  Does anyone have experience with this type of situation?  It's probably been that way for at least 8 hours.  I'm cooling off the room now, but using T-SPX, is it possible my...
  18. seadog92

    Dry cured Pepperoni..

    Next batch I'll hold a pound back, add it and report back how it comes out.
  19. seadog92

    My first try at Cappicola

    Hey Atomic, it came out great! In fact, I've completed 7 more, and have 5 more going into cure today. I've got Christmas covered.
  20. 20140830_124231.jpg

    20140830_124231.jpg

    • seadog92
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    • Album: My first try at Cappicola
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