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  1. Saline_Smoker

    dry cure sausage questions...

    B-LC-007 is a good spring/fall culture here in MI. Perfectly matches the temp of our dining room (which is on a block foundation with a small crawl space from the rest of the slab house). Always a good ~5ºF cooler in there. The added Bactoferm 'safety junk' strains in there make it a really nice...
  2. Saline_Smoker

    Coppa

    Hey Chris, I thought I'd check back in and see if you were able to get that coppa back on track. I hope so - it's delicious stuff. Let us know!
  3. Saline_Smoker

    dry cure sausage questions...

    Swamp, I’ll try to rapid fire a few of your questions here. • Beef middles for soppressata: They’re going to work great. I use beef middle to dry cure most my salamis. They adhere really well to the meat. • Collagen sheets: sorry don’t know, never used ‘em. My guess is you’d remove them...
  4. Saline_Smoker

    Coppa

    There's the answer as to why it has stopped losing weight. But to actually answer your question - at 25% weight loss it's going to still have a pretty 'raw' texture - but as long as it hasn't gone bad in the middle due to the extra trapped moisture, it should be safe to eat. If you want to try...
  5. Saline_Smoker

    honest question.. Why UMAI?

    Yeah, they're not always the best/cheapest way to go - but once again "the real issue is having a place to dry out the stuff" - and while you're indeed lucky to have that; the crux is not everyone has a root cellar/basement/room for an extra fridge/lives in a climate where temps and humidity are...
  6. Saline_Smoker

    honest question.. Why UMAI?

    I see the use of UMAI as a great way for people to do dried salami/sausages when they don't have a drying chamber. I mean, the real issue is having a place to dry out the stuff slowly (to prevent case hardening and your salamis rotting in the middle because the moisture can't escape properly)...
  7. Saline_Smoker

    Finally got the chamber built !!!!!!

    Ah, sorry, I see it now too. Apologies.
  8. Saline_Smoker

    Finally got the chamber built !!!!!!

    Looks like a great setup! I use InkBird controllers as well and love ‘em. From my experience, just one suggestion (of course take it or leave it based on how much cord you have left to work with); try to the get the humidity and temp readers hanging in the middle of the fridge where the meat...
  9. Saline_Smoker

    Summer Salami & Summer Sausage (Fermented Dry & Semi-Dry)

    Ok, these salamis are ready. Pulled them from the drying chamber this past weekend at 38-40% weight loss. Oh the taste!! The acid levels from the B-LC-007 now taste the same as when I use F-LC, so I think lowering the sugar levels slightly when using the B-LC-007 was likely the right move.
  10. Saline_Smoker

    Summer Salami & Summer Sausage (Fermented Dry & Semi-Dry)

    Summer Salami & Summer Sausage (Fermented Dry & Semi-Dry) THE RECIPE: ----------------------------- Pork Butt (65%) = 3900g Pork Back Fat (10%) = 600g Beef Chuck Roast (25%) = 1500g Total = 6000g ----- Fine Kosher Salt (2.5%) = 150g Cure #2 (0.25%) = 15g Dextrose (0.3%) = 18g (from the...
  11. Saline_Smoker

    Double Smoked Buckboard Bacon

    Yeah, that's only (pure) water. 1ml of pure water = 1g. That's the only instance I know of where ml/g are interchangeable.
  12. Saline_Smoker

    Praque powder #2 Pepperoni

    That is indeed too much cure. 0.25% of the meat weight is what you’ll want go with - so you’re right, in this case, 7.5g of cure #2 to cure 3kg of meat.
  13. Saline_Smoker

    Recipe for the Holidays!

    Hahahahahahahahahahaha!!
  14. Saline_Smoker

    Buckboard Pancetta

    Thanks, everyone! With that in mind, I think I'll just rub on a flat of butcher paper next time, then slide it all into the vacuum bag; slip the paper out, wiping any excess back into the bag as to go.
  15. Saline_Smoker

    Buckboard Pancetta

    Yes, apologies I was referring to the length of drying time, or "danger zone" time as you put it - not the length of cure time. My bad. Edited my previous post to be clearer. Thanks, greatly appreciate the knowledge!
  16. Saline_Smoker

    Buckboard Pancetta

    No offense taken at all. I actually really appreciate you chiming in… gives me a chance to ask you some annoying questions! ;) 1. Yeah, these drying times are pushing to the point where I do question if simply using cure #1 is wise, but have simply been going by the Marianski’s and Hector...
  17. Saline_Smoker

    Buckboard Pancetta

    Thank you Atomic, thanks Bear!
  18. Saline_Smoker

    Snack Stick Help Please

    Welp, then I'm stuck. ¯\_(ツ)_/¯
  19. Saline_Smoker

    Snack Stick Help Please

    Did you smoke these right after stuffing? Or allow them to sit to cure up first? My shot in the dark here is they may not have had enough time to 'fuse' to the casings. I've only done one batch of snack sticks with collagen casings but used a traditional fermentation with F-LC, so they had ample...
  20. Saline_Smoker

    Buckboard Pancetta

    As of late, it'd seemed like more was going into the larder than coming out. Well, finally today this buckboard pancetta was ready for the block at 19.2% weight loss (close enough for me, we always fry it up anyway). This one came off a store-bought pork shoulder and had a really nice, fully...
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