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Fermentation temps and time
Making my third, and largest, batch of Summer Sausage: 57# worth! We've always done both SS and Pepperoni together in the chamber using the spec'd temp for the 'roni (100* f) despite the SS recipe calling for a lower temp. Anyhoo at 100* f it generally takes about 18 hours for either sausage... -
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Accuracy of Published Casing Capacities
Morning! Planning on purchasing some different casings for my pepperoni to make it more of the "pizza size" for slicing but am having a hard time figuring out how many to buy for a given batter weight per casing. I know the vendors give estimated fill weights , however the math doesn't seem... -
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Reducing the amount of tanginess in Fast Ferment sausage
Just exploring possibilities here. Would like to make a milder Summer Sausage with less lactic acid twang. Shelf stability will not be a consideration as the final product will be frozen after being made and kept in a refrigerator when being consumed. While I'm happy for simple and direct... -
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Freezing after corning
I've got some corned venison just about done curing. The method I used for curing is to dry-cure in a vac-bag in the fridge for the prescribed amount of time. Now that they are done curing I'd like to freeze them for later. Just trying to suss out how I'm gonna do it and would like your... -
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Adjusting Pepperoni color
Afternoon all. Happy Hannukah and Merry Christmas to those who celebrate. Made a batch of Marianski's pepperoni the other day. Pretty much nailed it spot-on to what I was looking for from a flavor profile. A little tweaking in the heat and other spices is in order but not much. Only... -
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how long is too long to cure.
so I was going through my fridge today and found tucked in the back a sirloin tip I was Corning and had put there in early October. it has been in the fridge the entire time right around 34 degrees. I haven't opened it yet but it looks okay. I'm sure when I open it if there's any gross problem...- rfwoodvt
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- Replies: 5
- Forum: Food Safety
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Boneless Country Ham
I have a couple of hindquarters coming but unfortunately they've been skinned and boned. Still, I'd like to try my hand at a country ham with them. Is there anything I should consider since there is no skin or bone to contend with? Any particular tricks, techniques or compensation in... -
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F-LC or LHP for summer sausage
Doing up a new batch of Marianski's summer sausage. Last batch I only had some LHP so that is what I used, but the recipe calls for F-LC Any thoughts on which one would be best and what the significant differences between the two would be? (Aside from the Listeria protection) -
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Summer Sausage pH
Morning All, Long term Kamado smoker and cured whole muscle maker but a total neophyte to fermented sausages. Made a 5 kg batch of summer sausage (first time) using I used a 50/50 mix of venison and pork, 1% dextrose, 1/2% brown sugar, and Bactoferm LHP. Fermentation was conducted at 86*f...
