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Don't try the clear collagen, those are the absolute toughest and worst! Most delicate are the FRESH collagen. They do a good job replicating sheep. Clear collagen are only good for stripping off to make skinless IMO.

Flc is good. Here, read my Taylor Pork roll thread. 3rd or 4th post down I talk about fermenting instead of ECA. I make this all the time. I ferment at 100f, done in 18 hrs or so, and use FLC or another fast one. You can ferment right inside the casing in a vacpack, using the sous vide set...

I use the Brining Calculator posted online by Dr Greg Blonder, former head of Bell Labs. He has done a bunch of meat science, and studied how long it takes sodium nitrite and salt to penetrate meat. This calculator, 3rd tab, will give accurate answers for round and flat shaped meat both. This...

Looks good. I like individual spice recipes waaay better than mixes. But, what the heck does Nepas mean, and why do you call everything that?

Look really great, nice work!

Nice. However, I'm gonna say it... you should be more aware of current language trends ;) Well, at least you didn't call it a sausage-fest... https://www.urbandictionary.com/define.php?term=Sausage%20Party

I made a video showing whole quick process, takes just 10 min to make then 1-4 days curing. This is a Filipino dish, a cured pork or thick bacon, usually very sweet, salty, and red-colored from anatto. It is usually used as a breakfast meat and is pretty much considered Filipino Bacon by my...

The partition has freon tubes in it, don't cut into that!!

This is the "Maximum Effort!" Meat project I know of on the internet! I can't wait to see a slice this time!

Hahaa! I KNEW that was gonna be Indaswamp's recipe, as soon as he listed the season sausages! Yaaaaas! At one point I went through and read all of Indaswamp salami posts, looking for his favorites to make. And that one has always been a surprisingly odd yet interesting flavor! I like that...

@mr_whipple thanks so much for taking the time to post the pics and explanation, some nice DIY! I like that fan setup better than mine ;)

This forum is a surprisingly good resource for those with dietary needs and who are trying to eat healthy, using the newer info we keep discovering these days. Versus all the bogus things we learned growing up. I also am interested in ingredient health posts, just throwing my support to future...

Great! I also am interested in your fan setup, pls;)

Very interesting! Never seen Tasso, heard the word, didn't know what it was. Thanks!

Really nice texture. I like you ingredient additions!

I like pretubed, most producers say they reserve the best and longest casings for their pretubed. Casings are rated A, Aa, B, etc for quality, and where they actually discuss it, the best AA are listed as tubed. So for me it's just a quality issue. Also easier to use, store, keep untangled...

Say, I will throw this out: if you are wanting to get into fermented meats, but DON'T want to do a fridge drying chamber and commit 2 months to a product, then some of these COOKED fermented products can be done in 2 or 3 days and give great results. Honestly, I do much more cooked ferments...

I do not believe your interpretation of what Marianski wrote is correct. He did not advocate a cook step for everything, and certainly not for salami. In fact, he has 3 books on salami with specific recipes for hundreds that do NOT use a cook step. And since heat treatment/cooking destroys...

Just use natural hog casing. 32mm makes a nice pizza pepperoni. Slice it not super thin, with casing on, it will curl. Actually, it will curl even with no case due to drying physics, bit the case makes it cup more. For example, when I fry up my Pork Roll, no casing at all, it will cup up 1...

What a great writeup! I like that you thought about recent thread and said "non fennel fresh Italian", lets folks know exactly what it is, thx much for that. Another thing I like is the large coil instead of links, like Cumberland does. Really a good thread!