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OK good to know, I might Vacuum seal it in gift sized portions then. Its been in the smoker for 5 hrs now.......

Ok folks, its been awhile since I visited here and this may have come up before. I am looking to do some smoked cheese and salami platters for gifts. I was wondering about cubeing the cheese into 1/2 to 3/4 inch squares before I smoke it..... that way I reckon there will be a lot more color /...

DaveOmark Thanks for the reference to B L C 007 I will have to see if I can find anything here in NZ that represents it. It may go a long way to helping with my current fermenting problem. Generally I use the "hang in the shed on a stick" principle, and it has worked fine for me over the last...

What a tribute to the man that there is many pages here dedicated to his memory, On the day he passed I was having my own life battle but managed to turn left and pass go on the op table. Gary welcomed me to this board as well, always had sage comments and obviously will be sadly missed. ...

Thanks everyone for the kind words and support. Yep its all about priorities right now.

Just started to really get into this sausage craze, have enjoyed it for the last year and learned a lot from here. Everyone raves about my fermented salami's and I get a real kick out of sharing it all with folks, and eating it myself. All that has come to a screaming halt as I have been...

Not only do I love the great work you do but also the uniformity of your sausages et al is outstanding and something to aspire to!!

Thanks Martin, everything I have read about GDL says it is an enhancer not a substitute, but i guess time will tell. I originally added it as another means to have a safer product as most info points to this with it lowering Ph quickly. it may have been a combination of things that lead to the...

I do stick to the same recipe mostly DDF but the GDL is a new addition .....it was only from going over my notes i remembered to mention it  I could not find a lot of info about it but used it at the rate of 5 grams per kilo ( about a 1/2 t spoon per pound )  If the same happens to the new...

All good theories guys, It was frozen meat that was used but then it usually is at my place. But as to freezer burn, jury out still. I vacuum seal and date all my meat that I "process" ie buy pork butt and debone then mince. I used cold water during the binding process while it was mixed and...

Hi everyone, looking for some answers here Sorry I cant add pics just yet but wifey has the camera. OK so i did some fermented salami, some in the regular fibrous casings that start out about 2 inch diameter and some bung casings ( natural) These ended up about 4 inches across and held a...

awesome work alround! You seem to have it nailed!

They taste great! you can definitely get a beer flavour and aroma from it. Letting them dry out some more as I like a really chewy snack!

Looks awesome! Will be trying your recipe ./...thanks for sharing

Ok I decided to make some Beir sticks and to flavour them with ....... well........ beer!  I chose a real dark beer and thought this might reflect in the colour of the end product, Hey I know it aint Shiner Bock, but its all we got!!   Up side is you dont get a free jacket with Shiner Bock...

Thanks for the input Nepas.

Just saw Nepas Qview on these and did a bit of a search, are these at all like beer sticks? I see Nepas that you have used various blends form different companies, who do you rate the nicest tatse? Do you use collagen casings?  Does any body have a recipe for the Pizza mix? or for that matter...

Keep reading using searches on here and keep asking questions, we would rather see you have success than a belly ache

Thanks for the comments guys. But you did kinda miss the main thrust of the question It would be done to the same recipe as if it was in a sausage...... so it would have all the cure etc you would expect i understand the comment re loss of moisture but you could re apply it ( add more liquid )...

I had a thought about this in regard to cold smoking. Traditionally we extrude into a case and then hang and apply smoke. What would happen if we lay out the "forcemeat" onto a cheese cloth or similar and placed it in the smoker, then afterwards extruded into cases, wouldnt we end up with a...