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Air pockets/binding? What went wrong with my salami?
hey folks, these went in on the 22nd of Feb so they've been drying for a little over a month. Took one out yesterday cut into it and this is what i saw! What is happening here? The flavor is good and it lost about 35% in weight. the outside is a little dryer (having issues with case... -
SALT!
How much to use in cured sausage? It's driving me crazy. I see people using anywhere from 1.5% to 3.0 of total meat + fat. What's a good rule of thumb to follow without making the sausage taste overly salty but salty enough to keep the nasties at bay. With other ingredients i feel like i can... -
Horse casings
This being the Middle East, hog casings are pretty hard to come by but my casings supplier has horse casings (go figure). Has anyone used them before? Do you have any experience with them? They're much thicker than beef and hog casings so any thoughts about drying time? Stuffing capacity? -
Saucisson Sec drying too fast despite high humidity
Hi guys! new to the forum here and to making dry cured sausages. i've been meaning to start curing my own sausages but due to a lack of time and funds to invest in a fridge i didn't start until recently. when i finally got together all the equipment and ingredients and having decided to keep it...
