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salami
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So I bought roughly 90# of bone in Pasture Raised Berkshire pork this past Monday for my whole muscle projects with the intention of using the trim for salami.
https://www.smokingmeatforums.com/threads/culatello-2023.323753/
After Salting the whole muscles, I turned my attention to trimming...
bronco524:
I have a question. I bought 3 1/2-4 lbs of salami already wrapped in plastic at the store. I would like to let it stand out without refrigeration. I had some before that after a while ( approx 1-2 wks) you could taste the rancid in it turning. I read a post on here that it can be...
Hi, Community!
I am new to this forum and this is actually my first post. I hope I am posting it in the correct place.
I just tried making my first batch of pepperoni and I believe something went wrong in the process. So I would really appreciate some advice from more experienced people.
For...
CSS is not easy to find here in Canada and I've come across a Salami recipe that I want to make but it calls for 1 tsp of corn syrup solids and 1.5 Tbsp of Dextrose and 1/2 cup dry milk powder (for 5 lbs meat). What would you substitute for the CSS? Additional dextrose? Liquid corn syrup (and if...
I had half a pork butt staring me in the face and crying out for attention. I've been wanting to make some meat stix snacks for a while and it felt like time to do it. I've seen many recipes to pepperoni but wanted instant gratification so I took a favorite sausage recipe and twisted it...
Mixed this up on 8/23 . Used the Len Poli formula as a guide line . Added some ground caraway , white wine and dextrose . 50 mm bags .
Used 2 lbs of chuck roast and 3 lbs of pork butt . I actually cut the fat cap side out of the butt and made some BBB .
I made a rack to hang the umai sausage on...
Be my third time doing this . first two times I used their recipe . It's good ,,, I guess . Just seems to be missing something . Any ideas , I'm listening .
Thx . Chop