- Mar 17, 2024
- 4
- 8
Greetings SMF! Long-time reader, finally joined. My son says I'm having a late-mid-life weird meat crisis but it's better than buying a sports car or sailboat, both of which I have threatened.
I love cooking and especially the things of yesteryear, done right and not forgotten.
Have all the Ruhlman/Polcyn books and several from my beloved Marianski brothers.
Been keeping a foot in both worlds of the old-stye slow and cold salamis with Bactoferm T-SPX and the warmer-faster F-RM-52 US cultures.
Getting good results with both.
Also love making finished and fresh sausages, both stuffed and unstuffed. Today made a ripper batch of andouille. Special shout out to
indaswamp
on some ideas there.
Made a great smoked, then steamed pastrami, a few weeks ago and have a simple corned beef for Monday in the brine now.
Really appreciate the forum and I'm glad to be a part of it.
I love cooking and especially the things of yesteryear, done right and not forgotten.
Have all the Ruhlman/Polcyn books and several from my beloved Marianski brothers.
Been keeping a foot in both worlds of the old-stye slow and cold salamis with Bactoferm T-SPX and the warmer-faster F-RM-52 US cultures.
Getting good results with both.
Also love making finished and fresh sausages, both stuffed and unstuffed. Today made a ripper batch of andouille. Special shout out to

Made a great smoked, then steamed pastrami, a few weeks ago and have a simple corned beef for Monday in the brine now.
Really appreciate the forum and I'm glad to be a part of it.