Bombdog

That looks like great stuff Mark...how'd you like the taste?

I will never again try to catch a falling chef's knife..... at least not by the blade...

Abra, that is food porn at it's finest! Congrats...it looks like it turned out great!

That stuff looks great Mark. I think I would have done what Ron said also. It looks like you have a nice tight roll. You should be good if you got the bad part cut off.

Yeah, what she said. I was thinking that too.... Go for it Abra!

Abra I know NOTHING about this type of sausage...but my first thought was to maybe poach it and then try slicing it. I'm sure the presentation would be better.

I have to go clean my monitor of coffee spew now!

I have not been to Fig, but have eaten at Hominy Grill. After looking at Fig's website and comparing with what I know of Hominy Grill, I think you would be greatly disappointed with Hominy Grill as a "moderately upscale" dinner out.

LOL! Mark, I'll say that I'd definitely just brush it off and eat it. After all, I ate that green jowl bacon. I guess that I'm up for just about anything. =R= ← Just think of the resistance your building up!

I thought spending hours quartering chickens in a walk-in for Churches was bad...but I lust for the job after reading some of these.

A couple of weeks ago we stopped at The Hominy Grill in Charleston where I had a fried green tomato BLT.

I have the Gourmet cookbook, over 700 pages, published in 1950. If you need any info, let me know.

Ditto

Elie I can't find 78 degrees referred to. I know the instruction sheet you are talking about and I have not saved it from previous shipments. I looked at the package and there are no instructions. However, I did find this reference on the BP website that says 55 degrees is the ideal temp for drying. I think they are using drying and curing as interchangable terms.

Are you sure they are not referring to the inoculation temperature?

Chris, Great job!l The definition on those sausages is amazing!

Congrats Chris! Come to South Carolina....now THAT'S off the beaten path!

YES! That's it exactly! Better in fact: you can't eat your pets! (Bourdain excluded, of course.) ← I dunno 'bout that. I've got an African Grey Parrot that has come extremely close to becoming a late night snack on more than one occasion. Usually when he interupts a conversation with a Bourdain like stream of profanity!

John I agree with Judy here. If you are not a member, then who else is going to change the pig headed <sorry for the pun> perception that SC is the que capitol of the world?

I dont' see why you need to choose. I made Tuscan salame first along with bresaola. I'd do more than one salame if I was you. Your family can clean you out if they like it....and then you are sitting there waiting for another batch to cure.

I agree...it's been too long since I've stuffed a salame! I'm thinking it's time to visit my butcher next week.

If you've read this entire tome, Klary, you'll remember waaaaaay back there, that most of us started with the cured salmon...you can do that! Actually, waaaaay back there equates to about 7 months....whoa...come to think of it we've really come along ways haven't we? Well, I suppose that although it's been said before "Thank you Michael and Bryan...you guys are the best!"

Exactly. I first used what the book called for, but, after reading some of your posts back then, reduced my amounts significantly. I haven't had any problems with acidification using the lesser amounts. Still, I found that it was easier to order more bactoferm than to find myself having everything to make salame and not having the bactoferm on hand.

Mark That stuff looks great! Congrats! Jason, I have since reduced my bactoferm amounts somewhat after a waaaay earlier discussion here on the subject. Still, I found myself going though the stuff pretty fast at first. I've since become overloaded in cured salame and am not making it as fast as I did a few months ago.

Well....my first time out I ordered one pkg (25g) from Butcher-Packer. I ended up going through that pretty fast. So on my next order I got two pkgs. Everyone here has said that it keeps fine, and I pretty much think that I'll use it up before it goes bad.