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Joe Wood

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  1. Thanks for your interest in this venture... I'll be sure to keep posting... Sorry... I forgot to mention using the pink salt in the recipe... I DID USE IT... 5 grams... I also added liquid 8oz. of red wine, 13 grams of table sugar... The purpose of the blue cheese and orange zest was simply to try a different recipe... I read it on another site and the gentleman said it was fantastic... We'll see how this turns out... As for the brand of blue I just bought a small container marked "BLUE CHEESE CRUMBLES
  2. I just copied someone else's recipe containing the cheese... the function of the cheese is to add to the flavors of the finished product... the author said it was delicious I cannot comment on that because mine is still aging... I would also imagine that the blue cheese should have some live cultures possibly adding to the fermentation (?)... the orange peel zest is also there for flavors...
  3. I should have mentioned it before... I did use the pink salt ... I also added red wine {8 liquid oz.} and 13 grams of sugar... The blue cheese crumbles can be found in any food store {at least here in the USA}
  4. No I did not... Actually I just bought 80/20 ground beef from restaurant depot and used 5 lbs. of that because the fat content was correct at 20%... I'm just delighted about the fermentation using live yogurt though... The recipe I used is different too... 5 lbs. 80/20 ground beef 3.heads finely chopped fresh garlic the zest of one whole orange chopped finely 3 % kosher salt by weight {3% of 5 lbs.} * 12 oz. of blue cheese pieces FROZEN before adding to the meat and other ingredients *I was afraid the blue cheese would mush when added to the mea
  5. I am pleased to report to the community that I did in fact make a batch of hard salami using only a few ounces of plain yogurt to ferment the meat... The fermentation worked beautifully... I'm told the finished product will be indistinguishable from batches using commercial starters... I've been in touch with folks from many parts of the globe Europe, Australia, India, Africa and all say they use yogurt as a starter... Just be sure to get yugurt which reads: "CONTAINS ACTIVE CULTURES"...
  6. many thanks to you AAQuesada... You are the only person who has responded to the YOGURT query I posted... I'm absolutely a "newbee" in making hard salami... I've made about 5 batches and learned something from every batch... I have not, however, checked the PH in any of them... This may be a big mistake but I've had no failures yet {fingers crossed}... I follow very strict sanitation rules & procedures... I use the pink salt and Bactoferm T-SPX ... Your words "active cultures" is very helpful... I would not have thought of it... joe Wood
  7. I will do a 5lb. batch... I as well have nothing against pork fat... I just recently heard about the quinoa... just trying to learn all I can about making hard salami... Would you have an idea what the replacement measurements would be? Would it be equal weight? Or perhaps something else?... I ccannot find the answer on line... While I have your attention may I ask if you've heard of using plain YOGURT to ferment the meat? Again how much yogurt to a 5 lb. batch?
  8. I'm in Naples FL for the winter and cannot readily find fatback or hog fat for making dry cured salami... 20% is what I use in my batches or 5lb., 10lb., and 15lb... A good friend who's also into charcuterie told me of people using QUINOA as part or all of the fatback... Here is just one article of several articles on it... My question is does anyone have any experience doing this? Thanks in advance Different approaches have been previously studied in order to reduce the fat content of dry-cured sausages. Among them, the use of polysaccharides, such as fiber, gu
  9. The site was in Poland
  10. Has any of our members fermented salami or sopprasata using yogurt to ferment the meat or other live cultures successfully? I was reading on a foreign blog site about it...
  11. Hello to all hard salami buffs... I've been reading several recipes for hard aged salami containing POWDERED MILK... One such recipe calls for ONE FULL CUP OF POWDERED MILK to every five lbs. of meat... I read it was used as a BINDER {?} Can anyone who does this or is familiar with it explain what it does ? How it effects the final product?
  12. Has anyone experienced a batch of hard salami "slowing down" the curing process? By this I mean it's almost three weeks in , covered completely with nice white penicillium nalgiovense, but not getting any drier... Temp and humidity are within normal range... Any thoughts?
  13. Hello, I cannot comment on either book however I just finished reading about ALL BEEF HARD SALAMI... The basic recipe was the same as one using some {or all} pork... This recipe did not allow the use of any but artificial casings made from BEEF collagen... The lean to fat was the same at 80/20... Thinking of trying it myself... Joe Wood
  14. Being new at this I want to be sure vacuum sealing will preserve the salami... Everything I read talks about preserving hard salami by wrapping it in butcher's paper or similar... Thank you for responding to my inquiry...Joe
  15. Does anyone have any experience with vacuum sealing hard salami?... if so any advice or tips you may have would be appreciated... I did my latest batch of hard salami in non-edible collagen casings... I vacuum sealed them with the casings left on... I have seen hard salami vacuum sealed without casings as well... Joe Wood
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