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Joe Wood

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  1. 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?
  2. 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?
  3. 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
  4. 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
  5. 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
  6. Well this topic is ten yrs. old. But I have to agree with CureCraftKing... I pretty much do the same thing ... No ph testing but being careful tp follow rules about sanitation...
  7. Where I live pork loin is often on sale for $2.00 or even less... Has anyone an opinion about using just pork loin for the meat along with the 20% pork fat? ? I've read that any meat can be used to make the cured salami... I'd like to hear from anyone before I try it...
  8. Below is a picture of my second batch of hard salami... This is the batch where I hand diced the 20% fat to achieve more definition... Not my idea... I saw it on line but kinda like it...
  9. HKDave... Thanks again for your input... I really want to produce some cracked black pepper coated salamis... But I'm not about to pay five or six dollars for ONE pre-peppered casing... Are you familiar with using a light wash of mustard and rolling the salami in pepper once the mustard gets tacky?. This is something I'm familiar with from smoking meat such as briskets or ribs... It worked well to hold the dry rub from falling off and didn't effect the taste... I just used simple generic yellow mustard... I also watched a video of someone cooking a combination of plain gelatin, karo syru
  10. Thank you I will do exactly that... I find this rather exciting because I can reduce my original start to finish time from six weeks to four (ish)... l live on Cape Cod but spend winters in Florida... I plan to bring salami with me when I migrate this fall... Joe Wood
  11. Thank you for the info... Yes I used hog casings... I agree with you on all points... Once the desired weight is achieved what do others do at that time? Is it advisable to continue the cure or is it time to vac-pac? Or something else? Thanks in advance... Joe Wood
  12. I guess flavor is what I'm after... Everything I've read says 6 weeks or so for best results... Is this correct? And if so do I continue to leave it in the curing chamber {wine cooler} ? Or do I move it to somewhere else?
  13. A QUESTION FOR THE MORE EXPERIENCED... {THE PROS} I put up a batch of salami about three weeks ago... I was expecting the shrinkage to take about six weeks... I've reached the desired weight loss of 35 % in only three weeks... What do I do now to continue ageing it without it shrinking further? Thanks to anyone who has an answer... Joe Wood
  14. I have the greatest respect for the guys who've been doing this a long time... However I don't have their knowledge on the subject... But here's what I did: I temp. controlled the batch as best I could in a wine cooler... Yet I was surprised that my batch came out identical to the piece I gave to a friend to cure in his fridge which ran at fridge temp {near 40% ?}... We both achieved the same weight reduction at the same time... I like doing this so much that I might buy a second wine cooler so I can have more curing at the same time... Found one on Craigs List for $100.
  15. Thanks for looking at my posts... I certainly will post some pix of the final result... It'll be some time though... I checked them today and the "delicious" white mold has caught on nicely too...
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