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Joe Wood

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Everything posted by Joe Wood

  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...
  16. NO MORE AIR POCKETS IN MY HARD SALAMI... After seeing several air pockets forming while stuffing 55 mm collagen middles I came up with the idea of pricking the casings BEFORE filling them as opposed to after... The result was ZERO air pockets and easier filling of the casings... I was making a thirteen lb.batch of hard salami . I heard a lot of talk about using a coarse grind so I did that too {3/8}... I also hand diced the nearly frozen fat to achieve better definition in final product {read that on a blog too}.. All is in the curing chamber after 72 hrs. fermentation time... Again I saw
  17. I did soak the casings in chlorine free water and rinsed them in same. As for taste difference I never got o taste his but he liked it a lot. Do you have a preference of percentage for weight loss in salami?
  18. Hi ... Yes I got your post ...thanks a lot... I'm new to this site so I'm still figuring out how to maneuver ... I'm going to make another post today about salami stuffing... Thanks again, Joe
  19. Makes good enough sense to meTeo... I'm tossing it!
  20. Thank you Teo... Good advise .. Do you make this stuff too? Any secrets? Joe
  21. Okanagancook, Your end product looks delicious!... Lots of coriander...I did more research on my white powder mold... It's called Penicillium Nalgeovense... {Not standing behind the spelling but you get the drift}... It's a good mold like you may see on aged salami. You can see this in some photos I posted of some hanging to dry... This is the mold that fights {and wins} against the bad stuff
  22. Hello to any BILTONG makers... I tried my first batch using the conventional blend of coriander, salt and black pepper... {This after the brown vinegar & spice soak}... I hung the strips in an open wine cooler {unplugged} ... Covered the opening with cheese cloth and placed a fan in front of the cooler on 'low' setting... Three days later the biltong pieces are pretty hard BUT.... I see some white mold almost like a dusting of Mold600... Does anyone know if it could have come from the wine cooler as that is where I age my hard salami? Please see five photos... For those not familiar wi
  23. HK Dave.. thank you for the quick responses and the information... so nice to have other folks interested in the same thing as we are.... always looking in to save money I found that buying vacuum bags on a site called webstaurantstore. Com is the least expensive way... 50 foot rolls foe about $7.29... Do you know of any other source of penicillium nalgiovense other than Mold 600? Can the mold be transferred from an earlier batch to a new batch?
  24. Thanks guys I appreciate the responses and the information... Gonna try to make some BILTONG pretty soon... I stumbled on this when looking up salami curing tips on YouTube... It looks like fun & you get a quick result... Ready to eat in 4 or 5 days... Stay tuned... P.S. there's a pretty funny video on YouTube of a man with an Australian accent making biltong in what he calls his (tongue in cheek) "BILTONGANATOR 3000" which is basically a plastic storage box you buy at Walmart for about $3.95... Pretty funny but effective...
  25. There are two things I need help with in making dry salami... If anyone can shed light on them I'd be most grateful... 1... When curing dry meat is a DARK area better than a well lighted area? 2. .. If a dried salami is Vac-Sealed will it continue to age beneficially? Thanks again, Joe
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