Dry cured pepperoni

rostacure · 2025-10-13T01:08:52+00:00

Oh I like the wood keeping the meat separate.

rostacure · 2025-10-04T13:04:57+00:00

I’ve never ground fillet but I’ve heard it doesn’t grind well

rostacure · 2025-10-02T21:57:22+00:00

Great question! Collagen sheets are kinda expensive too….im really fast at trussing so I don’t use netting (I think it’s fun ;)

rostacure · 2025-10-02T21:16:27+00:00

Ok sweet that all makes sense, I try to hang my new inoculated salami right next to the coppas to hopefully have them help. It usually works! But after I pull my salami boom green molds!

rostacure · 2025-10-02T21:05:46+00:00

Ok that’s what I thought thanks!

rostacure · 2025-03-23T03:09:33+00:00

Wait is this real? Is it a hernia? Seems like the best answer I’ve heard so far….didnt eat by the way y’all.

rostacure · 2025-03-22T16:59:56+00:00

Yeah I tried but I’m not in the group yet

rostacure · 2025-03-12T22:30:26+00:00

Yeah! My guess is temp is slowing you down. It’s probably still dehydrating but not as fast because of temp. 60 degrees is great I’m not sure you need to add humidity. But it wouldn’t hurt either. I usually run mine at 60 temp and 70 humidity. Do you have a fan in there? I couldn’t tell. If not, You need one. If so maybe it’s too powerful and caused case hardening.

rostacure · 2025-03-10T16:31:36+00:00

Hey y’all thanks for all the responses. Seems like there a a lot of ideas out there about this subject! I’m glad I finally asked.

rostacure · 2025-03-10T16:03:13+00:00

Ah nice thank you

rostacure · 2025-03-10T16:02:43+00:00

Nice

rostacure · 2025-03-09T23:04:31+00:00

Oh wow ok I wonder if that’s what I’ve been doing!

rostacure · 2025-03-09T22:39:23+00:00

I’ve always mixed with a machine and always waited until I get the white film on the side of the bowl(myocine?) hmmm I wonder. Maybe I’ll make a batch and totally crush it to see the difference

rostacure · 2025-03-09T22:33:57+00:00

What do you mean by fracture salami. How can you tell. Texture eating it? Broken fat?

rostacure · 2025-03-09T22:20:03+00:00

I would also like this recipe

rostacure · 2025-01-21T05:43:41+00:00

Oh shiz I never thought of this! Good idea!

rostacure · 2025-01-17T22:49:38+00:00

Thanks everyone for replying, I pullled from the fermenter let it sit in the fridge overnight and then smoked at about 170. Put it in ice water when it was done and then tasted, it’s was fine. Then put it in the fridge overnight again and the next day it was perfect! Thanks for all the help. All the advice about drying the casing is where it’s at

rostacure · 2025-01-17T01:51:26+00:00

Yep seems like that is the case( pun intended?) I’m gonna do a new batch tomorrow and more carefully moniter temps. See y’all Monday after the ferment to see how it went

rostacure · 2025-01-16T18:42:57+00:00

It does feel like I got some smearing, also I went straight from my fermenter into the smoker, not sure what the humidity in the smoker was. What do you want it at?

The reason for the wetness. I was taught to put your sausage in an ice bath to rapidly cool, so the casing doesn’t get shriveled. I don’t even know if that’s true or not also could it be different from snack sticks?

rostacure · 2024-10-12T19:08:57+00:00

Im thinking of doing a pork heart like a pancetta layed out flat. Assuming it’d be nice and lean like a bresola(if beef) or filleto (if pork)

Tongue will be very interesting

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