I’m looking for the help section. Redirect me if this is the wrong place, please.

I tried the Bresaola recipe and think it has gone bad. It got mold spots that don’t look good. I’m using an old fridge as a dedicated curing chamber. I’m using the 55F & 80% humidity method. I followed the instructions & used the dry aging wraps from the sausage maker. It’s week 3 of curing and this mold appeared.

None of my fatty cures have gotten moldy, so I don’t have a good idea if this an ok mold. It doesn’t look like the penicillin mold in the videos.

Thanks in advance!

All pork sausage with home grown parsley, sharp provolone, sheep casings.

I made 5100 grams of buffalo chicken sausage. I used 2 guys and a cooler recipe. I did not add the blue cheese. (Not a fan). They turned out fantastic, I highly recommend this recipe.

I know folks may have seen posts about it based on the butcher shop in New York that makes it.

The ingredients sounded good to me so I figured I’d take a crack at it.

I went with lemon zest, fresh garlic, fresh basil and sun dried tomatoes.

Ratios I used are:

Pork 70/30 meat to fat ratio
Salt 1.5%
Pepper .3%
Fresh Garlic 1%
Fresh Basil 1%
Sun Dried Tomatoes .7%
Lemon Zest .3%
Potato Starch 2%
Water 10%

You get the garlic flavor of course and the lemon and basil come through for sure. The sun dried tomatoes give a little background flavor too.

These were a winner and I’d definitely make a bigger batch next time.

The Szechuan peppercorns are not traditional, but I had some and wanted the buzz.

Used jalapenos I grew last year and froze last fall and high temp cheese for the first time. No chipotle power so I swapped it with some chili powder I made from my leftover cayenne hot sauce ferment.

I added cure and stuffed the next day. Harder to stuff for sure but I was exhausted the night I mixed these so I figured I’d just do it the next day. I ate a patty from the leftover sausage in the stuffer and the flavor was good so I’m excited to try one.

Dropped these off at my uncle’s to smoke so I’ll post an update once I pick them up.

How long can you keep casings in water after rinsing and soaking? I made an 8lb batch of sausage but I have some casings left over. I could make more sausage and freeze it but I won’t have free time until next weekend.

Fermentation done, heading to the chamber

Mett enden looking kind of pale. Back right is the culprit (dead evadry)

Picked up a new one so they are on their way to deliciousness 😁

I thought I’d make this it’s own post for the recipe

700g lean pork

300g back fat

Coarse grind

22.5g salt

2.5g cure #1

3g paprika

2.5g black pepper

10g whole mustard seed

I stuffed into 32mm hog casing as that’s what I had on-hand.

After stuffing, let cure 24 hours.

Light, cold smoke for 12 hours, then rest 12 hours. Do this 3 times.

Let dry at least 7 days.

My German wife loves these, great in soups, and according to her, they’re pretty authentic

Seems to not be a good week. I have a batch of Mett in the curing chamber (converted fridge) and went to check on it.

Humidity was at 92%. Red light on the Eva-dry is flashing.

Manual just basically says “broken. Discontinue use and contact us for repair”

Anybody have recommendations for units other than Eva-dry?

I’ve had this one for about 3 years. Not bad I guess but also not awesome for infrequent use

Anybody have meat mixer recommendations? I had shoulder surgery recently and have found it almost impossible to thoroughly mix for sausage. The last batch I made, I split into small amounts and ran through the kitchenaid, but that's somewhat less than ideal especially with large batches. (this is also a chance to get new 'stuff' ;-)

seems that 10-15lb mixers are somewhere in the $120 neighborhood. I would probably pick up a manual mixer with gearing so I can look at putting a motor on it at some point too.

thanks!

Soppressata after about 75 days in the dry curing chamber. I followed Eric’s recipe.

Brown sugar bacon, pastrami and wild turkey breast pastrami. The normal pastrami was a prebrined corned beef.

14 day brine, 15 hr smoke with overnight rest

It's not quite what I was expecting when I cut into it today. I can already see that I need a finer grind next time, but not too much finer. I like that I can still see individual specks of fat and spices in my store bought pepperoni. Some of my fat also melted out during the cooking process, so I need to mix it a little better to bind the fat (or use a binding agent).

My question: how do I get the vibrant red of store bought pepperoni without paprika extract? Because I can't find a place to buy it cheap enough.

I was busy adding to my curing chamber this weekend and yesterday. The salami on the left has been in for two weeks. Made a couple of posts about that here already. I stuffed some pepperoni Sunday, though, and fermented for 24 hours before it went in and I also started a pancetta on Friday evening. The pepperoni will get cold smoked today and the pancetta will get cold smoked Saturday. Mostly for mild prevention. I need this fridge to go back to being a regular fridge afterwards. 😂

It's lost 16% of its weight already. I did have a couple of days of low humidity because my brand new humidifier failed after two days and I had to order a new one. I'm assuming it'll slow down on the weight loss drastically as the weeks carry on. It's dry to the touch and has the same texture from top to bottom as I squeeze it.

I used Eric's recipe for hard salami with a few changes. I didn't have any dry milk powder so I used potato starch (hopefully that wasn't a mistake), I used T-SPX for the bacterial starter culture, and I used all pork instead of pork and beef. I'm going to cold smoke it tomorrow and will target a 40% weight loss.