Jogeephus
Well-known member
skyhightree1":35ulp73m said:True.. when you make salami do you use cultures?
Yes but it depends on what I'm making. Sometimes I don't but I do more often than not.
skyhightree1":35ulp73m said:True.. when you make salami do you use cultures?
Jogeephus":20mfb8ps said:skyhightree1":20mfb8ps said:True.. when you make salami do you use cultures?
Yes but it depends on what I'm making. Sometimes I don't but I do more often than not.
skyhightree1":1t0am229 said:Jogeephus":1t0am229 said:skyhightree1":1t0am229 said:True.. when you make salami do you use cultures?
Yes but it depends on what I'm making. Sometimes I don't but I do more often than not.
Oh ok I guess I will have to order some.
Jogeephus":3okvj8ty said:skyhightree1":3okvj8ty said:Jogeephus":3okvj8ty said:Yes but it depends on what I'm making. Sometimes I don't but I do more often than not.
Oh ok I guess I will have to order some.
It'll help insure you get over some of the safety hurdles. Typically I won't use any when making a smoked dried sausage in smaller diameter casings.
Chocolate Cow2":2lq1jajd said:Slick, when the loin is in the cure, do you keep it refrigerated?
Chocolate Cow2":1ctcpozx said:Thanks. Here it goes I had to order the cure#1. I had some Morton's tender quick but didn't want to substitute and screw this up. It seems the Tender quick maybe could be substituted with major changes in the salt but I wasn't willing to chance it.
Chocolate Cow2":15cgzqjb said:HEY Slick.....it's done and it's fantastic. thank You. I don't like sage and was sorta not too excited to throw it in but it's not overwhelming. I really can't taste it. Anyway, I'm really tickled how it turned out. By the time I give the kids some, I'll sure have to do another one..aw shucks! ;-)