Thursday, February 20, 2014

A Facebook group of curers

A while back a friend of mine, Scott from Sausage Debauchery, started a Facebook group for open discussion of sausage making, curing meats and anything else involving deliciousness. It's a good place to ask questions and get advice from a group of folks who know their way around a curing chamber and a grinder!

Come join us. Search for the "Sausage Debauchery" group in Facebook or use this link:

See you there!


RGG said...


I have been following your posts for quite some time. Good stuff!

I have a question I seldom see in this or other blogs, how do you control or kill trichina? I know it's almost eradicated, but unlike Europe the US pork farmers don't certify for trichina free.

Do you source trichina free certified pork?

Jasonmolinari said...

I don't. A lot of the pork i use is frozen per USDA requirments to kill trichinella.

Unknown said...


Great blog you have here! Just signed up to follow you.
I was searching the internet to find out where to get sodium nitrate curing salt in or around Atlanta, and somewhere I stumbled upon your name.
Do you know where to purchase this well hidden ingredient?

Ann :-)

Jasonmolinari said...

Locally in atlanta, no where. You'll have to mail order it from butcher-packer or allied Kenco.


Carl said...

Howdy Jason, I hopped off of FB a few years ago. Not sure where to post this NFO:

How to rejuvenate dried salamis:

I found a couple of large very dried out salamis wrapped in paper in the bottom of my fridge. They were dried to the point that the salt had crystallized inside and I could not cut them with a very sharp knife. I wrapped them in a few layers of wet paper towels and vacuum sealed them for a couple of weeks. Worked perfectly. They are easily slice-able now and the flavor concentration is great. - Best - Carl

Carl said...

Also, I made a mistake with some Canadian bacon (I know very pedestrian) and it was too salty. I soaked it (in the fridge) in a tub of water for a few days. Dried it out, and again, vacuum sealed it for a couple of weeks for the salt to reach uniform equilibrium. Worked great and no need to toss the product - Best

Jasonmolinari said...

No problem. Just patch it. I ran into this as well and I assume it has to do with the sugna drying out a little (not sure how since it's pure lard)