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:
https://www.facebook.com/groups/sausagedebauchery/
See you there!
Thursday, February 20, 2014
A Facebook group of curers
Posted by Jasonmolinari at 3:42 PM
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7 comments:
Hi,
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?
I don't. A lot of the pork i use is frozen per USDA requirments to kill trichinella.
Hi,
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 :-)
Locally in atlanta, no where. You'll have to mail order it from butcher-packer or allied Kenco.
enjoy!
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
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
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)
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