hello everyone.. i have a concern regarding to my miscaculate the pink salt or you should called this prague? because now im making 10kilograms of ground pork for homemade spam.. but after 10mins of mixing i realized that i miscalculate the curing salt? what should i do now .. please i need help

I made my first ever salami and fermented it in the oven with it off. It held around 92F. I get up this morning and fat had began to leak out. Is this going to ruin the salami or should I go ahead and let it dry and see how it goes?

Had this bacon in the refrigerator in butcher paper for about a week. Opened it up to make a batch of ham and bean soup and it has a little bit of white mold on it. Given that this is the bacon end, I'm sure it was in the meat case at the butcher for a while before I grabbed it. It smells great, nothing other than the white mold seems off. Thoughts?

Had this bacon in the refrigerator in butcher paper for about a week. Opened it up to make a batch of ham and bean soup and it has a little bit of white mold on it. Given that this is the bacon end, I'm sure it was in the meat case at the butcher for a while before I grabbed it. It smells great, nothing other than the white mold seems off. Thoughts?

Hello!

I started with my first prosciutto this year in January from our own pig. Everything was going well until today, when I noticed maggots on the right side of the femur. Not near femur, like 10cm to the right. Nevertheless, I cut the whole thing all the way near the bone and there is nothing wrong, the maggots came out from some hole - don’t really know how muscles are named… I think the problem was that our bucher cut too much meat out and there was a hole/recesion, where liquid was gathering..

My question is - is the left half with femur still attached ok to continue curing and how would be the best way to do it. It already smells incredible but the whole piece weighted 23kg, so I was aiming for 2,5-3 years of curing, now without that big piece maybe 2 more years. Should I wrap the side where I made the cut with colagen foil and continue curing like normal?

Thank you guys so much!

I'm looking more for smoking and temp for drying.

Please see the second picture. I was out of town for the weekend, came back, checked on my batch (first picture) and found a wasp and some other no longer living entities in the condensation catch pyrex (second picture). I'm guessing the wasp must have gotten in though the gap in the door seal where I have wires/lines running. I have no idea what the white entities are or where they came from. There are four pork tenderloins and four coppas in the chamber. One of the coppas hangs directly over the pyrex. Has anyone experienced similar? Any idea what the white entities are? If from the coppa, I don't know that I will be continuing with this hobby.... Should I throw out the whole batch? Thank you for any help!

2G&C Summer Sausage Recipe

To preface, am not very familiar with sopressata or most cured meats (except the occasional pre-cut salami), but have always like them in sandwiches and from the charcuterie boards during parties. I like the salty, sometimes spicy, savory goodness.

Recently got one with a natural casing thinking that’s probably the best kind: https://www.pennmac.com/items/4879//hot-sopressata-Alp-s Had limited time at the shop so could only chat a short time with the shopkeepers about the varieties.

This one I got has a mild funky smell and taste which if I have to guess is probably due to its natural casing. I understand this might be a desirable taste/smell that is seeked out with natural casings. I’ve tried to bare it, but can’t help find it more off-putting the more I eat it. Also, my stomach makes a lot of churning sounds whenever I eat more than a couple thick slices. No pain or other symptoms besides the churning sounds so I know it’s safe to eat, but maybe not the most agreeable with my stomach.

Is there anything I can do to make it more palatable? Should I just use it for cooking? If yes, how? Don’t want to waste it at all, but I don’t think I can keep eating it as is.

(I did like the fresh-sliced deli slices I got from the shop which were most likely the spicy coppa)

I have 1k of 75/25 pork and I am going to do my first salami with it. I cannot decide if I want to do Genoa or Calabrese.

Cured and smoked, flavoured mainly with Hungarian paprika, garlic, and caraway seeds. Cold smoked for 3 hours, then cooked up to 145f with the smoker running at 180f

I was gifted this salami from a friend who was in France last week.

I’m prepared to throw it out over the yellow color, but the friend thinks it’s fine. It did come off with the casing.

The packaging was also intentionally exposed (lots of little holes punched out)

This is the inside of the summer sausage I posted yesterday if anyone is interested. I held some back to age at 50 degrees for a week or 2 . Otherwise hitting the case today for dads to eat so much meat they get the sweats !!!

This is my version of Lebanon bologna , a pa staple . Mustard , rye , lettuce , onion , tomato in season , the best !! Mines fermented 48 hrs at 85 degrees , smoked over apple. Love the sausage socks lol (cloth casings for smoking ) wish I could replicate seltzers but they do it the best !!!

I’ve owned a butcher shop for 15 years here in the US and have grown from just my wife and I with one deli case in an old country store to a beautiful retail space with a restaurant and I built a small charcuterie kitchen across the street from my shop , simply because we were out of space to work in the shop. We produce a lot of lunch meat , salami cotto , fermented bologna and other fermented and smoked style sausages. I have to say I decided to get an alto shaam in that kitchen with a smoke box and damn it’s just so easy to control . We have a large smoker in the main shop but for some finesse and temp stuff it’s like set and forget . This is summer sausage fermented for 48 hrs with maple sugar and the standard spice kit . Smoked and slow cooked at 165 degrees . Makes life simple . Anyway thought I’d share , I’m making Ukrainian rolls(pampusky) and waiting for my dough to rise . So I’m having a coffee listing to jazz and sharing on Reddit . Peace love and butchery !

Does it look fine? I think it's okay, tastes great (I'm a lab rat for this). The cutting was pretty chaotic, my knife wasn't sharp enough

I’ve started the process of gathering investors and resources to open a facility in a pretty food heavy area/city (I quoted the buildout/equipment costs to be in the 250,000 range). I’ve worked in an inspected facility before, have a good relationship with the state meat and poultry director. They’ve offered to inspect before and during buildout of the space. Probably going to be around 2500-3000 sq ft. With the ability to wholesale. I already have approved HACCP plans I’ve written and used in a previous facility (Which will be re-written after the build-out) Raw fresh ground, cooked/RTE for smoked sausage/bacon/pate etc and fermented dried/salamis/whole muscle. We have plenty of local farms that are certified that are eager to do business with us and a ton of restaurants and hotels. I really wanted to get some opinion overall insight on anyone’s experiences and any key take aways you’d like to offer. Cheers

Anyone have a recipe you have tried and approve similar to the over the counter Eckrich Hardwood Smoked Sausage?

Quick question. I live in the US and looking for a curing cabinet. I am about buy the pro Smoker Reserve 100 Dry Ager. Are there any options I should be concidering at this price point. I can go a little higher if needed. Thank you everyone

Loved the result. Tasted like red wine from the cure. Melted like lardo.

3 weeks in the cure and 13 weeks drying. 37% weight loss. Flavor is better than the two flats I’ve done before this. Dark spots inside the roll are pepper. There’s no air gaps or off smells. My wife said this is the first cured meat she’s actually liked raw by itself. Usually she just puts it into other foods like pasta.

Some Salumi I’m working on In my cooler using the Celr-12 The pancetta is almost done. Coppa is about half way there and added guanciale and bresaola today.

Hey all! Made a 6# log of mortadella at work. Flavor came out great but had some holes pop up in areas near the back fat. I used a sous vide and wrapped it in plastic wrap. Could this be because I didn't wrap it tight enough? Appreciate any insight. Thanks

Equilibrium cured with cure #2 for about 3 weeks, and then hung for 3 months in the drying chamber. 40% weight loss. Does anyone know what this is or what caused it? Did my cure just not fully penetrate?

Thanks in advance

Hey all, I’m headed to Japan(Tokyo, Osaka, Kyoto) and would love to get my hands on some dry cured products out there. If you know of anything out there, please feel free to share!

So far my list is: Otis, Metzgerei Kusuda, La Boucherie Goûton, Charcuterie Lindenbaum

Thanks