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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-13-2012, 02:19 PM   #1
GARNAAL
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Talking making some dutch cured & airdried Sausage for the holidays..

they will be ready just before Christmas..

click on the picture to see how Garnaal does it....

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Unread 11-13-2012, 04:44 PM   #2
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Very cool.
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Unread 11-13-2012, 04:50 PM   #3
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Fandangtastic there GARNAAL. Is the Bactoferm product specific, or can any type be used in any sausage. I have F-RM-52, but many formulations call for other bacteria. Do you use any mold-600?
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Unread 11-13-2012, 04:55 PM   #4
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I really like that
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Unread 11-13-2012, 05:15 PM   #5
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Quote:
Originally Posted by bluetang View Post
Fandangtastic there GARNAAL. Is the Bactoferm product specific, or can any type be used in any sausage. I have F-RM-52, but many formulations call for other bacteria. Do you use any mold-600?
for the description of use of the various Bactoferm products go to:

http://www.butcher-packer.com/index....79fb91a3fc53b0

I like the LHP product - been using it since I started making dried sausages and salami - it's fast - give a nice color to your product and I like the typical sour taste it provides that I remember from Dutch dried sausage from home..

I do not use any mold product - like to keep my product clear and wipe with some vinegar if mold shows up..

If you like mold - the good kind that is - I guess you use the 600 - or stick a piece of the skin of Camembert or Brie cheese in your dryer and eventually you will start getting the mold on your sausage also...
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Unread 11-13-2012, 06:26 PM   #6
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Nice recipe. Thanks for sharing!
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Unread 11-13-2012, 10:18 PM   #7
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Are you guys going off recipes? I'm adding the Salumi book on my Christmas list....




But curious how you guys are doing things....
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Unread 11-14-2012, 11:01 AM   #8
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Quote:
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Are you guys going off recipes? I'm adding the Salumi book on my Christmas list....

Salumi: The Craft of Italian Dry Curing: Michael Ruhlman, Brian Polcyn: 9780393068597: Amazon.com: Books

But curious how you guys are doing things....
here some good (& Free!!) reading material about curing and charcuterie making as well as a lot of recipes.. (been using some of this for years !!)

http://lpoli.50webs.com/Sausage%20recipes.htm
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Unread 11-14-2012, 11:17 AM   #9
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Default i found some more info about Bactoferm cultures in one of my files..

Starter cultures for fast fermented sausages

http://www.wedlinydomowe.com/sausage...usage/cultures
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