Noob

[Sherri]

Hey Tullemore,

As for the equilibrium curing, it was first suggested to me by crustyo44 or “Jan” last April when I was trying to sort out making Capicola. I know it has been suggested to me since as well, but I don’t recall the when or who. I am doing it simply out of respect for the greater experience of these other members and not from my own knowledge. I have to say that it is an added step that I have to remember which is a little annoyed and like right now I have a 2 capicola, a lonza, and a duck proscuitto all at different stages of first cure, second cure, and drying. They are all out of sync and I need a calendar to keep track of what I need to do when. I am just assuming that it is worth the added effort. 🙂

Glad to hear you have go much curing and drying space. I just have a second refrigerator that I also need at times for entertaining. After the sausages hubby and I will make this Thursday, the fridge will be maxed out for a couple of weeks. Funny, I too have the computer fan running inside the fridge with a bowl of salt water on a shelf with no sausage drying 🙂 The humidistat that I keep in there (dirt cheap from Target) shows that it does make a difference.

On following recipes, be proactive and check the numbers. There are certain percentage’s you want for the salt and insecure for a safely cured salami. I have encountered problems with this. Another salt warning is that salt apparently should be done by weight, as not all salts weigh the same, and not volume. This is an interesting fact that I have appreciated knowing and now apply to my non-sausage recipes as well.

You are mentioning some interesting salami options. I have tried to look into a dried lamb sausage without luck, but I don’t recall how much effort I put in. I would also be intrigued by the south india recipes. A few months back, I did put together an uratan, a black soujuk, and a red soujuk. They are all at a high spice end and had mixed reviews. I have yet to use up those 2.5 pound batches. 🙁 On another thread http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/3855-cheese-in-your-dried-sausage Trebor and I have talked a little about the cheese and mushroom route. He provided a recipe and a link to a site for ingredients. It is something I will try later in the year. Right now, I have 5 pounds drying that are made with a hunter’s truffle sauce and we will be making another 6 pounds Thursday to use up the $25 jar of sauce. The two sound like the flavor profiles would be too similar for me to make Trebor’s recipe before restocking on our basics of Soppresatta, Finocchiona, and Saucisson Sec. But, please keep me in the loop for anything new! 🙂