tag:blogger.com,1999:blog-4048535324294299240.post8387099554530096219..comments2024-03-28T07:04:01.276+01:00Comments on La Tavola Marche: Meat Curing 101: Homemade Sausage & SalamiAshley Bartnerhttp://www.blogger.com/profile/15420721508623627816noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-4048535324294299240.post-2723539181385413442020-11-29T13:59:34.267+01:002020-11-29T13:59:34.267+01:00to cure your salami, its a good idea to run rods i...to cure your salami, its a good idea to run rods in you fridge and hang them, use a thermometer to set the temp, 12-15 degree centigradeAnonymoushttps://www.blogger.com/profile/07088987679782195425noreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-77123949763476011902020-11-29T13:55:19.266+01:002020-11-29T13:55:19.266+01:00a very good site here but do remember ~ cure the s...a very good site here but do remember ~ cure the sausages between 12 - 15 degree centigrade Anonymoushttps://www.blogger.com/profile/07088987679782195425noreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-26264045235110739342020-11-29T13:53:02.945+01:002020-11-29T13:53:02.945+01:00you could always fill up your casings with hungry ...you could always fill up your casings with hungry jack burgers, they make fake meat these days Anonymoushttps://www.blogger.com/profile/07088987679782195425noreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-32807476760999000132014-01-05T13:51:33.272+01:002014-01-05T13:51:33.272+01:00If you don't use some sodium nitrite (sold in ...If you don't use some sodium nitrite (sold in a 6.25% mix with regular salt and a trace of pink dye, AKA Pink Salt, insta-cure #1) you are going to get someone sick. Ever heard of botulism? Saltpeter is not an acceptable replacement (Potassium Nitrate). For the best and safest results for age dried salami, you should be using Insta-cure #2, which is a combination of Sodium Nitrate, Sodium Nitrite and Sodium chloride. All this information is readily available from any of the major sausage making mail order companies.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-64470836626626416832013-09-24T07:55:54.881+02:002013-09-24T07:55:54.881+02:00Well a kilo is 2.2 lbs and 30 gr is about 2 tables...Well a kilo is 2.2 lbs and 30 gr is about 2 tablespoon, so just do a little math.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-91632193908126937862013-09-10T16:04:58.882+02:002013-09-10T16:04:58.882+02:00...10 lbs Find the best pork shoulder possible
30 ......10 lbs Find the best pork shoulder possible<br />30 gr salt per kilo of meat<br /><br />At first the recipe calls for pounds of pork and then refers to kilos in the next line.<br /><br />Can you clear this up, please?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-60573275032709993332013-08-29T17:25:38.295+02:002013-08-29T17:25:38.295+02:00I love cured and aged meats, the way the process e...I love cured and aged meats, the way the process enhances the flavor profiles are incredible. I've decided to build a curing fridge in my home, so I've been researching methods of how to build one as well as how to cure meat. I've also looked into several <a href="http://www.alphatechnics.com/biotech-and-life-sciences/" rel="nofollow">temperature measurement systems</a> for my fridge, but I'm not too sure how heavy-duty they need to be.Anonymoushttps://www.blogger.com/profile/15219046401291917031noreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-22388210496782661012013-02-07T22:27:12.134+01:002013-02-07T22:27:12.134+01:00Why would a vegetarian look on a sausage page anyw...Why would a vegetarian look on a sausage page anyway?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-44118851619924329592013-01-18T00:12:21.214+01:002013-01-18T00:12:21.214+01:00Great sausages , quick question how much curing sa...Great sausages , quick question how much curing salt to a kilo of sausages ?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-49244926458393900912012-02-17T04:51:44.625+01:002012-02-17T04:51:44.625+01:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-81729837936772592102012-02-02T00:46:07.206+01:002012-02-02T00:46:07.206+01:00The Ultimate Recipe. Pork meat to be diced by han...The Ultimate Recipe. Pork meat to be diced by hand/ 22g of salt per kilo/ freshly grinded black peppercorns/freshly grinded chilli infused only for flavour not for heat/ add some dry sweet paprika to your liking and the KILLER ingredient Home Made Red Capsicum Purée for colour and flavour. Remember to knead the meat by hand for at least an hour with breaks and let rest overnight before casing. PS If you added salt in your purée make sure you include it to your calculationsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-8686630547422055662011-02-15T05:05:01.661+01:002011-02-15T05:05:01.661+01:00Mmmmm, sausages~ There are times that I want to ma...Mmmmm, sausages~ There are times that I want to make my own blend of sausage after I've learned more about other variants of it when I went on a vacation to Italy with my friends. Having a lot of good food choices at the grocery store whenever I go on shopping in Destin Florida, I think I can manage to whip up an original one.Danny Riddellhttp://www.grandboulevard.com/grandboulevard/shop.aspxnoreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-4723268882309471412010-08-30T17:59:03.667+02:002010-08-30T17:59:03.667+02:00i wanna be a chiefi wanna be a chieffishing kayaks for salehttp://www.fishingkayaksforsale.info/noreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-87141610001459478942010-08-30T17:57:27.515+02:002010-08-30T17:57:27.515+02:00i going to do iti going to do itnew water filterhttp://www.newwaterfilter.info/noreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-35708795305204818522010-08-30T17:35:20.654+02:002010-08-30T17:35:20.654+02:00this blog is amazingthis blog is amazingantique dining chairshttp://www.antiquediningchairs.info/noreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-37779469718251094972010-08-30T17:01:12.405+02:002010-08-30T17:01:12.405+02:00i love Italian foodi love Italian foodpublic liability insurance onlinehttp://www.publicliabilityinsuranceonlinequote.info/noreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-91829480580509915262010-08-30T16:58:39.946+02:002010-08-30T16:58:39.946+02:00thanks for helping me to make Salamithanks for helping me to make Salamikayaks on salehttp://www.kayaksonsale.info/noreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-50187326704351493042010-08-30T16:55:01.374+02:002010-08-30T16:55:01.374+02:00i love iti love itunder water digital camerahttp://www.underwatercameradigital.info/noreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-57633782269634923792010-08-14T12:37:19.561+02:002010-08-14T12:37:19.561+02:00thanx alot for these wonderful informationthanx alot for these wonderful informationbathroom storage cabinetshttp://www.thebathroomstoragecabinets.comnoreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-65100473240907873492010-08-12T05:58:03.606+02:002010-08-12T05:58:03.606+02:00above comment i meant to say every kilo of meat so...above comment i meant to say every kilo of meat sorryAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-28012829825572317672010-08-12T05:51:33.802+02:002010-08-12T05:51:33.802+02:00when we made our salami we was told to mix 24grams...when we made our salami we was told to mix 24grams salt to every gram of meat and to cook and try as you go can you please tell me why you put more salt and if there isnt enough what can go wrong, mitchAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-39636946932234459792010-07-23T14:30:04.021+02:002010-07-23T14:30:04.021+02:00thanx alot for these informationthanx alot for these informationwomens dress shoeshttp://www.womensdressshoesshop.comnoreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-9436222547056990442010-06-02T14:06:33.842+02:002010-06-02T14:06:33.842+02:00thank you very much, We shares like this to show t...thank you very much, We shares like this to show the relationship we have with the food we eat.kitchenaid meat grinderhttp://kitchenaidmeatgrinder.infonoreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-12890234651901462332010-01-29T00:01:59.964+01:002010-01-29T00:01:59.964+01:00I would strongly advise using 0.5g of saltpeter pe...I would strongly advise using 0.5g of saltpeter per kg of meat, many forms of salt found in Italy have small amounts of nitrates and/or nitrites naturally occurring. Can you guarantee the salt bought from your local supermarket does? It really is a sensible thing to do! Also your salami takes on a lovely deeper red colour as it cures using nitrates.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4048535324294299240.post-76901200472596871852010-01-22T14:02:03.441+01:002010-01-22T14:02:03.441+01:00ohh that's too bad you don't eat meat - bu...ohh that's too bad you don't eat meat - but sorry, what did you think you'd find on a post about meat curing & making homemade sausages? We shares like this to show the relationship we have with the food we eat.Ashley Bartnerhttps://www.blogger.com/profile/15420721508623627816noreply@blogger.com