• RE: What did everyone cook today?

    Dave in AZ you’re speaking my language with homemade dpam!

    posted in Bragging Board
  • RE: What are you hunting/fishing?

    GWG8541 45-70 hits like a freight train!

    posted in Bragging Board
  • RE: Making soppressata issues

    wagsdmb1 said in Making soppressata issues:

    John, Thank you for replying to my question. Been working & have had no time to reply…

    To get right to the point the only question I can answer that you posed in your reply post is we always use collagen casings (non-edible) purchased through Waltons or Lem… Have had quality product turn out from both. And Yes, you called it… most everything turned out wet & mushy on the inside… outside was firm and cured properly but inside pocketed and was wet.

    I honestly have made or been involved with the making 10’s of thousands of perfect sticks over the last 30+ years and never used a starter culture, checked a PH, monitored temp/humidity or used a growth mold.

    I must assume you utilize a much more scientific approach to your process & I’m sure you can teach me many things if you are willing.

    So as you asked I will give you a synapsis of my complete procedure to see if you can offer any expertise.

    *Weigh out pork to batch size…

    *Trim pork of bad fat & blood clots, cartilage etc

    *Cube meat for grinding

    *Grind meat

    *Meat goes in mixed with all spices

    *Once mixed, put in stuffing tube and stuffed into 12 or 18 inch collagen cases (sticks weigh b/t 2 & 3 pounds after curing) as mentioned above & tied

    *Stick is thoroughly pricked to release air pockets etc

    *Sticks are hung from rafters in cold garage with fan running for 80-90 days (checked on about every 3 weeks & location of sticks moved around as certain areas have better/worse air flow or may be warmer/colder than others)

    This method has produced thousands & thousands of pounds of quality product over the decades using dozens of different recipes etc. for people that make it locally.

    Normally if we make 200 sticks we will lose 6 or 8 but normally to mice or squirrels clever enough to get into the loft. Never ever like the last few years.

    If you can add some insight to my issues (once you stop giggling from our hill-billy method of making my grandfather recipe) please reply…

    Thank You in advance

    Meat goes in mixed with all spices
    ** I have to assume that you are adding wine or something else when mixing to make your meat mixture more acidic (wine will lower the PH).

    Sticks are hung from rafters in cold garage with fan running for 80-90 days (checked on about every 3 weeks & location of sticks moved around as certain areas have better/worse air flow or may be warmer/colder than others)
    ** This could explain the case hardening. If there is too much air movement the outside will dry to fast. It could also be the casings you used. If you changed casing manufacture there could be an issue with the casings.

    This method has produced thousands & thousands of pounds of quality product over the decades using dozens of different recipes etc. for people that make it locally
    If you can add some insight to my issues (once you stop giggling from our hill-billy method of making my grandfather recipe) please reply…
    ** Since I’m new to dry cured sausage making I’m taking the safest method to prevent any illness to myself or family. Since I’m self taught unlike you that had the tradition passed down to you I’d rather be safe then sorry. I would never laugh or giggle at someone’s family traditions, their results or talk down to someone’s results. What’s good for you may or may not be good for me but as long as we all play nice in the sandbox and respect each other all is good. By the way I would love to see pics of the final results and maybe a peak at your formulation.

    posted in General
  • RE: What are you hunting/fishing?

    chippewa nice buck!

    posted in Bragging Board
  • RE: First try of Spicy Capocollo

    Great looking Coppa!! I wasn’t aware that Walton’s carried dry aging wrap. Do you know the skew or item number? When I searched fir dry aging wraps it came up not nothing found.

    posted in Bragging Board
  • RE: What did everyone cook today?

    AndrewPachon said in What did everyone cook today?:

    I smoked 2 < 14# turkeys on the GMG and had tons of left overs. I made raviolis stuffed with ground turkey. ricotta and spinach and covered them in a nice garlic, basil ragu. The gf was blown away. I am quite pleased with how it turned out.

    IMG_6995.jpeg IMG_6993.jpeg IMG_6992.jpeg IMG_6991.jpeg

    Bravo man, Bravo!!👍👍👍

    posted in Bragging Board
  • RE: Meatgistics Podcast: Absolutely Pumped!

    Jonathon a great manufacturer as well. I love the new rendition of the A5. My grandpa had an A5 way back when, cool to see an updated model available. The Maxus and Silver models are great guns as well.

    posted in Podcast
  • RE: 500th post

    Deepwoodsbutcher congrats on the milestone. I enjoy your posts so keep on keeping on!

    posted in General
  • RE: What did everyone cook today?

    Great looking bird!

    posted in Bragging Board
  • RE: Decembers Giveaway!

    Oh baby, I hope Santa is paying attention.

    posted in Non-Food Related