Roll Call (Start Here First)
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I recently made a batch of salami, it is ready to munch, but I have a friend in the north island who will be visiting me next month. I really want to hand him one of the salamis, but the salami is already down to 35% of weight loss, I am worried by the time he arrive it will be too dry! I wiped it with olive oil to try and stop it from drying out more, can anybody give some advice here please. Salami never live longer than 30 to 35% weight loss, then it is gone!!!
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I recently made a batch of salami, it is ready to munch, but I have a friend in the north island who will be visiting me next month. I really want to hand him one of the salamis, but the salami is already down to 35% of weight loss, I am worried by the time he arrive it will be too dry! I wiped it with olive oil to try and stop it from drying out more, can anybody give some advice here please. Salami never live longer than 30 to 35% weight loss, then it is gone!!!
magician176 Vacuum pack if you have one or oiled and tight cellophane wrap and store in the fridge if you don’t
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
magician176 Vacuum pack if you have one or oiled and tight cellophane wrap and store in the fridge if you don’t
glen Thank you for this advice, will wrap it then.
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Hi from Atlanta GA! Just a couple of months of being really into sausage making with some friends and family. Mainly grill my meat, have not yet invested in smoking. Happy to be here
mcduffins Welcome aboard. There is so many resources here, both through training post and videos, along with a group of great people who are always willing to share information and experiences.
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Hi from Atlanta GA! Just a couple of months of being really into sausage making with some friends and family. Mainly grill my meat, have not yet invested in smoking. Happy to be here
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mcduffins welcome to our little community. There’s information galore here. @Walton-s put together a winning combination where we not only learn from Jonathon and Austin but from each other. Looking forward to sharing experiences with you! Team-Orange rocks, by the way.
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Chris from outside Chicago. Been grilling and making bbq for several years now. Started with a WSM 22" and now have a Rec-Tec 700. Have been getting into grinding my own meat and making sausages. Found Walton’s for casings and couldn’t be happier with them. Looking forward to learning alot more from this group!
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Welcome Chris, Happy to have you
This is the friendliest community you will ever see
Feel free to ask or discuss any related topic at any level, people here are glad to answer and help
We will probably learn from you too
The search also works well -
Welcome mcduffins! I’m pretty new here and this place is awesome! Super helpful people in here.
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Chris from outside Chicago. Been grilling and making bbq for several years now. Started with a WSM 22" and now have a Rec-Tec 700. Have been getting into grinding my own meat and making sausages. Found Walton’s for casings and couldn’t be happier with them. Looking forward to learning alot more from this group!
Clasko2
Welcome. Great place to be. Oh, and check out Team-Orange. -
this is a great wealth of knowledge shared here by all
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Welcome aboard, be sure to join team orange!
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Become a rebel outsider and join Grey
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Newbie in Stony Ridge, Ohio. I have an old, 4 x 8 block smokehouse on the property that I have never used. Time to figure it out. Ordered a couple of seasonings to try making some jerky. Here goes nothing!
“Never eat more than you can lift.”
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Welcome Jonesy. I love looking around abandoned farms here in ND. Sometimes you get lucky and find smokehouses. It always amazes me that they still have a hint of smoke to them even though they haven’t been used in decades!
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Newbie in Stony Ridge, Ohio. I have an old, 4 x 8 block smokehouse on the property that I have never used. Time to figure it out. Ordered a couple of seasonings to try making some jerky. Here goes nothing!
Jonesy Welcome aboard. If you have a chance, would love to see pictures of your smokehouse.
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Newbie in Stony Ridge, Ohio. I have an old, 4 x 8 block smokehouse on the property that I have never used. Time to figure it out. Ordered a couple of seasonings to try making some jerky. Here goes nothing!
Jonesy I’m with Chef and would love to see that smokehouse. But first, welcome to the greatest community of meat processing enthusiasts you’ll ever find. This place is so friendly that Team-Blue had to split off of the original group ( @Walton-s key color) and now Team-Orange to try to stir the pot a little for fun. Now, it seems that there are a few people going rogue and forming their own Team-Grey… It doesn’t matter what color they identify with, they all started orange and they’re (mostly) all awesome people. But seriously, choose Team Orange then share with and learn from everyone. Austin , Jonathon and all the rest of the (insert new name here) Meatgistics users that I’ve had the pleasure of interacting with here are just frigging awesome. But the good guys wear an
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