Saturday Meats! Soppersatta, Salami
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This reply is on a very old post but hoping someone is still watching it.
I want to start making salami. I built a curing chamber from an old frig.
bought all the gadgets to make it work and tested it for a month. Now I
want to start filling it up. BUT I can not find where to buy Mold 600 for the
outside of the salami. So, where can I find this mold? I looked for it on Walton’s
website and couldn’t find it there. By the way these pics are great! -
This reply is on a very old post but hoping someone is still watching it.
I want to start making salami. I built a curing chamber from an old frig.
bought all the gadgets to make it work and tested it for a month. Now I
want to start filling it up. BUT I can not find where to buy Mold 600 for the
outside of the salami. So, where can I find this mold? I looked for it on Walton’s
website and couldn’t find it there. By the way these pics are great! -
Dry-Cured-Sausage Anyone who belongs to the Dry Cured group want to help samnora1 ? We used to have a mold from Bactoferm but we stopped carrying it as it didn’t sell.
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Bactoferm mold 600 can be found on Walmart’s marketplace is sold and shipped by Sausage Maker, but the SM site shows out of stock. Its cheaper on Butcher Packer but their shipping makes it a few dollars more that SM.
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Butcherspantry also has it
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So my plan was to make snack sticks with cheddar and plain today because my order from Waltons came in! I did get all of the mix done (and excellent protein extraction ) and put in bags to stuff tomorrow morning and smoke.
I did get my Sopersatta and Hard Salami mixed, stuffed, and hung in the curing chamber! Will keep y’all updated on its progress but looking good and smells good so far!
Hope y’all had a great Saturday, I will get my snack stick pics up tomorrow!
deplorablenc1 Looks great, nice set up too.
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This reply is on a very old post but hoping someone is still watching it.
I want to start making salami. I built a curing chamber from an old frig.
bought all the gadgets to make it work and tested it for a month. Now I
want to start filling it up. BUT I can not find where to buy Mold 600 for the
outside of the salami. So, where can I find this mold? I looked for it on Walton’s
website and couldn’t find it there. By the way these pics are great!samnora1 these folks listed all the places that I could think of. I am building one out of a reach in drink cooler, I just need to get the humidity control, the project has just been overcome by events temporarily. Good luck on your adventure.
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Thanks for the replies guys. I got it from Butcher’s Pantry per your suggestions. YooperDog, I got my controls for my chamber on Amazon from the INKBIRD store.
Here is the link but the web site will probably remove it, https://www.amazon.com/gp/product/B01LL4SNIE/ref=as_li_ss_tl?ie=UTF8&linkCode=sl1&tag=2guysacoole0c-20&linkId=7a3a7eec722d806b4edd21088f7bbbbc&language=en_US -
Definitely did it right. Now I got to go make a salami sandwich
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Let me share in your happiness left is all beef salami and right (stacked) is my sopprasseta which just came out of the meat locker
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Let me share in your happiness left is all beef salami and right (stacked) is my sopprasseta which just came out of the meat locker
Dr_Pain looks great, Soppressata is a favorite of mine. Will make some this winter.
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Real real nice!!
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Darn, when I saw this post I thought it meant deplorablenc1 was back! Not that I don’t love all of you guys but I love seeing older timers on occasionally.
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So my plan was to make snack sticks with cheddar and plain today because my order from Waltons came in! I did get all of the mix done (and excellent protein extraction ) and put in bags to stuff tomorrow morning and smoke.
I did get my Sopersatta and Hard Salami mixed, stuffed, and hung in the curing chamber! Will keep y’all updated on its progress but looking good and smells good so far!
Hope y’all had a great Saturday, I will get my snack stick pics up tomorrow!
deplorablenc1 - That is a nice meat project. Good Job!
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Let me share in your happiness left is all beef salami and right (stacked) is my sopprasseta which just came out of the meat locker
Dr_Pain When I see a post like this and I realize I still don’t have anything to turn into a curing chamber
-
So my plan was to make snack sticks with cheddar and plain today because my order from Waltons came in! I did get all of the mix done (and excellent protein extraction ) and put in bags to stuff tomorrow morning and smoke.
I did get my Sopersatta and Hard Salami mixed, stuffed, and hung in the curing chamber! Will keep y’all updated on its progress but looking good and smells good so far!
Hope y’all had a great Saturday, I will get my snack stick pics up tomorrow!
deplorablenc1 - Is that a home made humidity chamber? Humidity is a real issue here in Denver area, we hardly ever have any.
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Dr_Pain When I see a post like this and I realize I still don’t have anything to turn into a curing chamber
Ridley Acres just come by and I can hook you up
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deplorablenc1 - Is that a home made humidity chamber? Humidity is a real issue here in Denver area, we hardly ever have any.
lkrfletcher said in Saturday Meats! Soppersatta, Salami:
deplorablenc1 - Is that a home made humidity chamber? Humidity is a real issue here in Denver area, we hardly ever have any.
My meat locker is a used commercial freezer which I retrofitted with some controller for humidity and temperature. As you can see I have computer fans for circulation when I decide to use it as a dry aging locker. Currently the fans are not active because when you age charcuterie you want minimal airflow to prevent the dreaded hard ring of death. I do have a 6L humidifier and a dehumidifier in the locker to keep perfect 50-55F and 80% RH
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lkrfletcher said in Saturday Meats! Soppersatta, Salami:
deplorablenc1 - Is that a home made humidity chamber? Humidity is a real issue here in Denver area, we hardly ever have any.
My meat locker is a used commercial freezer which I retrofitted with some controller for humidity and temperature. As you can see I have computer fans for circulation when I decide to use it as a dry aging locker. Currently the fans are not active because when you age charcuterie you want minimal airflow to prevent the dreaded hard ring of death. I do have a 6L humidifier and a dehumidifier in the locker to keep perfect 50-55F and 80% RH
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I have a mini-fridge in my bar area in the basement that rarelygets used and it does have some sort of humidity function…I think? Darn it, now I need to check but my main question is Dr_Pain have you ever done anything and instead of hanging it perfectly vertically it hangs sort of in a loop?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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