Comments on: Saucisson Sec, Two Ways http://www.kevinkossowan.com/saucisson-sec-two-ways/ From the cellar, wild, garden, local farm Mon, 29 Apr 2013 20:18:44 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Deb Krause http://www.kevinkossowan.com/saucisson-sec-two-ways/#comment-11085 Deb Krause Mon, 17 Oct 2011 15:33:30 +0000 http://www.kevinkossowan.com/?p=4057#comment-11085 k, cuz i noticed that you didn’t state in any of your posts if you had added something like Bactoferm F-RM-52.
It’s in a couple of Ruhlman’s recipes, but it seemed to be just to ensure the meat is acidic enough to prevent unwanted mold growth… which i thought that was the job of the curing salts (to prevent bad bacteria)… better safe than sorry maybe?

]]> By: Kevin http://www.kevinkossowan.com/saucisson-sec-two-ways/#comment-11083 Kevin Mon, 17 Oct 2011 15:20:40 +0000 http://www.kevinkossowan.com/?p=4057#comment-11083 Deb – haven’t had to yet, but I’ve had some challenges as of late with good mold development, so may try. I’d say nothing’s necessary except for the cure to avoid botulism. ;)

]]> By: Deb Krause http://www.kevinkossowan.com/saucisson-sec-two-ways/#comment-11049 Deb Krause Mon, 17 Oct 2011 04:17:05 +0000 http://www.kevinkossowan.com/?p=4057#comment-11049 do you use any live cultures in your dry cured sausages? if a recipe calls for it, is it absolutely necessary?
(still researching before I start my first batch, and I still have more questions than answers it seems lol)

]]> By: Kevin Kossowan http://www.kevinkossowan.com/saucisson-sec-two-ways/#comment-7046 Kevin Kossowan Sat, 16 Apr 2011 13:26:24 +0000 http://www.kevinkossowan.com/?p=4057#comment-7046 Valerie – ;)
Alan – it’s always a pleasure to hear of others’ adventures with the charcuterie! Glad I could be of use!
Hank – Thanks. I haven’t tried the salamis with the wild herbs. Why? Cause I’m a moron…thanks for the idea.

]]> By: HankShaw http://www.kevinkossowan.com/saucisson-sec-two-ways/#comment-7031 HankShaw Fri, 15 Apr 2011 21:05:46 +0000 http://www.kevinkossowan.com/?p=4057#comment-7031 Gorgeous photos, Kevin! As for the salami, I vacillate on whether to highly spice my charcuterie or not. Usually when I am feeling minimalist I settle on one dominant flavor other than the pork and leave it at that. Have you tried a salami flavor with your wild herbs? Spring thyme? Wild chive?

]]> By: Alan http://www.kevinkossowan.com/saucisson-sec-two-ways/#comment-6810 Alan Tue, 05 Apr 2011 16:24:57 +0000 http://www.kevinkossowan.com/?p=4057#comment-6810 Awesome!

My pals and I just put up 50lb of Salami this weekend.

Incubating right now and looking good.

Your post inspired us to start a new batch. We will be doing moose and
pork with wild queen boletus next time.

Time for gardening here as well. Great stuff!!!

Alan

]]> By: A Canadian Foodie http://www.kevinkossowan.com/saucisson-sec-two-ways/#comment-6735 A Canadian Foodie Fri, 01 Apr 2011 15:20:57 +0000 http://www.kevinkossowan.com/?p=4057#comment-6735 “just plan sound lovely”. It sure does!
:)
Valerie

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