Salami

Started by seemore, February 06, 2012, 06:05:16 PM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

Print
Go Down Pages 1 2
User actions

KyNola

#15
February 08, 2012, 08:04:19 AM
3 questions for you.  If I were going to use the white Karo Syrup rather than the solids, how much would I use?  Is there a substitute I could use for the soy protein concentrate and if so, how much?  And finally, the amount of Prague for 10 pounds of venison.  Is 2 tablespoons correct?  I thought it would be more like 2 teaspoons.

Thank you for answering my stupid questions as I am totally clueless at the sausage making game.

Salmonsmoker

#16
February 08, 2012, 08:32:20 AM Last Edit: February 08, 2012, 08:34:31 AM by Salmonsmoker
 My book says 2 tsp. of cure #1 for 10 lbs. I don't know about corn syrup solids vs. liquid, the book doesn't have a conversion. The CSS has excellent binding qualities, flavor and support fermentation in semi-dry or dry-cured process. You can use non-fat dry milk dry milk as an alternate to SPC. On a pound-per-pound basis against meat, SPC contains around 250% more protein and is tasteless.
The book is"Great sausage Recipes and Meat Curing" by RyteK Kutas and is the  ''bible" on sausage and meat curing IMHO.
Give a man a beer and he'll waste a day.
Teach him how to brew and he'll waste a lifetime.

NePaSmoKer

#17
February 08, 2012, 08:53:21 AM
For 10 lbs

clear karo 3.20 liq oz

corn syrup solids 2.80 dry oz

spc  1 cup

cure 1 and 2 is 2 level tsp
Print
Go Up Pages 1 2
User actions