Kosher dry curing

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Kosher dry curing

Postby jwashing » Sun Dec 24, 2017 12:09 am

Hey i want to start dry curing salami and sausages. The problem is i keep kosher which brings up alot of problems. 1 i can only use beef veal lamb or poultry no pork even for fat. 2 i can only use fibrous casings. 3 i cant find any non dairy kosher certified starter culture so i will either have to omit it or find a substitute. Anyone with any tips on how to dry cure with these conditions ur help is greatly appreciated.
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Re: Kosher dry curing

Postby DanMcG » Sun Dec 24, 2017 10:41 am

Sorry, I can't help ya with your question, But your location would be helpful for others to help.
Doing a quick search, I did read that Chr Hansen makes one but only sells in Israel. maybe a call to them would find you something
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Re: Kosher dry curing

Postby wheels » Sun Dec 24, 2017 11:15 pm

A know at least one member has used acidophilus tablets (ground to powder) to replace the culture. I'll leave you to sort out whether and where they fall within your faith's dietary laws.

For none pork sausages, forum member Tristar's site has great recipe's: https://nungkysman.wordpress.com/

HTH

Phil
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Re: Kosher dry curing

Postby crustyo44 » Wed Dec 27, 2017 9:07 pm

Hi,
I made Hungarian Csabai from whole Rumps including the fat as a trial for a friend that can't eat pork either, I made about 20 kg and divided in 3 lots, fresh, smoked and smoked and dried. No culture was used and the end results were rather good. Only 0.25% cure # 1 was used in the last 2.
The smoked and dried sausages had some extra hot Hungarian Paprika and Chillie flakes added as my friend wanted to be adventurous. I'll make some more for him shortly, they didn't last long.
I smoked them with Australian hardwood chips and sawdust straight from the Mill until I got a nice brown colour.
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Re: Kosher dry curing

Postby wheels » Sun Dec 31, 2017 12:48 am

jwashing

Are these replies of any help?

Phil
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Re: Kosher dry curing

Postby wheels » Wed Jan 03, 2018 3:19 pm

Don't you just hate it when someone makes one post, people take the trouble to reply, and then...

...zilch, nothing, nada
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Re: Kosher dry curing

Postby baconeer » Thu Jan 04, 2018 12:06 am

Yeah, Noticed that a fair bit,
Makes one wonder, I think a lot of newbies think someone
is watching the forum 24/7
Cheers
Gary
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