Search found 3273 matches

by redzed
Sun May 17, 2020 18:51
Forum: Dry Cured Meats and Sausages
Topic: Good green mold
Replies: 2
Views: 517

Re: Good green mold

Yes P. nalgiovense can have hues of green/grey/turquoise in the later stages of development, but for the most part it's white, sometimes slightly off white or light beige. As to Victor's first post, it might be P. Salami, but without microscopic testing who knows? And there is never only one mould t...
by redzed
Fri May 01, 2020 14:55
Forum: BBQ
Topic: Tusiaczek pastrami - by StefanS
Replies: 9
Views: 1768

Re: Tusiaczek pastrami - by StefanS

Joe I wish I could have had one of those sandwiches! Looks delicious and I haven't had one of those in four years! I see many hobbyists make "pastrami" with all kind of cuts, but nothing compares to the original, made with beef brisket with a decent amount of fat.
by redzed
Thu Mar 12, 2020 00:28
Forum: Sausages
Topic: Stefans kielbasa
Replies: 77
Views: 33011

Re: Stefans kielbasa

Nice work as always Stefan. Can you give us your smoking times and temperatures? Do you check the humidity in your smoker, and you place a pan of water into the Caddy?
by redzed
Tue Mar 10, 2020 23:15
Forum: Dry Cured Meats and Sausages
Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
Replies: 16
Views: 2389

Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

Lonster, please post your process and recipes when you begin using this starter. It is new and we want to learn more about it.
by redzed
Tue Mar 10, 2020 04:35
Forum: Dry Cured Meats and Sausages
Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
Replies: 16
Views: 2389

Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

Hi Lonster. I would recommend that you add 3g of dextrose only and ferment at 70F. 3g of dextrose is more than enough to bring your pH to 5.2 or even lower, especially if you are also adding wine. Don't add any sucrose because the L. Sakei and Staphylococcus Carnosus do not metabolize that particula...
by redzed
Mon Mar 02, 2020 05:33
Forum: Technology basis
Topic: For Canadians: Hanna HI981036 Meat pH Tester
Replies: 0
Views: 1047

For Canadians: Hanna HI981036 Meat pH Tester

Here is a great deal for Canadians who would like to get the little Hanna meat tester. Works out to less than the American price of $99USD and free shipping. https://www.itm.com/product/hanna-hi-981036-foodcare-meat-ph-tester-kit?gclid=Cj0KCQiA1-3yBRCmARIsAN7B4H3MUwftvGtJqnTYuhc6ThO-DJ74GbuubUDoqQk-...
by redzed
Tue Feb 25, 2020 06:13
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 108
Views: 26624

Re: Cured, dried and fermented by StefanS

Salami looks really good! Nice even drying. After almost a year without a curing chamber I finally found some time and refitted another fridge and in this one I also nstalled a dehumidifier. Your pH readings are way out of whack because the meat is too dry. I'll bet that the true pH is no more than ...
by redzed
Sun Feb 16, 2020 16:28
Forum: Microbiology of meat and products
Topic: Potential of toxic moulds in sea salts
Replies: 8
Views: 1352

Re: Potential of toxic moulds in sea salts

OOPS! Thanks for catching that Dan. The correct link has now been inserted. I was surprised by these findings. It also makes you think twice about the practice of washing sausages that have unwanted mould growth with a warm salt solution because you just might be introducing more unfriendly spores. ...
by redzed
Sat Feb 15, 2020 16:27
Forum: Microbiology of meat and products
Topic: Potential of toxic moulds in sea salts
Replies: 8
Views: 1352

Potential of toxic moulds in sea salts

Here is your weekend reading assignment. :D Most of us consider salt as being sterile, producing an environment hostile to pathogens. But according to one study, this is a misconception. Sea salts apparently may contain spores of potentially dangerous moulds. This is both interesting and important s...
by redzed
Fri Feb 14, 2020 17:35
Forum: Offal products
Topic: Kaszanka - Polish Blood Sausage
Replies: 28
Views: 15737

Re: Kaszanka - Polish Blood Sausage

Looks delish! You made me hungry this morning. What is your favorite way of eating it?
by redzed
Tue Feb 11, 2020 07:29
Forum: Sausages
Topic: Plescoi sausage (romanian)
Replies: 1
Views: 945

Re: Plescoi sausage (romanian)

Thanks for the recipe razvangrig! And thank you for the full description and detail. It would be great if others would be so meticulous in posting the recipes here. I would love to try this sausage. Too bad I didn't know about it when we were in Romania in 2016. I just gotta get my hands on some mut...
by redzed
Fri Feb 07, 2020 21:22
Forum: Hyde Park
Topic: So who's in with me?
Replies: 13
Views: 1311

Re: So who's in with me?

Won't be easy, but I'm in! :D
by redzed
Thu Feb 06, 2020 04:24
Forum: Fishes
Topic: Salmon Snack Sticks
Replies: 4
Views: 1540

Salmon Snack Sticks

Although not sold universally, salmon snack sticks are not uncommon. I have seen them in stores in Alaska and Europe, and they are available from internet retailers. Trying to get a recipe is a different kettle of fish, and I could not find any credible formulations and instructions. Instead, I crea...
by redzed
Thu Jan 30, 2020 18:49
Forum: Sausages
Topic: Weekend sausage
Replies: 53
Views: 15138

Re: Weekend sausage

Looks like a great recipe as far as the ingredients, but I think you would have a better product if you processed your own meat, classified it, and cured the cubed meat for 2 days before grinding. Having a good proportion of class 1 pork ground with a 12mm plate really does make a difference. I know...
by redzed
Thu Jan 30, 2020 08:13
Forum: Dry Cured Meats and Sausages
Topic: Firmness and weight loss - Salami Finocchiona
Replies: 7
Views: 1646

Re: Firmness and weight loss - Salami Finocchiona

Hi dom, in the past few years I had a couple of failures somewhat similar to yours. I had a large diameter soppressata that lost weight but remained soft and was off colour inside. To this day I still don't know what happened, possibly unwanted bacteria or bad meat, I just don't know. Another incide...