Search found 3222 matches

by redzed
Wed Dec 11, 2019 03:33
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 93
Views: 18870

Re: Cured, dried and fermented by StefanS

Last few days we have had a lot of snow. And when is snowing in central Mass - it is mean - time for some projects. Salami Worcestero (hihihi Americano- Italiano-Poloneis). otehr words - some modification of Salami Ligawa's Class I - lean meat from ham, loin, butt - 4.2 kg Pork belly - 2.2 kg Lean ...
by redzed
Tue Dec 10, 2019 15:56
Forum: Dry Cured Meats and Sausages
Topic: Cure #2 with different percent of sodium nitrate
Replies: 7
Views: 58

Re: Cure #2 with different percent of sodium nitrate

Some 6 years ago, I asked The Sausage Maker about the 1% Sodium Nitrate in their instacure #2 while many references including their own FAQ and other manufacturers use 3.67% to 4% Sodium Nitrate. I got a response that, at best was non-norishing or at worst, they claimed that 4% was a typo in their ...
by redzed
Tue Dec 10, 2019 07:07
Forum: For beginners
Topic: Preserving Pig Casings
Replies: 3
Views: 31

Re: Preserving Pig Casings

After the salt is washed off inside and out, what is the best way to keep the leftover ones .I am guessing in a jar covered with water in the fridge but does salt have to be added as a preservative ? ? That's what I do. Leave them in a jar in a highly concentrated salt solution. Have left them that...
by redzed
Tue Dec 10, 2019 06:54
Forum: Dry Cured Meats and Sausages
Topic: Cure #2 with different percent of sodium nitrate
Replies: 7
Views: 58

Re: Cure #2 with different percent of sodium nitrate

If you add 2.5g of Cure #2 to 1kg of meat batter, 1% of nitrate in Cure #2 is only 26ppm. A negligible amount, not even worth ordering and using the stuff. The legal limit of nitrate in fermented and dry cured sausages in the US is 2187ppm! However, if you are using Umai and curing at fridge temp th...
by redzed
Sun Dec 08, 2019 06:27
Forum: Offal products
Topic: [USA] Braunschweiger - Liver Sausage
Replies: 34
Views: 32230

Re: [USA] Braunschweiger - Liver Sausage

None.
by redzed
Thu Dec 05, 2019 20:59
Forum: Sausages
Topic: [CAN] Kiełbasa Czosnkowa (garlic sausage)
Replies: 5
Views: 420

Re: [CAN] Kiełbasa Czosnkowa (garlic sausage)

Thanks for posting the recipe. Looks like a good one! And with that amount of garlic it will definitely keep Dracula at bay! The one thing that I would do a bit different here is to classify the meats and grind a portion of it with a coarser plate. The reason that your friend ground the venison so f...
by redzed
Thu Dec 05, 2019 20:18
Forum: Dry Cured Meats and Sausages
Topic: Salami Milano
Replies: 4
Views: 449

Re: Salami Milano

Hi cata-rebel, I was hoping you would given us the exact way that you made this salami. Process is very important and often we have guys who claim that they used a particular recipe and then describe what they did, it deviates a great deal from what was in the recipe. All I can advise you here, with...
by redzed
Thu Dec 05, 2019 19:33
Forum: Smokehouses. Construction and Maintenance.
Topic: New Smoker Build Questions
Replies: 5
Views: 401

Re: New Smoker Build Questions

Yes you do need a fresh air intake on the bottom of the smoker. The Amazen tube has to be placed close to it or else it will not burn. The intake is also necessary to create a draft allowing the smoke to exit. The proofers were designed to operate at indoor temperature so you will definitely need to...
by redzed
Thu Dec 05, 2019 19:09
Forum: Sausages
Topic: First Liverwurst
Replies: 9
Views: 126

Re: First Liverwurst

Braunschweiger is a liver sausage for those who really love liver. Using chicken livers will produce a milder tasting product than with pork or beef. Agoracritus your braunschweiger looks superb! It's very difficult if not impossible to avoid air pockets using a food processor or a small buffalo typ...
by redzed
Thu Dec 05, 2019 18:49
Forum: Sausages
Topic: Smoked breakfast sausage
Replies: 7
Views: 101

Re: Smoked breakfast sausage

Interesting. I wonder what their dry curing process is without nitrites. No listing of ingredients on the website. Your version is fine without nitrites because you cook it at 200F. Another way you can prepare "smoked" breakfast sausage patties is to add liquid smoke and prepare a fresh sausage. Aft...
by redzed
Tue Dec 03, 2019 05:40
Forum: Sausages
Topic: Gelatin for Head Cheese
Replies: 8
Views: 454

Re: Gelatin for Head Cheese

Sorry I can't help you then. I use the basic Knox brand and the instructions are on the package.
by redzed
Mon Dec 02, 2019 17:20
Forum: Sausages
Topic: Gelatin for Head Cheese
Replies: 8
Views: 454

Re: Gelatin for Head Cheese

To make sure that you have a good strong jelly use just a little less than prescribed. Test your broth by pouring a small amount into a small bowl and placing into the freezer for 10 minutes. That will give you a good idea as to the natural gel.
by redzed
Sun Dec 01, 2019 18:45
Forum: Sausages
Topic: Gelatin for Head Cheese
Replies: 8
Views: 454

Re: Gelatin for Head Cheese

Trotters and skin. You will have a a large amount of broth after cooking the meats. Reduce the broth by boiling it down, that way you will have a higher concentration of the gelatin. But to assure that you will have a very firm gelatin the finished product add some retail gelatin powder.
by redzed
Sun Dec 01, 2019 06:31
Forum: Sausages
Topic: Silesian Head Cheese Question
Replies: 5
Views: 368

Re: Silesian Head Cheese Question

Exactly. And to that you can add the percentage of salt in a solution. So you have three different ways of determining the salinity in brine.