Search found 3344 matches

by redzed
Mon Oct 26, 2020 16:22
Forum: Hyde Park
Topic: Update for Canadian members
Replies: 0
Views: 42

Update for Canadian members

I recently updated the list of member recommended sausage making supply outlets in Canada. The main changes are that there are now two retailers of Bactoferm/SafePro starter cultures and Malabar Superspice no longer sells to individual hobbyists. It is really too bad, because they carry the Danisco ...
by redzed
Sat Oct 24, 2020 21:13
Forum: For beginners
Topic: Making 2 types of emulsified sausages from the same mass
Replies: 7
Views: 70

Re: Making 2 types of emulsified sausages from the same mass

Are you not grinding the meat first and them putting i into the processor?
by redzed
Sat Oct 24, 2020 16:01
Forum: Sausages
Topic: Weekend sausage
Replies: 56
Views: 18364

Re: Weekend sausage

Geez, you must be going into business with the volume of sausages you are cranking out! Turkey meat with pork makes excellent sausage. It seems to soften the overall flavour and texture. I didn't have time this thanksgiving to debone a few turkeys for sausage, but will make a point of it to get a co...
by redzed
Sat Oct 24, 2020 15:46
Forum: For beginners
Topic: Making 2 types of emulsified sausages from the same mass
Replies: 7
Views: 70

Re: Making 2 types of emulsified sausages from the same mass

These are not easy questions since emulsified sausages are not usually fermented. If you have links to credible sources referring to fermented mortadella, please post them here. I would be very much interested in seeing them. Hanging the emulsified product in a at 14% might not break the emulsion bu...
by redzed
Thu Oct 22, 2020 05:53
Forum: Dry Cured Meats and Sausages
Topic: Types of culture
Replies: 8
Views: 910

Re: Types of culture

I doubt if any fermentation would actually occur if you applied the culture B-LC-78 only to the surface. But please post the results of your experiments here. It will help others in deciding whether to use surface cultures or not. The jury is still out on this practice, :D
by redzed
Wed Oct 21, 2020 06:14
Forum: For beginners
Topic: New member.
Replies: 29
Views: 2322

Re: New member.

Don't despair. It happens. Fat smearing is the number one cause of salami failures. A couple of months ago It happened to me with a huge Crespone. It's still edible, actually with good flavour, but way too soft and without the clear meat to fat definition.
by redzed
Tue Oct 20, 2020 22:19
Forum: For beginners
Topic: New member.
Replies: 29
Views: 2322

Re: New member.

If the sausage is still soft after a 40% weight loss, drying it longer will not help. I suspect that what you have is the result of fat smearing, in other words the the fat was blended into the meat and the sausage will be soft no matter what you do at this point. Fat smearing is caused by grinding ...
by redzed
Tue Oct 20, 2020 16:10
Forum: Sausages
Topic: Vienna sausage
Replies: 2
Views: 78

Re: Vienna sausage

Wieners! They sure look tasty, I haven't had a good hot dog now for a while. The one I grab at Costco now and then satisfies the stomach for a while but is an impostor, salty and with a grainy texture and in the end gets lost in all the condiments I slather on it. I don't know where Rytek got the id...
by redzed
Tue Oct 20, 2020 07:02
Forum: Dry Cured Meats and Sausages
Topic: Types of culture
Replies: 8
Views: 910

Re: Types of culture

Hey Kevin, glad to have you visit us. The Bactoferm retailer I mentioned in the above post is Testek Instruments in Quebec. They currently carry Bactoferm cultures as in this link: https://testek.ca/en/categorie-produit/default-category-en/meat-processing-en/bactoferm-cultures-en/ Thanks for the ref...
by redzed
Thu Oct 15, 2020 07:33
Forum: Hardware
Topic: Lifespan of Apera PH60S pH meter?
Replies: 10
Views: 296

Re: Lifespan of Apera PH60S pH meter?

Looks like I am replying a little late, but my Apera will be 3 years old in December. No problems to date and I have been quite happy with it. Three years is quite good run for pH electrodes. I bought the Apera before the Mini Hanna came on the market. The first generation had a accuracy rate of 0.2...
by redzed
Sat Oct 10, 2020 18:37
Forum: Sausages
Topic: Saucisson aux chanterelles
Replies: 3
Views: 290

Re: Saucisson aux chanterelles

Yeah, butter is kind of odd in a sausage. But then it is a French sausage and butter is an integral part of their cuisine. :D
by redzed
Sat Oct 10, 2020 07:10
Forum: Sausages
Topic: Saucisson aux chanterelles
Replies: 3
Views: 290

Saucisson aux chanterelles

https://i.imgur.com/kkFYGxC.jpg?1 Saucisson aux chanterelles This has been a fantastic season for chanterelle mushrooms in my neck of the woods. It’s been a while since I made a mushroom sausage, so why not? On this occasion I crafted the sausage based on a recipe in a book titled Charcuterie Speci...
by redzed
Fri Oct 09, 2020 20:50
Forum: For beginners
Topic: New member.
Replies: 29
Views: 2322

Re: New member.

Probably not P. nalgiovense, but another variant of penicillium mould. Leave it on unless its very powdery and coming off at the slightest touch. I see that your chamber is getting full. make sure that the items do not touch each other.
by redzed
Sun Oct 04, 2020 07:45
Forum: For beginners
Topic: Bydgoska and Polska kielbasa wedzona Questions
Replies: 2
Views: 524

Re: Bydgoska and Polska kielbasa wedzona Questions

Hi Antony, Looks like I aready answered your question regarding the cures on another group page. As to the collagen question, no one can answer that because collagen casings are not all the same. Many have discovered that some collagen casings are not suitable for fermented dried sausages since they...
by redzed
Sun Oct 04, 2020 00:52
Forum: For beginners
Topic: New member.
Replies: 29
Views: 2322

Re: New member.

Looks good!ImageLooking forward to seeing the results.