Search found 3267 matches

by redzed
Tue Feb 25, 2020 06:13
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 103
Views: 20797

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: 6
Views: 270

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: 6
Views: 270

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: 27
Views: 13667

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: 552

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: 727

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: 914

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: 13513

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: 1301

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...
by redzed
Thu Jan 30, 2020 07:39
Forum: Sausages
Topic: Struggling with Frankfurters
Replies: 7
Views: 1213

Re: Struggling with Frankfurters

How about giving us the recipe, the ingredients and the exact process when you make your franks? Are you grinding, using a food processor, bowl cutter? Are you staying within the temperature guidelines? Are you smoking and poaching? What type of casings are you using?
by redzed
Sat Jan 25, 2020 08:33
Forum: Suggestions & Feedback
Topic: meatsandsausages website issues
Replies: 2
Views: 897

Re: meatsandsausages website issues

Hello sambal,
I forwarded your post to the admin at meatsandsausages. Thanks for bringing this to our attention.
by redzed
Sun Jan 19, 2020 09:14
Forum: Hyde Park
Topic: Couldn't say no
Replies: 5
Views: 657

Re: Couldn't say no

Scogar wrote:
Sat Jan 18, 2020 21:16
Wouldn't be surprised if I caught him with a margarita at some point. :lol:
by redzed
Sun Jan 19, 2020 09:11
Forum: Sausages
Topic: summer sausage
Replies: 4
Views: 492

Re: summer sausage

DHoltgrave wrote:
Wed Jan 15, 2020 03:52
my curing cabinet at 58 degrees with a 65% humidity.
Summer sausage is a semi-dry product, so a period of drying is usually necessary, to a weight loss of anywhere between 20-30%. 58F for a three dys or so should be fine, but if you can lower the temp to 50F it would be a bit better.
by redzed
Sat Jan 18, 2020 19:18
Forum: Hyde Park
Topic: Couldn't say no
Replies: 5
Views: 657

Re: Couldn't say no

Yup, and it's good practice to defrost and clean the chest freezers on a regular basis. Ice buildup prevents the freezer from running efficiently and all kinds of nasties can still grow at freezing temperatures. So now I better go and defrost mine. :D
by redzed
Fri Jan 17, 2020 19:47
Forum: Dry Cured Meats and Sausages
Topic: Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?
Replies: 2
Views: 158

Re: Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?

Difficult to say without seeing the process. However, there probably is some fermentation involved with that amount of sugars and enzymatic activity from naturally occurring Staphylococcus bacteria. The ingredients state "spices" which could include paprika which adds red colour. Traditional fuet do...