Search found 3491 matches

by redzed
Tue Jan 19, 2021 00:47
Forum: Sausages
Topic: Butchered Pig
Replies: 11
Views: 86

Re: Butchered Pig

Well, daughters won't eat headcheese, tongue and have a fear of fat. I don't know where I went wrong. I bought a half of a free range pig four years ago. The meat was great, especially for salumi but expensive. And I had way too much lard left that I eventually had to throw away. I thing the best wa...
by redzed
Mon Jan 18, 2021 23:05
Forum: Sausages
Topic: Butchered Pig
Replies: 11
Views: 86

Re: Butchered Pig

Geez, you stole it! The local guys here want 5 bucks a pound dressed weight! Head cheese is messy to make but so good! Didn't you grow up with sulze?
by redzed
Mon Jan 18, 2021 22:58
Forum: Dry Cured Meats and Sausages
Topic: Wind Dried Sausage from Western China(and Hello!)
Replies: 2
Views: 61

Re: Wind Dried Sausage from Western China(and Hello!)

Hi woklikeaman! Nice experiment with the sausage, but I'm not sure I can help you since I have no experience with using liver in dried cured sausages. You used a shovel full of dextrose in there, more than enough starter and at 25C, you obviously had good fermentation. The sausages must have been ve...
by redzed
Mon Jan 18, 2021 22:30
Forum: Sausages
Topic: Butchered Pig
Replies: 11
Views: 86

Re: Butchered Pig

Lucky you Ed! What was the weight of the pig? Did you get a good price? If you are going to smoke any of the pork, leave the skin on. Most European butchers will tell you that the flavour will be better. Some sausage recipes do include skin, of course cotechino, as was already mentioned, but also we...
by redzed
Mon Jan 18, 2021 22:03
Forum: Dry Cured Meats and Sausages
Topic: Advice on patience please!
Replies: 1
Views: 20

Re: Advice on patience please!

Hi maloflora, and welcome to the forum! 65-75mm casings are mid sized, and with the parameters you described, a couple of months usually should be enough to lower the weight by about 35%. Most of the weight loss occurs in the first 2-3 weeks and then it slows down considerably. One reason that might...
by redzed
Sat Jan 16, 2021 21:41
Forum: Dry Cured Meats and Sausages
Topic: Snack Stick recipe.
Replies: 9
Views: 128

Re: Snack Stick recipe.

When I research recipes and come upon one with volume measurements, I don't spend any time reading them and move on.
by redzed
Sat Jan 16, 2021 08:42
Forum: For beginners
Topic: Questions about pH drop safety Hurdle
Replies: 8
Views: 151

Re: Questions about pH drop safety Hurdle

1.25g should have been enough, as long as it was well distributed in the farce. The bacteria in that formulation can tolerate high salt concentrations. I always pre-cure my meat and salt before grinding. That way the grinder does a lot of the work in extracting the myosins, the meat is firmer, lower...
by redzed
Sat Jan 16, 2021 08:32
Forum: Dry Cured Meats and Sausages
Topic: Genoa Salami
Replies: 6
Views: 120

Re: Genoa Salami

It's not a bad recipe. Maybe a tad high in sugar, but it will ensure good fermentation. Many of of Poli's recipes have a lot more sugar, include binders in dried sausages and are high in the number ingredients. This one looks like one of the better ones. And the higher fermentation temp does make se...
by redzed
Fri Jan 15, 2021 10:19
Forum: Dry Cured Meats and Sausages
Topic: Genoa Salami
Replies: 6
Views: 120

Re: Genoa Salami

The Genoa looks pretty good. Good fat distribution and bind. You cant certainly dry it longer. 20% loss is not enough even in salami on the fatty side. But eating younger and softer salami, or a longer aged hard salami is a matter of personal preference. There is no hard fast rule that you can only ...
by redzed
Fri Jan 15, 2021 09:57
Forum: Smoked pork products
Topic: Boneless Pork Loin - Kasseler Style
Replies: 10
Views: 285

Re: Boneless Pork Loin - Kasseler Style

Red what do you use for your cold smoke and what did you use for wood? An Amazen hexagon tube with Traeger Gourmet Blend pellets. Or you could add a cold Beer and German Potato Dumplings, aka Kartoffelklöße! You can also sous vide it after cold smoking for ready to eat. Or better yet hot German pot...
by redzed
Fri Jan 15, 2021 09:34
Forum: Dry Cured Meats and Sausages
Topic: Curing Powder#2 Subsitute for slow ferment
Replies: 3
Views: 57

Re: Curing Powder#2 Subsitute for slow ferment

Hello Fatdog and welcome to the forum. You can safely and comfortably make your chorizo using nitrites only. And nitrites have nothing to do with "sour notes" in the salami. That is the work of lactic acid bacteria and you control their growth with the amount of sugars added to the farce and adjust ...
by redzed
Fri Jan 15, 2021 08:21
Forum: For beginners
Topic: Questions about pH drop safety Hurdle
Replies: 8
Views: 151

Re: Questions about pH drop safety Hurdle

An addition of 3g glucose and 3g sucrose should have lowered your pH to around 4.8 in 36 to 48 hours at 22C. So I am quite baffled at your results. If your PH is 5.3 after 13 days it's not going to drop any further. At this point enzymatic activity is neutralizing the acids and the pH is rising. By ...
by redzed
Fri Jan 15, 2021 08:04
Forum: Dry Cured Meats and Sausages
Topic: Soppressata is Missing That Nice "Cheesy" Taste and Smell
Replies: 6
Views: 215

Re: Soppressata is Missing That Nice "Cheesy" Taste and Smell

1. Salt is your first line of defence when making dried cured sausages. Additions of less than 2.5% salt (Curing salt included) are considered as insufficient to effectively lower the water activity and provide protection from unwanted bacteria during the first stage of the process. 2. 0.1% chili fl...
by redzed
Sun Jan 10, 2021 23:10
Forum: Dry Cured Meats and Sausages
Topic: Ok...educate me on adding nuts, citrus zest, etc,,,
Replies: 14
Views: 177

Re: Ok...educate me on adding nuts, citrus zest, etc,,,

How long has it been in the chamber and at what temp?
by redzed
Sun Jan 10, 2021 23:07
Forum: For beginners
Topic: Salami
Replies: 11
Views: 729

Re: Salami

magician wrote:
Sun Jan 10, 2021 21:11
Also, can you tell me if one can harvest the white mold (Penicillium Nalgiovense) and freeze it for future use?
Take a peek at one of my old posts here:
viewtopic.php?f=6&t=7194&p=26924#p26924