Search found 136 matches
- Sun Feb 03, 2019 18:08
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Why use Cure #2 in UMAi Dry aging.
- Replies: 10
- Views: 8111
Thanks for the clarification. What about the risk of nitrosamines as a result of cooking anything that was cured and left Sodium Nitrate behind? The literature on this actually doesn't seem to blame nitrates for nitrosamines in food, but seems to blame nitrites instead. Marianski's book references t...
- Sat Feb 02, 2019 23:10
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Why use Cure #2 in UMAi Dry aging.
- Replies: 10
- Views: 8111
Why use Cure #2 in UMAi Dry aging.
I have made several dry aged products now with the UMAi Dry process, and I really enjoy the results. Everything has worked very well, but the more I do it, the more this one question bothers me. The UMAi Dry recipes use Cure #2. Cure #2 includes both Sodium Nitrite (at the same level as Cure #1) and...
- Tue Jan 29, 2019 02:01
- Forum: Sausages
- Topic: Champion Juicer for emulsifying hotdogs
- Replies: 8
- Views: 6442
I heard of this juicer and was going to buy it... Still want to buy but my wife is vetoed this attempt - at least for now: her argument is "you already have too many toys for your hobby". Really? It's never too many toys! :-) This juicer is pretty expensive if you buy it new (around $350 or so) but...
- Mon Jan 28, 2019 16:26
- Forum: Sausages
- Topic: Champion Juicer for emulsifying hotdogs
- Replies: 8
- Views: 6442
Champion Juicer for emulsifying hotdogs
I saw this on YouTube, where the Champion Juicer used with the blank plate is used to emulsify meat for hotdogs, and I tried it this weekend. It works brilliantly! I ground 50/50 beef and pork through a 1/4" plate, seasoned, then fed through the 1/8" plate, then through the Champion. The result was ...
- Tue Dec 25, 2018 23:33
- Forum: Smoked pork products
- Topic: Dextros sub for sugar
- Replies: 5
- Views: 6379
- Tue Sep 09, 2014 13:06
- Forum: Technology basis
- Topic: Suddenly fresh sausage too salty!
- Replies: 12
- Views: 20442
Thanks for all the comments, I appreciate every idea and thought. The spice mixes are mixed in advanced in single batch mixes, not mixed in large quantities and portioned out. We did that for a short time and had some real issues with quality. The reason we mix ahead in individual batches is two-fol...
- Wed Aug 27, 2014 16:23
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 200848
- Sat Aug 23, 2014 07:33
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 200848
Are we all over-reacting here? The way I read the message sent to CW, it did not say he was going to be replaced, just that he was to train someone in how to be a moderator... I've served as a moderator on several forums, and we rarely had only one. There were nearly always several moderators active...
- Sat Aug 23, 2014 02:56
- Forum: Technology basis
- Topic: Suddenly fresh sausage too salty!
- Replies: 12
- Views: 20442
I have tried going back to the old process of aging outside the casings, and it seems to have made no difference. I dropped the salt to 14g per 1kg of meat/fat and these taste just like they used to... I sent the customer who complained a sample batch and she is back now with a sizable order. One of...
- Fri Aug 22, 2014 03:43
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 200848
- Fri Aug 22, 2014 00:51
- Forum: Hyde Park
- Topic: Visit to wild boar farm
- Replies: 9
- Views: 9303
- Sun Aug 17, 2014 15:50
- Forum: Technology basis
- Topic: Suddenly fresh sausage too salty!
- Replies: 12
- Views: 20442
We have three scales and they all weight out the same within 0.1g though I don't have a calibration weight. I actually guessed this might have been the issue at first so I checked that right away, I also mixed up a standard brine mix and checked it with a hydrometer. It was within normal variation s...
- Sun Aug 17, 2014 05:56
- Forum: Technology basis
- Topic: Suddenly fresh sausage too salty!
- Replies: 12
- Views: 20442
- Sun Aug 17, 2014 04:52
- Forum: Technology basis
- Topic: Suddenly fresh sausage too salty!
- Replies: 12
- Views: 20442
Suddenly fresh sausage too salty!
I've encountered a strange problem after making several tons of sausage....literally. We make fresh sausage with a dozen or so different recipes. Volumes are high for a boutique shop, with both wholesale and retail account. A couple of weeks ago I started getting complaints that several of the sausa...