Search found 2043 matches

by Bob K
Wed Jan 22, 2020 14:25
Forum: Dry Cured Meats and Sausages
Topic: Salami smell
Replies: 1
Views: 9

Re: Salami smell

Welcome to the Forum Shane! A funky salami smell is normal. What recipe did you use?
by Bob K
Wed Jan 22, 2020 14:19
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 18
Views: 177

Re: Argghh Forgot to inject the meat

Agoracritus wrote:
Wed Jan 22, 2020 04:35
I can post my simple recipe for pork loin jerky/(Canadian bacon...?), if anyone is interested.
By all means post it!
by Bob K
Wed Jan 22, 2020 14:17
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 18
Views: 177

Re: Argghh Forgot to inject the meat

Scogar- I think the 1 cup may be a typo...good choice :D
by Bob K
Tue Jan 21, 2020 18:53
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 18
Views: 177

Re: Argghh Forgot to inject the meat

Scogar wrote:
Tue Jan 21, 2020 12:23
It is only 1/2 cup of sea salt
Just curios why you cut the salt amount in half from the original recipe
by Bob K
Tue Jan 21, 2020 18:05
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 18
Views: 177

Re: Argghh Forgot to inject the meat

The Lonzino I’ve made a few times from pork loins was only EQ cured for 5-7 days (in the fridge) before netting and hanging it in my curing room. That seemed to be plenty of time for the salt and cure to completely penetrate the meat evenly. (Isn’t that all that really matters with the EQ part of c...
by Bob K
Tue Jan 21, 2020 16:02
Forum: Sausages
Topic: Struggling with Frankfurters
Replies: 1
Views: 46

Re: Struggling with Frankfurters

Welcome to the Forum! You can find several Wiener - Hot Dog recipes here https://www.meatsandsausages.com/sausage-recipes that contain no fillers but all will use Cure #1..... You may be having some problems with your emulsification and there are some good tips in this string http://wedlinydomowe.pl...
by Bob K
Sun Jan 19, 2020 16:40
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 18
Views: 177

Re: Argghh Forgot to inject the meat

If you want to “brine” a pork loin, for example, all you need to do is salt it with the target % (by weight), wrap/bag it up, and put it in the fridge for a few days. (I usually go with a minimum of 4 days). ....... At this point, the meat will be brined and ready for whatever you want to make it i...
by Bob K
Sat Jan 18, 2020 14:39
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 18
Views: 177

Re: Argghh Forgot to inject the meat

I would second Butterbean, with EQ curing you have a large window of weeks after the minimum time curing to finish. It's also easy to convert brined recipes
by Bob K
Sun Jan 12, 2020 14:18
Forum: Sausages
Topic: Stefans kielbasa
Replies: 73
Views: 28259

Re: Stefans kielbasa

Nice Stefan, the Cadillac must have been full!
by Bob K
Sun Jan 12, 2020 14:11
Forum: For beginners
Topic: Fermento or Culture for Tang
Replies: 4
Views: 101

Re: Fermento or Culture for Tang

If you don't want to use a Culture I would use ECA instead of Fermento. To me there is no question go with the Culture. As they are large chubs and will only be fermented for 18-24 hours there is no need to be overly concerned about humidity control. All you need is an area that you can hold at arou...
by Bob K
Sun Jan 05, 2020 17:43
Forum: Dry Cured Meats and Sausages
Topic: Unfavourable outside conditions for drying sausages?
Replies: 13
Views: 207

Re: Unfavourable outside conditions for drying sausages?

If you want to ferment them and have added no culture or sugars you would need a temp of 54-61 F. What are your normal temps and procedure?
by Bob K
Sun Jan 05, 2020 16:32
Forum: Dry Cured Meats and Sausages
Topic: Unfavourable outside conditions for drying sausages?
Replies: 13
Views: 207

Re: Unfavourable outside conditions for drying sausages?

At 20 F with the 1.8% salt content they most likely wont freeze solid, if you are concerned the garage should provide plenty of air to dry.
by Bob K
Sat Jan 04, 2020 14:12
Forum: For beginners
Topic: Meat Choice
Replies: 4
Views: 147

Re: Meat Choice

The best and easiest way is to simply convert your recipes to percentages, that way is doesn't matter if you make 10 lbs. or 4 lbs
by Bob K
Wed Jan 01, 2020 15:25
Forum: Hardware
Topic: grinder maintenance question
Replies: 2
Views: 147

Re: grinder maintenance question

While I don't think Spinach alone would damage the plate/blade it can have some dirt/sand left even after rinsing and that is likely the culprit.
Its also a good idea to have each plate paired with its own blade, they wear together and stay true much longer
by Bob K
Tue Dec 24, 2019 13:03
Forum: Dry Cured Meats and Sausages
Topic: Salame Crespone
Replies: 14
Views: 2361

Re: Salame Crespone

Welcome to the Forum! This will give you a guideline and I'm sure Redzed will add more info Mondostart 2M culture, level 1/2tsp used for the 4kg meat block The full post is here: https://wedlinydomowe.pl/en/viewtopic.php?f=5&t=7924 It is probably best to use Ruhlmans book to get ideas and not rely o...