Search found 2058 matches

by Bob K
Tue Mar 31, 2020 11:43
Forum: Dry Cured Meats and Sausages
Topic: All Beef American Pepperoni
Replies: 3
Views: 38

Re: All Beef American Pepperoni

Italian Pepperoni is traditionally not a smoked sausage.....and try adding Anise - it will send the taste over the top!
by Bob K
Mon Mar 30, 2020 12:17
Forum: Dry Cured Meats and Sausages
Topic: All Beef American Pepperoni
Replies: 3
Views: 38

Re: All Beef American Pepperoni

I would try poaching instead of dry heat. It is much faster and less time spent in the temps that fat melts. Also use cure #1 for fast fermented products. So far as the sourness issue you are having, I would cut the dextrose amount in half.
by Bob K
Fri Mar 27, 2020 14:48
Forum: For beginners
Topic: Raw meat storage - Odd taste in sausage if frozen meat is used?
Replies: 7
Views: 586

Re: Raw meat storage - Odd taste in sausage if frozen meat is used?

No problem at all with freezing. In fact it is recommend with Pork to help prevent Trichinosis. Preferably Vac sealed. If not well wrapped to prevent off odors from being absorbed
by Bob K
Fri Mar 27, 2020 14:39
Forum: Sausages
Topic: Struggling with Frankfurters
Replies: 9
Views: 1893

Re: Struggling with Frankfurters

Glad it all worked out!
by Bob K
Tue Mar 24, 2020 12:51
Forum: Dry Cured Meats and Sausages
Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
Replies: 13
Views: 1353

Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

Carlv-
Its the amount per Kilo and a good starting point for the culture would be .022%
by Bob K
Sat Feb 29, 2020 15:56
Forum: Technology basis
Topic: "Anti-Oxidants - Pros and Cons"
Replies: 23
Views: 26204

Re: "Anti-Oxidants - Pros and Cons"

Welcome to the Forum! Actually Ascorbic acid is used and is approved by the FDA as a cure accelerator. However it should not be mixed at the same time as you are adding nitrites as they react violently and cause fumes. For home purposes sodium erythorbate is a safer bet. https://www.fsis.usda.gov/wp...
by Bob K
Sun Feb 16, 2020 17:25
Forum: Microbiology of meat and products
Topic: Potential of toxic moulds in sea salts
Replies: 8
Views: 902

Re: Potential of toxic moulds in sea salts

But aren't there mold and yeast spores just floating around in everyone's kitchen?....variety unknown. :shock: Now someone will recommend using sterilized salt. :roll: :lol: I would also imagine that there are many other toxins in evaporated sea salt from today's Oceans
by Bob K
Sun Feb 09, 2020 17:03
Forum: Hyde Park
Topic: So who's in with me?
Replies: 13
Views: 971

Re: So who's in with me?

Yea I'll pencil that in on the Calendar........wait a minute :shock:
by Bob K
Sun Feb 09, 2020 14:19
Forum: Microbiology of meat and products
Topic: Storing vacuum packed, peeled, dry cured sausages at room temperature
Replies: 2
Views: 635

Re: Storing vacuum packed, peeled, dry cured sausages at room temperature

Hi Reddal If safety is your main concern, yes it is safe to do. Quality of the product however will deteriorate at at a faster rate (taste, mouth-feel etc. In other words a shorter " Best by" date. IMHO store in the fridge for best quality. Principles of Preservation of Shelf-Stable Dried Meat Produ...
by Bob K
Fri Feb 07, 2020 16:18
Forum: Fishes
Topic: Salmon Snack Sticks
Replies: 4
Views: 1208

Re: Salmon Snack Sticks

Those look tasty! Definitely a regional sausage
by Bob K
Sat Feb 01, 2020 14:12
Forum: Sausages
Topic: Struggling with Frankfurters
Replies: 9
Views: 1893

Re: Struggling with Frankfurters

2 Things I see. No cure. Without it they will not be firm and probably grey in color, If you want the " nitrate free " version the stores sell use celery powder. Just be aware that you are still adding nitrates but its a loophole in the regs that allow them to say " no added nitrates". Casings. Ther...
by Bob K
Mon Jan 27, 2020 14:37
Forum: Dry Cured Meats and Sausages
Topic: Firmness and weight loss - Salami Finocchiona
Replies: 7
Views: 1419

Re: Firmness and weight loss - Salami Finocchiona

salami dom wrote:
Sun Jan 26, 2020 21:18
The cabinet itself has an inbuilt facility for providing humidity however it does not pump moisture into the air as aggressively as the humidifiers
Just curios on how that works and can you adjust/regulate it?
by Bob K
Sun Jan 26, 2020 13:54
Forum: Dry Cured Meats and Sausages
Topic: Firmness and weight loss - Salami Finocchiona
Replies: 7
Views: 1419

Re: Firmness and weight loss - Salami Finocchiona

Welcome to the Forum!
It looks as if they are drying to quickly at your current humidity level. Are you using a humidifier in the chamber?
by Bob K
Wed Jan 22, 2020 17:55
Forum: Dry Cured Meats and Sausages
Topic: Salami smell
Replies: 7
Views: 907

Re: Salami smell

Your chamber will take on an odor of its own. You can read all about Fermented sausages here: https://www.meatsandsausages.com/sausage-types/fermented-sausage/traditional You want to ferment to 5.3 or below The Art of making Fermented Sausages is also a great reference For Measuring Ph go can go as ...
by Bob K
Wed Jan 22, 2020 17:38
Forum: Dry Cured Meats and Sausages
Topic: Salami smell
Replies: 7
Views: 907

Re: Salami smell

Sounds good! Salami Milano a nice simple spice mix. You can up the culture amount. Start with a gram and add .022% of the meat block after that, this will insure you have a viable amount of culture. The .12 gram is the amount that the whole envelope is CAPABLE of fermenting. If you get bitten by the...