Search found 2020 matches

by Bob K
Mon Dec 09, 2019 16:08
Forum: Dry Cured Meats and Sausages
Topic: Cure #2 with different percent of sodium nitrate
Replies: 7
Views: 58

Re: Cure #2 with different percent of sodium nitrate

The short answer is you can use either one interchangeably. The amount of nitrate in cure #2 is proprietary and will vary with the source. It vary' s between 1 and 4%
by Bob K
Fri Dec 06, 2019 15:38
Forum: Smoked pork products
Topic: Much Better than Ruhlman's
Replies: 6
Views: 86

Re: Much Better than Ruhlman's

Scogar that looks great! The next time you run into a sugar cured bacon that burns, just microwave it, probably the only way without burning. FYI- there is a misprint in that Bacon recipe, the cure amount is over the allowable limit for bacon of 120 ppm. Your correct amount would have been 3.9 grams...
by Bob K
Thu Dec 05, 2019 16:22
Forum: Sausages
Topic: First Liverwurst
Replies: 9
Views: 126

Re: First Liverwurst

That looks great Agoracritus!
bolepa wrote:
Thu Dec 05, 2019 13:52
My question: is it possible to avoid air pocket in sausages when meat is emulsified? Thanks!
Highly unlikely, everyone gets some, even the commercial guys with the vacuum stuffers still get some bubbles
by Bob K
Thu Dec 05, 2019 16:17
Forum: Offal products
Topic: Braunschweiger with Light Smoke
Replies: 1
Views: 39

Re: Braunschweiger with Light Smoke

While they do make sewn bungs and other specialty casing for Wursts you can just use a fibrous casing if you want to smoke it. You can still poach with no problems. As far as the commercial products in plastic casings with smoke...it is of the liquid variety and added to the mince.
by Bob K
Tue Dec 03, 2019 12:50
Forum: Sausages
Topic: Gelatin for Head Cheese
Replies: 8
Views: 454

Re: Gelatin for Head Cheese

Its going to depend on how firm you want it, in other words its up to the sausage maker. A starting point is below Firmness Variability The firmness of the mold varies on the ratio of water to gelatin and temperature: Use 1 envelope (1 tablespoon or 1/4 ounce) unflavored gelatin to 2 cups of water f...
by Bob K
Wed Nov 27, 2019 14:16
Forum: For beginners
Topic: ClassII Pork
Replies: 2
Views: 177

Re: ClassII Pork

Best explanation is here: https://www.meatsandsausages.com/sausag ... on/classes
You will get more from a picnic than a butt
by Bob K
Tue Nov 26, 2019 13:30
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 23
Views: 8312

Re: Venison Sausages

Looks good! Always enjoy your knives and boards also.
by Bob K
Wed Nov 13, 2019 14:35
Forum: Dry Cured Meats and Sausages
Topic: Help with Cure - did I muck this up?
Replies: 4
Views: 111

Re: Help with Cure - did I muck this up?

If you are using the Marianski recipe you should be fine just massage or re-rub the mix every few days. Not sure of the reasoning to split in two applications.
by Bob K
Mon Nov 11, 2019 15:35
Forum: Dry Cured Meats and Sausages
Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
Replies: 6
Views: 273

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

The Non-Sausage Maker variety is BACTOFLAVOR® Flora Italia Bactoflavor® Flora Italia is characterized by: * Fast acidification in safe production and excellent microbiological quality. * Without compromising color and aroma, thanks to the much more active and pH resistant Staphylococcus strains . * ...
by Bob K
Sun Nov 10, 2019 16:14
Forum: Sausages
Topic: Summer Sausage Questions
Replies: 4
Views: 152

Re: Summer Sausage Questions

If you follow the Marianski recipe using FLC and fermenting for 24 hrs at 86F cut the called for sugar .5% and dextrose 1.0% in half (to 0.5% dextrose and .25% sugar) and you will have a nice tang - the full amount called for is VERY Tart! You are proposing to use 70% Venison 15% fat and 15% pork. T...
by Bob K
Fri Nov 01, 2019 14:41
Forum: Dry Cured Meats and Sausages
Topic: Celery Powder Cure
Replies: 9
Views: 378

Re: Celery Powder Cure

Kijek
The Sausage maker carries it in small quantities and Butcher & Packer in 1 lb bags. Never tried it myself. Don't use on Bacon because its mostly nitrate.
by Bob K
Sat Oct 26, 2019 12:16
Forum: Dry Cured Meats and Sausages
Topic: Orange and Fennel Salami
Replies: 26
Views: 9390

Re: Orange and Fennel Salami

Not a problem Bill
by Bob K
Thu Oct 17, 2019 12:20
Forum: Offal products
Topic: Smoked Liver Sausage and Cure #1
Replies: 10
Views: 406

Re: Smoked Liver Sausage and Cure #1

You can just go ahead and use the whole amount of cure, the bacon has very little nitrite remaining, it will also contain a cure excelerator like sodium erythorbate (required in the U.S.) . You may want to cut back on the salt as that will remain in the bacon.
by Bob K
Sun Oct 13, 2019 12:25
Forum: Dry Cured Meats and Sausages
Topic: First attempt at Spanish Chorizo/Salami Milano are too salty?
Replies: 7
Views: 285

Re: First attempt at Spanish Chorizo/Salami Milano are too salty?

Adrian-
The Inkbird should have instructions on how to change the offset.

To Calibrate: https://www.neptunecigar.com/tips/how-t ... hygrometer
by Bob K
Thu Oct 10, 2019 18:16
Forum: Dry Cured Meats and Sausages
Topic: First attempt at Spanish Chorizo/Salami Milano are too salty?
Replies: 7
Views: 285

Re: First attempt at Spanish Chorizo/Salami Milano are too salty?

Welcome to our Forum Ewan!
The minimum amount for dry cured should be no lower than 2.5% salt + cure. So 2.25% salt + .25% cure would be the minimum recommended.
Nothing else there that would make it taste salty.