Search found 2222 matches

by Bob K
Tue Sep 13, 2022 10:23
Forum: Dry Cured Meats and Sausages
Topic: Suffolk Black Ham
Replies: 4
Views: 2501

Re: Suffolk Black Ham

Since you are drying the Ham it is not a good idea to brine it. There is a lot of info on dry curing Hams in this thread viewtopic.php?f=5&t=8035 . More info on country hams here https://www.meatsandsausages.com/hams-o ... ts/country
by Bob K
Thu Sep 08, 2022 16:58
Forum: Dry Cured Meats and Sausages
Topic: Fast fermentation with T-SPX
Replies: 11
Views: 6232

Re: Fast fermentation with T-SPX

Marianski in his book uses .6grams or 1/4teaspoon for 5kg of meat Just FYI - that is based on what the culture is capable of under ideal conditions. Since we deal with a culture pac that has been shipped and to us and stored in less than ideal condition (not factory fresh) it is much to your advant...
by Bob K
Tue Sep 06, 2022 19:47
Forum: Dry Cured Meats and Sausages
Topic: Fast fermentation with T-SPX
Replies: 11
Views: 6232

Re: Fast fermentation with T-SPX

fordtruckbeast wrote:
Tue Sep 06, 2022 11:39
Thats alot of culture your using for 2.2kg of meat.
Why do you say its too much? Its exactly what is called for.

30 hours is not overly fast with the sugar and temps used. You can try dropping the temp and reducing the sugar a bit in the next batch to slow the ph drop.
by Bob K
Mon Sep 05, 2022 11:30
Forum: Dry Cured Meats and Sausages
Topic: Bio Cultures by Chr. Hansen
Replies: 34
Views: 65982

Re: Bio Cultures by Chr. Hansen

SafePro is a line of cultures by Ch Hansen designed to combat Listeria in Ready To Eat products. There should also be a name on the envelope ( like FL-C) which would tell us what the culture is used for.
by Bob K
Tue Aug 23, 2022 15:40
Forum: Sausages
Topic: Kielbasa Czosnkowa - Garlic Sausage
Replies: 5
Views: 15082

Re: Kielbasa Czosnkowa - Garlic Sausage

Looks great! Definitely for Garlic lovers!
by Bob K
Tue Aug 23, 2022 15:38
Forum: Dry Cured Meats and Sausages
Topic: Too high temperature during fermentation
Replies: 7
Views: 3239

Re: Too high temperature during fermentation

As Indaswamp stated above it was "safe microbiologically speaking". If it had not fermented to a Ph of 5.3 or below the possibility of spoilage is increased. I would eat it with a clear conscience, so enjoy!
by Bob K
Sun Jul 03, 2022 13:39
Forum: Dry Cured Meats and Sausages
Topic: Chamber questions
Replies: 2
Views: 2494

Re: Chamber questions

Hygrometers just don't react quickly enough to keep a tight range of humidity. You have to think of the chamber being like a home oven, The temperature you set is an average temp, the actual oven will vary + - 15 - 20 degrees. Right now just make sure your controls are functioning properly...your ch...
by Bob K
Wed May 11, 2022 20:35
Forum: Dry Cured Meats and Sausages
Topic: Orange and Fennel Salami
Replies: 31
Views: 26330

Re: Orange and Fennel Salami

That would eliminate the alcohol problem, as far as the flavor I have no idea. The only way to find out is to try it.
by Bob K
Wed May 11, 2022 12:42
Forum: Dry Cured Meats and Sausages
Topic: Orange and Fennel Salami
Replies: 31
Views: 26330

Re: Orange and Fennel Salami

With 40% alcohol (80 proof) you may have trouble denaturing the mince. Alcohol can reduce the bind by breaking down proteins.
by Bob K
Mon May 09, 2022 14:58
Forum: Sausages
Topic: Kiełbasa Kminkowa – Caraway Sausage
Replies: 1
Views: 2412

Re: Kiełbasa Kminkowa – Caraway Sausage

That looks and sounds good! And I would agree on moderation Caraway can be overpowering if too much is used.
by Bob K
Mon Apr 25, 2022 12:37
Forum: Dry Cured Meats and Sausages
Topic: Pre curing meat
Replies: 4
Views: 3483

Re: Pre curing meat

According to the FDA guidelines No. But they have very conservative "best by" times for frozen foods
by Bob K
Sat Apr 23, 2022 19:16
Forum: Dry Cured Meats and Sausages
Topic: Pre curing meat
Replies: 4
Views: 3483

Re: Pre curing meat

Lee-
You would be better off just freezing the cubed meat without the salt/cure /spices. Freezing salted cured meat can change the texture and it also decreases the amount of time they should be frozen.
by Bob K
Sat Apr 23, 2022 19:05
Forum: Sausages
Topic: Frankfurter-All Beef
Replies: 7
Views: 4265

Re: Frankfurter-All Beef

Those look great Scott, sheep casings? That was hellofa deal on the beef!
by Bob K
Thu Apr 21, 2022 11:57
Forum: Hyde Park
Topic: Member-Recommended Outlets For Sausage Supplies - USA
Replies: 3
Views: 35919

Re: Member-Recommended Outlets For Sausage Supplies - USA

Thanks Dave. Link has been updated
by Bob K
Fri Apr 01, 2022 13:29
Forum: For beginners
Topic: cleaning equipment
Replies: 19
Views: 10910

Re: cleaning equipment

Well you have rejected ever other method that folks have contributed so give it (sterilization with heat) a try and let us know.