Search found 2165 matches

by Bob K
Mon Apr 19, 2021 19:36
Forum: Dry Cured Meats and Sausages
Topic: Why add cure/spice mixture in stages?
Replies: 2
Views: 38

Re: Why add cure/spice mixture in stages?

From what I have read... The salt and cure was divided, rubbed into meat, packed in containers and allowed to drain. The salt and cure was added in stages so that there was a continuous supply throughout the curing period. As far as the spices it is probably a matter of personal preference. IMHO the...
by Bob K
Mon Apr 19, 2021 13:44
Forum: BBQ
Topic: My favorite version of pastrami
Replies: 7
Views: 66

Re: My favorite version of pastrami

Scogar wrote:
Mon Apr 19, 2021 12:33
but I still hesitate to sous vide
When you do it will be one of those I should have done this sooner moments. Steaks always cooked to perfection...mashed potatoes without the taste boiled out of them.....its a great tool in the kitchen arsenal.
That looks delicious JP!!
by Bob K
Tue Apr 13, 2021 17:55
Forum: For beginners
Topic: Wrong texture everytime I try fresh/smoked sausages
Replies: 7
Views: 134

Re: Wrong texture everytime I try fresh/smoked sausages

Your texture problem could have been caused by, fat smearing, under mixing (only 1-2 minutes), or overcooking, so it is difficult to pinpoint. Try following the processing directions in one of Redzeds well written recipes like this one https://wedlinydomowe.pl/en/viewtopic.php?f=9&t=9382 it should h...
by Bob K
Tue Apr 13, 2021 15:27
Forum: For beginners
Topic: Wrong texture everytime I try fresh/smoked sausages
Replies: 7
Views: 134

Re: Wrong texture everytime I try fresh/smoked sausages

-Added the ground fat (it didn't look as separate particles of fat after the grinding) which now looks as a paste) at this point I already knew something was about to be disappointed). If would like to avoid fat smearing problems Never, ever grind the fat separately no matter what you have read on ...
by Bob K
Tue Apr 13, 2021 13:06
Forum: Dry Cured Meats and Sausages
Topic: Finding Starter cultures in Australia
Replies: 1
Views: 51

Re: Finding Starter cultures in Australia

You can try checking here: https://wedlinydomowe.pl/en/viewtopic.php?f=18&t=6050 or here: https://wedlinydomowe.pl/en/viewtopic.php?f=18&t=7768 Is f1 suitable for small diameter american pepperoni? Yes, it is a fast fermenting culture and can be used interchangeably in recipes calling for F-LC or LHP
by Bob K
Sun Apr 11, 2021 14:11
Forum: For beginners
Topic: Spanish Fuet - Unsure if this turned out right
Replies: 11
Views: 182

Re: Spanish Fuet - Unsure if this turned out right

Got it. I'll run it through the smaller plate next time. I was sort of loathe to do it since I used a manual grinder and my arm was really sore after the initial grind . Lesson learned for next time! For this batch, would you just recommend letting it dry longer (up to/past 40%?), maybe cutting rea...
by Bob K
Sat Apr 10, 2021 13:14
Forum: For beginners
Topic: Spanish Fuet - Unsure if this turned out right
Replies: 11
Views: 182

Re: Spanish Fuet - Unsure if this turned out right

anrew wrote:
Fri Apr 09, 2021 18:46
For this batch, would you just recommend letting it dry longer (up to/past 40%?), maybe cutting really thin slices to avoid the chewiness?
That would be my plan!
by Bob K
Fri Apr 09, 2021 16:55
Forum: For beginners
Topic: Spanish Fuet - Unsure if this turned out right
Replies: 11
Views: 182

Re: Spanish Fuet - Unsure if this turned out right

That's why it is chewy, the plate is too large. Use the smaller plate next time. The recipe calls for a 5 mm (3/16) plate.
by Bob K
Fri Apr 09, 2021 16:15
Forum: For beginners
Topic: Spanish Fuet - Unsure if this turned out right
Replies: 11
Views: 182

Re: Spanish Fuet - Unsure if this turned out right

Like Fatboyz said it really looks good. If it had a raw mouth feel let it dry longer 40% loss is not to much. What size plate did you use to grind it? The meat chunks look a little large
by Bob K
Tue Apr 06, 2021 14:22
Forum: Sausages
Topic: Montreal Smoked meat
Replies: 4
Views: 488

Re: Montreal Smoked meat

Now you need homemade sauerkraut to go on that. Fresh and crunchy, not cooked or canned. :lol:
by Bob K
Fri Apr 02, 2021 17:21
Forum: Hyde Park
Topic: Easter kielbasa in New Britian
Replies: 2
Views: 168

Easter kielbasa in New Britian

These Folks make 150,000+ lbs for Easter New Britian CT https://www.google.com/maps/uv?pb=!1s0x89e7b3cb7fdcc387%3A0xe76dddc902775349!3m1!7e115!4shttps%3A%2F%2Flh5.googleusercontent.com%2Fp%2FAF1QipNkFIAmA7UM3izuZghqOg_hqEX368VJTAxLSjtD%3Dw355-h200-k-no!5sMartin%20Rosol%27s%20-%20Google%20Search!15sC...
by Bob K
Wed Mar 31, 2021 16:44
Forum: Dry Cured Meats and Sausages
Topic: Sausages drying faster than others
Replies: 6
Views: 144

Re: Sausages drying faster than others

Smaller chambers like refrigerators/freezers are notorious for uneven air flow,even with slow speed fans. Best solution is to rotate product, top to bottom and side to side around the chamber throughout the drying process. That should even things out for you.
by Bob K
Fri Mar 26, 2021 18:30
Forum: Sausages
Topic: Pizza pepperoni
Replies: 6
Views: 240

Re: Pizza pepperoni

Eric's recipe is a cooked, semi-dry sausage so you could safely use a lot less, even 1.5% will do. Not sure I would be comfortable fermenting with less salt, even though the Ph drop is fast. the total amount of sugars ( 6g glucose and 2g sucrose) in that recipe is too much unless you are from Denma...
by Bob K
Fri Mar 26, 2021 12:56
Forum: Sausages
Topic: Pizza pepperoni
Replies: 6
Views: 240

Re: Pizza pepperoni

Bones wrote:
Fri Mar 26, 2021 10:47
"Take with grain of salt" anything you have learn from the official government papers. If you look into standards before 50 - 60 years, you'll find exactly what I mean and I tell you this as fellow scientist.
The bar has been raised on safety and spoilage issues from 60 years ago.........
by Bob K
Fri Mar 26, 2021 12:51
Forum: Sausages
Topic: Pizza pepperoni
Replies: 6
Views: 240

Re: Pizza pepperoni

It doesn't get any better..... :lol: :lol: :lol: https://wedlinydomowe.pl/en/viewtopic.php?f=5&t=8505&hilit=pepperoni+pizza&start=15 Be sure to click on Cajuneric's (Two Guys and a Cooler) Vidio. this is the slow fermented version. The fast fermented was posted above by Indaswamp To be honest this t...