Search found 66 matches

by jens49
Tue Feb 20, 2024 19:25
Forum: Dry Cured Meats and Sausages
Topic: Cremona Parmigiana and Finocchiona
Replies: 3
Views: 2416

Re: Cremona Parmigiana and Finocchiona

Looking really good. I think I might have to try the Umai bags. Did you vacuum pack them? And if so, how the the vac hold?
by jens49
Tue Aug 29, 2023 15:05
Forum: Smoked pork products
Topic: Salted, smoked and cooked pork loin.
Replies: 5
Views: 6403

Re: Salted, smoked and cooked pork loin.

Michi, you may be right. But there were no labels that said it was injected. Redzed recommended I inject some brine. S0?
It was bargain meat. But maybe a bad bargain...
by jens49
Mon Aug 28, 2023 16:24
Forum: Smoked pork products
Topic: Salted, smoked and cooked pork loin.
Replies: 5
Views: 6403

Re: Salted, smoked and cooked pork loin.

I will absolutely try your suggestion next time. Thank you Maxell.
Michi, I can follow your logic. Just amazed that the quality of the meat can vary that much. My guess would be 3 times failure out of the last 10 with commodity pork.
by jens49
Thu Aug 24, 2023 20:17
Forum: Smoked pork products
Topic: Salted, smoked and cooked pork loin.
Replies: 5
Views: 6403

Salted, smoked and cooked pork loin.

I need help on this one. Making smoked cooked pork loin/kasseler or whatever. Pork loin trimmed to filet. EQ salted at 1.8 % for around two weeks. Temperature < 5° C. Dried a few days in the fridge before smoking for 90 minutes at approx. 45° C. Rested overnight and sous vide at 62° C for 2 hours. M...
by jens49
Mon Feb 27, 2023 16:49
Forum: Dry Cured Meats and Sausages
Topic: Starter culture Yes or No
Replies: 11
Views: 4486

Re: Starter culture Yes or No

So, I went ahead and did it. Meat, salt, cracked black pepper and a touch of garlic. No starter etc. Just hung in a shaded shed at ambient temp and humidity. 0 - 8 c and 95 - 70 % RH. Some unwanted mold started so I smoked them 8 hrs. I will definitely do this again, Sorry I can not post pictures. T...
by jens49
Tue Feb 07, 2023 08:45
Forum: Dry Cured Meats and Sausages
Topic: Starter culture Yes or No
Replies: 11
Views: 4486

Re: Starter culture Yes or No

Thanks for your replies. I have started the project but will not be calling it a Russian salami...
by jens49
Thu Feb 02, 2023 21:15
Forum: Dry Cured Meats and Sausages
Topic: Starter culture Yes or No
Replies: 11
Views: 4486

Re: Starter culture Yes or No

I guess it’s a dried sausage. Living in Denmark I have been through most of the available starter cultures from Chr. Hansen and also many of the German cultures with and without the use of Gdl. I appreciate the margin of safety they provide , however the results seem to be rather stereotyped. Meanin...
by jens49
Tue Jan 31, 2023 04:37
Forum: Dry Cured Meats and Sausages
Topic: Starter culture Yes or No
Replies: 11
Views: 4486

Re: Starter culture Yes or No

Well chosen words redzed. "assure fermentation". I agree with that. I think my struggle is with the fact that we usually don't use starters with whole cuts. So if I cut a large whole cut in two would I use a starter? If I pressed them together would they ferment? What about four pieces? 8? In my han...
by jens49
Sun Jan 29, 2023 13:12
Forum: Dry Cured Meats and Sausages
Topic: Starter culture Yes or No
Replies: 11
Views: 4486

Starter culture Yes or No

Some thoughts on starter cultures. Most often I use starter cultures when making salami. Never on whole cuts intended for smoking/drying. However I am planning on making a salami with very coarsely hand cut meat only. So my thoughts are divided on the use of a starter and I would like to get some pr...
by jens49
Sun Dec 04, 2022 05:35
Forum: Sausages
Topic: [SWE] Swedish Prinskorv
Replies: 18
Views: 11965

Re: [SWE] Swedish Prinskorv

Redzed you are right. A producer might add 25 % liquid. A seller would mark it as 20 % liquid.
A well known Swedish artisanal producer adds 25 % water to his Prinskurv.
He grinds twice through 2 mm. No dairy.
by jens49
Sat Dec 03, 2022 20:26
Forum: Sausages
Topic: [SWE] Swedish Prinskorv
Replies: 18
Views: 11965

Re: [SWE] Swedish Prinskorv

You are correct. For 4.5 kilo meat it can only be milliliters for the liquids.
by jens49
Tue Sep 20, 2022 14:22
Forum: Technology basis
Topic: Direct acidification with Lactic Acid in cooked salami: texture vs ferment
Replies: 4
Views: 8024

Re: Direct acidification with Lactic Acid in cooked salami: texture vs ferment

Gdl will lower the pH quite fast and without too much tang. Used correctly it will not ruin the texture.
Citric acid would also be fast but probably really tart.
by jens49
Mon Jul 04, 2022 14:07
Forum: Microbiology of meat and products
Topic: prep cooking
Replies: 3
Views: 7810

Re: prep cooking

Thanks Michi
I still don't understand the prep cooking to 58 c instead of for example the safe 70 c.
by jens49
Sun Jun 19, 2022 07:53
Forum: Microbiology of meat and products
Topic: prep cooking
Replies: 3
Views: 7810

prep cooking

I have a few questions concerning prep. cooking and food safety. First the instructions. I took these from Redzed’s great Kielbasa Grillowa: - Made in the traditional Polish way, it is only partially cooked and needs to be fully cooked on the grill. Sausage prepared this way is moist and better tast...
by jens49
Fri Apr 08, 2022 05:15
Forum: Microbiology of meat and products
Topic: Flavor of Italy
Replies: 4
Views: 1546

Re: Flavor of Italy

jcflorida
That is fantastic! Spot on.
I am grateful for your help.
Thank you.
PS
I live just 30 min. north of Germany so reading is no problem.