
Search found 394 matches
- Sat Feb 27, 2021 16:47
- Forum: Sausages
- Topic: Busy week/weekend sausage/meat making!
- Replies: 10
- Views: 53
Re: Busy week/weekend sausage/meat making!
WOW - you're really busy with that good looking staff.. 

- Thu Feb 25, 2021 22:28
- Forum: Dry Cured Meats and Sausages
- Topic: Curing Process Observations & Questions
- Replies: 4
- Views: 81
Re: Curing Process Observations & Questions
Welcome to the forum. I too love data- I come from a family of engineers. Ideal temperature is 53-59*F. For controlled drying humidity should lag sausage Aw by 0.2 - 0.5, 0.3 being average. When you add 2.5% salt to the meat, the Aw drops to about 0.97... this is the starting Aw. When the salami re...
- Thu Feb 25, 2021 22:13
- Forum: Dry Cured Meats and Sausages
- Topic: Very low ph sobrasada after 2 days using t-spx
- Replies: 15
- Views: 142
Re: Very low ph sobrasada after 2 days using t-spx
in 8 grams of pepper powder there are 2.3 grams fructose and 2.7 grams of sucrose. hmmm - 62.5% of sugars? 60/8g powder = 7.5; 7.5 x 2.3g fructose = 17.25g fructose. 7.5 x 2.7g = 20.25g sucrose. can you check your math and info sources please? also - sucrose is disaccharide so if it is that high in...
- Sat Feb 20, 2021 00:53
- Forum: Sausages
- Topic: Spice Today Grind Tomorrow
- Replies: 6
- Views: 112
Re: Spice Today Grind Tomorrow
Just addition to Chris explanation - Polish government was totally dependent on USSR (Poland also lost most of researchers, professors and scientists during WW II) so many recipes from these documents are duplicates or very similar to Soviet Union directives from 1930-ish. Also keep in mind that the...
- Wed Feb 17, 2021 20:52
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 88
- Views: 40702
Re: Stefans kielbasa
I'm using 3 g/kg juniper berries crashed in mortar and pestle so in kielbasa visible are larger chunks of juniper. IMO - juniper is overwhelmed if overdosed so balanced with black and white peppers and garlic is my goal achieved in that kielbasa.
- Wed Feb 17, 2021 20:29
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 88
- Views: 40702
Re: Stefans kielbasa
Just last few days and some pictures... I wont describe process or ingredients as I'm not participate in our big contest as sausage maker.... So - Kabanosy, Hunters (with juniper berries), Wiejska (or just regular kielbasa), and my own Noble Kielbasa ( lean, something between Ham Kielbasa and Lisiec...
- Fri Feb 12, 2021 14:03
- Forum: Smoked pork products
- Topic: Cold Smoke and Spoilage
- Replies: 15
- Views: 208
- Thu Feb 11, 2021 15:42
- Forum: Smoked pork products
- Topic: Cold Smoke and Spoilage
- Replies: 15
- Views: 208
Re: Cold Smoke and Spoilage
The specifics of my situation are that I am making a Kasselerbraten...so it will be fully cooked underneath a bed of sauerkraut at a later date. so why you want use cold smoking in that case? The pork loin will be fully cooked anyway so why you want to make it more difficult to prepare that meat wi...
- Mon Feb 08, 2021 23:14
- Forum: For beginners
- Topic: Off and running
- Replies: 5
- Views: 93
Re: Off and running
From mine point of view - Much better it will be when you keep lower temperature but higher humidity. High humidity in early stages of fermenting and then drying/maturing (especially in smaller diameter casings ) is to prevent a dry ring ( small diameter especially dangerous). Lower temps are only s...
- Wed Feb 03, 2021 19:01
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 41
- Views: 2142
Re: First Coppa
My apologies if you misread my post - I did not say that it not cured or not matured right. On picture cross cut is "shiny" so IMHO is should be matured a little longer. If you are happy with it - i'm happy with you. Otherwise it looks great - and no dry ring visible.
- Wed Feb 03, 2021 01:30
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 41
- Views: 2142
Re: First Coppa
IMHO - cross cut looks very nice also very "fresh/green" (maybe picture showing). Coppa is not easy meat to cure/maturing. It has a layers of intermuscular fat to prevent right osmosis process. From my experience is good to keep coppa to 42-45 % of weight lose ( if you will use vac-pack to equalize ...
- Tue Feb 02, 2021 22:07
- Forum: Dry Cured Meats and Sausages
- Topic: Drying in basement no chamber
- Replies: 15
- Views: 287
Re: Drying in basement no chamber
Indaswamp - it looks like you are trying dig deeper into some knowledge in processes during making dry matured meats. It is not easy subject for many reasons. In post above you have asked about Aw (Activity of water). So below is my own explanation of that term (plus some answers for your questions)...
- Sun Jan 31, 2021 23:06
- Forum: Hyde Park
- Topic: Polish Translation
- Replies: 2
- Views: 50
Re: Polish Translation
It is one of old polish butchers school to check when blade of knife is smooth/sharp (without micro serrations). On that video time frame (3:19 - 4:25) - he check and told that blade has two places needed for burr polishing.
- Sun Jan 31, 2021 18:40
- Forum: Offal products
- Topic: Kaszanka - Polish Blood Sausage
- Replies: 32
- Views: 20218
Re: Kaszanka - Polish Blood Sausage
Just thaw it in refrigerator then use food processor to liquidity/homogenize it and use it. If it is blood with salt add less salt to mince. Once thawed blood shouldn't be frozen again. Average usage of blood is 1 liter to 1 kg dry groats before boiling. Or 1-1.5 liter to 10 kg ready mince. Blood sh...
- Sun Jan 31, 2021 14:57
- Forum: Dry Cured Meats and Sausages
- Topic: Spanish Salchicon fermentaion pH too high. Need advice
- Replies: 7
- Views: 169
Re: Spanish Salchicon fermentaion pH too high. Need advice
IMO - main reason is non fat dry milk. P. pantosaceus is practically not fermenting lactose (or in minimal amount _CHR Hansen manual, T-SPX spreadsheet). Additionally - amount of lactose used in your recipe can change starting pH level towards neutral zone because pH of non-fat dry milk is around 6....