Stefaan, Nice work! Great colour! Ham kielbasa in beef rounds is made by similar way as original polish "lisiecka" . This's very demanding product; I'm thinking about selection suitable muscles. Thank you. I used recipe of "Lisiecka" with some modifications but as you know - "Kielbasa Lsiecka" is u...

Just my last make from yesterday. Kielbasa wiejska - means normal, regular kielbasa DSC_0112.JPG DSC_0114.JPG DSC_0118.JPG Some Kabanosy - they will be dried for next 3 days DSC_0113.JPG Also Ham kielbasa in beef rounds. 60% of lean ham meat,(cubed) 30% lean pork butt (plate #10 mm), 10%lean shank m...

Lonster wrote: ↑

Tue Mar 10, 2020 01:45

StefanS. How was the flavor? Taste like Italy? With the new starter culture.

Hi Lonster. Product with "Taste of Italy" still in curing chamber. I took some samples but can not give any review yet. One thing is sure - it is fast working starter even in lower temperatures of fermenting.

Would like to report about that salami - viewtopic.php?f=5&t=8205&start=75
today was a day when I decided to open up some of them - pieces stuffed in fibrous protein lined casings (60 mm dia.) Weight loss - 39-40%. Other pieces still hanging in chamber.

My 2 thoughts -
1. Some big concern/consortium want to buy/take over rival in food field
2. How to live - Lord - how to live ????

Skinless, sliced (5-8 mm thick), cold, sprinkled with vinegar.... without any bread. Second way - pan fried with onion and cucumber in brine and sprinkled with vinegar ....(also without any bread). Also - on grill - sliced (12-15 mm (1/2-5/8 ")), filled with rings of onion between slices, over- wrap...

Few days ago was "kaszanka day" in Mass.
Recipe almost as same as before. One addition was pig head meat. Total kaszanka - 18 kg.

Some time ago - I have tried keep vac-packed dry cured staff in curing chamber at temp. 54-55 F. Not a good idea for longer period of time (few months up to one year). Piece of Culatello started to loose color for more pale, it loosed springy structure towards "pizza dough", pieces of lonzino, brase...

On "these" two days - I'm thinking that I can live without meat..

IMHO - dry ring. Damage made by dryness at 40% weight loss is irreversible. Capillary to remove moisture from inside are permanently close. Main driving force for osmosis ( salt solution on outside layer of salami ) are dried out. Your salami has too much moisture trapped in core. Practically your s...

If I remember correctly that to achieve curing color of meat is needed 30-40 ppm of nitrite. BTW - Scogar - you made almost perfect polish brand of White Kielbasa. It is very popular kielbasa made during preparation of regular smoked to be eat out of poaching when is hot. Also in some regions of Pol...

Cadillac must have been full! Cadillac is working perfectly well (cold smoking also) - so just preparing a couple cubic yards of wood chips (70% - hickory, 15%/15% oak and maple) DSC_0016.JPG DSC_0015.JPG specific recipes? meats for kielbasa - leftovers from salami making : kl I (lean) - 1.8 kg (gr...

Long time i not post any thing in that topic. So I did a lot of kielbasa (different kind) but somehow missed posting here. Yesterday was some kielbasa day in Mass. and pictures of it. Kielbasa no name (aka wiejska) - DSC_0010.JPG DSC_0012.JPG DSC_0013.JPG also some Kabanosy - DSC_0009.JPG DSC_0014.J...

:D So between slaughter and until sausages are made and hung it's only ~5h difference. Meat is still warm when it's minced and stuffed. it is making big difference - different pH, different water capacity, different bacterial count. If i remember correctly similar procedures where used in my country...

Well, 1.6% - 2% is the traditional way. Determined simply by taste, since people don't have a clue about bacteria and such. 2 is a bit salty for me. I did not know that it's not safe though. It's unscientific, but it's what everybody does in central europe, with no widely reported cases of poisonin...