Search found 346 matches

by StefanS
Wed May 06, 2020 12:48
Forum: For beginners
Topic: HELP!!! Ammonia smell and taste in salami after curing!
Replies: 3
Views: 669

Re: HELP!!! Ammonia smell and taste in salami after curing!

Strong smell of ammonia, thick, fluffy mold covering on batons is sign of high humidity, lack of air circulation, high temperature of your cellar. As @bob K mentioned - p. nalgiovense had too good environmental to grow. Just peel casings, put in vac-pack for few weeks. Do not use any ideas about oil...
by StefanS
Tue Apr 28, 2020 22:25
Forum: Canned meat products
Topic: Canned meat by StefanS
Replies: 25
Views: 10565

Re: Canned meat by StefanS

1. Does it make sense in your opinion to by AA Canner for about $300 instead of cheaper caner like Presto at around $160 -200? hmm - i'm using AA canner. but just for try you do not need spend money. They are good for metal tin cans but not for glass Mason jars. Question: is it possible to make it ...
by StefanS
Tue Apr 28, 2020 14:14
Forum: Dry Cured Meats and Sausages
Topic: Mold Question
Replies: 6
Views: 637

Re: Mold Question

It is not mold. Your casing changed color in place where it has contact with press material with access of oxygen. IMO
by StefanS
Mon Apr 27, 2020 22:08
Forum: Dry Cured Meats and Sausages
Topic: Mold Question
Replies: 6
Views: 637

Re: Mold Question

you can upload your picture directly here without problem.
by StefanS
Mon Apr 27, 2020 22:03
Forum: BBQ
Topic: Tusiaczek pastrami - by StefanS
Replies: 9
Views: 2102

Re: Tusiaczek pastrami - by StefanS

Smacznego..
by StefanS
Sun Apr 26, 2020 13:07
Forum: Sausages
Topic: Pork Pepperoni (fast fermented, semi dry, cooked)
Replies: 8
Views: 1259

Re: Pork Pepperoni (fast fermented, semi dry, cooked)

so_not_rad wrote:
Sat Apr 25, 2020 09:38
In the picture the one on the left is mine and the one on the right is another company!
IMHO - yours is much, much closer to American pepperoni than another showed in hand. (pepperoni should be orange color).
by StefanS
Thu Apr 23, 2020 14:32
Forum: Canned meat products
Topic: Canned meat by StefanS
Replies: 25
Views: 10565

Re: Canned meat by StefanS

Yes - it is correct - 9 g/kg sea salt + 1 g/kg cure #1 - so I made with 10 g/kg peklosol.(not everybody in my circle of eaters like saltines).
by StefanS
Wed Apr 15, 2020 12:36
Forum: For beginners
Topic: First time making Summer sausage and Mortadella - Result: almost disaster
Replies: 11
Views: 1056

Re: First time making Summer sausage and Mortadella - Result: almost disaster

wasuky wrote:
Tue Apr 14, 2020 21:50
So... I am obsessed with the tangy flavor and I will get it somehow.
so why not use that citric acid but in less amount (let say 2g/kg) and see effects. Or why not use dry red or white wine (50 ml/kg as starting point.). On small batches of product.
by StefanS
Tue Apr 14, 2020 17:45
Forum: For beginners
Topic: First time making Summer sausage and Mortadella - Result: almost disaster
Replies: 11
Views: 1056

Re: First time making Summer sausage and Mortadella - Result: almost disaster

Did you use encapsulated citrus acid or simply citrus acid? BB- here is answer IMO - Anyway I went to store where I bought the citric acid and I found out that the one I got is pure citric acid (or that's what the bag says) and it's not encapsulated citric acid as the seller told me. So... it seems...
by StefanS
Mon Apr 13, 2020 21:18
Forum: Canned meat products
Topic: Canned meat by StefanS
Replies: 25
Views: 10565

Re: Canned meat by StefanS

It is looks like we are having difficult time in our easy life. During these times i have prepared some food just in case that there can be more difficult times. Friend of mine have had some over stocked meats that he had to take care of it. He dropped off one pork butt, one picnic shoulder and one ...
by StefanS
Sun Apr 12, 2020 20:59
Forum: For beginners
Topic: First time making Summer sausage and Mortadella - Result: almost disaster
Replies: 11
Views: 1056

Re: First time making Summer sausage and Mortadella - Result: almost disaster

wasuky wrote:
Sun Apr 12, 2020 17:52
of course, besides the fact that they might know what they're doing and I almost have not a clue ) ???
totally agree with you... and by the way - citric acid - 1 g/kg of meat lower pH of mince for 0.2-0.3 rapidly and commercial guys having their own formulas contain almost whole Mendeleev table.
by StefanS
Sun Apr 12, 2020 13:11
Forum: Sausages
Topic: "Wurst" Friday.
Replies: 3
Views: 643

Re: "Wurst" Friday.

WOW - you keep yourself busy. Very Impressing.
by StefanS
Fri Apr 10, 2020 19:59
Forum: For beginners
Topic: First time making Summer sausage and Mortadella - Result: almost disaster
Replies: 11
Views: 1056

Re: First time making Summer sausage and Mortadella - Result: almost disaster

7,5gr citric acid (5gr/kg according to the manufacturer) - The recipe stated that it would give a nice fermented-like tang. that is your problem for - look pale and it falls apart when I cut it or press it with my fingers. -too rapid decline in acidity of mince, interruption of nitrite curing proce...
by StefanS
Tue Apr 07, 2020 21:58
Forum: Dry Cured Meats and Sausages
Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
Replies: 18
Views: 3844

Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

most of the recipes on this website use Sucrose in addition to the dextrose. using of sucrose as addition to dextrose is some kind of slowing down and extending of acidification process. Sucrose needs to be broken down to dextrose and fructose then can be used by LAB. Purpose of that is giving of t...
by StefanS
Thu Mar 12, 2020 00:57
Forum: Sausages
Topic: Stefans kielbasa
Replies: 77
Views: 33915

Re: Stefans kielbasa

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...