Search found 355 matches

by StefanS
Mon Nov 30, 2020 15:06
Forum: Sausages
Topic: Ugliest Kielbasa Ever & What I Learned
Replies: 8
Views: 1946

Re: Ugliest Kielbasa Ever & What I Learned

Scogar wrote:
Sun Nov 29, 2020 21:29
Let me say this sausage is delicious just fried up in a pan and I am curious to see what improvement would occur with longer cure time and different grinds combined.
you should get more "juicy" staff with finer texture.
by StefanS
Tue Nov 24, 2020 14:00
Forum: Dry Cured Meats and Sausages
Topic: Salsiccia di Calabria
Replies: 5
Views: 308

Re: Salsiccia di Calabria

I gave them a wine bath and after another hour or so, vacuum packed them. Hi Chris. _ before vaccum i have added 15-20 ml of honey mead (homemade with many variety to choose from) for around of 2 kg of product. Now I have a nice variety of charcuterie and can't really share it with anyone. tell me ...
by StefanS
Mon Oct 19, 2020 00:13
Forum: Canned meat products
Topic: Lots of liquid loss when canning spreadable ham
Replies: 14
Views: 519

Re: Lots of liquid loss when canning spreadable ham

A question. In my recipe... Is it really necessary to sterilize at 121 °C? I mean... The end of using that temp is to get rid of Clostridium botulinum complications, right? Wouldn't the use of nitrite have the same end (inhibiting botulinum)? I mean... Using curing salt in the recipe and boiling th...
by StefanS
Wed Oct 14, 2020 13:51
Forum: Canned meat products
Topic: Lots of liquid loss when canning spreadable ham
Replies: 14
Views: 519

Re: Lots of liquid loss when canning spreadable ham

Main problem with jars is when you start cooling down. Pressure inside cooker is dropping faster than in jars. Difference in that two values of pressure is that liquid is forced out of jar. (that not happened when jars filled with liquid or semiliquid staff). hat would save me a lot of troubles, sin...
by StefanS
Tue Oct 13, 2020 01:48
Forum: Canned meat products
Topic: Lots of liquid loss when canning spreadable ham
Replies: 14
Views: 519

Re: Lots of liquid loss when canning spreadable ham

Very typical when you are using pressure cooker/sterilizer in processing with glass jars. On pictures also visible European lids (weaker in higher temp/pressure than American Mason lids. There are some procedures to minimalize (not completely avoid) leak of liquid . What I did - after filling jars I...
by StefanS
Sat Oct 10, 2020 13:40
Forum: For beginners
Topic: ph meter
Replies: 2
Views: 143

Re: ph meter

Basic pH-meter (left top corner) comes with that glassy spear. It is enough to make measurements even in salami. In some more hard meats or cheese it is good idea to make a small packet with tip of knife before inserting spear. Expensive spear has special sleeve over glassy spear and it is semi-dril...
by StefanS
Thu Aug 27, 2020 14:38
Forum: Sausages
Topic: Difficulty with non-culture PH drop
Replies: 22
Views: 2329

Re: Difficulty with non-culture PH drop

Where Lactic Acid Bacteria is involved in described above process? or any bacteria?
redzed wrote:
Wed Aug 26, 2020 16:52
After the slaughter the bacteria metabolizes available glycogen taking the pH from 7 to 6 or less. By adding sugar we feed the remaining lactic bacteria and get a further drop.
or I misunderstood your statement?
by StefanS
Thu Aug 27, 2020 02:07
Forum: Sausages
Topic: Difficulty with non-culture PH drop
Replies: 22
Views: 2329

Re: Difficulty with non-culture PH drop

Possible, but unlikely. Lactic bacteria occurs naturally in the carcass. After the slaughter the bacteria metabolizes available glycogen taking the pH from 7 to 6 or less. By adding sugar we feed the remaining lactic bacteria and get a further drop. IMHO - it is very brave statement. As to these da...
by StefanS
Tue Aug 25, 2020 18:06
Forum: Sausages
Topic: Precuring Meats for Polska Kielbasa Wedzona
Replies: 5
Views: 439

Re: Precuring Meats for Polska Kielbasa Wedzona

Hang on smoke sticks for 1-2 hours at room temperature OR place sausages in a preheated smoker at 130º F (54º C) with draft dampers fully open.( for about 30-40 min. ) there should be also some change - word " OR" should be changed with word "THEN". [/quote]Remove from smoker and shower with water ...
by StefanS
Wed May 06, 2020 12:48
Forum: For beginners
Topic: HELP!!! Ammonia smell and taste in salami after curing!
Replies: 3
Views: 1120

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: 12665

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: 1181

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: 1181

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: 2837

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: 11
Views: 2297

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).