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.

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 ...

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...

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...

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...

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...

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?

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...

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 ...

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...

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 ...

It is not mold. Your casing changed color in place where it has contact with press material with access of oxygen. IMO

you can upload your picture directly here without problem.

Smacznego..

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).