Search found 394 matches

by StefanS
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.. :)
by StefanS
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...
by StefanS
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...
by StefanS
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...
by StefanS
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.
by StefanS
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...
by StefanS
Fri Feb 12, 2021 14:03
Forum: Smoked pork products
Topic: Cold Smoke and Spoilage
Replies: 15
Views: 208

Re: Cold Smoke and Spoilage

I understood your confuse, what I'm saying is that in very specific dish like yours
Scogar wrote:
Thu Feb 11, 2021 15:14
fully cooked underneath a bed of sauerkraut
it is not worthwhile to do that long specific preparation. Sauerkraut is very specific "killer other tastes". Just IMHO.
by StefanS
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...
by StefanS
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...
by StefanS
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.
by StefanS
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 ...
by StefanS
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)...
by StefanS
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.
by StefanS
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...
by StefanS
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....