Search found 332 matches

by StefanS
Thu Mar 12, 2020 00:57
Forum: Sausages
Topic: Stefans kielbasa
Replies: 77
Views: 31613

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...
by StefanS
Wed Mar 11, 2020 17:31
Forum: Sausages
Topic: Stefans kielbasa
Replies: 77
Views: 31613

Re: Stefans kielbasa

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...
by StefanS
Wed Mar 11, 2020 00:06
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 107
Views: 23950

Re: Cured, dried and fermented by StefanS

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.
by StefanS
Mon Feb 24, 2020 19:47
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 107
Views: 23950

Re: Cured, dried and fermented by StefanS

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.
by StefanS
Tue Feb 18, 2020 01:10
Forum: Microbiology of meat and products
Topic: Potential of toxic moulds in sea salts
Replies: 8
Views: 908

Re: Potential of toxic moulds in sea salts

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 ????
by StefanS
Fri Feb 14, 2020 18:46
Forum: Offal products
Topic: Kaszanka - Polish Blood Sausage
Replies: 28
Views: 14906

Re: Kaszanka - Polish Blood Sausage

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...
by StefanS
Thu Feb 13, 2020 18:30
Forum: Offal products
Topic: Kaszanka - Polish Blood Sausage
Replies: 28
Views: 14906

Re: Kaszanka - Polish Blood Sausage

Few days ago was "kaszanka day" in Mass.
Recipe almost as same as before. One addition was pig head meat. Total kaszanka - 18 kg.
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by StefanS
Sun Feb 09, 2020 16:27
Forum: Microbiology of meat and products
Topic: Storing vacuum packed, peeled, dry cured sausages at room temperature
Replies: 2
Views: 636

Re: Storing vacuum packed, peeled, dry cured sausages at room temperature

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...
by StefanS
Fri Feb 07, 2020 20:30
Forum: Hyde Park
Topic: So who's in with me?
Replies: 13
Views: 974

Re: So who's in with me?

On "these" two days - I'm thinking that I can live without meat.. :lol: :)
by StefanS
Sun Jan 26, 2020 14:59
Forum: Dry Cured Meats and Sausages
Topic: Firmness and weight loss - Salami Finocchiona
Replies: 7
Views: 1422

Re: Firmness and weight loss - Salami Finocchiona

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...
by StefanS
Thu Jan 23, 2020 02:16
Forum: Sausages
Topic: Ugliest Kielbasa Ever & What I Learned
Replies: 4
Views: 881

Re: Ugliest Kielbasa Ever & What I Learned

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...
by StefanS
Sun Jan 12, 2020 16:13
Forum: Sausages
Topic: Stefans kielbasa
Replies: 77
Views: 31613

Re: Stefans kielbasa

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...
by StefanS
Sun Jan 12, 2020 03:00
Forum: Sausages
Topic: Stefans kielbasa
Replies: 77
Views: 31613

Re: Stefans kielbasa

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...
by StefanS
Tue Jan 07, 2020 16:14
Forum: Dry Cured Meats and Sausages
Topic: Unfavourable outside conditions for drying sausages?
Replies: 13
Views: 437

Re: Unfavourable outside conditions for drying sausages?

: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...
by StefanS
Sun Jan 05, 2020 20:59
Forum: Dry Cured Meats and Sausages
Topic: Unfavourable outside conditions for drying sausages?
Replies: 13
Views: 437

Re: Unfavourable outside conditions for drying sausages?

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...