Search found 13 matches

by EAnna
Wed Mar 11, 2020 22:43
Forum: Sausages
Topic: Stefans kielbasa
Replies: 77
Views: 37414

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.
by EAnna
Tue Dec 25, 2018 21:01
Forum: Sausages
Topic: Stefans kielbasa
Replies: 77
Views: 37414

StefanS wrote:And one photo question - what is that?
I know but I will not say :lol:
redzed wrote:At first I thought that it might be bee hive, but it just does not have the shape.
...heat, heat...
by EAnna
Thu Jul 05, 2018 04:34
Forum: For beginners
Topic: Beef Mortadella Lyoner receipt
Replies: 18
Views: 4650

Hector wrote: 5.cook 3 hour in food steamer Hector wrote: i cook my sausage by steam(center of my sausage reach 80c) This is (probably) the reason you are having texture problems, Too hot and too long of a cooking process. I confirm this above opinion and bear @Bob K out about too high temperature ...
by EAnna
Tue Mar 27, 2018 20:28
Forum: Products in blocks
Topic: Sulz
Replies: 14
Views: 3574

The first one - veal head - stuffing into a bung cap
https://wedlinydomowe.pl/forum/topic/78 ... ntry375518
The second one - pork - into Maw (stomach)
by EAnna
Mon Mar 26, 2018 21:41
Forum: Products in blocks
Topic: Sulz
Replies: 14
Views: 3574

The classic head cheeses

Image

Image
by EAnna
Sun Mar 25, 2018 17:16
Forum: For beginners
Topic: poaching chubs in fibrous casings
Replies: 10
Views: 3930

The second and third time now, I have about 1/8" of fluid under the casing. This is a typical outflow from chunks of ham, independent of emulsion. That hinges on temperature. We recommend max 68 C.gr = 154 (F) That's why I suggested 150. The outflow problem is the biggest on summertime. A winter me...
by EAnna
Sun Mar 25, 2018 09:42
Forum: For beginners
Topic: poaching chubs in fibrous casings
Replies: 10
Views: 3930

any suggestions would be appreciated. Every time You had a little bit different meat. The szynkowa sausage is the very challenging and difficult product. The chunks of ham should be mixed so long as they goes of own glue and then add emulsion and mix ones more together. J suggest to reduce water te...
by EAnna
Tue Mar 20, 2018 16:35
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 29276

Would there be an issue or a flavour difference if the meat was cold smoked for 5-6 hrs, instead of 4 hrs @ 57-60C Meat takes on hot smoke faster than cold smoke so a few hours longer than the recipe is a good idea. Cold smoking teperature = to 25 degrees Celsius The smoking time should be longer -...
by EAnna
Mon Mar 19, 2018 20:21
Forum: Dry Cured Meats and Sausages
Topic: Dry cured ham
Replies: 7
Views: 2180

curryman86 wrote:I use large crystal sea salt
Sea salt and rock salt include nitrates, nitrites and metal oxides.
Evaporated salt is clean.
by EAnna
Mon Mar 19, 2018 12:58
Forum: Dry Cured Meats and Sausages
Topic: Dry cured ham
Replies: 7
Views: 2180

curryman86 wrote: salt, sugar and spices, NO nitrates
What kind of salt have you used?
by EAnna
Sun Mar 18, 2018 21:30
Forum: Smoked pork products
Topic: Wędzonki
Replies: 45
Views: 36066

Butterbean wrote:That looks terrific.
Well, the hand of a master :clap:
I know what I'm saying. I've tasted :grin:
by EAnna
Sat Mar 17, 2018 23:33
Forum: Dry Cured Meats and Sausages
Topic: What is the Craziest Salami flavor you've ever made?
Replies: 53
Views: 12292

Bob K wrote:A Filetto baciato di ponzone
Good idea; It looks very interesting.
Congratulations
by EAnna
Sat Mar 17, 2018 23:30
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 402978

Hi Everyone, My name is Anna. I`m moderator at the Polish webside www.Wedlinydomowe.pl I`m glad to have finalny signed up for this forum and wanted to introduce myself. I would like to read your discusions aboute sausages and particularly microbiology of meat and products. Sorry for my terrible Engl...