Search found 26 matches

by EAnna
Mon Mar 21, 2022 12:41
Forum: Dry Cured Meats and Sausages
Topic: Filetto baciato
Replies: 12
Views: 4623

Re: Filetto baciato

For interested:
PH value after more than a year
IMG_20220318_131146_resized_20220321_071112899A.jpg
The taste, aroma and texture are flawless
by EAnna
Fri Feb 18, 2022 18:33
Forum: Dry Cured Meats and Sausages
Topic: Filetto baciato
Replies: 12
Views: 4623

Re: Filetto baciato

jym571 wrote:
Wed Feb 16, 2022 20:17
so you used transglutaminase to stick the salami to the muscle this is correct
I didn't use transglutaminase.
The sticking effect was only achieved by the above four steps.
This is traditional and it is effective but not easy.
by EAnna
Sat Feb 05, 2022 21:03
Forum: Dry Cured Meats and Sausages
Topic: Filetto baciato
Replies: 12
Views: 4623

Re: Filetto baciato

there is some special step so that the filet does not separate from the meat This is my nearly one year old salumi. IMG_20220205_132318EE.jpg IMG_20220205_132318PE.jpg The colours and the humidity have now levelled out. The combination of both parts: salami + solid muscle exceeded my expectations. ...
by EAnna
Thu Jan 13, 2022 12:35
Forum: Sausages
Topic: Stefans kielbasa
Replies: 110
Views: 70802

Re: Stefans kielbasa

StefanS wrote:
Tue Dec 21, 2021 00:01
after smoking and poaching -
The sausages look very tasty. I am eager to try each of them.
I admire your diligence, Stefan.
You will not die under any circumstances :D
Anna
by EAnna
Tue Aug 10, 2021 14:10
Forum: Sausages
Topic: Stefans kielbasa
Replies: 110
Views: 70802

Re: Stefans kielbasa

StefanS wrote:
Tue Aug 10, 2021 13:30
for sharing with friends
...rather for an army regiment... :P
by EAnna
Tue Jul 20, 2021 22:23
Forum: Dry Cured Meats and Sausages
Topic: Filetto baciato
Replies: 12
Views: 4623

Re: Filetto baciato

Now looking at yours I am inspired to have another go at making this specialty. He, he...I started making matured meats inspired by your and Stefan's products. You were my masters! I admit, this product was an experiment for me and quite a challenge. I used a butcher's cutter for grinding the stuff...
by EAnna
Tue Jul 20, 2021 20:00
Forum: Dry Cured Meats and Sausages
Topic: Filetto baciato
Replies: 12
Views: 4623

Re: Filetto baciato

Were the tenderloins cured with spices or left plain? I used spices for tenderloins. Ingredient: 1. polish peklosól - 38g/kg (salt+ cure) 2. sugar,cane - 15g/kg 3. pepper, black ground - 2,8g/kg 4. coriander, ground - 1,7g/kg 5. garlic dry powder - 1,7g/kg 6. mace - 1.1g/kg 7. allspice - 0,5g/kg 8....
by EAnna
Sat Jul 17, 2021 21:40
Forum: Dry Cured Meats and Sausages
Topic: Filetto baciato
Replies: 12
Views: 4623

Filetto baciato

Filetto baciato I thought about this product for a long time. I finally did it. I started in February 2021 and have now reached the final. IMG_20210316_141858E.jpg IMG_20210316_142012E.jpg IMG_20210316_143724E.jpg IMG_20210316_151351E.jpg IMG_20210502_104517E.jpg IMG_20210712_175616E.jpg IMG_202107...
by EAnna
Thu Mar 04, 2021 18:49
Forum: Hyde Park
Topic: THE GREAT SAUSAGE CONTEST!
Replies: 51
Views: 16672

Re: THE GREAT SAUSAGE CONTEST!

...And what about the sausage contest?
I have extra prize for the winner:
atlas.jpg
Unfortunately, this is Polish edition of the album, but one picture says more than 100 words :)
Additionally, freehand authors autographs with dedication are assured.
by EAnna
Mon Feb 22, 2021 22:31
Forum: Sausages
Topic: Stefans kielbasa
Replies: 110
Views: 70802

Re: Stefans kielbasa

redzed wrote:
Fri Feb 19, 2021 17:27
Just curious what the source of your juniper berries is, because if I added 4g of the ones I have, you would definitely taste them.
Good question!
There are 1,2g/kg juniper berries in original recipe because of strong taste of this spice.
Stefan, congratulations
by EAnna
Wed Jan 20, 2021 09:51
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 127
Views: 61203

Re: Cured, dried and fermented by StefanS

Unfortunately, there is no description Y-axis of the first graph.
Now, I can,t improve this.
Below, correct, with data completed graph:
Low temp ferment.jpg
by EAnna
Tue Jan 19, 2021 23:34
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 127
Views: 61203

Re: Cured, dried and fermented by StefanS

As I start to not agree with that statement - so some days ago i start to make some experiment... According to above post i would like to introduce You the results @StefanS experiments. Low temp ferment.jpg Warm ferment.jpg samples #1.jpg samples #2.jpg samples #3.jpg samples #4.jpg What do You thi...
by EAnna
Tue Dec 29, 2020 00:11
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 127
Views: 61203

Re: Cured, dried and fermented by StefanS

jens49 wrote: ↑Yesterday, 2020 11:10 That is great information. Maybe it is best to skip heat ferment and go straight to drying chamber. Slower ferment should be good for color and flavour. No problems with Staph. Looking forward to step II. it is one of my conclusions also, but..... It is not good...
by EAnna
Wed Mar 11, 2020 22:43
Forum: Sausages
Topic: Stefans kielbasa
Replies: 110
Views: 70802

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: 110
Views: 70802

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...