Search found 20 matches

by markizschnitzel
Tue Jan 07, 2020 11:45
Forum: Dry Cured Meats and Sausages
Topic: Unfavourable outside conditions for drying sausages?
Replies: 13
Views: 1438

Re: Unfavourable outside conditions for drying sausages?

Thanks red! I decided I will be smoking sausages in the smokehouse, then moving them back to the garage. Then after smoking I'll move them to the warmer smokehouse at my parents. What caused my confusion in the 1st place was my wifes uncle who works in meat processing factory in germany who said it'...
by markizschnitzel
Sun Jan 05, 2020 21:27
Forum: Dry Cured Meats and Sausages
Topic: Unfavourable outside conditions for drying sausages?
Replies: 13
Views: 1438

Re: Unfavourable outside conditions for drying sausages?

Yup - 1.6-2.0% (of salt and nitrite combined )it is traditional way in Central Europe but in products thermally finished. Nope. it's for dry sausages. E.g. here: LINK http://moja-kuhinja.com/kalkulator-za-kobasice/ljute-suhe-kobasice.php I've found many similar recipes on some hungarian, serbian, b...
by markizschnitzel
Sun Jan 05, 2020 19:54
Forum: Dry Cured Meats and Sausages
Topic: Unfavourable outside conditions for drying sausages?
Replies: 13
Views: 1438

Re: Unfavourable outside conditions for drying sausages?

So you would advise to keep them out of this cold? Other then that, you have few other objections: - not enough salt - no nitrates ? But this should only be the case if I actually do try to jumpstart fermentation by keeping sausages in a 12-16C range? Or is it also the case when doing slow fermentat...
by markizschnitzel
Sun Jan 05, 2020 18:56
Forum: Dry Cured Meats and Sausages
Topic: Unfavourable outside conditions for drying sausages?
Replies: 13
Views: 1438

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 poisoning...
by markizschnitzel
Sun Jan 05, 2020 17:55
Forum: Dry Cured Meats and Sausages
Topic: Unfavourable outside conditions for drying sausages?
Replies: 13
Views: 1438

Re: Unfavourable outside conditions for drying sausages?

Well, I don't use cultures. I did buy them, but had no time to build fermentation chamber. Last year I did leave the sausages in a covered box in a heated house for 2 days. They came out better then ever, but last year we also had great outside conditions so not sure if these 2 days had any benefici...
by markizschnitzel
Sun Jan 05, 2020 17:19
Forum: Dry Cured Meats and Sausages
Topic: Unfavourable outside conditions for drying sausages?
Replies: 13
Views: 1438

Re: Unfavourable outside conditions for drying sausages?

Thanks!

Do I need to worry about fermentation/good bacteria in this case?
Will exposure to such temps not hinder these as well?
by markizschnitzel
Sun Jan 05, 2020 14:15
Forum: Dry Cured Meats and Sausages
Topic: Unfavourable outside conditions for drying sausages?
Replies: 13
Views: 1438

Unfavourable outside conditions for drying sausages?

Hello Just made a batch, ~100pounds/~50kg. Sausages are similar to chorizo/hungarian. Minced pork, 1.8% salt, no nitrates, paprika, very little garlic. I made them yesterday, from a pig that has been butchered the day before and left to cool at ~4C (thicker muscles were higher). I stuffed them and l...
by markizschnitzel
Fri Dec 21, 2018 17:54
Forum: Smoked pork products
Topic: Ham is slimy after dry cure
Replies: 6
Views: 1872

Ok, another piece of info..
A piece of pork belly, that I wanted to make pancetta from, has also displayed similar symptoms.
And it I cured with cure#1.
by markizschnitzel
Fri Dec 21, 2018 15:37
Forum: Smoked pork products
Topic: Ham is slimy after dry cure
Replies: 6
Views: 1872

I did not mean to get into the nitrites/nitrates, but yeah.. I don't know, people here are 99% of them, convinced that they are poison. A conspiracy theory. I live in an area where tens of thousands of household have an annual pig slaughter. Depending on money and number of memebers of a household, ...
by markizschnitzel
Thu Dec 20, 2018 20:12
Forum: Smoked pork products
Topic: Ham is slimy after dry cure
Replies: 6
Views: 1872

Ham is slimy after dry cure

So, I bought a pork but (not really ham, I know :) ) Since it was meant to be cooked for easter, I only used regular salt, because my mother in law likes it that way. I used 6-7% salt. I wraped it in cling film, and stored it in the fridge. I turned it every few days for the first 2 weeks. Left it a...
by markizschnitzel
Wed Nov 14, 2018 21:13
Forum: For beginners
Topic: Hungarian style salami with T-SPX?
Replies: 8
Views: 2285

Sure Bob. I know I'm still wrong with the terminology on much of the stuff.. By traditional, I mean naturally fermented, without adding commercial starters. An example from my region: https://en.m.wikipedia.org/wiki/Kulen I live right between north and south europe. So our sausages are also somewher...
by markizschnitzel
Wed Nov 14, 2018 21:05
Forum: For beginners
Topic: Why not just leave fermenting sausages in a container indoor
Replies: 11
Views: 2797

This is such a great community you have here, thanks again for taking the time. I will now take a month to make a definitive list of what I need, learn all of the basics, then get everything. By the time hams are finished curing, I hope to have a first batch of cultured sausages, so I can smoke toge...
by markizschnitzel
Mon Nov 12, 2018 18:01
Forum: For beginners
Topic: Hungarian style salami with T-SPX?
Replies: 8
Views: 2285

Thanks again Bob I see. In light of all of my 3 posts here and the advice I'd gotten, I'll postpone this project until I get all of the needed equipment, and understand all of the important stuff. And it is true that on the associated website there really is all the info, but it's been overload for ...
by markizschnitzel
Sun Nov 11, 2018 09:29
Forum: For beginners
Topic: Why not just leave fermenting sausages in a container indoor
Replies: 11
Views: 2797

Thank you all! I am really "pumped", and the traditional time when making these products is upon us here, so I am rushing. I think I will definitely try to do the fermentation is a container this time around, and try to build a fermentation chamber when time permits. If I manage to do it by the end ...
by markizschnitzel
Sun Nov 11, 2018 09:11
Forum: Sausages
Topic: Pig age appropriate for fermented sausages with starter cul?
Replies: 3
Views: 1782

There's others here way more knowledgeable than me but I use similar meat all the time. I get barn clean out (smaller) pigs from the local Huterite colony. They are intensely barn raised as well. They are only about 6 months old and anywhere from 25-40 KG. Some times they're very lean so I need to ...