Hello guys,

so I made my first big non-traditional nduja (non-traditional because I can't find de right ingredients so I use what I can find here) and now I'm wondering how can I put it in mason jars to storage it for months, maybe years (in case I forget about it, but I doubt that since I can't...

Seems like I have read the acceptable numbers, but I can't remember where I saw it at. I know the goal is for the freshest and cleanest whole cuts of meat you can get, but all meat will have some bacteria present. I'm just looking for the acceptable range.

The reason I ask is it came up on another...

Recently I try to batch of semi dried Sucuk. The taste was great, however it was a bit chewy. (This is cooked)

What could cause this? Low-fat content?

Thx

Hey All,
Hope we are well. I’m looking for a new humidifier, I currently have the pro breeze 3.8L large, it’s been alright. To be honest its my third one, they don’t seem to last very long! A recurring fault seems to be when you refill the tank it doesn’t register there’s water or when the tank has...

I realize that this will be a rough estimate using weight loss to approximate Water Activity, and the lower the fat content of the salami meat paste, the higher the water activity will be at 30% weight loss. All of my salamis are between 25-30% fat content. My question is what would be the...

So when looking at the salt concentration microbes can handle, Is this salt concentration of the meat or is it salt in water concentration?

For example, staphylococcus aureus can tolerate salt down to 15% according to table in Marianski 'The Art of Fermented Sausages'. Is that a salt in water...

This one is a Italian pepperoni. It is good but a little too much fennel at .25% for my taste. It’s at around 32% but I think I’m going to let it go closer to 40% and try again.

So, I'm planning on doing 150 lbs over course of two days, 100 of a chicken recipe and 50 of pork. Cutting takes as long as it takes, and it will be a slog to get through all that, but it is what it is. I can probably fit in grinding into the first day, and then come back the next day and do all my...

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So I thought about having some fun today. Instead of preparing some meat products, let's make dessert. Wifey and I made a coconut cheese cake, which I then threw into the smoker for about 2 hrs, smoked it on cherry wood and let me tell...

I have a bread proofer that is 6x4x8. Can anyone give me ideas on the best way to heat. It has 2 doors and sits on the floor. I don't want anything on the bottom so I can roll my racks directly into the smoker. I think it needs to be gas because I'm not sure I have the available circuits to run 3...

Kiełbasa Polędwicowa - Pork Loin Sausage

These days commodity pork loins regularly go on sale at supermarkets providing excellent raw material for a variety of applications. Many believe pork loin meat is too lean or lacking in flavour to be used in making sausage. Nothing could be further from...

I'm going to put up some Spanish Chorizo this weekend, so I've been researching recipes. I want to do a fermented, then dried version, but I'm curious why some recipes call for fermentation, but no culture. It seems to me that is maybe not quite as safe or predictable as using a culture, which,...

I recently updated the list of member recommended sausage making supply outlets in Canada. The main changes are that there are now two retailers of Bactoferm/SafePro starter cultures and Malabar Superspice no longer sells to individual hobbyists. It is really too bad, because they carry the Danisco...

With the closure of Smithfield and other large processing facilities we will probably see meat prices go up however the system works like a slinky toy and there are a lot of pigs in the system that do not have a place to go. We have a local producer here who is in this very situation and is trying...

Here is a great deal for Canadians who would like to get the little Hanna meat tester. Works out to less than the American price of $99USD and free shipping.

Anyone have or know of a (simple) Soppressota recipe?

I was wondering if anyone has any experience with these casings when making head cheese that might be able to comment on their use?

Deli Meat Specialist sought for helping with establishment of new commercial operation.
Want to earn money implementing traditional recipes?
We are looking to rebuild know-how and processes around traditional cured products (mainly sausages like products, both cooked and fermented). New US facility...

After over 100 years this iconic establishment may be nearing its end. I can't see penciling out a profit because you'd have to sell a lot of sausage. Shame to see places like this go.

Merry Christmas and Happy New Year! May this message find you in good health, and may your Christmas bring good memories of peace and harmony.

Hi folks, I ran across this and just passing it on. Hope it helps!!

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This is another great tasting summertime grilling sausage. It is a basic Spanish style fresh chorizo, with a good load of garlic and paprika. Based on ingredients in Jeffrey Weiss' Charcuteria: The Soul of Spain . Simple and quick to make and absolutely delicious.

Using a combination of lean...

I want to use up some of my frozen Hatch green chili before the new harvest comes in next month. I've made some sausage before using a basic recipe and just tossing in chopped chili, but I'm wondering if anyone has a tried and true recipe for a good juicy Hatch green chili link sausage.

Hey my friends I'm starting to get back into the game after my total knee replacement surgery.
Had something on my mind about credit and credit cards, and though WTF ... I'd ask some old friends on what their thoughts may be, then we'll put it to rest and get on with the meat stuff.

Ok they say...

Does anyone know if starter cultures can be sourced in Philippines? I am currently in Manila and the subject came up in a conversation with someone who would like to start a small commercial production.

Some time ago I came across a way to make a sourdough starter using BLC-007 or SPX or something. I've searched for the post with no luck. Maybe it was contained in a thread.
Would appreciate a link or info if anyone has done this.

Thanks. charlie

I found this ham press to be a very simple affair.
Very light weight and can be placed vertically or horizontally for cooking.
I have just received it. But it requires the meat to be in steamer bags and I have ordered them too.

Hello All !

I came across these on the web, not sure if it has been posted before or not . Have not read it through but it seems to contain useful information.
Let me know your thoughts

Knifeman

For all those interested in using Bio cultures, the faster the culture starts working, or the shorter the lag phase, the faster the culture will reduce the Ph and produce pediocin and bavaricin (kind of antibiotics ), and that keeps Listeria monocytogenes at safe levels.
Lag phase can be reduced...

Is there a cure for bacon, one that would need no refrigeration after or during curing for that matter. If there is already a posting on this could someone direct me to it. I`m quessing it would be very old school. Thanks

A little over a year ago I stopped using my Smokai brand smoke generator. It was producing a large amount of tar, the smoke colour was more white than blue and I suspect that it imparted a slight bitter flavour. I replaced it with the Amazen 12 smoker tube and I couldn't be happier. Easier to run...

Hi everyone, my name is Rose-Royce Svitlik from Harbin World Beer Park. At the moment we are recruiting Polish sausage makers from all parts of the world. I read the book 'Polish Sausages Authentic Recipes and Instructions co-authored by Stanley Marianski, Adam Marianski and Miroslaw Gebarowski and...

The Tublin 10 dry age meat bags sold in North America as Umai, in Australia as Banquet are now sold in Europe as Lava.

They are all made from the same product made by Tub-EX in Denmark.

FYI. Saw this on the local news today.

I start to sell coming weeks Tublin® 05 smokeable bags in Finland and Thailand. I can send also worldwide.
At moment I use in my own business size 250x550 mm2 but later also 200x300 mm2 and 400x700 mm2 and tube for sausage around diameter 50 mm will coming.

at the moment

200x550 mm2 bags 10...

Princess Auto has their 5lb stuffer on sale for $99. Great deal especially when you consider our low dollar. Princess Auto will also will refund your money at any time if you are not satisfied with the product. I bought my 11lb stuffer from them and they went out of their way to bring in a relief...

Why is it that some people get so obsessed about using the minimal amount of curing salt only to later add some exotic high-priced salt that is rich in nitrates?

My Chinese pH electrode arrived today. $38USD with free shipping via registered mail. I was afraid that the one I have will fail one of these days and wanted a spare.

It has a standard BNC connector, but did not come with a cord so I have one on order for 5 dollars. I was still able to connect...

Taking advantage of Amazon's 30% discount code, I ordered a copy of the latest charcuterie publication Olympia Provisions :Cured Meats and Tales from an American Charcuterie The title of the book is the same as the name of the Portland meat company that the author Elias Cairo is part owner of. In a...

Happy thanksgiving to our Canook friends north of the 49th parallel :!:

Here is a neat breakdown of the different microbes living in and on a fermented and cured sausage.

Have not contributed much recently as I have been doing a paper or two:

On 22 February 2011 Christchurch NZ had an earthquake. It severely damaged New Zealand's second-largest city, killing 185 people.

The magnitude 6.3 (ML) earthquake struck at 12:51. It was 5 km deep and 5 kilometres from...

I've just started cooking my own bread. I've started cooking mostly flat breads, pizza bases and Pastadura but slowly expanding my knowledge. I was just cooking the basic (off the back of the flour) till I worked with a retired baker of 45 years that gave me a few tips.

The pics below is of...