Search found 2052 matches

by Bob K
Sun Jan 19, 2020 16:40
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 21
Views: 2061

Re: Argghh Forgot to inject the meat

If you want to “brine” a pork loin, for example, all you need to do is salt it with the target % (by weight), wrap/bag it up, and put it in the fridge for a few days. (I usually go with a minimum of 4 days). ....... At this point, the meat will be brined and ready for whatever you want to make it i...
by Bob K
Sat Jan 18, 2020 14:39
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 21
Views: 2061

Re: Argghh Forgot to inject the meat

I would second Butterbean, with EQ curing you have a large window of weeks after the minimum time curing to finish. It's also easy to convert brined recipes
by Bob K
Sun Jan 12, 2020 14:18
Forum: Sausages
Topic: Stefans kielbasa
Replies: 73
Views: 29776

Re: Stefans kielbasa

Nice Stefan, the Cadillac must have been full!
by Bob K
Sun Jan 12, 2020 14:11
Forum: For beginners
Topic: Fermento or Culture for Tang
Replies: 4
Views: 172

Re: Fermento or Culture for Tang

If you don't want to use a Culture I would use ECA instead of Fermento. To me there is no question go with the Culture. As they are large chubs and will only be fermented for 18-24 hours there is no need to be overly concerned about humidity control. All you need is an area that you can hold at arou...
by Bob K
Sun Jan 05, 2020 17:43
Forum: Dry Cured Meats and Sausages
Topic: Unfavourable outside conditions for drying sausages?
Replies: 13
Views: 302

Re: Unfavourable outside conditions for drying sausages?

If you want to ferment them and have added no culture or sugars you would need a temp of 54-61 F. What are your normal temps and procedure?
by Bob K
Sun Jan 05, 2020 16:32
Forum: Dry Cured Meats and Sausages
Topic: Unfavourable outside conditions for drying sausages?
Replies: 13
Views: 302

Re: Unfavourable outside conditions for drying sausages?

At 20 F with the 1.8% salt content they most likely wont freeze solid, if you are concerned the garage should provide plenty of air to dry.
by Bob K
Sat Jan 04, 2020 14:12
Forum: For beginners
Topic: Meat Choice
Replies: 4
Views: 184

Re: Meat Choice

The best and easiest way is to simply convert your recipes to percentages, that way is doesn't matter if you make 10 lbs. or 4 lbs
by Bob K
Wed Jan 01, 2020 15:25
Forum: Hardware
Topic: grinder maintenance question
Replies: 2
Views: 281

Re: grinder maintenance question

While I don't think Spinach alone would damage the plate/blade it can have some dirt/sand left even after rinsing and that is likely the culprit.
Its also a good idea to have each plate paired with its own blade, they wear together and stay true much longer
by Bob K
Tue Dec 24, 2019 13:03
Forum: Dry Cured Meats and Sausages
Topic: Salame Crespone
Replies: 14
Views: 2484

Re: Salame Crespone

Welcome to the Forum! This will give you a guideline and I'm sure Redzed will add more info Mondostart 2M culture, level 1/2tsp used for the 4kg meat block The full post is here: https://wedlinydomowe.pl/en/viewtopic.php?f=5&t=7924 It is probably best to use Ruhlmans book to get ideas and not rely o...
by Bob K
Sun Dec 22, 2019 14:41
Forum: Hyde Park
Topic: Cabbage roll Sausage
Replies: 5
Views: 419

Re: Cabbage roll Sausage

You could also try Chinese cabbage, milder, sweeter taste and more tender. Worked for us.
by Bob K
Sun Dec 22, 2019 14:34
Forum: Hyde Park
Topic: Was I dreaming?
Replies: 3
Views: 391

Re: Was I dreaming?

I've seen it a lot of times and used in head cheese, also in Wursts, Some references in this string: viewtopic.php?f=23&t=8356
by Bob K
Fri Dec 20, 2019 16:55
Forum: Dry Cured Meats and Sausages
Topic: First Attempt at Whole Muscle Salami - Result and Questions
Replies: 3
Views: 187

Re: First Attempt at Whole Muscle Salami - Result and Questions

Whenever you have air pockets under the casing you will probably get mold. The air pockets are difficult to avoid but natural casing shrink and adhere to the meat much better than collagen or fibrous. As you noted the various colored molds are not a problem. Cant help you with the B-LC-78 as I never...
by Bob K
Fri Dec 20, 2019 16:23
Forum: Offal products
Topic: Head Cheese
Replies: 11
Views: 471

Re: Head Cheese

Butterbean that looks really good!
by Bob K
Fri Dec 20, 2019 16:21
Forum: Offal products
Topic: Head Cheese
Replies: 11
Views: 471

Re: Head Cheese

Scogar-
Broth always seem better if its canned vs frozen. And easier to use! You do need a pressure canner and the times and method can be found here: https://nchfp.uga.edu/how/can_05/stock_broth.html

Any canning time/methods questions go here : https://nchfp.uga.edu/
by Bob K
Mon Dec 16, 2019 13:37
Forum: Suggestions & Feedback
Topic: logging in issue
Replies: 1
Views: 300

Re: logging in issue

No problems here...