Search found 2088 matches

by Bob K
Thu Jul 16, 2020 18:20
Forum: For beginners
Topic: How to keep Lebanon Bologna moist?
Replies: 8
Views: 457

Re: How to keep Lebanon Bologna moist?

You can poach it sous vide at 170-180 f til an internal temp of 154 or 6 hrs at 145f. Phosphate use at .50 to.55% by weight
By all means get an immersion circulator. Especially if you like steaks cooked to perfection every time :D
by Bob K
Thu Jul 16, 2020 16:25
Forum: For beginners
Topic: How to keep Lebanon Bologna moist?
Replies: 8
Views: 457

Re: How to keep Lebanon Bologna moist?

Welcome Chris!
I would try poaching instead of your convection oven. Even better yet if you have the resources is to vac seal and poach. (Sous Vide) . Either way should make a difference. To retain more water you can also add phosphates the the recipe.
by Bob K
Thu Jul 09, 2020 16:45
Forum: Dry Cured Meats and Sausages
Topic: Coppa Mold - Does this look ok?
Replies: 2
Views: 382

Re: Coppa Mold - Does this look ok?

Welcome to the Forum!
I really wouldn't be concerned about the indigenous mold.The white mold will dominate before all is done. If it bothers you wipe it off and inoculate with the mold 600
by Bob K
Sat Jul 04, 2020 12:39
Forum: Sausages
Topic: Pork Pepperoni (fast fermented, semi dry, cooked)
Replies: 11
Views: 1894

Re: Pork Pepperoni (fast fermented, semi dry, cooked)

Well you could give it a try. It looks to me as if you are pretty close the the store bought fast fermented variety. A dry cured process will usually give you the nice dark color...
by Bob K
Wed Jun 17, 2020 12:49
Forum: Technology basis
Topic: EQ in Commercial production
Replies: 4
Views: 533

Re: EQ in Commercial production

Yes it is. However it is rarely used because of the time involved. Most all whole muscle cuts are injected
by Bob K
Wed Jun 03, 2020 11:31
Forum: Dry Cured Meats and Sausages
Topic: Cured Pork sausages texture please help, Thankyou
Replies: 3
Views: 1156

Re: Cured Pork sausages texture please help, Thankyou

Guessing but it could be a mixing problem or you may be adding to much wine and denaturing the mince. Keep the wine amount to under 1% by weight
by Bob K
Sat May 23, 2020 11:20
Forum: Other products
Topic: Pastrami
Replies: 8
Views: 1650

Re: Pastrami

That looks good! And that Cider has a nice head, looks like quality stuff all around!
by Bob K
Tue May 05, 2020 12:45
Forum: Sausages
Topic: Pork Pepperoni (fast fermented, semi dry, cooked)
Replies: 11
Views: 1894

Re: Pork Pepperoni (fast fermented, semi dry, cooked)

Its really not the paprika that causes the deep rich red color but the color/flavor forming Staphylococcus bacteria found in a slower fermenting culture. Beef also contributes. Yours looks just fine for the fast fermented American style as Stefan has previous mentioned! If it is available to you try...
by Bob K
Tue May 05, 2020 12:31
Forum: For beginners
Topic: HELP!!! Ammonia smell and taste in salami after curing!
Replies: 3
Views: 927

Re: HELP!!! Ammonia smell and taste in salami after curing!

Welcome to the Forum! Unfortunately at this point you are pretty much stuck with the slightly bitter taste but the smell should dissipate. It is not toxic. It was caused by over active proteolysis from the enzymes in the mold. to prevent the overgrowth of mold you can drop the temp in your drying ar...
by Bob K
Thu Apr 30, 2020 15:17
Forum: Dry Cured Meats and Sausages
Topic: Chorizo, Fuet & Salchichon
Replies: 2
Views: 882

Re: Chorizo, Fuet & Salchichon

Welcome to the Forum!
If the fuzzy stuff bothers you wipe it off, the mold 600 should eventually overcrowd it. Either way no harm done.
by Bob K
Tue Apr 28, 2020 13:25
Forum: Dry Cured Meats and Sausages
Topic: Mold Question
Replies: 6
Views: 945

Re: Mold Question

Is that where it was exposed while pressing? Anyways I would not bin it,,,see what happens. I could be just the casing is dark
You may want to consider netting next time instead of tying.
by Bob K
Sun Apr 26, 2020 13:00
Forum: Sausages
Topic: Pork Pepperoni (fast fermented, semi dry, cooked)
Replies: 11
Views: 1894

Re: Pork Pepperoni (fast fermented, semi dry, cooked)

Several things you can try- Add Beef. Most of the better commercial producers do. I usually use 50,30,20- Pork, Beef, Back-fat. The Beef will improve your color and help with the texture. Flavor- you can up the black pepper a bit or add 1 gram White Pepper and add Caraway!! Use 3 grams Cracked Caraw...
by Bob K
Sat Apr 11, 2020 17:04
Forum: For beginners
Topic: Storing sausage after drying
Replies: 2
Views: 791

Re: Storing sausage after drying

Yes it will continue to dry. Best way to store is to remove the casing,vac-seal and refrigerate.
by Bob K
Thu Apr 02, 2020 14:31
Forum: Dry Cured Meats and Sausages
Topic: All Beef American Pepperoni
Replies: 7
Views: 1181

Re: All Beef American Pepperoni

Good Time not to be in NYC or out on the Island.
by Bob K
Wed Apr 01, 2020 16:31
Forum: Dry Cured Meats and Sausages
Topic: All Beef American Pepperoni
Replies: 7
Views: 1181

Re: All Beef American Pepperoni

But all the American companies that make pepperoni like Ezzos (my favorite) , use liquid smoke in their recipes. I would have to disagree on the smoke flavor as I have never run across it in store bought Pepperoni! :shock: What part of the country are you from? I do not doubt that it tastes awesome.