Search found 2052 matches

by Bob K
Sun Oct 13, 2019 12:25
Forum: Dry Cured Meats and Sausages
Topic: First attempt at Spanish Chorizo/Salami Milano are too salty?
Replies: 7
Views: 456

Re: First attempt at Spanish Chorizo/Salami Milano are too salty?

Adrian-
The Inkbird should have instructions on how to change the offset.

To Calibrate: https://www.neptunecigar.com/tips/how-t ... hygrometer
by Bob K
Thu Oct 10, 2019 18:16
Forum: Dry Cured Meats and Sausages
Topic: First attempt at Spanish Chorizo/Salami Milano are too salty?
Replies: 7
Views: 456

Re: First attempt at Spanish Chorizo/Salami Milano are too salty?

Welcome to our Forum Ewan!
The minimum amount for dry cured should be no lower than 2.5% salt + cure. So 2.25% salt + .25% cure would be the minimum recommended.
Nothing else there that would make it taste salty.
by Bob K
Thu Oct 10, 2019 12:43
Forum: Dry Cured Meats and Sausages
Topic: Can my salami be saved?
Replies: 5
Views: 370

Re: Can my salami be saved?

Air flow in our small refrigerator/freezer chambers using fans usually causes more harm than good. The fan in your unit is sufficient. Air exchange can be accomplished by just opening the door a few times a day. As far as saving it you could vac-seal and refrigerate for several weeks and that will h...
by Bob K
Wed Oct 09, 2019 12:58
Forum: Sausages
Topic: Champion Juicer for emulsifying hotdogs
Replies: 7
Views: 1594

Re: Champion Juicer for emulsifying hotdogs

Bob-
Its pretty hard to tell if it would work, the champion has a strong 1/3 horse motor and an optional blank plate.
Best way is to just try it
by Bob K
Wed Oct 09, 2019 12:49
Forum: Dry Cured Meats and Sausages
Topic: Can my salami be saved?
Replies: 5
Views: 370

Re: Can my salami be saved?

Greetings Adrian! It definitely looks like dry rim. Possible cause could be the fan blowing directly on the product, you want the air to just mix /circulate. Also total salt and cure should be in the 2.5 -3 % range so the salt amount was too low at 2% for dry cured. You should have added some sugar ...
by Bob K
Sat Oct 05, 2019 14:27
Forum: Sausages
Topic: Bauernwurst Recipe
Replies: 5
Views: 641

Re: Bauernwurst Recipe

John-
The unsalted pork back refers to Backfat AKA Fatback. Which is a hard firm fat. Bacon or pork belly is soft so that makes a big difference in texture.
by Bob K
Thu Sep 05, 2019 00:24
Forum: Microbiology of meat and products
Topic: Using Cultures in Curing Whole Muscle Cuts
Replies: 26
Views: 23459

Re: Using Cultures in Curing Whole Muscle Cuts

StefanS wrote:
Wed Sep 04, 2019 23:21
There are some conflict -Safe Pro B-LC-78 it is intended to be use in fermented meats not in a whole cuts.
Not According to CHR Hansen,Intended for use as a Bacon Culture

https://www.chr-hansen.com/en/food-cult ... food/bacon
by Bob K
Sun Sep 01, 2019 11:48
Forum: Sausages
Topic: The herb 'savory' in sausage question
Replies: 3
Views: 748

Re: The herb 'savory' in sausage question

According to Wiki - Summer savory is preferred over winter savory for use in sausages because of its sweeter, more delicate aroma.
by Bob K
Mon Aug 26, 2019 17:15
Forum: Other products
Topic: "Sun" Dried Tomatoes
Replies: 3
Views: 907

Re: "Sun" Dried Tomatoes

That's mostly San Marcianos and a few Beefsteaks. And yes the plum tomatoes like Romas and San Marcianos have a higher yield when dried. I give the S Marcianos a definite plus in the flavor department over the Romas. Regular tomatoes like Beefsteaks shrivel up to a much smaller size and don't seem t...
by Bob K
Mon Aug 26, 2019 15:22
Forum: Other products
Topic: "Sun" Dried Tomatoes
Replies: 3
Views: 907

"Sun" Dried Tomatoes

So easy to make and so much better than the store bought. I use a dehydrator but also can be made in an oven. Just add a little salt and an (optional) herb of your choice.

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by Bob K
Tue Aug 20, 2019 17:00
Forum: Smoked pork products
Topic: Formed ham
Replies: 2
Views: 728

Re: Formed ham

Your kind of vague in your procedure and recipe, care to elaborate?
by Bob K
Sun Aug 18, 2019 12:58
Forum: Dry Cured Meats and Sausages
Topic: bacon
Replies: 2
Views: 404

Re: bacon

Sure no problem at all, the main reason for smoking is for flavor. No need to bring it up to a certain temp beforehand. As long as it is cured for 10 -15 days the nitrite will have done its job. what does this do to the nitrate Probably a typo but nitrate should not be used for bacon, nitrite (cure ...
by Bob K
Thu Aug 15, 2019 00:46
Forum: For beginners
Topic: Greetings
Replies: 11
Views: 873

Re: Greetings

Mick wrote:
Thu Aug 15, 2019 00:29
My Pancetta is drying VERY slowly but a i assume that is due to low overnight temps and high humidity.
Pancetta will dry slowly and not lose a lot of weight due to its high fat (low moisture) content.
by Bob K
Tue Aug 13, 2019 13:22
Forum: Dry Cured Meats and Sausages
Topic: Drying fast fermented sausages?
Replies: 22
Views: 2873

Re: Drying fast fermented sausages?

Even if you cant calibrate yours you would at least know the offset and just adjust the difference. The caliber works great and can be adjusted +- 10 degrees, mine lasted around 3 years. Analogs are a bit slower to respond to changes but in my experience they last longer and require less adjustment,...
by Bob K
Tue Aug 13, 2019 13:11
Forum: For beginners
Topic: Greetings
Replies: 11
Views: 873

Re: Greetings

Greetings Mick and Welcome to our Forum ! looks like you are off to a good start. Every chamber is a bit different so you will have to make changes to suit your Fridge and your environment. Go through the builds pinned to the top of the Chambers section https://wedlinydomowe.pl/en/viewforum.php?f=25...