Search found 42 matches

by jens49
Sat Mar 18, 2017 12:46
Forum: Microbiology of meat and products
Topic: Safety question and GDL
Replies: 12
Views: 5068

If the bacteria are not killed would there not be the same number as when the bacteria count was worst?
So if I had 10 x X bacteria when the weight loss was 20 % and they dont die wouldnt the number still be 10 x X when WL got to 35 %?
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by jens49
Sat Mar 18, 2017 08:10
Forum: Microbiology of meat and products
Topic: Safety question and GDL
Replies: 12
Views: 5068

Thank you all for taking the time. But I am still unclear of a (at least) a few things. Fast ferment takes maybe one to two days. Slow ferment maybe four. We want to ferment to perhaps 5.3 for old school salami. If I use the right amount of GDL (say 0.3 %) vs T-SPX and 0.3 % dextrose would not the r...
by jens49
Fri Mar 17, 2017 08:17
Forum: Microbiology of meat and products
Topic: Safety question and GDL
Replies: 12
Views: 5068

Safety question and GDL

Two questions I know GDL is not a popular ingredient because it lowers pH very quickly and to a level that stops taste and aroma improving bacteria from doing their job. But what is the difference between a fast working starter culture eg. FLC and GDL? Doesn`t it also stop the good bacteria. Or are ...
by jens49
Wed Dec 28, 2016 11:11
Forum: Other products
Topic: Rolla Pulsa (Rullepolse)
Replies: 5
Views: 4310

Here goes for traditional Rullepoelse: Pork flank cut to largest square possible. Approx. 1.2 kilo. Remove fat thicker than 3 mm. 1.8 % EQ with very little nitrite for color. Used %: 0.2 white pepper, 0,2 black pepper, 6 finely chopped onion, 1 allspice and 0.2 clove.1 gelatine. Mix all and spread o...
by jens49
Mon Dec 26, 2016 13:22
Forum: Other products
Topic: Rolla Pulsa (Rullepolse)
Replies: 5
Views: 4310

Re: Rolla Pulsa

Merry Christmas everyone! I am looking for a recipe for Rolla Pulsa. I havent been able to find anything with my internet searching. I am looking for a recipe for smoked beef Rolla Pulsa. All i can find is recipes for recipes that are boiled, steamed, or baked. Thanks in advance Sorry you are looki...
by jens49
Sat Oct 29, 2016 14:54
Forum: For beginners
Topic: Kabanosy
Replies: 3
Views: 2917

I used a 3 kilo horizontal sausage stuffer. Didn't separate meat and fat because I read that a kabonosy should be mixed as little as possible. Used only Boston Butt. The meat was semi frozen about -3c. Chilled after grinding before stuffing. It was almost impossible to put 5 mm grind thru 10 mm tube...
by jens49
Thu Oct 27, 2016 22:32
Forum: For beginners
Topic: Kabanosy
Replies: 3
Views: 2917

Kabanosy

I have now tried twice at making a kabanosy sausage but have at big problem when trying to stuff the sausage. I grind the meat with a 5 mm plate, mix without water/wine and try to stuff in 20/22 mm sheep casings. Best fitting tube is a 10 mm. I also have a 16 mm tube but the casing seems too small f...
by jens49
Wed Jan 20, 2016 09:38
Forum: Dry Cured Meats and Sausages
Topic: Orange and Fennel Salami
Replies: 26
Views: 12420

Would pork loin work just as well as ham meat?
by jens49
Fri Jan 30, 2015 16:20
Forum: Offal products
Topic: Emulsifying
Replies: 3
Views: 5559

Hi Jeff It was your xtra spreadable liverwurst recipe I was referring to. Great taste, my grandson keeps asking for more. Although it didnt turn out quite AS spreadable as I Would have liked. I was just thinking why everyone talks about 14 - 15 C. We both could easily keep a very Low temp. So why no...
by jens49
Thu Jan 29, 2015 15:43
Forum: Offal products
Topic: Emulsifying
Replies: 3
Views: 5559

Emulsifying

Have a question about the emulsifying stage in Jeffs Liverwurst . And other emusified products. Most authors explain that it is necessary to keep the temperature low (under 15 C) when emulsifying. My question is: should I raise the temperature in my Kitchen mixer by letting it Work long enough to re...
by jens49
Tue Nov 25, 2014 09:51
Forum: Hardware
Topic: pH Meters
Replies: 3
Views: 3860

pH Meters

"The glass probe on my pH meter is toast! Sadly, it did not even last two years. Will have to order a replacement from Germany even though the darned thing is made in Taiwan." and the following reply: "And that sucks about those Ph probes. That has happened to me in the past and I went to Ph papers...
by jens49
Thu Sep 04, 2014 16:03
Forum: Dry Cured Meats and Sausages
Topic: New member has questions about venison salami.
Replies: 12
Views: 18667

Hi out there
I have been reading up on fermented sausages for at least the last 18 months and CW - reading your Info was the most informative of all. Thank you very much!
Jens49
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