Search found 353 matches

by StefanS
Tue Apr 14, 2020 17:45
Forum: For beginners
Topic: First time making Summer sausage and Mortadella - Result: almost disaster
Replies: 11
Views: 1824

Re: First time making Summer sausage and Mortadella - Result: almost disaster

Did you use encapsulated citrus acid or simply citrus acid? BB- here is answer IMO - Anyway I went to store where I bought the citric acid and I found out that the one I got is pure citric acid (or that's what the bag says) and it's not encapsulated citric acid as the seller told me. So... it seems...
by StefanS
Mon Apr 13, 2020 21:18
Forum: Canned meat products
Topic: Canned meat by StefanS
Replies: 25
Views: 12261

Re: Canned meat by StefanS

It is looks like we are having difficult time in our easy life. During these times i have prepared some food just in case that there can be more difficult times. Friend of mine have had some over stocked meats that he had to take care of it. He dropped off one pork butt, one picnic shoulder and one ...
by StefanS
Sun Apr 12, 2020 20:59
Forum: For beginners
Topic: First time making Summer sausage and Mortadella - Result: almost disaster
Replies: 11
Views: 1824

Re: First time making Summer sausage and Mortadella - Result: almost disaster

wasuky wrote:
Sun Apr 12, 2020 17:52
of course, besides the fact that they might know what they're doing and I almost have not a clue ) ???
totally agree with you... and by the way - citric acid - 1 g/kg of meat lower pH of mince for 0.2-0.3 rapidly and commercial guys having their own formulas contain almost whole Mendeleev table.
by StefanS
Sun Apr 12, 2020 13:11
Forum: Sausages
Topic: "Wurst" Friday.
Replies: 3
Views: 994

Re: "Wurst" Friday.

WOW - you keep yourself busy. Very Impressing.
by StefanS
Fri Apr 10, 2020 19:59
Forum: For beginners
Topic: First time making Summer sausage and Mortadella - Result: almost disaster
Replies: 11
Views: 1824

Re: First time making Summer sausage and Mortadella - Result: almost disaster

7,5gr citric acid (5gr/kg according to the manufacturer) - The recipe stated that it would give a nice fermented-like tang. that is your problem for - look pale and it falls apart when I cut it or press it with my fingers. -too rapid decline in acidity of mince, interruption of nitrite curing proce...
by StefanS
Tue Apr 07, 2020 21:58
Forum: Dry Cured Meats and Sausages
Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
Replies: 18
Views: 5321

Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

most of the recipes on this website use Sucrose in addition to the dextrose. using of sucrose as addition to dextrose is some kind of slowing down and extending of acidification process. Sucrose needs to be broken down to dextrose and fructose then can be used by LAB. Purpose of that is giving of t...
by StefanS
Thu Mar 12, 2020 00:57
Forum: Sausages
Topic: Stefans kielbasa
Replies: 77
Views: 37597

Re: Stefans kielbasa

Stefaan, Nice work! Great colour! Ham kielbasa in beef rounds is made by similar way as original polish "lisiecka" . This's very demanding product; I'm thinking about selection suitable muscles. Thank you. I used recipe of "Lisiecka" with some modifications but as you know - "Kielbasa Lsiecka" is u...
by StefanS
Wed Mar 11, 2020 17:31
Forum: Sausages
Topic: Stefans kielbasa
Replies: 77
Views: 37597

Re: Stefans kielbasa

Just my last make from yesterday. Kielbasa wiejska - means normal, regular kielbasa DSC_0112.JPG DSC_0114.JPG DSC_0118.JPG Some Kabanosy - they will be dried for next 3 days DSC_0113.JPG Also Ham kielbasa in beef rounds. 60% of lean ham meat,(cubed) 30% lean pork butt (plate #10 mm), 10%lean shank m...
by StefanS
Wed Mar 11, 2020 00:06
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 108
Views: 33549

Re: Cured, dried and fermented by StefanS

Lonster wrote:
Tue Mar 10, 2020 01:45
StefanS. How was the flavor? Taste like Italy? With the new starter culture.
Hi Lonster. Product with "Taste of Italy" still in curing chamber. I took some samples but can not give any review yet. One thing is sure - it is fast working starter even in lower temperatures of fermenting.
by StefanS
Mon Feb 24, 2020 19:47
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 108
Views: 33549

Re: Cured, dried and fermented by StefanS

Would like to report about that salami - viewtopic.php?f=5&t=8205&start=75
today was a day when I decided to open up some of them - pieces stuffed in fibrous protein lined casings (60 mm dia.) Weight loss - 39-40%. Other pieces still hanging in chamber.
by StefanS
Tue Feb 18, 2020 01:10
Forum: Microbiology of meat and products
Topic: Potential of toxic moulds in sea salts
Replies: 8
Views: 3043

Re: Potential of toxic moulds in sea salts

My 2 thoughts -
1. Some big concern/consortium want to buy/take over rival in food field
2. How to live - Lord - how to live ????
by StefanS
Fri Feb 14, 2020 18:46
Forum: Offal products
Topic: Kaszanka - Polish Blood Sausage
Replies: 28
Views: 18491

Re: Kaszanka - Polish Blood Sausage

Skinless, sliced (5-8 mm thick), cold, sprinkled with vinegar.... without any bread. Second way - pan fried with onion and cucumber in brine and sprinkled with vinegar ....(also without any bread). Also - on grill - sliced (12-15 mm (1/2-5/8 ")), filled with rings of onion between slices, over- wrap...
by StefanS
Thu Feb 13, 2020 18:30
Forum: Offal products
Topic: Kaszanka - Polish Blood Sausage
Replies: 28
Views: 18491

Re: Kaszanka - Polish Blood Sausage

Few days ago was "kaszanka day" in Mass.
Recipe almost as same as before. One addition was pig head meat. Total kaszanka - 18 kg.
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by StefanS
Sun Feb 09, 2020 16:27
Forum: Microbiology of meat and products
Topic: Storing vacuum packed, peeled, dry cured sausages at room temperature
Replies: 2
Views: 1132

Re: Storing vacuum packed, peeled, dry cured sausages at room temperature

Some time ago - I have tried keep vac-packed dry cured staff in curing chamber at temp. 54-55 F. Not a good idea for longer period of time (few months up to one year). Piece of Culatello started to loose color for more pale, it loosed springy structure towards "pizza dough", pieces of lonzino, brase...
by StefanS
Fri Feb 07, 2020 20:30
Forum: Hyde Park
Topic: So who's in with me?
Replies: 13
Views: 2279

Re: So who's in with me?

On "these" two days - I'm thinking that I can live without meat.. :lol: :)