Search found 306 matches

by fatboyz
Fri Sep 02, 2016 05:37
Forum: Sausages
Topic: Emulsion instead of binders.
Replies: 27
Views: 10474

Brican, if everything is good and I don't over cut the emulsion can I leave out the phosphate? At Halfords they suggest phosphate in they're summer sausage mixes to get a better slicing texture.
by fatboyz
Fri Sep 02, 2016 03:45
Forum: Sausages
Topic: Emulsion instead of binders.
Replies: 27
Views: 10474

Bob I use 2g/kg of phosphate in the emulsion. Stefan when I say the amount of spice for just the meat block here is what I mean. If I use 10kg of ground meat and 3 Kg of emulsion. I only measure out spice based on 10kg not 13. Not sure if it's a language issue, here fresh sausage is sausage without ...
by fatboyz
Thu Sep 01, 2016 23:47
Forum: Sausages
Topic: Emulsion instead of binders.
Replies: 27
Views: 10474

Bob, the emulsion is 50% pork, or pork/wild game in my case (50/50), 25% back or shoulder fat and 25% ice. 15g/kg salt and 2g/kg white pepper. I make 4 kg in a batch in my buffalo chopper. If it's for fresh sausage that's it, if for a smoked sausage I also ad 3G/kg of Prague.
by fatboyz
Thu Sep 01, 2016 23:41
Forum: Sausages
Topic: Emulsion instead of binders.
Replies: 27
Views: 10474

Bob I'll explain as best I can. The base emulsion is made like a normal emulsion but with a slightly higher fat content, salt and white pepper and some cutter phosphate are the spices. When you calculate the required spice for your meat block you don't include the emulsion, just the ground meat. The...
by fatboyz
Thu Sep 01, 2016 04:54
Forum: Dry Cured Meats and Sausages
Topic: Fresh batch of Salametti and pepper Salami
Replies: 14
Views: 5900

Fresh batch of Salametti and pepper Salami

The Swiss fellas here make what they call Salametti. It's basically Landjaeger without the Caraway and isn't pressed.It has red wine, 2g/kg of brown sugar and 4g/kg of GDL. We only dry it about 30% and it takes 2-3 weeks. I also made 4 chubs of a pepper salami in 50mm fibrous casings. It's the same ...
by fatboyz
Mon Aug 29, 2016 14:15
Forum: Microbiology of meat and products
Topic: Storing cultures
Replies: 2
Views: 2768

Thanks. In the Freezer they go!
by fatboyz
Mon Aug 29, 2016 00:55
Forum: Microbiology of meat and products
Topic: Storing cultures
Replies: 2
Views: 2768

Storing cultures

I picked up some starter cultures today (Mondostat)

They just had them in the cooler with the fresh casings. Should they go in the freezer or is fridge OK?
by fatboyz
Sat Aug 27, 2016 17:16
Forum: Sausages
Topic: Hot Dogs!
Replies: 36
Views: 13947

Halfords in Edmonton carries Wiberg from the Vancouver outlet. I really like there product. I use hotdog, Munich Wiesswurst, Bologna, and Lyoner. I also use their cutter phosphate and GDL. I'm heading to Edmonton today to go To Halfords and get some Vacuum bags, starter cultures and some beef middle...
by fatboyz
Sat Aug 27, 2016 06:47
Forum: Sausages
Topic: Emulsion instead of binders.
Replies: 27
Views: 10474

Yup, when making Weisswurst in a silent cutter instead of ice we use slightly watered down frozen milk. That's partly why it's so white. We also add part of a whole lemon, no seeds, and fresh onion. When you slow BBQ it the milk also helps make it golden brown, almost like roasting a marshmallow.
by fatboyz
Sat Aug 27, 2016 04:58
Forum: Sausages
Topic: Emulsion instead of binders.
Replies: 27
Views: 10474

Emulsion instead of binders.

One of the things I have learned from a Swiis sausage maker here in Rocky Mountain House is the use of a base emulsion instead of binders. In all his cured and fresh sausage he uses about 25 percent base emulsion instead of any binders. This makes his products all gluten and dairy free ( other than ...
by fatboyz
Fri Aug 26, 2016 14:21
Forum: Sausages
Topic: Hot Dogs!
Replies: 36
Views: 13947

Fall is coming so I'm using up the last of my moose and deer trim, getting for fresh new kills. I have hot dogs on the "to make" list, along with several others. I use a wiberg spice mix, plus salt and cure.I'll post some pics when I get my buffalo chopper out in the next few weeks. Landjaeger for u...
by fatboyz
Thu Aug 25, 2016 14:09
Forum: Microbiology of meat and products
Topic: Question about GDL culture starter?
Replies: 9
Views: 4639

Thanks!
by fatboyz
Thu Aug 25, 2016 05:29
Forum: Microbiology of meat and products
Topic: Question about GDL culture starter?
Replies: 9
Views: 4639

At this link on page 7 are the starter cultures and mold finish available to me. Can you suggest the best one for general salami and salametti?
https://www.halfordsmailorder.com/medias/BS.pdf
Thanks
by fatboyz
Thu Aug 25, 2016 05:13
Forum: Microbiology of meat and products
Topic: Question about GDL culture starter?
Replies: 9
Views: 4639

The issue is I'm just learning and the fellows at the local shop are not licensed to make dry sausages here. Our rules are very strict and the paperwork is too much for the volume they make. They have to use the fast starters to meet regulations. I would like to perfect hungarian type semi dry salam...
by fatboyz
Wed Aug 24, 2016 14:15
Forum: Microbiology of meat and products
Topic: Question about GDL culture starter?
Replies: 9
Views: 4639

Thanks for the info. What about Fermento? I can get that locally easy at one of the meat supply houses.