Search found 430 matches

by Kijek
Sun Jan 14, 2018 03:21
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 331747

Hey everyone, I just want to apologize for being so forward and constantly sending messages, posts, and maybe just being over active. I do apologize for my over involvement, but I do love this life style and/or hobby. To me it what gets me up in the morning, as I am retired on disability at 57 and d...
by Kijek
Sun Jan 14, 2018 03:12
Forum: Sausages
Topic: Kabanosy shelf life
Replies: 12
Views: 3112

Hey Gray Goat, I have to back up here just a bit.
I see Kabanosy at my polish deli around the corner that I go to.
I never tried Kabanosy, what is it exactly?
It looks like a thin kabasi.
by Kijek
Sun Jan 14, 2018 02:51
Forum: Dry Cured Meats and Sausages
Topic: Humidity & Case harding
Replies: 21
Views: 4148

Humidity & Case harding

Ok things are going very well with my first batch of Italian dried and cappy in my newly built fermentation chamber. I have good white 600 mold and temps stable around 48*F, wit 70% humidity, again still learning, hope that's good. Just opened door and checked, eveything great, but a little squeeze ...
by Kijek
Sun Jan 14, 2018 02:13
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 108
Views: 28438

Re-reading this thread, it's a really good thing we don't live that close, if you get my meaning.
This experiment is awesome.
by Kijek
Sun Jan 14, 2018 02:09
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 331747

Funny little story, I enjoyed reading it, although, I thought the black pudding would play a much bigger role. Much like it does in my life, every time my wife is not home or out with her girl friends. I get to eat polish blood sausage (aka black pudding). It saves the day every time for me, love th...
by Kijek
Sat Jan 13, 2018 20:09
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 331747

there is always a high number of folks looking through the forum and benefiting from the himalayas of information here Your 100% right, I have often thought, Geez, not much happening, but when I look over to who's on line watching, looking and learning, I have to admit I'm impressed. I'm kinda new ...
by Kijek
Sat Jan 13, 2018 19:50
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 26576

Well thanks for that, I prefer to us the sea salt, but never have, now that I know it's ok, I will.
by Kijek
Sat Jan 13, 2018 19:39
Forum: For beginners
Topic: Making a No Tang Sausage
Replies: 8
Views: 2510

Ok I'll give that a try.
I copied your suggestions. Thanks.
I guessing the cheapest way to check ph is with strips?
Unless there is a meter that does really cost and arm & a leg?
by Kijek
Sat Jan 13, 2018 17:03
Forum: For beginners
Topic: Making a No Tang Sausage
Replies: 8
Views: 2510

I understand what you are all saying, however, the only time I ever really got TANG was when I used a starter culture, so I thinking that is was did it. Now I have developed slight TANG in some products without using any starter culture, and I'm guess that is due to drop in ph. Wondering, is there s...
by Kijek
Fri Jan 12, 2018 22:34
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 108
Views: 28438

Ok heading to gas up car, see you soon. :mrgreen:
by Kijek
Fri Jan 12, 2018 22:32
Forum: For beginners
Topic: Making a No Tang Sausage
Replies: 8
Views: 2510

Ok thanks I'll check it out, so basically when curing to produce little to no tang, you would just use cure #2 and nothing else besides you spices?
by Kijek
Fri Jan 12, 2018 22:13
Forum: For beginners
Topic: Making a No Tang Sausage
Replies: 8
Views: 2510

Making a No Tang Sausage

Been doing research, I'm trying to make a dry cured sausage, soppressota, and all others sausages without any TANG. I understand it has much to do with the ph of the meat But beside buying ph meter and testing, what are some simple things to do to help produce a product with no, to very little TANG ...
by Kijek
Fri Jan 12, 2018 21:27
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 108
Views: 28438

Stefans, just checking out your work for the first time, I must say, you are a master in my eyes.
So, I'l be keepin my eye on you!
I may also PM you and pick your brain from time to time, if that's ok. :roll:

Oh just noticed your just up stairs from me in Mass.
Can I swing by for a taste?
by Kijek
Fri Jan 12, 2018 18:56
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 26576

RED, that is a beautiful and tasty looking Baleron, and oh man would I just love to try some, I love hams. I now have to try and make that myself for sure. Question: You said you used sea salt, I was never sure about using sea salt or the himalayan pink sea salt. Are these salts acceptable to use in...
by Kijek
Fri Jan 12, 2018 18:37
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: 1st Lonzino / Umai Bag
Replies: 7
Views: 2766

Great I appreciate the advice, I'm still learning stuff everyday.
I am now going to let mine sit and cure for 4 weeks, I think it's better.