Search found 47 matches

by Tom
Tue Dec 29, 2015 03:24
Forum: Sausages
Topic: Non Fat Dry Milk
Replies: 12
Views: 23554

Thanks again redzed I did read that statement by Rytek Kutas and I'd like to know where he comes up with some of the things he says. I grew up on a dairy farm and worked at many others. We all had milk but none had the capability of producing dried milk. And yes all sausage supplies have dry milk an...
by Tom
Tue Dec 29, 2015 03:11
Forum: Sausages
Topic: Soy bean
Replies: 2
Views: 2992

Thanks redzed I've read the pros and cons of soy usage but again as with the usage of phosphates in my other post soy is listed in many many recipes. These are also non commercial recipes. I'm sure there's an important reason for it's usage. But being new it's much easier for me to follow a recipe t...
by Tom
Tue Dec 29, 2015 02:57
Forum: Sausages
Topic: Phosphates
Replies: 6
Views: 10408

Thanks for the replies but I'm still trying to determine what phosphate to use when a recipe asks for a phosphate. I'm am well aware of the debate about phosphates and it's not my intention to convince anyone about it's usage. I plan on using it as many prominent authors have listed list this item i...
by Tom
Mon Dec 28, 2015 17:58
Forum: Sausages
Topic: Non Fat Dry Milk
Replies: 12
Views: 23554

Non Fat Dry Milk

I have been using Carnation instant nonfat dry milk for recipes that call for dry milk. The ingredients show that there are approx. 96 grams of protein in a 272 gram bag. That's about 35% protein. Other ingredients are 5% sodium, 11% potassium, 4% sugar and a bunch of vitamins. The online places suc...
by Tom
Mon Dec 28, 2015 17:48
Forum: Sausages
Topic: Phosphates
Replies: 6
Views: 10408

Phosphates

I have come across several recipes that call for phosphates. Is there a particular phosphate that I should use? I see there are numerous types. I do have some super phosphate I purchased for brining it says its a blend of instantized sodium phosphates. Can I use this for ground meats or for a recipe...
by Tom
Mon Dec 28, 2015 17:41
Forum: Sausages
Topic: Soy bean
Replies: 2
Views: 2992

Soy bean

I've been reading here the value of soy bean concentrate and soy bean isolate. I know it's an old subject but has anything changed concerning the use of either product. Expense was an issue with isolate but it appears to be cheaper than the concentrate now. Any opinions on it's usage? Tom
by Tom
Mon Dec 28, 2015 15:58
Forum: Smokehouses. Construction and Maintenance.
Topic: upright freezer into a smoker
Replies: 7
Views: 11456

zjarhead try this link it has some of the info you may be looking for.

http://benstarr.com/blog/how-to-convert ... ng-cheese/

Tom
by Tom
Sat Dec 19, 2015 01:54
Forum: For beginners
Topic: Salt in brine
Replies: 5
Views: 5583

For those of you that use a Hydrometer for their beer making and other things this site translates/instructs how to use and read the meter to read the salinity of a brine.

http://galvbay.org/docs/WMT%20web%20fil ... Manual.pdf
by Tom
Fri Dec 18, 2015 22:40
Forum: Hardware
Topic: Aluminum cleaning
Replies: 4
Views: 4453

Butterbean I cleaned off the oxidation with the degreaser but the original shine did not come back. The part is clean but not like when new. Apparently when you do what I did there must be some sort of permanent chemical reaction to the metal. Well live and learn. Thanks for the help. Tom
by Tom
Fri Dec 18, 2015 22:34
Forum: For beginners
Topic: Polish Sausage
Replies: 4
Views: 5512

Welcome Gary W. I purchased a Masterbuilt 40 inch electric on sale for $199.00. I wasn't looking for an electric version but I'm so happy I tried one. No hassle about running out of fuel and the temperatures are easy to adjust. It does take some getting use to but like everything with a little pract...
by Tom
Fri Dec 18, 2015 20:16
Forum: Dry Cured Meats and Sausages
Topic: Coppa
Replies: 15
Views: 11389

Jan Thanks for the input but at this point I will be getting rid of the Coppa as I like to be on the safe side and using cure#1 for longer periods makes me uncomfortable. I tried cooking some but it's not all that tasty cooked. I check into the Umai bags to expensive for my tastes for what you get.
by Tom
Fri Dec 18, 2015 20:05
Forum: For beginners
Topic: Salt in brine
Replies: 5
Views: 5583

Redzed I watched all the videos and they were very informative. Now all we need is a calculator to input all the necessary ingredients and presto done. Now come the nitrites and nitrates into the formula. I still think a dry rub would be superior for imparting flavor vs wet. Tom
by Tom
Thu Dec 17, 2015 20:46
Forum: Dry Cured Meats and Sausages
Topic: Coppa
Replies: 15
Views: 11389

Thanks for the info Bob K. This is getting very exasperating, I try and follow a recipe from an expert and they don't mention anything about the lengths of time your talking about. Your time frame makes much more sense judging the outcome of my projects. The reason I like to use recipes that have be...
by Tom
Wed Dec 16, 2015 21:24
Forum: Hardware
Topic: Aluminum cleaning
Replies: 4
Views: 4453

Aluminum cleaning

I made the mistake of putting a piece of my stuffer in the dishwasher. Turns out it was aluminum. I didn't think it was as it looked to be made of SS. Well it came out with a black reside all over and I'm having one heck of a time trying to get it back to the way it was. Is it possible to get it bac...
by Tom
Wed Dec 16, 2015 21:16
Forum: Dry Cured Meats and Sausages
Topic: Coppa
Replies: 15
Views: 11389

Coppa

I just removed my Coppa from my curing chamber after 17 days which was set at approx. 60 degrees F and 60% humidity. The starting weight was 2994 grams and the finish weight was 2120 about a 30% loss. This is a Len Polis recipe. I used cure #1 and collagen casing. The Coppa however is very soft to t...