Search found 2222 matches
- Tue Apr 13, 2021 15:27
- Forum: For beginners
- Topic: Wrong texture everytime I try fresh/smoked sausages
- Replies: 7
- Views: 4731
Re: Wrong texture everytime I try fresh/smoked sausages
-Added the ground fat (it didn't look as separate particles of fat after the grinding) which now looks as a paste) at this point I already knew something was about to be disappointed). If would like to avoid fat smearing problems Never, ever grind the fat separately no matter what you have read on ...
- Tue Apr 13, 2021 13:06
- Forum: Dry Cured Meats and Sausages
- Topic: Finding Starter cultures in Australia
- Replies: 2
- Views: 2194
Re: Finding Starter cultures in Australia
You can try checking here: https://wedlinydomowe.pl/en/viewtopic.php?f=18&t=6050 or here: https://wedlinydomowe.pl/en/viewtopic.php?f=18&t=7768 Is f1 suitable for small diameter american pepperoni? Yes, it is a fast fermenting culture and can be used interchangeably in recipes calling for F-LC or LHP
- Sun Apr 11, 2021 14:11
- Forum: For beginners
- Topic: Spanish Fuet - Unsure if this turned out right
- Replies: 14
- Views: 7059
Re: Spanish Fuet - Unsure if this turned out right
Got it. I'll run it through the smaller plate next time. I was sort of loathe to do it since I used a manual grinder and my arm was really sore after the initial grind . Lesson learned for next time! For this batch, would you just recommend letting it dry longer (up to/past 40%?), maybe cutting rea...
- Sat Apr 10, 2021 13:14
- Forum: For beginners
- Topic: Spanish Fuet - Unsure if this turned out right
- Replies: 14
- Views: 7059
- Fri Apr 09, 2021 16:55
- Forum: For beginners
- Topic: Spanish Fuet - Unsure if this turned out right
- Replies: 14
- Views: 7059
Re: Spanish Fuet - Unsure if this turned out right
That's why it is chewy, the plate is too large. Use the smaller plate next time. The recipe calls for a 5 mm (3/16) plate.
- Fri Apr 09, 2021 16:15
- Forum: For beginners
- Topic: Spanish Fuet - Unsure if this turned out right
- Replies: 14
- Views: 7059
Re: Spanish Fuet - Unsure if this turned out right
Like Fatboyz said it really looks good. If it had a raw mouth feel let it dry longer 40% loss is not to much. What size plate did you use to grind it? The meat chunks look a little large
- Tue Apr 06, 2021 14:22
- Forum: Sausages
- Topic: Montreal Smoked meat
- Replies: 4
- Views: 1970
Re: Montreal Smoked meat
Now you need homemade sauerkraut to go on that. Fresh and crunchy, not cooked or canned.
- Fri Apr 02, 2021 17:21
- Forum: Hyde Park
- Topic: Easter kielbasa in New Britian
- Replies: 2
- Views: 5385
Easter kielbasa in New Britian
These Folks make 150,000+ lbs for Easter New Britian CT https://www.google.com/maps/uv?pb=!1s0x89e7b3cb7fdcc387%3A0xe76dddc902775349!3m1!7e115!4shttps%3A%2F%2Flh5.googleusercontent.com%2Fp%2FAF1QipNkFIAmA7UM3izuZghqOg_hqEX368VJTAxLSjtD%3Dw355-h200-k-no!5sMartin%20Rosol%27s%20-%20Google%20Search!15sC...
- Wed Mar 31, 2021 16:44
- Forum: Dry Cured Meats and Sausages
- Topic: Sausages drying faster than others
- Replies: 9
- Views: 3752
Re: Sausages drying faster than others
Smaller chambers like refrigerators/freezers are notorious for uneven air flow,even with slow speed fans. Best solution is to rotate product, top to bottom and side to side around the chamber throughout the drying process. That should even things out for you.
- Fri Mar 26, 2021 18:30
- Forum: Sausages
- Topic: Pizza pepperoni
- Replies: 6
- Views: 2082
Re: Pizza pepperoni
Eric's recipe is a cooked, semi-dry sausage so you could safely use a lot less, even 1.5% will do. Not sure I would be comfortable fermenting with less salt, even though the Ph drop is fast. the total amount of sugars ( 6g glucose and 2g sucrose) in that recipe is too much unless you are from Denma...
- Fri Mar 26, 2021 12:56
- Forum: Sausages
- Topic: Pizza pepperoni
- Replies: 6
- Views: 2082
Re: Pizza pepperoni
The bar has been raised on safety and spoilage issues from 60 years ago.........
- Fri Mar 26, 2021 12:51
- Forum: Sausages
- Topic: Pizza pepperoni
- Replies: 6
- Views: 2082
Re: Pizza pepperoni
It doesn't get any better..... :lol: :lol: :lol: https://wedlinydomowe.pl/en/viewtopic.php?f=5&t=8505&hilit=pepperoni+pizza&start=15 Be sure to click on Cajuneric's (Two Guys and a Cooler) Vidio. this is the slow fermented version. The fast fermented was posted above by Indaswamp To be honest this t...
- Sun Mar 21, 2021 13:53
- Forum: For beginners
- Topic: Should I add sugar to my whole muscle salami recipes
- Replies: 6
- Views: 3933
Re: Should I add sugar to my whole muscle salami recipes
There really is no correct answer as its just a matter of taste. Some may use sugar to tone down the harshness of the salt...
- Fri Mar 19, 2021 13:54
- Forum: Hyde Park
- Topic: St. Patrick's Day addictions
- Replies: 15
- Views: 11336
Re: St. Patrick's Day addictions
..using an equilibrium cure is there an upper limit on time? I mean can I leave "wet/raw" meat with salt and cure 1 in the refrigerator indefinitely? If you look at cured, uncooked meats that are sold in stores the best by dates are around two months. Meats like prosciutto have also been dried so t...
- Fri Mar 19, 2021 13:39
- Forum: Hyde Park
- Topic: St. Patrick's Day addictions
- Replies: 15
- Views: 11336
Re: St. Patrick's Day addictions
Nice JC! You can use a OO high gluten flour (pizza flour) instead of the clear, the first clear was used back in the day. The caraway seeds can also be ground fine, the same flavor and aroma without the seeds that some folks object...