Search found 148 matches
- Sat Aug 27, 2016 06:00
- Forum: Sausages
- Topic: Emulsion instead of binders.
- Replies: 27
- Views: 16323
Re: 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...
- Wed Jul 27, 2016 04:46
- Forum: For beginners
- Topic: I'm a newbie...... Just a question?
- Replies: 8
- Views: 6469
Thanks for that ... will try but doubt very much if it will work for me as no heat when I cold smokeButterbean wrote:Several ways to do it but here is youtube video showing how to condense the water vapor from your smoke.
https://www.youtube.com/watch?v=nxJtjg6PvSw
- Tue Jul 26, 2016 03:45
- Forum: For beginners
- Topic: I'm a newbie...... Just a question?
- Replies: 8
- Views: 6469
- Wed Jun 29, 2016 15:33
- Forum: Dry Cured Meats and Sausages
- Topic: Dried Italian Sausage
- Replies: 53
- Views: 26338
So 10% is roughly 1 pound of salt per gallon? In all honesty the simple solution that I always use is to set the taps in the sink running gently with tepid water and gently wash off with a soft nylon brush then as mentioned pat dry and hang until completely dry for me it is about cross contamination
- Tue Jun 21, 2016 03:56
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 523241
- Fri Jun 17, 2016 07:09
- Forum: Dry Cured Meats and Sausages
- Topic: Salame di Cervo
- Replies: 34
- Views: 33699
Just a quick question ... have you got meat separation as there seems to be a hole in the top pieceButterbean wrote:
Image
- Wed Jun 08, 2016 09:39
- Forum: Dry Cured Meats and Sausages
- Topic: Salame without Cultures
- Replies: 13
- Views: 7922
Can't speak for Brican but when I do hang meat in this cooler it does get some mold on it but only after its been left unattended for some time - many weeks if not months but I do have some smoked bacon in it that has better than a year on it and there is no mold on that. We are talking about tow d...
- Wed Jun 08, 2016 09:29
- Forum: Dry Cured Meats and Sausages
- Topic: Salame without Cultures
- Replies: 13
- Views: 7922
So, assuming the humidity is the same 75% in the walk-in, do you find the colder temp to dry slower or faster? Slower -- just like aging fine wine -- I have had my Duck and Orange Salame toke up to a year to come close to 40% weight loss -- most of the time Salame;s take 6 months Are you introducin...
- Wed Jun 08, 2016 09:21
- Forum: Dry Cured Meats and Sausages
- Topic: Salame without Cultures
- Replies: 13
- Views: 7922
Its a 10x10 with a 3 fan unit. I've been tempted to try and hang some salami in it but am afraid the air speed would lead to case hardening but the humidity is about perfect and it feels very cave-like apart from the air speed. So here is the deal -- what is under your 3 fan unit (by the way ours i...
- Tue Jun 07, 2016 15:35
- Forum: Dry Cured Meats and Sausages
- Topic: Salame without Cultures
- Replies: 13
- Views: 7922
Brican, somewhere I got the idea you are curing in a walk in cooler Yes I am and have been since the late nineteen hundreds and if this is right I was wondering how this is set up. In particular, the condenser fan unit. I was wondering if you have it where the fan runs continuously or have you hook...
- Tue Jun 07, 2016 15:26
- Forum: Dry Cured Meats and Sausages
- Topic: Salame without Cultures
- Replies: 13
- Views: 7922
- Tue Jun 07, 2016 09:26
- Forum: Dry Cured Meats and Sausages
- Topic: Salame without Cultures
- Replies: 13
- Views: 7922
That high? What culture and what types of meat recipes? I do as I said fermentate at 85F to 90F for a minimum of 3 days and up to 7 days depending on the salame's Without trying to start a holy war .. I do not use starter cultures at all. I have tried while running a smokehouse but it was not to my...
- Tue Jun 07, 2016 04:56
- Forum: Dry Cured Meats and Sausages
- Topic: Salame without Cultures
- Replies: 13
- Views: 7922
- Sun May 29, 2016 00:25
- Forum: Dry Cured Meats and Sausages
- Topic: funk taste
- Replies: 24
- Views: 13967
bacteria are more active in warmer temps and sometimes become overactive and we get that ammonia smell. To reduce their activity you lower the temp in your chamber. So to answer your question, as to how to achieve a less funky tasting product, you can dry in a colder environment, that is less than ...
- Wed May 25, 2016 05:40
- Forum: Dry Cured Meats and Sausages
- Topic: Mold growth
- Replies: 7
- Views: 6365