Hector wrote: 5.cook 3 hour in food steamer Hector wrote: i cook my sausage by steam(center of my sausage reach 80c) This is (probably) the reason you are having texture problems, Too hot and too long of a cooking process. I confirm this above opinion and bear @Bob K out about too high temperature ...

The first one - veal head - stuffing into a bung cap
https://wedlinydomowe.pl/forum/topic/78 ... ntry375518
The second one - pork - into Maw (stomach)

The classic head cheeses

The second and third time now, I have about 1/8" of fluid under the casing. This is a typical outflow from chunks of ham, independent of emulsion. That hinges on temperature. We recommend max 68 C.gr = 154 (F) That's why I suggested 150. The outflow problem is the biggest on summertime. A winter me...

any suggestions would be appreciated. Every time You had a little bit different meat. The szynkowa sausage is the very challenging and difficult product. The chunks of ham should be mixed so long as they goes of own glue and then add emulsion and mix ones more together. J suggest to reduce water te...

Would there be an issue or a flavour difference if the meat was cold smoked for 5-6 hrs, instead of 4 hrs @ 57-60C Meat takes on hot smoke faster than cold smoke so a few hours longer than the recipe is a good idea. Cold smoking teperature = to 25 degrees Celsius The smoking time should be longer -...

curryman86 wrote:I use large crystal sea salt

Sea salt and rock salt include nitrates, nitrites and metal oxides.
Evaporated salt is clean.

curryman86 wrote: salt, sugar and spices, NO nitrates

What kind of salt have you used?

Butterbean wrote:That looks terrific.

Well, the hand of a master
I know what I'm saying. I've tasted

Bob K wrote:A Filetto baciato di ponzone

Good idea; It looks very interesting.
Congratulations

Hi Everyone, My name is Anna. I`m moderator at the Polish webside www.Wedlinydomowe.pl I`m glad to have finalny signed up for this forum and wanted to introduce myself. I would like to read your discusions aboute sausages and particularly microbiology of meat and products. Sorry for my terrible Engl...