http://wedlinydomowe.pl/en/viewtopic.php?t=4793


Here ya go, this explains it better than i could

From what I understand , the end goal is to minimize oxygen whether that is from a nitrogen flush, vac sealing or oxygen absorbers or a combination of methods. The oxy absorbers greatly reduce the oxygen and leave nitrogen in the bag which is inert and greatly reduces the risk of bacterial growth. ....

Thank you for the replies !
I won't be using a vac seal system because it distorts the labeling.

I have an opportunity to sell jerky and various snack sticks at some local taverns which I will produce at a commercial facility. The sticks will be 19-22 mm and have cure #1 in the recipe and I will smoke them lightly and then finish with baking them to an IT of 152 degrees. I will then let them ba...

I did notice that with these casings being "pre pricked", there were many more holes than if I was to do it by hand. I think I will try a batch with the standard fibrous casings and compare.


Thanks for the replies !

I just made a batch of cheddar/jalapeno summer sausage and I am having a problem with the casings being loose. I used 2 1/2" pre pricked fibrous casings and smoked the sausage to an I.T. of 130 and then finished in a water poach to a finish I.T of 152. I watched temps closely both in the smoker and ...

Very nice Devo, well done. The pepperoni looks like it dried very evenly. Did you add a water pan with salt to the fridge or just go as is ?

I would like to try the larger diameter casings on my next batch. Did you use the 50mm casings or make them out of the bags ?

I know this is an old post red, but could I trouble you for this recipe ? I know I should have posted that recipe a long time ago, and would gladly do it. However, I am spending a couple of months in the southwest US, and did not bring my notes with me. Sorry, but I can't provide the info until Feb...

Well done Pat! It all looks great and I have never tried bear kielbasa, so if you were in the neighbourhood, I would be at your front door at lunch time. :grin: I have recipe for cotto salami used by a well known Canadian sausage plant located on the prairies. My Dad makes it all the time and it's ...

Bob K wrote:You could firm them up a bit by drying longer or vac sealing and storing in the fridge for a week or three to even out the moisture.

After a few weeks vac sealed and in the fridge, the texture is much improved

Thanks Bob !

Very nice Red, you are operating at a very high skill level

I would LOVE to give that a taste, well done

I will be following this closely Devo. If I do pepperoni again, I will use this recipe, it looks great :grin: Those look great Devo. I really think the faster acting culture with a quick pH drop below 5.3, will make the water molecules let go of the protein, and it will happen more evenly throughout...

Thanks for the replies I think I will try them again after a few weeks in the vac seal
like Bob suggested.

The taste and aroma are fantastic

I used the UMAi website recipe which I believe is Marianski's. The sausage was fermented for three days and then into the fridge for two weeks. Total weight loss was 38% but they are still a bit soft in the middle for my taste. http://i864.photobucket.com/albums/ab209/wayners692/BBQ/Pepperoni%20and%...

redzed wrote: How big is the belly?

I have two 5lb slabs

Thanks for the help Red