Search found 3843 matches
- Sat Oct 01, 2022 06:30
- Forum: Books&Videos of meat processing
- Topic: 1001 Greatest Sausage Recipes
- Replies: 5
- Views: 4488
Re: 1001 Greatest Sausage Recipes
Have the recipes from the previous editions been edited and corrected, especially those with excessive amounts of sugars in fermented sausages? And how about the Kabanosy making instructions that specify adding water and mixing until sticky?
- Sun Sep 25, 2022 16:00
- Forum: Dry Cured Meats and Sausages
- Topic: Sourcing starter cultures in Canada
- Replies: 28
- Views: 45873
Re: Sourcing starter cultures in Canada
Thanks for the info Don. I little while ago I updated the information on the list of Canadian suppliers about Lallemand cultures being available from Testek. Sax-01 looks like a really good option. Versatile in that you can ferment at different temps so that you can use it for sausages like landjaeg...
- Fri Sep 23, 2022 19:05
- Forum: Technology basis
- Topic: Direct acidification with Lactic Acid in cooked salami: texture vs ferment
- Replies: 4
- Views: 13752
Re: Direct acidification with Lactic Acid in cooked salami: texture vs ferment
Exactly what product are you referring as "cheap lactic acid"?
- Fri Sep 02, 2022 16:52
- Forum: Sausages
- Topic: Kiełbasa Serdelowa z Łosiną - Serdelowa Sausage with Moose Meat
- Replies: 3
- Views: 4000
Kiełbasa Serdelowa z Łosiną - Serdelowa Sausage with Moose Meat
Kiełbasa Serdelowa z Łosiną - Serdelowa Sausage with Moose Meat Serdelowa is a high quality emulsified sausage made with the same ingredients as the popular “serdelki” The difference is that it is in a larger beef or hog casing and portioned into long pieces that form rings. The sausage can be made...
- Fri Sep 02, 2022 16:43
- Forum: Sausages
- Topic: I Have A Question
- Replies: 62
- Views: 77993
Re: I Have A Question
Actually I would think that T-SPX and Flora Italia would have given you a stronger funky traditional salami flavour than TD-66 which is intended to be used in fast fermented Northern European products. However, there are many other factors that come into play, and the starter culture is just that, a...
- Fri Sep 02, 2022 16:25
- Forum: Sausages
- Topic: Kielbasa Czosnkowa - Garlic Sausage
- Replies: 5
- Views: 24208
Re: Kielbasa Czosnkowa - Garlic Sausage
Looks great! Definitely for Garlic lovers! Looks and sounds great! I have two garlic sausage recipes but they are quite different from this one... It's time to make some garlic sausage. Thank you for sharing, redzed! Thanks, it is a good recipe, packed with flavour and the aromas will have your nei...
- Mon Aug 22, 2022 16:18
- Forum: Sausages
- Topic: Kielbasa Czosnkowa - Garlic Sausage
- Replies: 5
- Views: 24208
Kielbasa Czosnkowa - Garlic Sausage
https://i.imgur.com/4jKl6uf.jpg?3 https://i.imgur.com/HctMOyc.jpg?5 Kielbasa Czosnkowa - Garlic Sausage It's been now over one month since my garlic has been harvested.. It's at the peak of its flavour and aroma, so it was time to make “kiełbasa czosnkowa”. Garlic is an ingredient in many Polish sa...
- Mon Aug 08, 2022 06:48
- Forum: Hardware
- Topic: Reasonably Priced PH Meter
- Replies: 5
- Views: 4397
Re: Reasonably Priced PH Meter
Hi Dave, welcome to the forum. Search the Hanna- HI981036. It's in your price range.
- Sat Jul 16, 2022 17:44
- Forum: Sausages
- Topic: Kielbasa Nadwieprzańska – Wieprz River Sausage
- Replies: 2
- Views: 3541
Kielbasa Nadwieprzańska – Wieprz River Sausage
Kielbasa Nadwieprzańska – Wieprz River Sausage This is a sausage that has been on my “to do” list for quite some time. Kiełbasa Nadwieprzańska is a relatively new sausage being made only since 1968 in the town of Baranów in the Lublin Voivodship. It was first made and served in a restaurant by the ...
Re: Cultures
There is only one reason why your salami was acidic, and that is too much carbohydrate. Many of the early recipes in books such as Ruhlman, those on the Len Poli site ask for 2 or 3 times as much sugars that are necessary to lower the pH to the 5.3 -5.0 range. Marianski also had higher amounts in ea...
- Wed Jun 29, 2022 16:17
- Forum: Dry Cured Meats and Sausages
- Topic: Smoked Salami pH question
- Replies: 14
- Views: 8264
Re: Smoked Salami pH question
Your pH numbers are fine, I don't think that you will have any sour notes in the flavour. You had fast fermentation during the smoking because of the high temp. That probably affected the colour and final flavour. Fermentation at higher temps also results in a slightly lower pH, regardless of the am...
- Sat Jun 18, 2022 16:57
- Forum: Smoked pork products
- Topic: Polish style smoked ribs or wędzonki
- Replies: 12
- Views: 16028
Re: Polish style smoked ribs or wędzonki
Equilibrium curing takes a bit longer than salt box curing, but because you use a determinate amount of salt, you can't over salt the meat if you let it cure for an extended period of time. I would cure the ribs for 7 days minimum.
- Fri Jun 17, 2022 15:55
- Forum: Smoked pork products
- Topic: Polish style smoked ribs or wędzonki
- Replies: 12
- Views: 16028
Re: Polish style smoked ribs or wędzonki
Rib bones and fat are lighter in weight than meat but I would add salt and cure at 50-60% of the total weight. Do an equilibrium cure 1.8 - 2% salt and .2% #1 Cure.
- Sat Jun 04, 2022 07:16
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Polskie - Polish Salami
- Replies: 9
- Views: 8167
Re: Salami Polskie - Polish Salami
Let us know how it turns out!fullysideways wrote: ↑Fri Jun 03, 2022 01:57Thanks for the reply! I will definitely include the beef then given the difference it makes.
- Thu Jun 02, 2022 07:06
- Forum: Hyde Park
- Topic: Is kielbasa healthy?
- Replies: 4
- Views: 7522
Re: Is kielbasa healthy?
That "gluten free" designation is getting stupid. I saw packaged fresh meat with a "gluten free" sticker. Who would expect to find gluten in a beef roast?