Hi Jeff, I´m regret that I cannot come up with the DIY answer that you want. As I was told from above it remains a laboratory matter I can though give you the approved method for dividing your sachets so that the other half remains usable for at least the rest of the to use by-period. The reason why...

Gulyás wrote:I did post 2 recipes for sausages, 1 for fresh, the other for smoked/cured/dried, so called farmers, (paraszt-kolbász. )

Joo napot Gulyás Ur,

Could you possible re-post them ?
I´m a little lazy (or just in lack of time) to search for them

Köszi & Thanks´

Do cultures have to be kept frozen? That´s the point Mark : Cultures HAVE to be kept at min. -18C (0,4 Fh) the sachet has to be refrozen immediately after you have used the desired amount. A few days of transport at plus degrees below 20C (68 Fh) are just tolerable, but the more the cultures are ex...

Hello Ursula, Reading the last posts on the topic I can only say that I grieve the fact that you´re so darned far away from Europe (and especially far away from the polish distributer of SACCO cultures with whom I work). One thing being the pricing. With all respects to the fact that we all have to ...

Servusz Gulyás I have picked up a few words from my Hungarian (or rather Erdély) girlfriend. And I always liked hungarian culture. Visited Budapest first time in 1989 before the iron curtain fell - the hungarians being first as they cut down the border fence to Austria already in the spring thet yea...

Servusz Kedvés Gulyás ur :mrgreen: You must think in reverse: The fermentation starts before the baking and it lasts until the yeast is killed because of the high temperature. How do you mean potatoes? (Krumpli) Do you also ferment potatoes ?? Fermentation can take place when there is som kind of su...

Ursula! I am intrigued to know: Which are the other kinds of sausages on the "soldiers" on your plate? "Soldiers" being a hungarian nickname for finger snacks with meat topping. The light one resembles a "Raw Polish" while the paprika-one looks like a Kolbasz (?) If you should like to give your sold...

Hi Ursula I suggest that you contact Rosie Sanderson at SACCO´s Australian distributer Coosheen http://www.coosheen.com/commercial/lyocarni/ to check if they have the mould culture Lyocarni FPN-63 and if they are open minded to small-scale sale. It is a good Italian Penicillium nalgiovense mould. On...

Hi Ursula Now I´w looked at Rudis recipe and it is one of the better in all respects! If I should propose some troubleshooting for you next time it could be: 1) Grind the fatty parts and the lean parts separately and freeze them individually - adding the ingredients + starter culture to the lean par...

Hi Everybody! Thank you SO much for your appreciative words :grin: I don´t want to sound as on a mission to show you "the right way" because there are so many individual and local factors contributing to the process of making fermented sausages, that sometimes one has to deviate radically from "the ...

Hi Ursula I have just joined in today on the english version of this great homepage (if you master Polish I may guide you to some recipes that I´ve had uploaded on the polish page) and I would like to kick in a comment if not tooo late: True, there are many, sometimes conflicting advice on how to ap...

Then I´d better bring my good´old FN FAL rifle along; with 2700 feet a second it won´t be 911 but the phonenumber of the local undertaker that´ll be in demand! :cool: That apart I´d like to thank you Chuckwagon for a warm wellcome (looking forward to gurgle in that cup of brown wake-the-dead-gargle ...

Hi Mark, Biobak Classic Plus is a traditional culture consisting of Pediococcus pentosaceus and Staphylococcus carnosus which will most probably give a mild and aromatic result, without tanginess unless you add too much fermentable sugar. How much, and which kind of sugar(s) does your recipe prescri...