During my adventures with fermented, cured and matured meats i start to get some suspicious thoughts that not everything is working like commercial technologies, scientific papers, and books are telling. One of my suspicious was that CNS Staphylococcus strains not limited to work below pH 5.0 or low...

redzed wrote: ↑

Wed Dec 23, 2020 05:24

Will do. I took pictures last spring and have been planning to post them for a while now. Coming soon!

Thank you. Sooner is better

redzed wrote: ↑

Sun Dec 20, 2020 22:02

my curing chamber which I recently converted from brand new stand-up freezer.

Chris - can you post more infos on that pls. It is looks like soon I will need new maturing chamber and thinking about 21.7 cuf stand-up freezer.

redzed wrote: ↑

Fri Dec 11, 2020 17:37

Did you do all that by yourself or did you have a helper?

nope, only energy drink (polish beer - Warka strong )

So last few days I made some kielbasa. NOrmal, regular polish style - Wiejska, Hunters, Ham kielbasa. Recipes were posted many times before so just pictures. Ready to go to smoker (cadillac). DSC_0342.JPG Ham kielbasa ready to be poached DSC_0347.JPG Wiejska and Hunters still in smoker - they will b...

Hey BB - did you see these videos? - https://www.youtube.com/channel/UCDP3WM ... SSQ/videos

Scogar wrote: ↑

Sun Nov 29, 2020 21:29

Let me say this sausage is delicious just fried up in a pan and I am curious to see what improvement would occur with longer cure time and different grinds combined.

you should get more "juicy" staff with finer texture.

I gave them a wine bath and after another hour or so, vacuum packed them. Hi Chris. _ before vaccum i have added 15-20 ml of honey mead (homemade with many variety to choose from) for around of 2 kg of product. Now I have a nice variety of charcuterie and can't really share it with anyone. tell me ...

A question. In my recipe... Is it really necessary to sterilize at 121 °C? I mean... The end of using that temp is to get rid of Clostridium botulinum complications, right? Wouldn't the use of nitrite have the same end (inhibiting botulinum)? I mean... Using curing salt in the recipe and boiling th...

Main problem with jars is when you start cooling down. Pressure inside cooker is dropping faster than in jars. Difference in that two values of pressure is that liquid is forced out of jar. (that not happened when jars filled with liquid or semiliquid staff). hat would save me a lot of troubles, sin...

Very typical when you are using pressure cooker/sterilizer in processing with glass jars. On pictures also visible European lids (weaker in higher temp/pressure than American Mason lids. There are some procedures to minimalize (not completely avoid) leak of liquid . What I did - after filling jars I...

Basic pH-meter (left top corner) comes with that glassy spear. It is enough to make measurements even in salami. In some more hard meats or cheese it is good idea to make a small packet with tip of knife before inserting spear. Expensive spear has special sleeve over glassy spear and it is semi-dril...

Where Lactic Acid Bacteria is involved in described above process? or any bacteria?

redzed wrote: ↑

Wed Aug 26, 2020 16:52

After the slaughter the bacteria metabolizes available glycogen taking the pH from 7 to 6 or less. By adding sugar we feed the remaining lactic bacteria and get a further drop.

or I misunderstood your statement?

Possible, but unlikely. Lactic bacteria occurs naturally in the carcass. After the slaughter the bacteria metabolizes available glycogen taking the pH from 7 to 6 or less. By adding sugar we feed the remaining lactic bacteria and get a further drop. IMHO - it is very brave statement. As to these da...

Hang on smoke sticks for 1-2 hours at room temperature OR place sausages in a preheated smoker at 130º F (54º C) with draft dampers fully open.( for about 30-40 min. ) there should be also some change - word " OR" should be changed with word "THEN". [/quote]Remove from smoker and shower with water ...