Search found 89 matches
- Mon May 28, 2012 18:09
- Forum: For beginners
- Topic: Fat Smearing Problem
- Replies: 53
- Views: 36622
Fat Smearing Problem
I am having a problem with my fat in sausages and I can't figure it out. I am making sausage with venison and mixing fat in. I get my fat from a local grocery and it is trimmings off of pork butts. Anyway, the first problem is when I grind it, it comes out through the plate in long strings....I grin...
- Tue Apr 10, 2012 02:52
- Forum: Venison and Other Game
- Topic: Venison jerky question
- Replies: 16
- Views: 22000
- Tue Apr 10, 2012 02:42
- Forum: Dry Cured Meats and Sausages
- Topic: [USA] Two Types Of "Quick" Pepperoni
- Replies: 30
- Views: 33145
- Tue Apr 10, 2012 02:40
- Forum: Microbiology of meat and products
- Topic: Chicken Wangs
- Replies: 25
- Views: 20387
Thanks for the response CW and no problem on the teacher stuff....I married a teacher! Yes, I did read the first page. So the spores are bad and you want to prevent the meat from developing the spores since some can't be destroyed by extended heat. So what prevents these spores in the first place? J...
- Sun Apr 08, 2012 05:21
- Forum: Venison and Other Game
- Topic: Venison jerky question
- Replies: 16
- Views: 22000
- Sun Apr 08, 2012 05:02
- Forum: Microbiology of meat and products
- Topic: Chicken Wangs
- Replies: 25
- Views: 20387
Hey CW! I have Rytek's book and learned about the dangerzone. I recently smoked some wings at 225F and they turned out great. However, would you please explain these paragraphs you wrote earlier a little more for me? Most pathogenic bacteria, including Salmonella, Escherichia coli 0157:H7, Listeria ...
- Sun Apr 08, 2012 04:39
- Forum: Dry Cured Meats and Sausages
- Topic: [USA] Two Types Of "Quick" Pepperoni
- Replies: 30
- Views: 33145
- Thu Apr 05, 2012 17:28
- Forum: Hyde Park
- Topic: Zinc in galvanized metal a safety issue?
- Replies: 8
- Views: 5578
- Thu Apr 05, 2012 17:23
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Post Pics of your Smokers!!
- Replies: 237
- Views: 200123
- Tue Apr 03, 2012 17:37
- Forum: Microbiology of meat and products
- Topic: Question about Semi-Dry Landjager - Marianski Book
- Replies: 17
- Views: 24052
awesome thanks! I'm not quite ready for dry cured sausages which I why I want to make a semi-dry version of this one. I'm sure it won't taste the same, but will still be fun to make. I'll have to build a dry cure cabinet before I can do the dry cure version. I may play with a different culture to ma...
- Tue Apr 03, 2012 00:18
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 570427
- Tue Apr 03, 2012 00:11
- Forum: Microbiology of meat and products
- Topic: Question about Semi-Dry Landjager - Marianski Book
- Replies: 17
- Views: 24052
Hey Chuckwagon! Thanks for that detailed post on my question about the Landjager. I've used the LHP several times for summer sausage and it seems to drop the PH down to around 4.4 in about 16 hours for me. This is using the recommended 1% dextrose. I just made some summer sausage and it had a final ...
- Sat Mar 31, 2012 01:41
- Forum: Microbiology of meat and products
- Topic: Question about Semi-Dry Landjager - Marianski Book
- Replies: 17
- Views: 24052
Thanks for reminding me about the info on the sausagemaker website. I'm still not sure about the culture though. On their site, it says, "For slow-fermentation and large diameter salami, or products with diameters of >3". Slow culture targeted for fermentation temperatures 65°F-80°F. For traditional...
- Wed Mar 28, 2012 19:04
- Forum: Microbiology of meat and products
- Topic: Question about Semi-Dry Landjager - Marianski Book
- Replies: 17
- Views: 24052
Question about Semi-Dry Landjager - Marianski Book
I have the book The Art of Making Fermented Sausages. On page 181, for Landjager, at the bottom of the page it says "To make a semi-dry version of the sausage, add total of 1% dextrose and ferment at 24 deg C for 24 hours." To do this, will I need a different culture? The recommended fermenting time...