Search found 3840 matches

by redzed
Thu Nov 24, 2022 02:48
Forum: Smoked pork products
Topic: Swedish Ham
Replies: 4
Views: 1520

Re: Swedish Ham

Do you then poach the ham?
by redzed
Thu Nov 24, 2022 02:44
Forum: For beginners
Topic: New to brining/curing questions
Replies: 4
Views: 1507

Re: New to brining/curing questions

You are right, there are so many charts, methods and different ways in measuring salt and nitrite. The problem is that the charts are based on the uptake rate if the nitrite and it's not an exact science. I simplified my brining by making an 8% brine and brining the meats anywhere from four days to ...
by redzed
Thu Nov 24, 2022 02:12
Forum: Sausages
Topic: Saucisson sec
Replies: 1
Views: 1048

Re: Saucisson sec

Lower the humidity and make sure there is air movent in the chamber. Are you running a frost free unit?
by redzed
Thu Nov 24, 2022 02:08
Forum: Sausages
Topic: Kielbasa with Higher than "Normal" Cooking (Kiełbasa Swojska z Podkarpacia)
Replies: 5
Views: 2082

Re: Kielbasa with Higher than "Normal" Cooking (Kiełbasa Swojska z Podkarpacia)

Thanks for the detailed description of the process. The sausage looks amazing. Dispelled any myths that sausage needs to be smoked at low temps and gradually raised over several hours. The recipe you followed is how sausages were made by farmers' in Poland in earlier times. Often no nitrites were us...
by redzed
Sun Oct 23, 2022 17:56
Forum: For beginners
Topic: Looking forward to learning from Folks!
Replies: 55
Views: 10029

Re: Looking forward to learning from Folks!

Keep in mind this is for a double batch, 10lbs instead of 5. Even at that, the 5lb batch called for 30g or 3 Tbsp...It was a site called Taste of Artisan. Another reason why i do not like getting recipes off the internet. But I went about the process backwards and hopefully going forward will get a...
by redzed
Sun Oct 23, 2022 06:17
Forum: Books&Videos of meat processing
Topic: 1001 Greatest Sausage Recipes
Replies: 5
Views: 1995

Re: 1001 Greatest Sausage Recipes

Thanks for that Rudy. How useful are the chapters on processing and other information? Would you recommend the book to home sausage makers?
by redzed
Sun Oct 23, 2022 06:14
Forum: For beginners
Topic: Looking forward to learning from Folks!
Replies: 55
Views: 10029

Re: Looking forward to learning from Folks!

As I have read on this site about Dextrose, it seems as though this recipe was very heavy on it, 60g. The other ingredients were fairly simple. 120ml of water, 120g sea salt, 130g nonfat dry milk, 6 grams ground white pepper, 30g whole pepper corns, 12g minced garlic, 5g red pepper flakes and 120ml...
by redzed
Thu Oct 20, 2022 17:22
Forum: Hyde Park
Topic: Returning to the fold.
Replies: 2
Views: 1517

Re: Returning to the fold.

Hello again. I started off my journey on this forum almost a decade ago now but due to “situations” I have not been active in a long time. In the past several years I’ve changed from running my family business to returning to school at 45. I went to SAIT in 2019 and took the Butchery and Charcuteri...
by redzed
Thu Oct 20, 2022 17:17
Forum: Dry Cured Meats and Sausages
Topic: Dried Fruits
Replies: 4
Views: 1463

Re: Dried Fruits

Won't hurt to try, but keep in mind that the fruit will dry at a different rate than the sausage. I would do a test batch in in narrower casings, like a 40mm hog, and see what they look like after a 30-35% weight drop.
by redzed
Thu Oct 20, 2022 17:12
Forum: For beginners
Topic: Looking forward to learning from Folks!
Replies: 55
Views: 10029

Re: Looking forward to learning from Folks!

Welcome to the forum! From what you described, your salami fermented successfully and you've cleared the that hurdle. There are many elements in the process before you cut into it: hygiene, quality and type of meat used, amount of sugars added, temps when grinding and stuffing and temp and humidity ...
by redzed
Sat Oct 08, 2022 04:39
Forum: Sausages
Topic: Moose Hot Links
Replies: 0
Views: 7773

Moose Hot Links

https://i.imgur.com/wMiEF03.jpg?1 Moose Hot Links This is a version of spicy Texas hot links where I substituted the beef with moose meat. The links are heavily spiced so even a gamey tasting old bull will work in this recipe. Just trim of as much fat as you can from the meat. The trimmings with co...
by redzed
Mon Oct 03, 2022 05:51
Forum: Dry Cured Meats and Sausages
Topic: Dextrose, Fermentation and pH drop
Replies: 3
Views: 1662

Re: Dextrose, Fermentation and pH drop

Your conclusions are absolutely correct. Unfortunately many recipe books and on-line sources advise using excessive amounts of sugars in the fermentation process. 2-3g per kg is usually enough to take the pH to a safe level. However let's not forget to take a reading of the starting pH of the meat b...
by redzed
Sat Oct 01, 2022 06:30
Forum: Books&Videos of meat processing
Topic: 1001 Greatest Sausage Recipes
Replies: 5
Views: 1995

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?
by redzed
Sun Sep 25, 2022 16:00
Forum: Dry Cured Meats and Sausages
Topic: Sourcing starter cultures in Canada
Replies: 28
Views: 39925

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...
by redzed
Fri Sep 23, 2022 19:05
Forum: Technology basis
Topic: Direct acidification with Lactic Acid in cooked salami: texture vs ferment
Replies: 4
Views: 8017

Re: Direct acidification with Lactic Acid in cooked salami: texture vs ferment

Exactly what product are you referring as "cheap lactic acid"?