Search found 106 matches
- Wed Oct 29, 2014 18:54
- Forum: Dry Cured Meats and Sausages
- Topic: Sugars in Dry Cured Sausages
- Replies: 13
- Views: 14499
Thank you bob, I guess this leads me to my (hopefully) last question. What makes someone choose .3% or .5% or .7% for a particular dry sausage? For instance, I read in Stans book that .3% sucrose with tspx is suffice for a traditional italian style salami. I also understand adding dextrose and sucro...
- Wed Oct 29, 2014 17:17
- Forum: Dry Cured Meats and Sausages
- Topic: Sugars in Dry Cured Sausages
- Replies: 13
- Views: 14499
Thank you redzed, I do have Stans book, infact I have all of his books, and have read it, and although I do understand u guess it still raised questions. The sugar ratio you suggested above (correct me if I'm wrong for learning purposes) is at .4%, .2 percent dextrose for fast acidification and ph d...
- Wed Oct 29, 2014 00:28
- Forum: Dry Cured Meats and Sausages
- Topic: Sugars in Dry Cured Sausages
- Replies: 13
- Views: 14499
Sugars in Dry Cured Sausages
Hello to all, I have been reading and learning day in and day out trying to gather as much information on how to assemble my own ingredients for dry cured sausages. The sugars are where I get confused. I know how sugar will help drop the PH levels during fermentation to a stable and safe sausage. Bu...
- Fri Oct 24, 2014 19:33
- Forum: For beginners
- Topic: Wine and Cheese Sausage
- Replies: 4
- Views: 5718
- Thu Oct 23, 2014 21:20
- Forum: For beginners
- Topic: Wine and Cheese Sausage
- Replies: 4
- Views: 5718
Wine and Cheese Sausage
Hello all, some time has spend since I have last posted due to a lot going on in my families lives. But I'm back and ready to make some more sausages! I had a question in regards to Sodium Erythorbate. I would like to try len poli's Wine and Cheese fresh sausage. It includes cure #1 and sodium Eryth...
- Wed Jun 04, 2014 15:36
- Forum: Other products
- Topic: Backfat in Sausage
- Replies: 9
- Views: 10307
- Wed Jun 04, 2014 04:01
- Forum: Other products
- Topic: Backfat in Sausage
- Replies: 9
- Views: 10307
- Tue Jun 03, 2014 22:38
- Forum: Other products
- Topic: Backfat in Sausage
- Replies: 9
- Views: 10307
Re: Backfat in Sausage
Sunday morning I had the hams separated from the boar hog I killed Saturday and had them brining before noon. Yesterday morning I dragged the cooler containing the rest of the carcass into the kitchen and got on with deboning what was left for sausage. [url=http://i229.photobucket.com/albums/ee209/...
- Fri May 30, 2014 03:41
- Forum: Smoked pork products
- Topic: Smoking Bacon.... Taste like Ashtray
- Replies: 18
- Views: 23494
Thanks to all for your replies and hard earned knowledge.... After reading all of the responses I have accepted I have done many things wrong! I put the bacon into the smoker cold.... It may have sat on the counter for 15 min before placing into smoker. The never let the bacon sit in smoker with sli...
- Thu May 29, 2014 02:01
- Forum: Smoked pork products
- Topic: Smoking Bacon.... Taste like Ashtray
- Replies: 18
- Views: 23494
- Thu May 29, 2014 01:46
- Forum: Smoked pork products
- Topic: Smoking Bacon.... Taste like Ashtray
- Replies: 18
- Views: 23494
http://www.amazon.com/gp/aw/d/B000FK2DO ... ot_redir=1
The above link is what I was referring too when I said apple biscuits. Sry I would post a picture instead but I don't have an acct.
The above link is what I was referring too when I said apple biscuits. Sry I would post a picture instead but I don't have an acct.
- Wed May 28, 2014 21:41
- Forum: Smoked pork products
- Topic: Smoking Bacon.... Taste like Ashtray
- Replies: 18
- Views: 23494
Give it a couple more days for the flavours to blend and mature, then judge the taste again. If you get heavy smoke then make sure your smoker's dampers are open at least half. I let my sausages and other smoked meats rest at room temp around 18° for around 8 hours before placing in a cooler enviro...
- Wed May 28, 2014 20:00
- Forum: Smoked pork products
- Topic: Smoking Bacon.... Taste like Ashtray
- Replies: 18
- Views: 23494
I'm not positive SS but I'm pretty sure you wanted to smoke that bacon until it reached a internal temperature of 135-137°F. Smoking the slab at 115-120°F for four hours would have left you far short of where you needed to be. As long as the slab was cured with sodium nitrite and the bacon cooked t...
- Wed May 28, 2014 18:26
- Forum: Smoked pork products
- Topic: Smoking Bacon.... Taste like Ashtray
- Replies: 18
- Views: 23494
Smoking Bacon.... Taste like Ashtray
Hey guys and gals, I had a smoking question for you all. I just made some bacon, turned out pretty good. After I removed from cure I washed off and placed on rack in fridge overnight to "air dry". The following evening I got the Bradley smoker going with apple wood bisquets and was able to keep the ...
- Mon May 26, 2014 16:43
- Forum: Microbiology of meat and products
- Topic: Bacon Cure Question
- Replies: 31
- Views: 26480