Hi Chef James, I am more than just a bit curious to hear if the declaration of your corn syrop solids states anything about its DE (Dextrose Equivalence) so you would know how it compares to Dextrose in terms of sweetness. One reason why I find this interesting is because Devo in his posting from th...

If I remember right sometime ago Idakraut (Rudi) tested 0,4% GdL in combination with T-SPX in a Landjäger and found the combination just a bit too tangy for his taste though the Germans seems to have grown accostumed to it as it is still a quite common fermentation ingredient at smaller producers (l...

...somewhat baffled as to the instructions to "incubate" the sausage for 48hrs. at 80F. Leaving it for that long without a starter culture is not a wise idea as it will invite wild and nasty bacteria to take over... You said it before me Chris! The only thing that saves our souls in this game is th...

Hi Nick, After having been absent quite some time from this entertaining and enjoyable forum I just wonder if you, now as almost one Month has passed since your last posting, got on with the job and in best case have some results and experiences to share with us? Being absulutely on par with all of ...

Hi Barry! (as I have now discovered is your real name!) I love to hear these stories from real life that just totally defy ones conception about unbreakable food safety rules :mrgreen: but the facts (as I have experienced them on or rather inside my own body) is that after a certain time of "interna...

Hi Doc, Thank you for an intriguing story about fighting for making the stuff in the right way. I am quite sure that in such a hot humid ambience I would also be very reluctant to use the non-nitrite/nitrate curing method, which otherwise should be safe enough when you find yourself in an environmen...

Hi there all of you Happy Home Sausage Makers! :grin: Cris gave a kind kick in side to wake me out of my slumber and get reactivtated at wedlinidomowe to share some technical advice whenever some questions pops up. So, when it somes to the amusingly clumsy product designation CORN SYROP SOLIDS I fir...

Hi Seadog!
How is your Syrah Sausage doing?
Just curious....

How much salt (in percentage) did the recipes prescribe and what was the final weight loss?

Oops - I guess that glass too much of Egri Bulls Blood Redwine made my tongue go a little too Hungarian for this forum :sad: Jokes apart: Some time ago one of our members had a decidedly bad experience after adding sweet Italian Vermuth which was actually prescribed in a (....hmmm ...if I remember r...

Hi Jason! How did your salami venture end up? And did you solve the situation with the uneven mold? Well ...just guessin´about a possible cause :roll: I assume that the location of the humidifier/heating element could play a part if there is a fan involved which could (unintentionally) lower the hum...

Baconologist wrote:I certianly appreciate your insight, Igor.

Well Bob ...at least we are two who can share the pipe tonight -and I better not inhale too deeply or I might loose my way to the village of Danish Troll Idiots

Sorry Guys! It was NOT intentional that my resurfacing should trigger a rawing War of Sausages or Bacon-Slandering-Campain (the reasons of which I am actually quite unaware!). Please know I DO NOT make any claims to be an authority - but if I can contribute with some experience and share observation...

Hello Rudy Good to have you back (back for good would be even better :grin: ) I have the impression that GdL, or rather the effects of it, is an acquired taste that falls easier on the German or (in my case) Danish palate than compared to a more "south-style minded" audience that is used to naturall...

Hi Chris! This looks really nice. Do you experience the mushroom taste to become more intense with time? A question on your mould: is it the Chr.Handen "600" type? And how do you disperse it? I guess that you don´t just rely on the residue spores in your chamber but also add extra by dipping or spra...