Search found 264 matches

by IdaKraut
Fri May 09, 2014 20:27
Forum: Dry Cured Meats and Sausages
Topic: Salame di Cervo
Replies: 34
Views: 33425

Chuckwagon, you stated: "There are side effects, especially if used in larger doses."

I believe this to be true but if used in the recommended amounts, which is generally 0.5% or less, I can't find any reference to adverse medical effects.
by IdaKraut
Sun Mar 23, 2014 18:48
Forum: Microbiology of meat and products
Topic: B-LC-007
Replies: 12
Views: 19666

Landjäger test is done. After drying for 8 days they have lost 38% weight and just the right texture. Here is a picture of some: http://i1076.photobucket.com/albums/w441/Bubba_Gumps/Landjager20140323.jpg [/URL][/img] I checked the pH today and the ones with only B-LC-007 are at 5.17 and the T-SPX wi...
by IdaKraut
Fri Mar 21, 2014 21:32
Forum: Microbiology of meat and products
Topic: B-LC-007
Replies: 12
Views: 19666

If anyone is interested in the contact and pricing info for the "Smooth Acid Blend" PM me and I will provide it. Unfortunately Chuckwagon is not feeling well and has not replied if I can post this on the open forum.
by IdaKraut
Fri Mar 21, 2014 21:26
Forum: Hyde Park
Topic: Hot Dog/Frankfurter emulsion
Replies: 3
Views: 3751

Did you guys catch the company that was making this slop: John Morrell Company? They make the worst hot dogs in the USA; or at least in the price range that they charge for their awful crap. I quit buying any of these "mechanically separated chicken", etc. sausages after learning what that actually ...
by IdaKraut
Fri Mar 21, 2014 17:29
Forum: Hyde Park
Topic: Looks like we might be facing a dietary change soon.
Replies: 52
Views: 26800

Ross,

Nancy and you are in my prayers. Stay strong.
by IdaKraut
Thu Mar 20, 2014 16:37
Forum: Books&Videos of meat processing
Topic: Charcuteria
Replies: 7
Views: 12485

Is this the right book: "Charcutería: The Soul of Spain" by Jeffrey Weiss?
by IdaKraut
Wed Mar 19, 2014 20:40
Forum: Microbiology of meat and products
Topic: B-LC-007
Replies: 12
Views: 19666

Igor, Thanks for replying. I was beginning to think no one was interested in this new(er) culture, B-LC-007. I should be able to test my Landjäger in about 5 days. They are drying nicely in their 29/32 mm hog casings, flattened, at 60°F. In case anyone is interested, B-LC-007 meat culture has a bio-...
by IdaKraut
Mon Mar 17, 2014 20:22
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 455261

Metal Man, Thanks for the compliments. I'm glad you liked it after tweaking the ingredients to your satisfaction. I've also triple ground using the 3mm plate instead of emulsifying in the food processor or my Buffalo chopper with pretty good results but still prefer the smoothness from emulsifying. ...
by IdaKraut
Mon Mar 17, 2014 20:15
Forum: Microbiology of meat and products
Topic: B-LC-007
Replies: 12
Views: 19666

B-LC-007

I recently found out about this culture, B-LC-007, but could not gather much information on its use or flavor profile. I decided to do a test batch of Landjäger sausage using this as well as my old standby, T-SPX but with the addition of GDL at 0.3% as suggested by our starter culture expert Igor. I...
by IdaKraut
Fri Mar 14, 2014 01:56
Forum: Sausages
Topic: [USA] Old Fashioned Wieners
Replies: 28
Views: 29019

Rob, It's difficult to tell you how long it will take to hit internal meat temps. It all depends on how much water you are using, how many sausages, temperature of said sausages when they go in the hot water bath, etc. I use a table top full size steamer tray which puts out around 1500 watts and usi...
by IdaKraut
Tue Feb 18, 2014 23:17
Forum: Hyde Park
Topic: Pastrami Brine Fail
Replies: 19
Views: 11866

Fred,

Looks like you nailed it; Beautiful. How did it taste?
by IdaKraut
Fri Feb 14, 2014 15:30
Forum: Microbiology of meat and products
Topic: Question about Semi-Dry Landjager - Marianski Book
Replies: 17
Views: 23839

Hi Igor, I am most appreciative of your excellent reply. I spent yesterday trying to learn all I could about GdL on the internet but did not learn much, especially no real advice regarding dosage. I will try your recommendation of T-SPX with 0.4% GdL and see how it goes. I like my Landjagers less dr...
by IdaKraut
Thu Feb 13, 2014 23:58
Forum: Microbiology of meat and products
Topic: Question about Semi-Dry Landjager - Marianski Book
Replies: 17
Views: 23839

Hello Igor, I am most interested in your comments regarding GdL for Landjäger. I have always used T-SPX for these but like the idea of using GdL instead since it is much cheaper for me to buy and has a better shelf life. Would you mind giving your opinion of the flavor obtained with GdL versus T-SPX...
by IdaKraut
Wed Feb 12, 2014 18:19
Forum: For beginners
Topic: Peperoni
Replies: 4
Views: 4256

Hi Fred, I totally agree with Bob K. "Fermento" has never produced a tangy product for me. Some say it's nothing more than dried buttermilk. Whatever it is, I've never been pleased with the results and surely would never trust that it will provide a semi dry-cured product that tastes right. I would ...
by IdaKraut
Mon Feb 10, 2014 19:31
Forum: Dry Cured Meats and Sausages
Topic: Salami fermenting but no ph drop ! TSP-X
Replies: 30
Views: 22610

(I was hoping CW would jump in here, but): Have you tasted a sample (without swallowing it of course) to see if it has any "tang"/acidity? Since you only have test strips instead of an accurate pH meter, that's what I would do. I've found T-SPX does not lower pH as much as the other commonly availab...