Search found 515 matches
- Sat Jan 27, 2024 17:13
- Forum: Sausages
- Topic: Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage
- Replies: 6
- Views: 8681
Re: Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage
Thanks Michi Sad to see how this forum has died and not very many posts anymore. Maybe time for new management. I don't think new management would make any difference. You can't make people magically appear in a sausage making forum. The most you could do is advertise the existence of this place el...
- Fri Jan 26, 2024 20:45
- Forum: Sausages
- Topic: Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage
- Replies: 6
- Views: 8681
Re: Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage
Thanks Michi
Sad to see how this forum has died and not very many posts anymore.
Maybe time for new management.
Sad to see how this forum has died and not very many posts anymore.
Maybe time for new management.
Re: Špekáček
If you copy and paste the name into Youtube there seems to be some videos on the process but none that I saw were in English. Might give you a better idea of how its made though.
- Sat Jun 03, 2023 20:32
- Forum: Dry Cured Meats and Sausages
- Topic: Lonzino & Breasola
- Replies: 2
- Views: 28951
Lonzino & Breasola
Breasola is done. Came out with 39.98 weight lose. A little case hardening but not to bad. They are vac packed and in the fridge for two to three weeks to equalize. Should settle out nicely. Taste is creamy. just waiting on the Lonzino. Its taking its time. Its only at 27.4% weight lose.
- Sat Jun 03, 2023 20:20
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Calabrese with Cannabis
- Replies: 7
- Views: 15345
Re: Salame Calabrese with Cannabis
I'm Ukrainian, my grand Parents came to Canada after the first world war. My Grandmother always had a large mason jar full of Cannabis for spices. It was used almost like basil. Never tried to smoke it but I am pretty sure it was not a strong strain back then. Must be why Ukraine is kicking Russian ...
- Tue May 30, 2023 00:18
- Forum: Dry Cured Meats and Sausages
- Topic: Frankfurts - never again
- Replies: 19
- Views: 53445
Re: Frankfurts - never again
Something pretty strange about this site lately. I have made posts and they disappear like magic. When I log in and try to post it wants me to log in again....WTF is up with that? This is the strangest forum I have ever belonged to. Really to bad as it used to be one of the best. My hotdog post on t...
- Thu May 04, 2023 20:41
- Forum: Dry Cured Meats and Sausages
- Topic: Sourcing starter cultures in Canada
- Replies: 28
- Views: 47209
Re: Sourcing starter cultures in Canada
I have not made any Salami but I do have Lonzino and Breasola in the chamber. Mixed up the Lallemand Meat Surface PS521and applied like Mold 600. It took 6 days before the mold started showing on the Lonzino and very little showing on the Breasola. I'm sure it will get going but seems slower then Mo...
- Wed Apr 05, 2023 18:45
- Forum: Sausages
- Topic: Sausage Making Spread Sheet
- Replies: 6
- Views: 15356
Re: Sausage Making Spread Sheet
I don't have that one put I do have this one I have used in the past.
https://www.filemail.com/d/atvkbppsllecpkh
https://www.filemail.com/d/atvkbppsllecpkh
- Tue Apr 04, 2023 15:58
- Forum: Dry Cured Meats and Sausages
- Topic: Case hardening in a dry ager - air flow control
- Replies: 4
- Views: 4801
Re: Case hardening in a dry ager - air flow control
Not knowing the dryager I had to look it up. They are pretty darn expensive units. It also seemed to me they are sold mostly for aging meat rather then dry curing meats. At least that was impression from visiting the web page. I agree it could be to much air flow causing large swings in the humidity...
- Mon Apr 03, 2023 19:21
- Forum: Dry Cured Meats and Sausages
- Topic: Case hardening in a dry ager - air flow control
- Replies: 4
- Views: 4801
Re: Case hardening in a dry ager - air flow control
Well I am not a professional at all but what kind of dry age fridge is it? Did you buy one that is made for dry aging or did you convert a regular fridge over to make a dry ager fridge? Knowing this information would help others help you with your problem. What humidity are you running in it? Does i...
- Thu Mar 30, 2023 20:41
- Forum: Curing chambers and Related Equipment
- Topic: Time to get things going again
- Replies: 3
- Views: 18299
Re: Time to get things going again
What brand of PID controller are you using on your Chamber Red?
- Wed Mar 29, 2023 22:12
- Forum: Curing chambers and Related Equipment
- Topic: Time to get things going again
- Replies: 3
- Views: 18299
Re: Time to get things going again
Well it was good that I ran a few test runs on the old chamber. My trusty humidifier died today. They say with dry curing you can expect a 50\50 chance of success and fails and that would have been a fail for sure. Got a new on order and a just received my Govee WiFi Digital Thermometer Hygrometer, ...
- Sun Mar 26, 2023 20:05
- Forum: Curing chambers and Related Equipment
- Topic: Time to get things going again
- Replies: 3
- Views: 18299
Time to get things going again
Well its been over 4 years since I made any Dry Cured products. Many other interests just took over but since I still have all my equipment it was time to clean up and fine tune the curing chamber. Had to reread the instructions on my auber pid controllers LOL Did a couple of test runs at keeping te...
- Sun Mar 26, 2023 19:02
- Forum: Dry Cured Meats and Sausages
- Topic: Sopprasota Round II
- Replies: 11
- Views: 8872
Re: Sopprasota Round II
Spotty mold will not hurt the end product. I have had it happen a few times.
It should start to fill in sooner or later.
It should start to fill in sooner or later.
- Mon Feb 27, 2023 20:32
- Forum: Sausages
- Topic: Kiełbasa Śląska - Silesian Sausage
- Replies: 4
- Views: 9669
Re: Kiełbasa Śląska - Silesian Sausage
https://www.meatsandsausages.com/sausag ... on/classesStinnerfest wrote: ↑Tue Feb 14, 2023 02:18I hate to ask a stupid question🥴, I don’t know the breakdown of the 3 classes of pork.