Search found 3625 matches

by redzed
Mon May 17, 2021 16:40
Forum: Dry Cured Meats and Sausages
Topic: Umai bags
Replies: 5
Views: 66

Re: Umai bags

I don't think the Umai bags will work at this stage, since they are designed so that the meat adheres to the synthetic casing. If the salami is already half way dried a temp of 60F should be OK with an RH of 75. Just don't put in any product in there.
by redzed
Mon May 17, 2021 16:32
Forum: For beginners
Topic: Smoking a whole chicken
Replies: 2
Views: 81

Re: Smoking a whole chicken

I agree with Bob. Not a good idea to dry cure poultry. Brining is the way to go. Try an 8% brine for two days =, rinse, equalize overnight in the fridge, dry the skin with paper towels and hang iat room temp for a couple of hours and then smoke.
by redzed
Mon May 17, 2021 16:25
Forum: Dry Cured Meats and Sausages
Topic: Making Salami in Thailand
Replies: 30
Views: 24540

Re: Making Salami in Thailand

Hi Nam and welcome to the forum. Since doing the research and experiments with using yogourt and probiotics, I don't think they are appropriate to use in long term dried salami. But for fast acidified and cooked products such as your pizza pepperoni, they should work. The probiotic blend has many of...
by redzed
Mon May 17, 2021 16:06
Forum: Dry Cured Meats and Sausages
Topic: collagen casings vs. collagen sheets?
Replies: 6
Views: 117

Re: collagen casings vs. collagen sheets?

I have never tried them them so I don't know. Redzed has used them a lot for larger cuts of dry cured product so I am sure he can add to this. Actually I don't use collagen sheets, but rather pasted (or laminated) hog sheets. These are made from pieces of hog casings and dried. http://wedlinydomowe...
by redzed
Mon May 17, 2021 16:00
Forum: Dry Cured Meats and Sausages
Topic: Hungarian salami
Replies: 11
Views: 941

Re: Hungarian salami

I'm wondering if anyone can offer advice about how to measure ph in salami that is drying...? I have an electronic Hanna Instruments meat ph tester. I had no trouble measuring the ph before putting the meat into the casings. But I am unsure how to measure the ph now that the salamis are drying. Do ...
by redzed
Mon May 17, 2021 14:56
Forum: Smoked pork products
Topic: Ham and Bacon
Replies: 2
Views: 1215

Re: Ham and Bacon

Hello Determined and welcome back to the forum. It's been a while. I really don't know how to respond to your posts since you did not pose any particular questions and already prepared everything using your method. It's also difficult to assess you amounts of salt, sugar and cure when you measure in...
by redzed
Fri May 07, 2021 04:43
Forum: Dry Cured Meats and Sausages
Topic: Göttinger Stracke
Replies: 2
Views: 702

Re: Göttinger Stracke

Older recipies usually called for a higher salt content, and even today 3% in dried sausages is not unusual. Take a look at the ingredients in this Göttinger Stracke made in Germany, it has a total sodium content of 4%. https://www.boerner-eisenacher.de/index.php/en/produkte/mettwurst-salami/item/8-...
by redzed
Sun May 02, 2021 18:26
Forum: Hyde Park
Topic: THE GREAT SAUSAGE CONTEST!
Replies: 51
Views: 4362

Re: THE GREAT SAUSAGE CONTEST!

Hey Ed, I heard through the grave vine that your prize arrived from Poland a few days ago. What do you think of the publication?
by redzed
Sun May 02, 2021 18:06
Forum: Dry Cured Meats and Sausages
Topic: Beef Heart Salami?
Replies: 2
Views: 817

Re: Beef Heart Salami?

The meat from the heart muscle does have a very strong beef flavour. I think it would be fine if incorporated into a salami where a portion is beef. Don't know of any traditional dried cured sausages that are made with heart meat only. I think it would work well in a Chorizo de Pamplona, which has a...
by redzed
Sun May 02, 2021 17:52
Forum: Dry Cured Meats and Sausages
Topic: Curing Guanciale with sweetbreads attached?
Replies: 3
Views: 152

Re: Curing Guanciale with sweetbreads attached?

Standard practice is to remove the glands. However, that's not always possible because there are so many scattered throughout the jowl. And yes, some cure the jowl glands and all. When adding to sausage it's recommended to trim out all the glands.
by redzed
Sun May 02, 2021 17:37
Forum: Dry Cured Meats and Sausages
Topic: Hungarian salami
Replies: 11
Views: 941

Re: Hungarian salami

2g/kg of dextrose should be more than enough when fermenting a Hungarian salami because there are sugars in paprika as well. What temp did you ferment at and what starter did you use?
by redzed
Wed Apr 21, 2021 22:44
Forum: Sausages
Topic: Hoping for some bear for sausage!
Replies: 6
Views: 995

Re: Hoping for some bear for sausage!

Albertaed wrote:
Wed Apr 21, 2021 20:40
Nice looking unit you got there. I never hunted bear although they are everywhere up herr. I was always a little Leary of trichinosis. Good luck!
And with bear meat you should be. Always fully cook bear meat before consuming. No jerky or salami!
by redzed
Wed Apr 21, 2021 17:16
Forum: Sausages
Topic: Recipe - FAILED. Please help me talk it out.
Replies: 7
Views: 900

Re: Recipe - FAILED. Please help me talk it out.

2.1 kg pork? is that correct?
by redzed
Wed Apr 21, 2021 17:10
Forum: Sausages
Topic: Hoping for some bear for sausage!
Replies: 6
Views: 995

Re: Hoping for some bear for sausage!

Good luck on the hunt. I've always wanted to make some bear sausage. No shortage of black bears around here. We see them often on the sides of roads and last fall I almost bumped into one when picking mushrooms. Fortunately he wasn't hungry.
by redzed
Tue Apr 20, 2021 16:57
Forum: Dry Cured Meats and Sausages
Topic: Cure #2 with different percent of sodium nitrate
Replies: 14
Views: 2390

Re: Cure #2 with different percent of sodium nitrate

Yes 5g/kg of nitrite works out to 312ppm and double the recommended USDA amount. The Sausagemaker Cure 2 formulation has only only 1% nitrate and that amount works out to 52ppm, quite negligible when the USDA limit is 1718. The amount of the Cure #2 in the recipe is obviously an error. However, I do...