Search found 3652 matches

by redzed
Tue Jul 20, 2021 16:31
Forum: Dry Cured Meats and Sausages
Topic: Filetto baciato
Replies: 5
Views: 149

Re: Filetto baciato

Beautiful work EAnna! Looks like your efforts aligned into perfect fruition. I tried making one seven or eight years ago and for some reason the fermentation failed and the farce never took on colour or firmed up. Now looking at yours I am inspired to have another go at making this specialty. As soo...
by redzed
Sun Jul 11, 2021 19:14
Forum: Curing chambers and Related Equipment
Topic: Ink bird ihc-200 failure
Replies: 7
Views: 118

Re: Ink bird ihc-200 failure

The other thing that I like about the Inkbird is that the replacement sensors are available and are not that expensive. Maybe it's just a sensor problem you are having.
by redzed
Sun Jul 11, 2021 15:43
Forum: Curing chambers and Related Equipment
Topic: Ink bird ihc-200 failure
Replies: 7
Views: 118

Re: Ink bird ihc-200 failure

Everything can fail, so don't be surprised. The ink birds are quite popular and usually dependable. You can check out the Auberins products, https://www.auberins.com/index.php?main_page=index&cPath=37 I have the Auberins temp and humidity controller, but a couple of years go I started using the Inkb...
by redzed
Sun Jul 11, 2021 15:32
Forum: Recipes from around the world
Topic: Goetta recipe discussion
Replies: 1
Views: 126

Re: Goetta recipe discussion

Thanks for the introduction of goetta to the forum and the well written recipe. It's one of those "extended value" products where plant based filler are added to the meat to increase volume. Not only are products like these less expensive to make, they are probably healthier. Your recipe is a good e...
by redzed
Sun Jul 11, 2021 15:19
Forum: Hardware
Topic: Any opinions on meat mixers?
Replies: 6
Views: 521

Re: Any opinions on meat mixers?

Thank you for the update and detailed description of your experiences with the meat mixers. There is a lot of food for thought there for anyone that is considering buying one of those mixers. I still have my second 33lk (7 gal.) Cabela's but I use it very carefully and never put more that 20lbs into...
by redzed
Mon Jul 05, 2021 15:33
Forum: Recipes from around the world
Topic: Zrazy wołowe zawijane - stuffed beef rolls
Replies: 9
Views: 4685

Re: Zrazy wołowe zawijane - stuffed beef rolls

The zrazy look great! I don't know why, but I never considered making them sous vide. Looks like a good idea because when you braise them the beef is often dry.
by redzed
Thu Jul 01, 2021 16:26
Forum: Curing chambers and Related Equipment
Topic: Commercial refrigerator/drink cooler conversion to a curing chamber
Replies: 14
Views: 308

Re: Commercial refrigerator/drink cooler conversion to a curing chamber

Thanks Lou. I committed to buying a used True brand single door commercial fridge and will be picking it up next week. Can you post some pics of your unit? It will help me setting up the unit and help others in the future. Are you sure your fan actually extracts air rather than used to distribute it...
by redzed
Wed Jun 30, 2021 20:14
Forum: Curing chambers and Related Equipment
Topic: Commercial refrigerator/drink cooler conversion to a curing chamber
Replies: 14
Views: 308

Re: Commercial refrigerator/drink cooler conversion to a curing chamber

Well, another one of my curing chambers died. This time it was a stand up frost free freezer. Ran smoothly for a little over a year and then it died. I am now looking at getting a commercial glass front fridge. The issue is how to handle the fan on top that runs all the time when operated normally....
by redzed
Wed Jun 30, 2021 20:06
Forum: Curing chambers and Related Equipment
Topic: Commercial refrigerator/drink cooler conversion to a curing chamber
Replies: 14
Views: 308

Re: Commercial refrigerator/drink cooler conversion to a curing chamber

I am pretty sure Lou's chamber is similar try sending him a PM. He uses Auber controllers. I bought a commercial double door, all stainless interior 34 cubic foot Turbo air with the digital readout on the outside. I was hoping to be able to set the stat for 54 degrees. Well. The manufacture wont le...
by redzed
Mon Jun 28, 2021 19:24
Forum: Curing chambers and Related Equipment
Topic: Commercial refrigerator/drink cooler conversion to a curing chamber
Replies: 14
Views: 308

Commercial refrigerator/drink cooler conversion to a curing chamber

Well, another one of my curing chambers died. This time it was a stand up frost free freezer. Ran smoothly for a little over a year and then it died. I am now looking at getting a commercial glass front fridge. The issue is how to handle the fan on top that runs all the time when operated normally. ...
by redzed
Sat Jun 26, 2021 05:36
Forum: For beginners
Topic: Salami with fruit
Replies: 1
Views: 93

Re: Salami with fruit

I hope that you are adding well dried fruit to your salami. Fresh fruits or patially dried fruits should not be used for safety reasons.
by redzed
Sat Jun 26, 2021 05:31
Forum: Dry Cured Meats and Sausages
Topic: PH Quandaries
Replies: 6
Views: 224

Re: PH Quandaries

Hi Lee, 5.04 is a good pH reading. if you don't want a distinct tang, you're OK as long as you don't drop under 5. Eventually the pH will rise, almost the same level as you started with. As to calculating how much sugar to add, try adding 0.6g of dextrose or dextrose/sucrose combination for every 0....
by redzed
Mon Jun 21, 2021 14:25
Forum: For beginners
Topic: Venison Salami not drying enough in the center
Replies: 5
Views: 201

Re: Venison Salami not drying enough in the center

With game meat you never know how it will taste because it depends on the age and what the animal has been eating. I usually make my venison sausages from white tail deer from rhe Canadian prairies. 90% of the time the the meat has only a mild taste of gaminess. There is a type of sugar called treha...
by redzed
Sat Jun 19, 2021 18:44
Forum: Sausages
Topic: Stefans kielbasa
Replies: 99
Views: 46993

Re: Stefans kielbasa

Very nice looking kiełbasy! Wish I lived closer so that I could come over for a sample! My sausage supply is almost down to zero. Have been busy with too many other things. Must be getting older because everything takes me longer to do.