Search found 3632 matches

by redzed
Wed Jun 02, 2021 15:18
Forum: Sausages
Topic: Cheese Kubi Burgers
Replies: 5
Views: 2592

Re: Cheese Kubi Burgers

Any good recipe for a garlic sausage will work. I regularly make myself a kubi burger or two from whats left in the stuffer. Usually my lunch if I'm making sausage in the morning. The only thing I would suggest here is that if you are preparing the meat only for kubbies, you don't need to add as muc...
by redzed
Wed Jun 02, 2021 14:53
Forum: Smoked pork products
Topic: Bob K Inspired smoked pork loin
Replies: 3
Views: 201

Re: Bob K Inspired smoked pork lion

That loin sure does look good. Nicely spiced and flavoured. The sous vide process also kept it moist. Keeping a loin in the smoker for a long time to bring it up to temp dries it out. So sous vide is a good idea. If the IT hit 145 at any point, then the loin is safe to eat.
by redzed
Mon May 24, 2021 16:52
Forum: Dry Cured Meats and Sausages
Topic: Making Salami in Thailand
Replies: 33
Views: 24860

Re: Making Salami in Thailand

When fermenting, it's the temperature which determines the speed of the the fermentation and the amount of carbohydrate drives the the pH drop and acid. A slightly lower pH is also attained when the fermentation temp is higher. Although designed to ferment slower and at a lower temp, you can certain...
by redzed
Sun May 23, 2021 02:15
Forum: Sausages
Topic: Smokies
Replies: 1
Views: 113

Re: Smokies

Very good idea. That's called prep cooking. Just don't leave them on the grill too long. I have seen a million complaints about a sausage recipe where the sausages are grilled, cooked too hot, too long, and as Rytek Kutas put it, "taste like sawdust".
by redzed
Sat May 22, 2021 16:49
Forum: Hardware
Topic: Salami and sausage casings
Replies: 3
Views: 167

Re: Salami and sausage casings

The dried hog casings sold by sellers in North America are all from China, as far as I can determine. A great proportion of fresh hog casings sold around the world are also from China. They are the largest producer and consumers of pork in the world. I've ordered various dried products from Aliepres...
by redzed
Sat May 22, 2021 16:33
Forum: For beginners
Topic: Smoking a whole chicken
Replies: 5
Views: 290

Re: Smoking a whole chicken

It's been a while since I smoked chickens, but the last time that I did, I used Cure # 1. What I do is prepare a mixture of 900g salt and 100g Cure#1. That becomes an equivalent of European curing salt which is .6% nitrite. This way when I make a brine it's fast and easy. All I do is add 80g of the ...
by redzed
Sat May 22, 2021 16:17
Forum: Dry Cured Meats and Sausages
Topic: Making Salami in Thailand
Replies: 33
Views: 24860

Re: Making Salami in Thailand

Sounds like you want to make a traditional Italian pepperoni which is fermented and dried rather than the American version which is fermented (or soured in a different way), hot smoked and semi dried. The American version is the one we usually get on pizza. As to the amount of sugars, 6g/kg usually ...
by redzed
Mon May 17, 2021 16:40
Forum: Dry Cured Meats and Sausages
Topic: Umai bags
Replies: 5
Views: 167

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: 5
Views: 290

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: 33
Views: 24860

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: 7
Views: 264

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: 1073

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: 5
Views: 1508

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: 756

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: 4657

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?