Search found 2172 matches

by Bob K
Tue May 11, 2021 20:35
Forum: Dry Cured Meats and Sausages
Topic: collagen casings vs. collagen sheets?
Replies: 5
Views: 63

Re: collagen casings vs. collagen sheets?

Lorenzoid wrote:
Tue May 11, 2021 18:20
How about those collagen sheets? It seems there is no point in using them if beef bungs are optimal and reasonably priced.
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.
by Bob K
Tue May 11, 2021 17:18
Forum: Dry Cured Meats and Sausages
Topic: collagen casings vs. collagen sheets?
Replies: 5
Views: 63

Re: collagen casings vs. collagen sheets?

Those 100MM casings are good for Bologna or Mortadella or something else that is cooked and peeled off. They do not seem to stretch or even shrink with any dried products leaving air pockets as they dry. Try Butcher and Packer http://www.butcher-packer.com/index.php?main_page=index for Quality Bungs...
by Bob K
Thu May 06, 2021 15:24
Forum: Sausages
Topic: Vac sealer upgrade
Replies: 9
Views: 832

Re: Vac sealer upgrade

Its unbelievable that the cost is 2x what it is in the States. Looks like a nice machine.
by Bob K
Sun May 02, 2021 12:23
Forum: Sausages
Topic: Vac sealer upgrade
Replies: 9
Views: 832

Re: Vac sealer upgrade

I know several members have the VP215. viewtopic.php?f=7&t=7907
by Bob K
Fri Apr 30, 2021 12:11
Forum: For beginners
Topic: Pasturizeation
Replies: 11
Views: 1120

Re: Pasturizeation

If you are using 10 gram dextrose and 5 gram sugar per Kilo almost all starter cultures will give you a pronounced tang.
If you want to pasteurize or cook the sausage I would follow the semi-Dry method of cooking and then drying rather than cooking a dry cured product
by Bob K
Thu Apr 29, 2021 15:02
Forum: For beginners
Topic: Pasturizeation
Replies: 11
Views: 1120

Re: Pasturizeation

Why did you use a recipe and culture formulated for a fast fermented, cooked sausage if you were going to dry cure it? If you are concerned about Listeria I would cook/pasteurize it for peace of mind. If available to you use F-LC culture it has Listeria protection and can be used for fast or slow fe...
by Bob K
Sat Apr 24, 2021 13:54
Forum: Dry Cured Meats and Sausages
Topic: Starting fermentation whilst salami is drying
Replies: 5
Views: 205

Re: Starting fermentation whilst salami is drying

I agree with Ron. Your best solution is to make a fermentation chamber. as simple as a cooler. That situation will come up continually. If you want to ferment in your chamber I would take what is unfinished in your chamber place in a sealed container and refrigerate while you are at fermentation tem...
by Bob K
Mon Apr 19, 2021 19:36
Forum: Dry Cured Meats and Sausages
Topic: Why add cure/spice mixture in stages?
Replies: 4
Views: 248

Re: Why add cure/spice mixture in stages?

From what I have read... The salt and cure was divided, rubbed into meat, packed in containers and allowed to drain. The salt and cure was added in stages so that there was a continuous supply throughout the curing period. As far as the spices it is probably a matter of personal preference. IMHO the...
by Bob K
Mon Apr 19, 2021 13:44
Forum: BBQ
Topic: My favorite version of pastrami
Replies: 9
Views: 481

Re: My favorite version of pastrami

Scogar wrote:
Mon Apr 19, 2021 12:33
but I still hesitate to sous vide
When you do it will be one of those I should have done this sooner moments. Steaks always cooked to perfection...mashed potatoes without the taste boiled out of them.....its a great tool in the kitchen arsenal.
That looks delicious JP!!
by Bob K
Tue Apr 13, 2021 17:55
Forum: For beginners
Topic: Wrong texture everytime I try fresh/smoked sausages
Replies: 7
Views: 460

Re: Wrong texture everytime I try fresh/smoked sausages

Your texture problem could have been caused by, fat smearing, under mixing (only 1-2 minutes), or overcooking, so it is difficult to pinpoint. Try following the processing directions in one of Redzeds well written recipes like this one https://wedlinydomowe.pl/en/viewtopic.php?f=9&t=9382 it should h...
by Bob K
Tue Apr 13, 2021 15:27
Forum: For beginners
Topic: Wrong texture everytime I try fresh/smoked sausages
Replies: 7
Views: 460

Re: Wrong texture everytime I try fresh/smoked sausages

-Added the ground fat (it didn't look as separate particles of fat after the grinding) which now looks as a paste) at this point I already knew something was about to be disappointed). If would like to avoid fat smearing problems Never, ever grind the fat separately no matter what you have read on ...
by Bob K
Tue Apr 13, 2021 13:06
Forum: Dry Cured Meats and Sausages
Topic: Finding Starter cultures in Australia
Replies: 1
Views: 319

Re: Finding Starter cultures in Australia

You can try checking here: https://wedlinydomowe.pl/en/viewtopic.php?f=18&t=6050 or here: https://wedlinydomowe.pl/en/viewtopic.php?f=18&t=7768 Is f1 suitable for small diameter american pepperoni? Yes, it is a fast fermenting culture and can be used interchangeably in recipes calling for F-LC or LHP
by Bob K
Sun Apr 11, 2021 14:11
Forum: For beginners
Topic: Spanish Fuet - Unsure if this turned out right
Replies: 14
Views: 685

Re: Spanish Fuet - Unsure if this turned out right

Got it. I'll run it through the smaller plate next time. I was sort of loathe to do it since I used a manual grinder and my arm was really sore after the initial grind . Lesson learned for next time! For this batch, would you just recommend letting it dry longer (up to/past 40%?), maybe cutting rea...
by Bob K
Sat Apr 10, 2021 13:14
Forum: For beginners
Topic: Spanish Fuet - Unsure if this turned out right
Replies: 14
Views: 685

Re: Spanish Fuet - Unsure if this turned out right

anrew wrote:
Fri Apr 09, 2021 18:46
For this batch, would you just recommend letting it dry longer (up to/past 40%?), maybe cutting really thin slices to avoid the chewiness?
That would be my plan!
by Bob K
Fri Apr 09, 2021 16:55
Forum: For beginners
Topic: Spanish Fuet - Unsure if this turned out right
Replies: 14
Views: 685

Re: Spanish Fuet - Unsure if this turned out right

That's why it is chewy, the plate is too large. Use the smaller plate next time. The recipe calls for a 5 mm (3/16) plate.