Search found 2222 matches
- Tue Sep 13, 2022 10:23
- Forum: Dry Cured Meats and Sausages
- Topic: Suffolk Black Ham
- Replies: 4
- Views: 5541
Re: Suffolk Black Ham
Since you are drying the Ham it is not a good idea to brine it. There is a lot of info on dry curing Hams in this thread viewtopic.php?f=5&t=8035 . More info on country hams here https://www.meatsandsausages.com/hams-o ... ts/country
- Thu Sep 08, 2022 16:58
- Forum: Dry Cured Meats and Sausages
- Topic: Fast fermentation with T-SPX
- Replies: 11
- Views: 10174
Re: Fast fermentation with T-SPX
Marianski in his book uses .6grams or 1/4teaspoon for 5kg of meat Just FYI - that is based on what the culture is capable of under ideal conditions. Since we deal with a culture pac that has been shipped and to us and stored in less than ideal condition (not factory fresh) it is much to your advant...
- Tue Sep 06, 2022 19:47
- Forum: Dry Cured Meats and Sausages
- Topic: Fast fermentation with T-SPX
- Replies: 11
- Views: 10174
Re: Fast fermentation with T-SPX
Why do you say its too much? Its exactly what is called for.
30 hours is not overly fast with the sugar and temps used. You can try dropping the temp and reducing the sugar a bit in the next batch to slow the ph drop.
- Mon Sep 05, 2022 11:30
- Forum: Dry Cured Meats and Sausages
- Topic: Bio Cultures by Chr. Hansen
- Replies: 34
- Views: 72534
Re: Bio Cultures by Chr. Hansen
SafePro is a line of cultures by Ch Hansen designed to combat Listeria in Ready To Eat products. There should also be a name on the envelope ( like FL-C) which would tell us what the culture is used for.
- Tue Aug 23, 2022 15:40
- Forum: Sausages
- Topic: Kielbasa Czosnkowa - Garlic Sausage
- Replies: 5
- Views: 24348
Re: Kielbasa Czosnkowa - Garlic Sausage
Looks great! Definitely for Garlic lovers!
- Tue Aug 23, 2022 15:38
- Forum: Dry Cured Meats and Sausages
- Topic: Too high temperature during fermentation
- Replies: 7
- Views: 6846
Re: Too high temperature during fermentation
As Indaswamp stated above it was "safe microbiologically speaking". If it had not fermented to a Ph of 5.3 or below the possibility of spoilage is increased. I would eat it with a clear conscience, so enjoy!
- Sun Jul 03, 2022 13:39
- Forum: Dry Cured Meats and Sausages
- Topic: Chamber questions
- Replies: 2
- Views: 5319
Re: Chamber questions
Hygrometers just don't react quickly enough to keep a tight range of humidity. You have to think of the chamber being like a home oven, The temperature you set is an average temp, the actual oven will vary + - 15 - 20 degrees. Right now just make sure your controls are functioning properly...your ch...
- Wed May 11, 2022 20:35
- Forum: Dry Cured Meats and Sausages
- Topic: Orange and Fennel Salami
- Replies: 31
- Views: 33769
Re: Orange and Fennel Salami
That would eliminate the alcohol problem, as far as the flavor I have no idea. The only way to find out is to try it.
- Wed May 11, 2022 12:42
- Forum: Dry Cured Meats and Sausages
- Topic: Orange and Fennel Salami
- Replies: 31
- Views: 33769
Re: Orange and Fennel Salami
With 40% alcohol (80 proof) you may have trouble denaturing the mince. Alcohol can reduce the bind by breaking down proteins.
- Mon May 09, 2022 14:58
- Forum: Sausages
- Topic: Kiełbasa Kminkowa – Caraway Sausage
- Replies: 1
- Views: 5124
Re: Kiełbasa Kminkowa – Caraway Sausage
That looks and sounds good! And I would agree on moderation Caraway can be overpowering if too much is used.
- Mon Apr 25, 2022 12:37
- Forum: Dry Cured Meats and Sausages
- Topic: Pre curing meat
- Replies: 4
- Views: 6172
Re: Pre curing meat
According to the FDA guidelines No. But they have very conservative "best by" times for frozen foods
- Sat Apr 23, 2022 19:16
- Forum: Dry Cured Meats and Sausages
- Topic: Pre curing meat
- Replies: 4
- Views: 6172
Re: Pre curing meat
Lee-
You would be better off just freezing the cubed meat without the salt/cure /spices. Freezing salted cured meat can change the texture and it also decreases the amount of time they should be frozen.
You would be better off just freezing the cubed meat without the salt/cure /spices. Freezing salted cured meat can change the texture and it also decreases the amount of time they should be frozen.
- Sat Apr 23, 2022 19:05
- Forum: Sausages
- Topic: Frankfurter-All Beef
- Replies: 7
- Views: 7326
Re: Frankfurter-All Beef
Those look great Scott, sheep casings? That was hellofa deal on the beef!
- Thu Apr 21, 2022 11:57
- Forum: Hyde Park
- Topic: Member-Recommended Outlets For Sausage Supplies - USA
- Replies: 3
- Views: 40663
Re: Member-Recommended Outlets For Sausage Supplies - USA
Thanks Dave. Link has been updated
- Fri Apr 01, 2022 13:29
- Forum: For beginners
- Topic: cleaning equipment
- Replies: 19
- Views: 16337
Re: cleaning equipment
Well you have rejected ever other method that folks have contributed so give it (sterilization with heat) a try and let us know.