Search found 208 matches
- Wed Dec 18, 2019 16:33
- Forum: Dry Cured Meats and Sausages
- Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
- Replies: 22
- Views: 20418
Re: New Starter Culture for Fermented Sausages -- Flavor of Italy
I spoke to Chr. Hansen and they explained that at 75F with a variety of sugars one can extend the fermentation time and develop better color, flavor and aroma. They suggested not to go below 75F to maintain all the benefits.. The probable reason why Chr.Hansen recommends "75F to maintain all the be...
- Wed Dec 05, 2018 01:34
- Forum: For beginners
- Topic: Hungarian style salami with T-SPX?
- Replies: 8
- Views: 4622
markizschnitzel , Zdravo Markizschnitzel, I can come over and visit you in Oprisavci next time when I go to Slavonia so we can have a talk about fermentation and cultures etc., if you are interested. I am working with this in Croatia and Slovenia. Mainly at industrial producers but I have also expe...
- Wed Dec 05, 2018 01:12
- Forum: For beginners
- Topic: Fermented spreadable sausage
- Replies: 6
- Views: 3581
- Mon Jan 26, 2015 20:53
- Forum: Dry Cured Meats and Sausages
- Topic: Adding Wine To Salami
- Replies: 9
- Views: 11266
To my best of knowlegde the wine adding is often a gimmick to infuse some fake "authenticity" like "Spanish red wine in a chorizo", "Egri Bulls Blood in a Hungarian Salami" etc. but without much significance for the final taste. However some profiled liqueur like Cognac or Whiskey may give an effect...
- Mon Jan 26, 2015 20:16
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Genoa salami In 50 MM bags
- Replies: 15
- Views: 22797
That was a fast and low ph drop for T-SPX ! You said that before me Bob - and I´m no less surprised :shock: With that speed I would have thought it was one of the boosted "fast" CH cultures like LHP, F-RM-52, F-1 or F-SC-111 Devo: I don´t want to make this look like I´m saying "a fast pH drop is a ...
- Sat Jan 24, 2015 01:57
- Forum: Dry Cured Meats and Sausages
- Topic: Need advice making dry salami
- Replies: 13
- Views: 10348
Hi Montreal! The kind of problem that you encounter could be a sign that the fermentation takes place at a high speed at the surface and the pH drop there makes the meat fibres contract too fast and sheds moisture in a faster pace than the casing allows for, resulting in the casing "loosing its grip...
- Mon Jan 05, 2015 17:26
- Forum: Dry Cured Meats and Sausages
- Topic: Bio Cultures by Chr. Hansen
- Replies: 34
- Views: 74223
- Wed Dec 17, 2014 21:06
- Forum: Dry Cured Meats and Sausages
- Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
- Replies: 26
- Views: 24834
so many spices going on in this thing I can't detect all that much of a tang, but it's there Hi Richard, It sure looks like a very successfull first timer and I guess that if there is no overt tang it´s probably because of the lack of added sugar, but as meat content seems really high there has pro...
- Fri Dec 05, 2014 01:41
- Forum: Microbiology of meat and products
- Topic: Yogourt as starter culture in sausage making
- Replies: 84
- Views: 111597
Hi Reggie, Just a highlightning of the strains in Redzed´s previous posting that I personally would place emphasis on, and in the best case single out (which is probably not too realistic as they usually come in combinations): probiotics that contain lactobacillus curvatus , l. farciminis, l. rhamno...
- Sat Nov 29, 2014 05:20
- Forum: Dry Cured Meats and Sausages
- Topic: Making Salami in Thailand
- Replies: 33
- Views: 31837
Lactobacillus Plantarum is widely used as acidifying strain for salami, so I´d definitely go for a retrieving a little batch of that. There are of course many Plantarum´s around, and some of them produce bacteriocin which attacs and kills Listeria cells. Bifidobacterium lactis (Bb-12) and Lactobacil...
- Thu Nov 27, 2014 01:34
- Forum: Dry Cured Meats and Sausages
- Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
- Replies: 26
- Views: 24834
Hi RG (...curious to know what the "R" stands for? :roll: ) I´d also say that with one tablespoon of each spice you´ll have such a feast of flavours that the meat flavour itself may become just a secondary feature. And not to be a wisecracker bit the only spice I´d go carefull with is the cinnamon. ...
- Thu Nov 27, 2014 01:01
- Forum: Sausages
- Topic: Corn Syrup Solids?
- Replies: 16
- Views: 20402
Thanks Chris for giving another proof that things are not always as black or white as one has sometimes thought. I must admit that I was a bit off track in believing that the term "Corn Syrop Solids" was analogue with the technical designation "Maltodextrin". But in fact Corn Syrop Solids is "one st...
- Tue Nov 25, 2014 17:47
- Forum: Dry Cured Meats and Sausages
- Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
- Replies: 26
- Views: 24834
Regional differences have much to say when it comes to Sudjuk. The armenian version in the thread (whose author I hope will mingle in again sometime even if I erroneously labeled him as bulgarian :???: Nerir indz!!) seems quite close to the kind of Sudjuk that I have encountered in Bulgaria actually...
- Tue Nov 25, 2014 00:58
- Forum: Dry Cured Meats and Sausages
- Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
- Replies: 26
- Views: 24834
Here it is:
http://wedlinydomowe.pl/en/viewtopic.ph ... c&start=30
and go to the posting of the 18th December 2013 where Soujoukforlife writes his first posting!
http://wedlinydomowe.pl/en/viewtopic.ph ... c&start=30
and go to the posting of the 18th December 2013 where Soujoukforlife writes his first posting!
- Tue Nov 25, 2014 00:49
- Forum: Dry Cured Meats and Sausages
- Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
- Replies: 26
- Views: 24834
There was this bulgarian guy some time ago who came up on this forum with total state-of-the-art Sudzuk production process + recipe, nicely documented in pictures, so OH how I wish I could remember the author or where to look for that thread :neutral: Any help out there ?? I guess that this bulgaria...