Search found 16 matches
- Thu Mar 08, 2018 17:17
- Forum: Sausages
- Topic: Kiełbasa Swojska
- Replies: 45
- Views: 38247
Poaching technique ...
Redzed - when you poached these sausages, did you put them directly in the water, or bag them first? About how long do you run the mix in the Cabela's mixer? I have the hand crank kind, and gave up on it because it's too big to fit easily in the sink to wash out. I usually use a mortar mixer on a dr...
- Mon Dec 11, 2017 09:18
- Forum: Dry Cured Meats and Sausages
- Topic: My Country Ham/Prosciutto is done!
- Replies: 11
- Views: 4980
- Thu Aug 10, 2017 17:14
- Forum: Dry Cured Meats and Sausages
- Topic: Jesus de Lyon
- Replies: 7
- Views: 5784
- Mon May 22, 2017 02:07
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Calabrese
- Replies: 42
- Views: 29742
- Sun Mar 12, 2017 18:32
- Forum: Sausages
- Topic: Mold culture 600 snafu
- Replies: 4
- Views: 3169
- Thu Jan 26, 2017 16:25
- Forum: Dry Cured Meats and Sausages
- Topic: Salami newbie question: Did I use too much TSPX.
- Replies: 7
- Views: 4963
As Bob K and Butterbean observed, adding extra colonies of the the bacteria in T-SPX won't do any harm. It's activity is largely limited by the presence of the sugars (dextrose, usually) in the forcemeat. Unlike some of the other starter culture we use (B-LC-007, for example) T-SPX work not as much ...
- Wed Jan 25, 2017 18:27
- Forum: Microbiology of meat and products
- Topic: Cold-smoking & Food Safety
- Replies: 4
- Views: 6960
- Wed Jan 25, 2017 17:28
- Forum: Microbiology of meat and products
- Topic: Cold-smoking & Food Safety
- Replies: 4
- Views: 6960
Bob - This is a question raised on one of the FB groups. Technically, fresh sausage might be "cured" in that it has had sodium chloride and nitrate/nitrite added, and I understand that the salts act to reduce Aw somewhat, and inhibit production of C. Botulium toxin, but does this "cure" protect from...
- Wed Jan 25, 2017 15:46
- Forum: Microbiology of meat and products
- Topic: Cold-smoking & Food Safety
- Replies: 4
- Views: 6960
Cold-smoking & Food Safety
I've wondered myself about the food safety aspects of holding uncooked comminuted product (like sausage) in a smoker between 40F and 140F (for example) for long periods of time. I know there is a time/temperature relationship but don't know the details. Marianski published a chart showing allowable ...
- Mon Jan 23, 2017 03:16
- Forum: Sausages
- Topic: French Style Ham Sausage
- Replies: 14
- Views: 8142
- Tue Feb 03, 2015 04:44
- Forum: Dry Cured Meats and Sausages
- Topic: Devo's Country Ham
- Replies: 55
- Views: 47195
Could you make something similar to this using a fresh ham from the market? Of course. Hundred of thousands if not millions of American country-style hams are produced by smokehouses in the US every year using the exact same meat available in your market. The cut is usually called a green or fresh ...
- Sun Jan 18, 2015 16:21
- Forum: Sausages
- Topic: I Have A Question
- Replies: 62
- Views: 82169
- Sun Jan 18, 2015 04:32
- Forum: Sausages
- Topic: I Have A Question
- Replies: 62
- Views: 82169
- Sun Dec 15, 2013 04:21
- Forum: Hardware
- Topic: hanging scale digital
- Replies: 3
- Views: 3843
hanging scale digital
I'm looking for a digital hanging scale, about 4 kg capacity, 0.1 g resolution. Anyone know where to get something like this? I'm aware of the fish scales and luggage available online.