Search found 98 matches

by jcflorida
Sun Jan 28, 2024 03:29
Forum: Sausages
Topic: Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage
Replies: 6
Views: 3319

Re: Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage

Fakebook . . . the place for misinformation on almost any subject.
by jcflorida
Fri Jun 30, 2023 04:00
Forum: Dry Cured Meats and Sausages
Topic: Fermentation in plastic containers
Replies: 3
Views: 5432

Re: Fermentation in plastic containers

Its not high tech, but I just wrap my salami tightly in saran wrap (clingy plastic film) to ferment. That keeps the humidly at essentially 100%. I use B-LC-007 culture and like to ferment at 18º (64ºF), so since the house is typically kept at 80º, I use a small used mini fridge with temperature cont...
by jcflorida
Sat Dec 31, 2022 22:08
Forum: Sausages
Topic: Kielbasa with Higher than "Normal" Cooking (Kiełbasa Swojska z Podkarpacia)
Replies: 5
Views: 1915

Re: Kielbasa with Higher than "Normal" Cooking (Kiełbasa Swojska z Podkarpacia)

Since posting this a few months ago, this kielbasa has become our favorite smoked sausage. Just made the fourth batch last week. The only change was adding one more g/Kg marjoram and picking up some bear garlic on Amazon. Stuffed about 5 pounds in 26-28mm sheep casings (hot dogs?) and 2+ pounds in 5...
by jcflorida
Mon Nov 07, 2022 23:59
Forum: Sausages
Topic: Making Siim-Jim's....Beef Sticks
Replies: 6
Views: 2824

Re: Making Siim-Jim's....Beef Sticks

can Bacto-Ferm be used in place of fermento Simple answer, no. You can certainly use one of the bacto-ferms to produce the "tang" flavor(like LHP as Dave suggested), but you will require addition of a fermentation step. AND Fermento is also used as a binder, that the bacto-ferm will not supply. Enc...
by jcflorida
Mon Oct 24, 2022 18:57
Forum: Sausages
Topic: Kielbasa with Higher than "Normal" Cooking (Kiełbasa Swojska z Podkarpacia)
Replies: 5
Views: 1915

Kielbasa with Higher than "Normal" Cooking (Kiełbasa Swojska z Podkarpacia)

Recently, Chris posted in the Polish Sausage Club facebook group a recipe for "Kiełbasa Swojska z Podkarpacia -Homemade Kiełbasa from the Carpathian Foothills" here: https://www.facebook.com/groups/564056007388967/posts/1569853823475842/ Chris attributed the recipe to a Bogumił Sztuczka on a Polish ...
by jcflorida
Tue Oct 18, 2022 00:21
Forum: For beginners
Topic: Looking forward to learning from Folks!
Replies: 55
Views: 9549

Re: Looking forward to learning from Folks!

Can someone explain to me why you would use different starter/fermentation cultures for salami? I'm no expert on the subject, but simple answer is different cultures impart different flavor profiles and fermentation speeds. Here's some information from the main site about Chr Hansen cultures. https...
by jcflorida
Sun Oct 16, 2022 21:24
Forum: Sausages
Topic: Anybody experiment with low salt sausages?
Replies: 6
Views: 2055

Re: Anybody experiment with low salt sausages?

I don't know how to use those in lieu of salt, but I make most of my fresh and cooked sausages using 50% salt and 50% "No Salt". The No Salt is potassium chloride, so reduces the sodium that my cardiologist scolds me about every time I see him. Here's a link to discussion of reduced salt sausage in ...
by jcflorida
Sat Jul 02, 2022 15:31
Forum: Sausages
Topic: Cultures
Replies: 4
Views: 1442

Re: Cultures

Here's a book by the Marianskis that has lots of recipes indexed alphabetically, and by type and country of origin. https://www.amazon.com/gp/product/0990458652/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0990458652&linkCode=as2&tag=wedlinydomowe-20&linkId=7baba50ff71d8436d49ce77405755...
by jcflorida
Sat Jul 02, 2022 00:27
Forum: Dry Cured Meats and Sausages
Topic: Smoked Salami pH question
Replies: 14
Views: 4192

Re: Smoked Salami pH question

if I smoke the salami after I ferment it then the fermentation would continue dropping the pH vs cooling off the salami in the chamber and slowing down the fermentation If you look at the Chr Hansen Bactoferm(TM) Meat Manual Volume 1, figures 5 and 6 (pages 24 and 27) they give some limited informa...
by jcflorida
Fri Apr 08, 2022 04:25
Forum: Microbiology of meat and products
Topic: Flavor of Italy
Replies: 4
Views: 1442

Re: Flavor of Italy

I don't read German, but the fourth paragraph of this appears similar to the text you quoted. https://s3p.expydoc.com/store/data/008765072.pdf?key=6052db7848f8c2d91556bbf00f873173&r=1&fn=8765072.pdf&t=1649386639149&p=86400 Also, there is a user that posts here going by cajuneric who has a sausage/ch...
by jcflorida
Wed Mar 30, 2022 00:56
Forum: For beginners
Topic: cleaning equipment
Replies: 19
Views: 10900

Re: cleaning equipment

fordtruckbeast wrote:
Tue Mar 29, 2022 18:45
İ wont be able to find that where im living....
Most about any restaurant, butcher shop or anyplace handling food around here uses some kind of iodine based disinfectant. I have no idea what Star San is, but if others like Butterbean are using it and its available to you, seems the way to go.
by jcflorida
Mon Mar 28, 2022 03:59
Forum: For beginners
Topic: cleaning equipment
Replies: 19
Views: 10900

Re: cleaning equipment

I use BTF Iodophor. It's recommended dilution is 1/4 to 1/2 ounce per 2.5 gallons water. One gram in a quart spray bottle is in between these two dilutions. A 4 ounce bottle from Walmart of Amazon will last a lifetime.
by jcflorida
Fri Feb 25, 2022 21:31
Forum: For beginners
Topic: grassfed beef?
Replies: 9
Views: 2690

Re: grassfed beef?

Can't speak to relative flavors of various beef cuts, but I've made 100% beef salami using brisket and brisket fat several times. I followed cajuneric's recipe here: http://twoguysandacooler.com/making-a-100-beef-salami/ Liked it a lot, and found that I liked it a little better adding 0.2% ground co...
by jcflorida
Sat Jan 29, 2022 18:50
Forum: Hardware
Topic: highly accurate scale suggestions?
Replies: 4
Views: 1578

Re: highly accurate scale suggestions?

I mostly do small quantities 1-3 Kg, so For measuring small quantities cure, spices, etc., I use this: https://www.amazon.com/gp/product/B07F5SCDD3/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 I've used it regularly for 4 years, and just now put a 50 gram cal weight on it - read 50.01 grams. For ...
by jcflorida
Wed Jun 30, 2021 14:30
Forum: Curing chambers and Related Equipment
Topic: Commercial refrigerator/drink cooler conversion to a curing chamber
Replies: 16
Views: 5176

Re: Commercial refrigerator/drink cooler conversion to a curing chamber

Leesel wrote:
Wed Jun 30, 2021 09:47
I don’t know where the gas lines run
If you know the manufacturer and model number of your freezer, you might try googling parts for your mfg-model. Many times they will show parts diagrams that might help you discern where the gas lines are.
Just a thought. . . .