Search found 14 matches

by magician
Sat Jun 26, 2021 03:41
Forum: For beginners
Topic: Salami with fruit
Replies: 1
Views: 1378

Salami with fruit

HI, I had made some salami with added mixed fruit, I had just tasted it. It came out well as a salami, but the taste of the mixed fruit not what I was expected. I will not make that again as some of the fruit might have a stronger taste than other. I used the mixed fruit that people use for cake. I ...
by magician
Mon Jun 21, 2021 00:20
Forum: For beginners
Topic: Venison Salami not drying enough in the center
Replies: 6
Views: 2395

Re: Venison Salami not drying enough in the center

Thanks redzed, I will defiantly try that then! This episode somewhat discouraged me to use venison again. I do get some a hindleg or a portion of wild boar/red dear as a gift when friends go hunting, but I refrain from using it as both meats have a wild odor that put me off, it do not taste or smell...
by magician
Tue Jun 08, 2021 01:21
Forum: For beginners
Topic: Venison Salami not drying enough in the center
Replies: 6
Views: 2395

Venison Salami not drying enough in the center

I have made venison salami with 30mm hog casings. The salami had lost more than 40% of its actual weight, but it is still soft in the center. All my other salamis get dried properly, even at 30% weight loss. Any suggestions?
by magician
Wed May 26, 2021 02:58
Forum: Hardware
Topic: Salami and sausage casings
Replies: 3
Views: 1643

Re: Salami and sausage casings

I did not smoke any with these casings, just made salami. I planned for a while to add mixed dried fruit that they use in fruit cakes and made two salamis. Then I made two smoked paprika salamis. Today I made 4 fennel salamis, all with the new casings from China, I love them. They are soft and stuff...
by magician
Fri May 21, 2021 05:36
Forum: Hardware
Topic: Salami and sausage casings
Replies: 3
Views: 1643

Salami and sausage casings

Hello all, I have recently purchased salami casings from China, reason for this move was that over here in NZ the casings and other products are extremely expensive. I had a look on Aliexpress and found these casings(https://www.aliexpress.com/store/1849734?spm=a2g0s.12269583.0.0.749767c12LzeS6). Th...
by magician
Wed Mar 17, 2021 10:42
Forum: Sausages
Topic: South African farmers Sausage
Replies: 11
Views: 3814

Re: South African farmers Sausage

Hello, My recipe is in Afrikaans, so I am adding a similar recipe, it is basically the same, just a slight difference in spice.
https://www.all4women.co.za/food-and-ho ... ors-recipe
by magician
Thu Jan 28, 2021 22:37
Forum: For beginners
Topic: Salami
Replies: 16
Views: 5401

Re: Salami

Hi Redzed, I thank you for your feedback input here, I am learning for sure. Yeah, I will leave the water out next time, mix the cure with the wine. I get it about the double grinding, will stop doing that for sure, it is a lot work anyway. If I had been back home in school, I would have gotten a wa...
by magician
Tue Jan 26, 2021 02:30
Forum: For beginners
Topic: Salami
Replies: 16
Views: 5401

Re: Salami

Hello, OK, I made my second natch of salami with the advice from Redzed in adding glucose or dextrose, here are the mixture of ingredients: Ingredients mixed per 1kg of meat: 2,447kg pork butt Red chili pepper (0.3 %) 7,341g black pepper (0.3%) 7,341g hot paprika (0.3%) 7,341g instacure 2# (0.25%)6....
by magician
Sun Jan 17, 2021 00:21
Forum: Microbiology of meat and products
Topic: Backslopping mould culture
Replies: 6
Views: 9228

Re: Backslopping mould culture

Hi Redzed, Thanks for the link about this mold, I will definitely do that, the mold here are very expensive!
by magician
Sun Jan 17, 2021 00:17
Forum: Sausages
Topic: South African Russian Sausage
Replies: 6
Views: 6934

Re: South African Russian Sausage

The tradition Russian sausage as we know it in South Africa is definitely not emulsified, it have a rough grain. How come you talk about driving 6 hours to obtain the best Russian sausages you are aware of if you don't eat pork? The Russian sausage is exclusively made from pork! Just asking!
by magician
Sun Jan 10, 2021 21:11
Forum: For beginners
Topic: Salami
Replies: 16
Views: 5401

Re: Salami

Hi Redzed, I only discovered your reply now, don't know whey I did not get an alert for this reply. Thanks for the advice, will follow the tip on dextrose. Also, can you tell me if one can harvest the white mold (Penicillium Nalgiovense) and freeze it for future use? In fact, I will follow all your ...
by magician
Fri Jan 01, 2021 02:44
Forum: For beginners
Topic: Salami
Replies: 16
Views: 5401

Re: Salami

[https://www.facebook.com/photo?fbid=101 ... 2287137416][/img]Here I have sliced it, do not look so great, but the taste is excellent.
by magician
Fri Jan 01, 2021 02:39
Forum: For beginners
Topic: Salami
Replies: 16
Views: 5401

Re: Salami

Here I have sliced it, do not look so great, but the taste is excellent.
by magician
Thu Dec 31, 2020 22:08
Forum: For beginners
Topic: Salami
Replies: 16
Views: 5401

Re: Salami

[https://www.facebook.com/photo?fbid=10158711510587416&set=a.108310192415][/img] Today I checked the weight of my salami for the first time and it came down too much! The following weight of each one was noted: 917g down to 434g=52%, 922g down to 428g=53%, 874 down to 418=53%. The chamber had lots o...