Search found 11 matches
- Mon Feb 14, 2022 04:24
- Forum: Dry Cured Meats and Sausages
- Topic: Failed Ferment
- Replies: 2
- Views: 3194
Re: Failed Ferment
Thanks for looking at this. I don't think rehydrate was much more than 20 minutes, maybe 30. Next time I will watch the time more carefully. This is the first time it has failed. I may try it again with more dextrose, and perhaps less cheese. If I can make it work, I will be sure to post again.
- Thu Feb 10, 2022 04:55
- Forum: Dry Cured Meats and Sausages
- Topic: Failed Ferment
- Replies: 2
- Views: 3194
Failed Ferment
Failed Ferment I just tossed some Saucisson au Blue Cheese for failure to ferment. Initial pH was 5.9, after 1200 degree-hours averaging about 68 degrees, it was still 5.9. I am trying to figure out which one or more things went wrong. My first fail, please be gentle! (1) I used 0.2% of T-SPX. (Typi...
- Fri Dec 17, 2021 07:43
- Forum: Dry Cured Meats and Sausages
- Topic: Process for Saucisson au Camembert
- Replies: 5
- Views: 5275
Re: Process for Saucisson au Camembert
I will give it a try and post the process and results. I use almost exclusively wild game, which I will note of course.
- Mon Nov 22, 2021 23:45
- Forum: Dry Cured Meats and Sausages
- Topic: Process for Saucisson au Camembert
- Replies: 5
- Views: 5275
Re: Process for Saucisson au Camembert
That makes perfect sense to me! Throwing it in the grinder looked kind of gross. I have never had saucisson au camembert or roquefort, but it sounded interesting and I thought I would give it a shot. Thank you, as always, for your thoughtful response.
- Mon Nov 22, 2021 08:31
- Forum: Dry Cured Meats and Sausages
- Topic: Process for Saucisson au Camembert
- Replies: 5
- Views: 5275
Re: Process for Saucisson au Camembert
i just saw a video showing making of saucisson au roquefort, and looks like they just threw the roquefort in the grinder with the meat
- Mon Nov 22, 2021 07:52
- Forum: Dry Cured Meats and Sausages
- Topic: Process for Saucisson au Camembert
- Replies: 5
- Views: 5275
Process for Saucisson au Camembert
I have a couple recipes for Saucisson au Camembert but there are no details about how to prepare and add the cheese. I was wondering how a soft cheese like that would be mixed in. Would you freeze it and chop it? Other ideas or suggestions? Thank you!
- Mon Mar 01, 2021 09:06
- Forum: Dry Cured Meats and Sausages
- Topic: Very low ph sobrasada after 2 days using t-spx
- Replies: 18
- Views: 4453
Re: Very low ph sobrasada after 2 days using t-spx
Yes, that would be 500g per 1 kg of meat. So it was 500 butt, 500 fatback and 500 paste. I will post the whole thing tomorrow.
- Sat Feb 27, 2021 08:37
- Forum: Dry Cured Meats and Sausages
- Topic: Very low ph sobrasada after 2 days using t-spx
- Replies: 18
- Views: 4453
Re: Very low ph sobrasada after 2 days using t-spx
Yes, I used 2 Guys recipe as a starting point. We shall see, hopefully it will be delicious. I was just surprised by the low pH, and learned my lesson to consider the effect of ingredients on pH and sugar levels. I also will try to take more pH readings throughout the process.
- Fri Feb 26, 2021 21:32
- Forum: Dry Cured Meats and Sausages
- Topic: Very low ph sobrasada after 2 days using t-spx
- Replies: 18
- Views: 4453
Re: Very low ph sobrasada after 2 days using t-spx
Ugh, I used 350g/kg Calabrian chili paste in my batch the other day. A number of recipes called for 500g of paste, but I cut back a bit. After 48 hours ferment with T-SPX, 3g dextrose, and 3g sugar, the pH was 4.7. Turns out that the paste itself had a pH of 3.7, so that likely contributed. https://...
- Sun Feb 14, 2021 16:22
- Forum: For beginners
- Topic: Spices and herbs in recipes
- Replies: 2
- Views: 3843
Re: Spices and herbs in recipes
That's what I needed. Making some elk cacciatore tomorrow, will choose to keep the caraway seed whole. I love this forum, thanks so much for your work making available to us.
- Sun Feb 14, 2021 09:19
- Forum: For beginners
- Topic: Spices and herbs in recipes
- Replies: 2
- Views: 3843
Spices and herbs in recipes
New member here and learning a lot.. I have several of the Marianski books and they are great resources. So far, I have followed instructions and recipes carefully with good results. One question: in many recipes in the books there is a spice ingredient with no indication of the form. So if I see in...