Search found 24 matches
- Thu Jan 05, 2023 00:35
- Forum: Sausages
- Topic: Kielbasa with Higher than "Normal" Cooking (Kiełbasa Swojska z Podkarpacia)
- Replies: 5
- Views: 4589
Re: Kielbasa with Higher than "Normal" Cooking (Kiełbasa Swojska z Podkarpacia)
Great writeup, thanks!
- Thu Dec 22, 2022 06:32
- Forum: Sausages
- Topic: [SWE] Swedish Prinskorv
- Replies: 18
- Views: 15761
Re: [SWE] Swedish Prinskorv
Very interesting.
- Sun Dec 18, 2022 03:51
- Forum: Smoked pork products
- Topic: Wędzonki
- Replies: 58
- Views: 110276
Re: Wędzonki
Wow that all looks outstanding!
- Sun Dec 18, 2022 03:48
- Forum: For beginners
- Topic: Looking forward to learning from Folks!
- Replies: 55
- Views: 18712
Re: Looking forward to learning from Folks!
Looking good! But, what kind of salami? What culture did you use? Thx!
- Fri Dec 16, 2022 18:25
- Forum: For beginners
- Topic: Looking forward to learning from Folks!
- Replies: 55
- Views: 18712
Re: Looking forward to learning from Folks!
Fibrous is fine, that is what most salami is made in. Read that guide I listed above!Bentley Meredith wrote: ↑Fri Dec 16, 2022 16:44Will mold 600 work with a Clear Fibrous Casings, or does it have to be a hog or natural casing to work?
- Fri Dec 16, 2022 00:23
- Forum: For beginners
- Topic: Looking forward to learning from Folks!
- Replies: 55
- Views: 18712
Re: Looking forward to learning from Folks!
Fermentation. Needs to be at specified temp for the culture, and 85 to 90% humidity. No fan or airflow whatsoever is needed. Airflow is for drying, not fermenting. But seriously, its just 8hrs for LHP at 100f, to like 36 hrs max for tspx. Just wrap it with plastic wrap, and stick it somewhere right ...
- Sat Dec 10, 2022 04:05
- Forum: Books&Videos of meat processing
- Topic: Salami Practical Science and Processing Technology
- Replies: 1
- Views: 11742
- Mon Dec 05, 2022 00:16
- Forum: Sausages
- Topic: [SWE] Swedish Prinskorv
- Replies: 18
- Views: 15761
Re: [SWE] Swedish Prinskorv
Interesting. I like the use of yogurt as the starter culture. There were a few threads about using yogurt as starter, several years ago, that were interesting.
- Sat Dec 03, 2022 18:24
- Forum: For beginners
- Topic: Looking forward to learning from Folks!
- Replies: 55
- Views: 18712
Re: Looking forward to learning from Folks!
Looks good
- Sun Nov 20, 2022 04:11
- Forum: For beginners
- Topic: Looking forward to learning from Folks!
- Replies: 55
- Views: 18712
Re: Looking forward to learning from Folks!
Looks nice, coming along well. You won't have any left by the time it hits proper weight loss...
- Fri Nov 11, 2022 22:40
- Forum: For beginners
- Topic: Looking forward to learning from Folks!
- Replies: 55
- Views: 18712
Re: Looking forward to learning from Folks!
Looking good! Getting close now...
- Tue Nov 08, 2022 03:33
- Forum: Sausages
- Topic: Making Siim-Jim's....Beef Sticks
- Replies: 6
- Views: 4785
Re: Making Siim-Jim's....Beef Sticks
@sausagemaneric Post above by @jcflorida is good info. I wouldn't use carrot fiber though, it binds up water but not much else, I would use it in a fresh sausage to get a lot of moistness, but it's not great for meat/fat. And it makes it waaay hard to shove farce into a snackstick. Any of these nond...
- Mon Nov 07, 2022 07:12
- Forum: Sausages
- Topic: Making Siim-Jim's....Beef Sticks
- Replies: 6
- Views: 4785
Re: Making Siim-Jim's....Beef Sticks
I wouldn't use fermento anyways... it's just cultured buttermilk, and not really accurate flavor rendition. You COULD just make beef meatsticks with like 1% dextrose and use any culture like F-LC or LHP to ferment to strong acidic tang, 4.6 or such, over 24 to 36 hrs. Then smoke. But much easier to ...
- Sun Nov 06, 2022 00:15
- Forum: For beginners
- Topic: Looking forward to learning from Folks!
- Replies: 55
- Views: 18712
Re: Looking forward to learning from Folks!
I'm looking forward to you tasting these, they are moving along quickly. Nice that you're posting weight loss, neat to see how it's going. They sure look like they'll be done before long!
- Fri Oct 28, 2022 08:10
- Forum: Sausages
- Topic: Kiełbasa Serdelowa z Łosiną - Serdelowa Sausage with Moose Meat
- Replies: 3
- Views: 3602
Re: Kiełbasa Serdelowa z Łosiną - Serdelowa Sausage with Moose Meat
Spice mix sounds quite good.