Search found 3639 matches

by redzed
Thu Mar 11, 2021 17:38
Forum: Dry Cured Meats and Sausages
Topic: Salami Vicentina
Replies: 17
Views: 1845

Re: Salami Vicentina

5.94 is up there, so more carbohydrate would be necessary. I would add 2.5g glucose and 2.5 sucrose. Turbinado sugar is usually coarse grained so it should be ground to a fine powder or diluted before adding to the farce. If it drops to less than 5.2, but not lower than 4.9, it will still be fine si...
by redzed
Tue Mar 09, 2021 18:23
Forum: Smoked pork products
Topic: Boneless Pork Loin - Kasseler Style
Replies: 19
Views: 1805

Re: Boneless Pork Loin - Kasseler Style

Because this is not equilibrium brining, this method is not an exact science. Depending on the loin, 5 days in an 8% brine, then a good rinse and soak in cold water for an hour will also work. You could also pump it with 10% of the weight of the meast and 3 days in the brine after that. 8% brine wor...
by redzed
Tue Mar 09, 2021 18:11
Forum: Hyde Park
Topic: THE GREAT SAUSAGE CONTEST!
Replies: 51
Views: 4675

Re: THE GREAT SAUSAGE CONTEST!

No smoking? Did the small amount of liquid smoke do the trick?
by redzed
Tue Mar 09, 2021 17:59
Forum: Dry Cured Meats and Sausages
Topic: Göttinger Stracke PH
Replies: 6
Views: 334

Re: Göttinger Stracke PH

Bump up the temp to 22C and leave in the chamber for another 24 hours. Are you using a starter?
by redzed
Tue Mar 09, 2021 17:52
Forum: Sausages
Topic: Serbian Sausage
Replies: 2
Views: 316

Re: Serbian Sausage

That is an interesting sausage with a different preparation technique. I'm not sure I would make something with that much fat. I think 60/40 meat to fat would suit me better. But it's fun to try making and tasting some of the more unique and old recipe sausages. Marianski's picture of the sausage lo...
by redzed
Tue Mar 09, 2021 17:33
Forum: Dry Cured Meats and Sausages
Topic: Salami Vicentina
Replies: 17
Views: 1845

Re: Salami Vicentina

What was the pH after 72hrs?
by redzed
Tue Mar 09, 2021 17:29
Forum: Dry Cured Meats and Sausages
Topic: Sicilian Pistachio and Lemon Salami
Replies: 5
Views: 291

Re: Sicilian Pistachio and Lemon Salami

Very nice looking salami. I bought Cairo's book right after it came out and really enjoyed reading it. Unless there was some issue with your meat I can't see how your salami dropped to only 5.45. With that much sugar you should have been well below 5 at around 4.7 - 4.8. How long was it in the ferme...
by redzed
Mon Mar 08, 2021 01:50
Forum: Hyde Park
Topic: THE GREAT SAUSAGE CONTEST!
Replies: 51
Views: 4675

Re: THE GREAT SAUSAGE CONTEST!

OK, cowboys get those entries in! Thank you Indaswamp for your entry. As you have read in the post by EAnna, the prize pot has been sweetened with another book as a prize. Published by our colleagues in Poland, the Wędzarnicza Brać (Smokehouse Fraternity), the book is an illustrated step by step gui...
by redzed
Sun Mar 07, 2021 05:10
Forum: Sausages
Topic: Busy week/weekend sausage/meat making!
Replies: 39
Views: 2862

Re: Busy week/weekend sausage/meat making!

fatboyz wrote:
Mon Mar 01, 2021 02:22
05:00 start this morning and was done by noon
All by yourself? With all the clean up and putting stuff away? You must have help?
by redzed
Sun Mar 07, 2021 05:07
Forum: For beginners
Topic: So let's talk about salt percentages....
Replies: 13
Views: 900

Re: So let's talk about salt percentages....

I realize that this may be a loaded topic because standards and regulations vary across the globe, but I am searching for the definitive USDA regulations pertaining to the min.-max. percentages of salt for slow fermented southern European style salami. I can find the regulations for fast fermented A...
by redzed
Thu Mar 04, 2021 09:27
Forum: Sausages
Topic: Busy week/weekend sausage/meat making!
Replies: 39
Views: 2862

Re: Busy week/weekend sausage/meat making!

bluc wrote:
Thu Mar 04, 2021 06:42
Just started making sourghdough bread also. Pizza specific meats is next on my list..
Noble and practical hobbies. Beats building lawn ornaments and birdhouses.
by redzed
Thu Mar 04, 2021 09:25
Forum: Sausages
Topic: Busy week/weekend sausage/meat making!
Replies: 39
Views: 2862

Re: Busy week/weekend sausage/meat making!

Albertaed wrote:
Mon Mar 01, 2021 17:32
Homemade sauerkraut hmm interesting.
It's actually very easy to make. Hardest part is getting a proper shredder. We make 60-90lbs each fall in a 15 gallon Medalta crock. But all you need is a food grade plastic pail and non-iodized salt.
by redzed
Thu Mar 04, 2021 09:15
Forum: Dry Cured Meats and Sausages
Topic: Salccicia Napolitana Dolce
Replies: 7
Views: 730

Re: Salccicia Napolitana Dolce

Beautiful looking salami. How long did it dry?
by redzed
Wed Mar 03, 2021 18:55
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Dry Cured Salami came out tasteless
Replies: 6
Views: 1160

Re: Dry Cured Salami came out tasteless

Nothing really happened other than the spice premix was not to your personal liking. Another person might have liked it, as did those who formulated it. That's why it's always best to prepare your own seasonings. Even then you will need to adjust the amounts to get a product to taste just how you li...
by redzed
Wed Mar 03, 2021 08:06
Forum: Sausages
Topic: Polish Potato Sausage (Kiszka Ziemniaczana)
Replies: 6
Views: 5589

Re: Polish Potato Sausage (Kiszka Ziemniaczana)

Kiszka Ziemniaczana Here is a recipe for another version on Kiszka ziemniaczana. Lately I have been longing for foods from my childhood and Polish potato sausage has been circling around in my head like a bothersome fly. Finally I got around to making to making a couple coils of this specialty. I r...