Search found 2222 matches
- Sat May 22, 2021 12:48
- Forum: Hardware
- Topic: Salami and sausage casings
- Replies: 3
- Views: 3161
Re: Salami and sausage casings
Good Info. Are you using them for fresh / smoked sausage or dry cured? Did they seem to have any stretch when stuffing?
- Sat May 22, 2021 12:44
- Forum: Smoked pork products
- Topic: Bob K Inspired smoked pork loin
- Replies: 5
- Views: 5081
Re: Bob K Inspired smoked pork lion
That's a hybrid of an Orange Lonzino http://wedlinydomowe.pl/en/viewtopic.php?t=6593&postdays=0&postorder=asc&highlight=orange+lonzino&start=0 and Sweetheart Ham http://www.wedlinydomowe.pl/en/viewtopic.php?f=10&t=8102&sid=84f765d0665e826aeaf8b2e1835fd1bb&start=15 . Sounds tasty! I would add the bla...
- Sun May 16, 2021 18:23
- Forum: Hardware
- Topic: Motor oil on grinder plates????
- Replies: 3
- Views: 3307
Re: Motor oil on grinder plates????
Fact is oil cant impregnate steel as it is not porous. It has to be a surface coating. I would try burning it off with a torch or on an outdoor grill.
- Sun May 16, 2021 12:37
- Forum: Dry Cured Meats and Sausages
- Topic: Umai bags
- Replies: 5
- Views: 2331
Re: Umai bags
I am pretty sure that the meat bags and the sausage bags are made from a different membrane.
Have you tried adding a few frozen gallon jugs of water to get the temp down? That will work as a temporary fix for your chamber.
Have you tried adding a few frozen gallon jugs of water to get the temp down? That will work as a temporary fix for your chamber.
- Sat May 15, 2021 12:59
- Forum: For beginners
- Topic: Smoking a whole chicken
- Replies: 5
- Views: 4445
Re: Smoking a whole chicken
To be honest I have never heard of anyone EQ curing whole poultry. My thoughts are chicken always has a high bacterial count so the faster you get it cured and cooked the better. Brining is faster and probably the way to go with the added benefit of keeping the chicken moister.
- Tue May 11, 2021 20:35
- Forum: Dry Cured Meats and Sausages
- Topic: collagen casings vs. collagen sheets?
- Replies: 7
- Views: 2997
Re: collagen casings vs. collagen sheets?
I have never tried them them so I don't know. Redzed has used them a lot for larger cuts of dry cured product so I am sure he can add to this.
- Tue May 11, 2021 17:18
- Forum: Dry Cured Meats and Sausages
- Topic: collagen casings vs. collagen sheets?
- Replies: 7
- Views: 2997
Re: collagen casings vs. collagen sheets?
Those 100MM casings are good for Bologna or Mortadella or something else that is cooked and peeled off. They do not seem to stretch or even shrink with any dried products leaving air pockets as they dry. Try Butcher and Packer http://www.butcher-packer.com/index.php?main_page=index for Quality Bungs...
- Thu May 06, 2021 15:24
- Forum: Sausages
- Topic: Vac sealer upgrade
- Replies: 9
- Views: 3402
Re: Vac sealer upgrade
Its unbelievable that the cost is 2x what it is in the States. Looks like a nice machine.
- Sun May 02, 2021 12:23
- Forum: Sausages
- Topic: Vac sealer upgrade
- Replies: 9
- Views: 3402
Re: Vac sealer upgrade
I know several members have the VP215. viewtopic.php?f=7&t=7907
- Fri Apr 30, 2021 12:11
- Forum: For beginners
- Topic: Pasturizeation
- Replies: 11
- Views: 7812
Re: Pasturizeation
If you are using 10 gram dextrose and 5 gram sugar per Kilo almost all starter cultures will give you a pronounced tang.
If you want to pasteurize or cook the sausage I would follow the semi-Dry method of cooking and then drying rather than cooking a dry cured product
If you want to pasteurize or cook the sausage I would follow the semi-Dry method of cooking and then drying rather than cooking a dry cured product
- Thu Apr 29, 2021 15:02
- Forum: For beginners
- Topic: Pasturizeation
- Replies: 11
- Views: 7812
Re: Pasturizeation
Why did you use a recipe and culture formulated for a fast fermented, cooked sausage if you were going to dry cure it? If you are concerned about Listeria I would cook/pasteurize it for peace of mind. If available to you use F-LC culture it has Listeria protection and can be used for fast or slow fe...
- Sat Apr 24, 2021 13:54
- Forum: Dry Cured Meats and Sausages
- Topic: Starting fermentation whilst salami is drying
- Replies: 5
- Views: 1447
Re: Starting fermentation whilst salami is drying
I agree with Ron. Your best solution is to make a fermentation chamber. as simple as a cooler. That situation will come up continually. If you want to ferment in your chamber I would take what is unfinished in your chamber place in a sealed container and refrigerate while you are at fermentation tem...
- Mon Apr 19, 2021 19:36
- Forum: Dry Cured Meats and Sausages
- Topic: Why add cure/spice mixture in stages?
- Replies: 4
- Views: 1732
Re: Why add cure/spice mixture in stages?
From what I have read... The salt and cure was divided, rubbed into meat, packed in containers and allowed to drain. The salt and cure was added in stages so that there was a continuous supply throughout the curing period. As far as the spices it is probably a matter of personal preference. IMHO the...
- Mon Apr 19, 2021 13:44
- Forum: BBQ
- Topic: My favorite version of pastrami
- Replies: 9
- Views: 7238
Re: My favorite version of pastrami
When you do it will be one of those I should have done this sooner moments. Steaks always cooked to perfection...mashed potatoes without the taste boiled out of them.....its a great tool in the kitchen arsenal.
That looks delicious JP!!
- Tue Apr 13, 2021 17:55
- Forum: For beginners
- Topic: Wrong texture everytime I try fresh/smoked sausages
- Replies: 7
- Views: 5041
Re: Wrong texture everytime I try fresh/smoked sausages
Your texture problem could have been caused by, fat smearing, under mixing (only 1-2 minutes), or overcooking, so it is difficult to pinpoint. Try following the processing directions in one of Redzeds well written recipes like this one https://wedlinydomowe.pl/en/viewtopic.php?f=9&t=9382 it should h...