Search found 3840 matches

by redzed
Sat Feb 25, 2023 18:19
Forum: Dry Cured Meats and Sausages
Topic: Newbee with some questions
Replies: 9
Views: 8557

Re: Newbee with some questions

The following was posted earlier on this forum in this discussion: https://wedlinydomowe.pl/en/viewtopic.php?f=6&t=8529&sid=96c6ee0229a894feed5f169c0dbbb028 What is needed in this discussion is to put into perspective that pH is measured on a logarithmic scale, rather than a linear scale. To begin w...
by redzed
Sun Feb 12, 2023 05:07
Forum: Sausages
Topic: Kiełbasa Śląska - Silesian Sausage
Replies: 4
Views: 5352

Kiełbasa Śląska - Silesian Sausage

Kiełbasa Śląska - Silesian Sausage Kielbasa Sląska is a very well known and established Polish sausage. It's very popular and available from large and small producers in Poland and abroad. Śląska is a smaller diameter sausage, lightly smoked, and with a mild and delicate flavour. It's delicious hot...
by redzed
Wed Feb 08, 2023 22:09
Forum: Venison and Other Game
Topic: Venison Lunch Meat
Replies: 2
Views: 10604

Re: Venison Lunch Meat

Wow! You sure did a fine job there, peffect cohesion! Sure would like to bite into that sandwich!
by redzed
Thu Feb 02, 2023 18:01
Forum: Dry Cured Meats and Sausages
Topic: Starter culture Yes or No
Replies: 11
Views: 4477

Re: Starter culture Yes or No

What exactly are you making?
by redzed
Mon Jan 30, 2023 16:57
Forum: Smoked pork products
Topic: My Bologna has a 1st name...
Replies: 5
Views: 3429

Re: My Bologna has a 1st name...

Doesn't look too bad. I would use about 25-30% fat. Which recipe and process did you use?
by redzed
Mon Jan 30, 2023 16:51
Forum: Dry Cured Meats and Sausages
Topic: Starter culture Yes or No
Replies: 11
Views: 4477

Re: Starter culture Yes or No

I would recommend a starter if you want to assure fermentation and a proper product. Last year I had a batch of salami where I forgot to add the culture and I had to toss it.
by redzed
Mon Jan 23, 2023 08:00
Forum: Dry Cured Meats and Sausages
Topic: Venison Landjaeger
Replies: 7
Views: 3310

Re: Venison Landjaeger

Absolutely not. At around pH 5.2 gelification of the meat takes place. You can see that without using a pH meter. The meat, fat and water bind together to form a firm mass. This is what gives you the desirable texture and sliceability. If you do what you are propsing, you will have a crumbly sausage...
by redzed
Sat Dec 24, 2022 22:18
Forum: For beginners
Topic: Looking forward to learning from Folks!
Replies: 55
Views: 10014

Re: Looking forward to learning from Folks!

Definitely coming along. What is the casing on the larger sausage in the pic and what are the parameters in the chamber?
by redzed
Sat Dec 24, 2022 01:41
Forum: Smoked pork products
Topic: Wędzonki
Replies: 58
Views: 85119

Re: Wędzonki

Beautiful work Stefan! At what temp do you sous vide and for how long?
by redzed
Mon Dec 19, 2022 19:09
Forum: Sausages
Topic: [SWE] Swedish Prinskorv
Replies: 18
Views: 11950

Re: [SWE] Swedish Prinskorv

Sausages look very nice! Something I'll have to try down the road. Regarding your issues in the batch where you broke the emulsification, can you describe what you did in the process and the temps at the start and end. I can't see the dextrose having any effect on the emulsion.
by redzed
Mon Dec 05, 2022 20:19
Forum: For beginners
Topic: Ph 4.6 on a salami
Replies: 4
Views: 1575

Re: Ph 4.6 on a salami

That's about as low as you can go. Looks like you added around
10g/kg of sugars. Taste will be quite tangy, Ok if you are making a Scandinavian salami, but not if you want a Southern European style salami.
by redzed
Sat Dec 03, 2022 22:22
Forum: Sausages
Topic: [SWE] Swedish Prinskorv
Replies: 18
Views: 11950

Re: [SWE] Swedish Prinskorv

Even in milliliters, it's still alot of liquid. We usually max out at 20% when making emulsified products.
by redzed
Fri Nov 25, 2022 20:56
Forum: For beginners
Topic: New to brining/curing questions
Replies: 4
Views: 1504

Re: New to brining/curing questions

Always shake it or mix it. Nitrite has a tendency to settle. I do that with regular Cure #1 as well.
by redzed
Fri Nov 25, 2022 04:23
Forum: Smoked pork products
Topic: Swedish Ham
Replies: 4
Views: 1516

Re: Swedish Ham

So it's basically a boneless cured, not smoked ham. What makes it "Swedish" is the way it's cooked and served. Just one of the many many ways to prepare a ham. I prefer smoked ham which is then poached to temp, sliced and eaten cold or baked with a honey glaze and served hot. Occasionally I also pre...
by redzed
Thu Nov 24, 2022 03:01
Forum: For beginners
Topic: cure needs sugar?
Replies: 3
Views: 1669

Re: cure needs sugar?

While sugar does act as a preservative, help in colour retention, aid in lowering the pH and enhance flavour, it is not a curing agent. It's not an essential ingredient in the meat curing process.