Hope things work out with the chamber. Dry run results are never the same as when the chamber os loaded with product. I've also had mine hibernating since last summer and am in the process of getting it going againt this weekend. Will be hanging a couple of coppas, a lonza and three different salami...

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...

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...

Wow! You sure did a fine job there, peffect cohesion! Sure would like to bite into that sandwich!

What exactly are you making?

Doesn't look too bad. I would use about 25-30% fat. Which recipe and process did you use?

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.

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...

Definitely coming along. What is the casing on the larger sausage in the pic and what are the parameters in the chamber?

Beautiful work Stefan! At what temp do you sous vide and for how long?

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.

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.

Even in milliliters, it's still alot of liquid. We usually max out at 20% when making emulsified products.

Always shake it or mix it. Nitrite has a tendency to settle. I do that with regular Cure #1 as well.

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...