Search found 66 matches

by jens49
Wed Apr 06, 2022 19:23
Forum: Microbiology of meat and products
Topic: Flavor of Italy
Replies: 4
Views: 1546

Re: Flavor of Italy

I am working on a text about starter cultures and at some time during the last 5 years I copied this text.
I asked permission to quote the text but Chr Hansen would like a link to the text before allowing me to use it. Alas I cant find the link. It is not in any of their current material...
by jens49
Tue Apr 05, 2022 12:23
Forum: Microbiology of meat and products
Topic: Flavor of Italy
Replies: 4
Views: 1546

Flavor of Italy

I have an article from Chr Hansen that I am trying to identify where it is from. The text starts as follows: "Inspired by the Italian culture of enjoyment, CHR HANSEN has developed a new ripening culture that aims to solve this challenge – FLORA ITALIA LC SafePro®. This ripening culture is made up o...
by jens49
Thu Jan 13, 2022 17:43
Forum: For beginners
Topic: Kielbasa - Emulsion Problems
Replies: 8
Views: 16261

Re: Kielbasa - Emulsion Problems

When emulsifying your farce should warm up to about 12 - 14* C. Do not let it cool down but stuff right away. Unless you have a very powerful processor meat at 60/40 can be quite a struggle in one go. I would start with lean meat and add fattier meat later in the process. I messed a few bunches unti...
by jens49
Thu Oct 14, 2021 18:53
Forum: Offal products
Topic: Salceson - Polish Headcheese
Replies: 95
Views: 69257

Re: Salceson - Polish Headcheese

Respect!
by jens49
Mon Apr 12, 2021 11:18
Forum: Sausages
Topic: Kiełbasa Krakowska -Kraków Sausage
Replies: 6
Views: 2392

Re: Kiełbasa Krakowska -Kraków Sausage

Thanks.
I will have your info in mind next time. It will probably lend a nice color to a Salame Rosa also.
by jens49
Thu Apr 08, 2021 16:45
Forum: Sausages
Topic: Kiełbasa Krakowska -Kraków Sausage
Replies: 6
Views: 2392

Re: Kiełbasa Krakowska -Kraków Sausage

Looking great. I never can achieve that beautiful color. Mine always turns out much paler.
Do you add approx. 20 % water?
by jens49
Thu Jan 07, 2021 09:28
Forum: Dry Cured Meats and Sausages
Topic: Hungarian Salami
Replies: 10
Views: 1813

Re: Hungarian Salami

Sometimes I think sea salt is too highly rated. I have tried two different well known Italian brands because I wanted my cold smoked salmon to be top notch. Both had too many impurities in them and one of them was so wet that the weight had to be adjusted when I EQ salted meat. Expensive lesson for ...
by jens49
Sun Dec 27, 2020 11:10
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 127
Views: 61412

Re: Cured, dried and fermented by StefanS

That is great information. Maybe it is best to skip heat ferment and go straight to drying chamber. Slower ferment should be good for color and flavour. No problems with Staph. Looking forward to step II.
by jens49
Thu Nov 26, 2020 11:25
Forum: Sausages
Topic: Smart thermometers
Replies: 5
Views: 1636

Re: Smart thermometers

"The Maverick ET-732 is a dual-probe, remote thermometer used to monitor both barbecue and food temperatures. The probes plug into a transmitter that sends data to the receiver that can be located up to 300' (91m) away, according to the manufacturer." I have been using this in my smoker for the last...
by jens49
Sat Sep 19, 2020 07:28
Forum: Dry Cured Meats and Sausages
Topic: Salame Strolghino
Replies: 7
Views: 2589

Re: Salame Strolghino

Looks great! Very simple recipe. Right now I have a pure beef salami in my chamber.
Just salt (& nitrite) Some times we just have to try...
by jens49
Sat Oct 19, 2019 11:05
Forum: Offal products
Topic: Smoked Liver Sausage and Cure #1
Replies: 10
Views: 5043

Re: Smoked Liver Sausage and Cure #1

Redzed. You poach the liver for a couple of minutes. Marianski writes the following; "Liver must not be cooked as it will loose its emulsifying properties. In many recipes liver is cooked briefly (blanched) in hot water for up to 5 min to remove any leftover blood but there is no real need for that ...
by jens49
Mon Jul 22, 2019 07:34
Forum: Dry Cured Meats and Sausages
Topic: Prosciutto di Nanoose
Replies: 7
Views: 4259

Re: Prosciutto

Redzed; that prosciutto looks absolutely flawless.
Perfectly dried!
by jens49
Mon Mar 11, 2019 21:56
Forum: Announcements
Topic: Forum Software Upgrade
Replies: 26
Views: 13375

Re: Forum Software Upgrade

Thank you for your work
by jens49
Sat Mar 09, 2019 16:30
Forum: Announcements
Topic: Forum Software Upgrade
Replies: 26
Views: 13375

Re: Forum Software Upgrade

Do any of you see this kind of txt after the software upgrade? Or is it something I can fix on my Mac? Don't see it anywhere else. ==//== Aceite de Oliva..............................................olive oil.......... Azafran...........................................................saffron...........
by jens49
Sun Feb 10, 2019 18:13
Forum: Announcements
Topic: Forum Software Upgrade
Replies: 26
Views: 13375

Re: Forum Software Upgrade

+1