Search found 3840 matches

by redzed
Fri Mar 04, 2022 07:15
Forum: Books&Videos of meat processing
Topic: The Art of Making Fermented Sausages
Replies: 6
Views: 4542

Re: Re:

To day I received my book from Amazon and just started reading it Finally! :lol: lol. İ just read through it as well. İt truly is full of tons of information. İ heard toldras book is also up there in terms of information but havent got it yet because it sure bites the wallet... Excellent primer on ...
by redzed
Fri Mar 04, 2022 07:05
Forum: Dry Cured Meats and Sausages
Topic: Freezing cold smoked products
Replies: 1
Views: 1044

Re: Freezing cold smoked products

If the sausage has been dry cured you can certainly freeze it if it's vacuum packed. However, there is no need to freeze it. If it's vac sealed it will keep in the fridge for months on end. In fact many sausages improve in flavour when refrigerated, the moisture equalizes, and any dry ring around th...
by redzed
Wed Mar 02, 2022 22:28
Forum: Dry Cured Meats and Sausages
Topic: Too low pH after stuffing before fermentation
Replies: 17
Views: 3741

Re: Too low pH after stuffing before fermentation

A pH of 4.67 is about as low as you can go. How much sugar did you add?
by redzed
Wed Feb 23, 2022 09:04
Forum: Sausages
Topic: Cheddar cheese powder
Replies: 2
Views: 1295

Re: Cheddar cheese powder

I've seen cheese powder in emulsified wiener style products, but have never tried them or made anything with cheese powder. I also don't have any recipes. Keep in mind that cheese contains a fair amount of salt, so you have to work that in. I would start a test batch with no more than 5%, and go fro...
by redzed
Fri Feb 11, 2022 07:33
Forum: Sausages
Topic: Kiełbasa Kanapkowa - Sandwich Sausage
Replies: 1
Views: 1228

Kiełbasa Kanapkowa - Sandwich Sausage

Kiełbasa Kanapkowa - Sandwich Sausage What exactly is “kiełbasa kanapkowa”? The answer to that will never zero in on one specific kiełbasa because it can be one of many. The name actually refers to particular style or variety of sausage that is deemed to go well in a sandwich (kanapka). If you goog...
by redzed
Fri Feb 11, 2022 06:59
Forum: Dry Cured Meats and Sausages
Topic: Failed Ferment
Replies: 2
Views: 1253

Re: Failed Ferment

From what you described, I can't zero in on anything that might have prevented fermentation. I would have added 3 grams of sugar, but the 2 grams that you added should have worked to some extent. Your culture should still be fine, I'm working with one that expired in 2018 and it still does the job. ...
by redzed
Sat Feb 05, 2022 18:53
Forum: Dry Cured Meats and Sausages
Topic: Returning an opened Salami to Curing chamber
Replies: 3
Views: 1365

Re: Returning an opened Salami to Curing chamber

I think Marianski was probably referring to an average drying rate and in larger diameter casings. The drying rate is not linear. And you can slow the drying by lowering your temp to 11-12C.
by redzed
Sat Feb 05, 2022 18:08
Forum: Microbiology of meat and products
Topic: Ferment sausage in a bowl, not casing?
Replies: 6
Views: 6325

Re: Ferment sausage in a bowl, not casing?

This is an old thread, but for the benefit of those who might have the same question, you can't ferment the farce for salami before casing. Fermentation not only acidifies the meat mass but when the pH drops to 5.3 - 5.2, it will solidify and firm up as gelification takes place. If you were to ferme...
by redzed
Sat Feb 05, 2022 17:58
Forum: Hardware
Topic: Inbkbird settings and actuals - are these OK?
Replies: 7
Views: 2068

Re: Inbkbird settings and actuals - are these OK?

Your humidity readings actually look really good. Was there product in the chamber at the time?
by redzed
Sat Feb 05, 2022 17:54
Forum: Dry Cured Meats and Sausages
Topic: Returning an opened Salami to Curing chamber
Replies: 3
Views: 1365

Re: Returning an opened Salami to Curing chamber

The drying rate sounds quite normal, especially since you are using narrow gauge casing. The weight loss is quite fast during the earliest stages of drying and slows down gradually. When I dry my saucisson sec in 40mm casings it's usually ready in 3 -4 weeks. No problem with rehanging your test piec...
by redzed
Tue Feb 01, 2022 02:26
Forum: Dry Cured Meats and Sausages
Topic: Venison Genoa is ready
Replies: 4
Views: 1598

Re: Venison Genoa is ready

fatboyz wrote:
Tue Feb 01, 2022 01:56
Gosh Chris I just couldn't down grade my quality of salami with my taste in wines! The only wines my wife and I like are cheap sparkling wines like Baby duck (do they even make that anymore!) or Lonesome Charlie!
I'm sure you'll acquire a taste for wine when you mature a bit. :D
by redzed
Sun Jan 30, 2022 19:17
Forum: Dry Cured Meats and Sausages
Topic: Venison Genoa is ready
Replies: 4
Views: 1598

Re: Venison Genoa is ready

Looks good and venison is a deep red when fresh and turns to a very dark colour when dried. When I dried a white tail backstrap it was almost black when finished.

And I still think that without a glass of a robust and full bodied red, your Genoa is incomplete. :D
by redzed
Sun Jan 30, 2022 19:10
Forum: Hardware
Topic: highly accurate scale suggestions?
Replies: 4
Views: 1701

Re: highly accurate scale suggestions?

I have two different scales. For meat I use an inexpensive commercial scale, 1g to 20kg and for ingredients I use an inexpensive jeweller scale to .01. I bought two of them several years ago, just to have a backup, but have not had any problems. I also got a set of calibration weights and check them...
by redzed
Sun Jan 30, 2022 18:56
Forum: For beginners
Topic: Sucuk Question
Replies: 2
Views: 2548

Re: Sucuk Question

Sucuk is a fermented and dried sausage so it will have a firm texture like any salami-like product. It can be slices and eaten as is or cooked, Should have at least 30-35% fat content which will soften it if fried or grilled. But if you cook it and allow it to cool it will be even more drier, harder...
by redzed
Tue Jan 25, 2022 05:26
Forum: Offal products
Topic: Kiszka Pasztetowa - Liver Pate Sausage
Replies: 1
Views: 1254

Kiszka Pasztetowa - Liver Pate Sausage

Kiszka Pasztetowa - Liver Pate Sausage Kiszka Pasztetowa is a mild tasting and spreadable liver pate sausage. Excellent on a sandwich or a cracker and popular on the breakfast table in Poland. https://i.imgur.com/3leCvKe.jpg?1 https://i.imgur.com/JPVy4T3.jpg?1 Recipe for 1kg of meat Meats Lean pork...