Search found 3840 matches

by redzed
Thu May 12, 2022 14:52
Forum: Dry Cured Meats and Sausages
Topic: Orange and Fennel Salami
Replies: 31
Views: 26696

Re: Orange and Fennel Salami

Redzed I want to make your recipe but it has been going around my head to substitute grand marnier for white wine I would appreciate your advice and opinion on the matter greetings thank you Alcohol can not only affect the bind, but it's also an antimicrobial and may kill some of the bacteria. Havi...
by redzed
Sat May 07, 2022 06:12
Forum: Sausages
Topic: Kiełbasa Kminkowa – Caraway Sausage
Replies: 1
Views: 2545

Kiełbasa Kminkowa – Caraway Sausage

Kiełbasa Kminkowa – Caraway Sausage Caraway imparts distinct earthy flavours and a recognizable sharp aroma. You either love it or hate it! It's an old world spice that has been cultivated in Europe for hundreds of years. It's used in variety of Polish dishes and breads, and can be used to make a s...
by redzed
Fri May 06, 2022 16:06
Forum: Dry Cured Meats and Sausages
Topic: Salami Polskie - Polish Salami
Replies: 9
Views: 4162

Re: Salami Polskie - Polish Salami

Chris as usual you are knocking it out of the park Thanks, I've made this salami a few times before, but for reasons unknown, this one turned out better than any of the predecessors. Maybe because of the nice quality of the pork, 60mm beef middles and good timing in taking it out of the chamber. Wi...
by redzed
Wed May 04, 2022 07:15
Forum: Dry Cured Meats and Sausages
Topic: Salami Polskie - Polish Salami
Replies: 9
Views: 4162

Salami Polskie - Polish Salami

Salami Polskie - Polish Salami https://i.imgur.com/FTP27c6.jpg?1 Although salami has an established tradition in Polish charcuterie, it is not is not that widely known. This salami is based on the recipe for “Salami Polskie” in the 1959 Polish recipe book prepared for the government owned sausage p...
by redzed
Wed Apr 20, 2022 04:38
Forum: Dry Cured Meats and Sausages
Topic: Rosette de Lyon
Replies: 10
Views: 6005

Re: Rosette de Lyon

Hmm, I don't understand how your humidity increases when the compressor starts. Usually when the humidity sensor gets a blast of cold air the display registers a low reading.
by redzed
Wed Apr 20, 2022 04:31
Forum: Smoked pork products
Topic: Smoked leg ham
Replies: 2
Views: 1348

Re: Smoked leg ham

Wow that's a rapid cure! Looks like it worked out for you, but I would have left it in the brine for another couple of days. For Easter I brined and smoked a 5.5 kg ham. Pumped approx 10% with an 8% brine (.06% nitrite) and cured for 12 days. It was then rinsed and soaked in cold water for 4 hours, ...
by redzed
Wed Apr 20, 2022 04:08
Forum: Sausages
Topic: Kosher Beef Sausage
Replies: 3
Views: 2079

Re: Kosher Beef Sausage

It might have worked better for you if you would have smoked the sausages at a higher temp and for at least another hour. The IT should have been at least 125 before poaching, and it would have been better to cook to 160f rather than by time. When the sausages are immersed in hot water the heat tran...
by redzed
Wed Apr 20, 2022 03:55
Forum: For beginners
Topic: cleaning equipment
Replies: 19
Views: 11234

Re: cleaning equipment

Why go to the extra expense of buying Starsan? And distilled water? Besides, Star San is an antimicrobial but does not cut grease and clean well. Use what you already have at home. Dish soap and hot water to clean and a dip in a mild chlorine solution if you want to sanitize.
by redzed
Fri Apr 15, 2022 15:06
Forum: Sausages
Topic: Bavarian Gelbwurst ("yellow sausage")
Replies: 4
Views: 1780

Re: Bavarian Gelbwurst ("yellow sausage")

Looks fantantastic! What spices are in there?
by redzed
Thu Apr 14, 2022 17:48
Forum: Sausages
Topic: Stefans kielbasa
Replies: 110
Views: 70917

Re: Stefans kielbasa

What a load of goodness! Your work is done, you can now celebrate! Wesołego alleluja!

BTW, I posted your pictures on The Polish Sausage Club FB page, https://www.facebook.com/groups/5640560 ... 7780144781
by redzed
Thu Apr 14, 2022 17:15
Forum: Dry Cured Meats and Sausages
Topic: Schornsteinfeger Salami – Chimney Sweep Salami
Replies: 7
Views: 2059

Re: Schornsteinfeger Salami – Chimney Sweep Salami

very nice looking salami. Just curious why you decided to cure meat for 48 hours if you are using a culture? If you would review all of my sausage recipes, smoked and salami types you will notice that I precure my meat in almost every instance. Precuring is npracticed in traditional Polish sausage ...
by redzed
Thu Apr 14, 2022 17:07
Forum: Dry Cured Meats and Sausages
Topic: Rosette de Lyon
Replies: 10
Views: 6005

Re: Rosette de Lyon

Yes, I was aware of that and had it set so that there would be a 20 minute delay. My new chamber so far is performing well. seems to hold the temp for a long time between running and so far I have not drilled out any ventilation vents.
by redzed
Sun Apr 10, 2022 01:55
Forum: Sausages
Topic: Alberta Ed you still around
Replies: 6
Views: 2804

Re: Alberta Ed you still around

Yeah, it looks like Ed hasn't visited us since the end of Oct. 2021. He was also a regular poster on a couple of others groups and nothing from him since last fall. Hope he's OK. He's from Peace River.
by redzed
Sat Apr 09, 2022 00:40
Forum: Sausages
Topic: Münchner Weisswurst
Replies: 11
Views: 3995

Re: Münchner Weisswurst

[/quote] Chris I have heard that about sweet mustard but have never actually tasted any before. I'm up in Edmonton this weekend, I'll have to see if I can find any! Think I'll have Weisswurst for lunch now! [/quote] I once posted a picture of my Bavarian style weisswurst next to a jar of regular mus...
by redzed
Fri Apr 08, 2022 06:47
Forum: Sausages
Topic: Münchner Weisswurst
Replies: 11
Views: 3995

Re: Münchner Weisswurst

There's nothing like a fresh Wiesswurst right out of the cooking tank with some fresh bread and Thome mustard! Remember, with weisswurst it has to be sweet mustard! :D As to the lemon, I definitely would not use lemon juice. The acid breaks down the myosin and will destabilize the emulsion Go the b...