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Destroying Trichinae (USDA Rules)
Replies: 1
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Chuckwagon » Sun May 09, 2010 02:18
First post
Prescribed treatment of pork and products containing pork to destroy trichinae.
USDA Rules can be found here:
Above Edit By Bob K
Hi Sausagemakers,
In 2003, Dr. M. Ellin Doyle at the University of Wisconsin in Madison wrote that trichinella spiralis is so resistant to salt that it takes 8 to...
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Additional information from a post on 5/30/14:
Hi Folks, once again... please note that simple freezing does NOT destroy trichinella spiralis.
In 1900, one and a half persons out of 100 consuming undercooked pork were contracting trich ! That`s outrageous! Unbelievably, it has only been since...
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Last post by Chuckwagon
Fri May 30, 2014 14:56
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Using a pig's stomach to case cured products?
Replies: 2
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redzed » Fri Dec 14, 2012 15:27
First post
I bought a couple of pig's stomachs intending to use them in making head cheese. They are however, small and and the openings are large, rendering them unusable for that purpose. I was thinking that I could use then at some point to case a small coppa or breasola but have not run into a reference...
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you can suture the opening later
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Last post by Jutt123
Tue Oct 28, 2014 18:17
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Mould 600 available NOW in Australia.
Replies: 6
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crustyo44 » Fri Oct 17, 2014 09:15
First post
Hi Members,
I have just received an email from Ken Grimmond, manager of Hansen, Victoria that Bactoferm mould 600 will be available from Mblsa in Adelaide from the middle of next week.
Now it's up to the Australian members to NOT let them down. We need to place orders, otherwise, I imagine, they...
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Well, all the best with the op. Nowadays it has very good outcomes, so just be patient and go easy during rehab. And move your toes!
Soon you'll be dancing again!
We'll keep a tab on the bactoferm...
Jan
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Last post by Janlab
Tue Oct 21, 2014 13:02
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That Time Of Year Again
Replies: 7
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Chuckwagon » Wed Jul 23, 2014 03:52
First post
Hi Sausage Munchers,
Here we are in mid-July again... the time of the year when Pseudomonas wreaks havoc on your potato salad, Phytophora tosses your greens, Aspergillus raises caine with your onions, and brochotrix thermosfacta punches out your strawberries in just a day or two! :cry: Here are a...
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Great hints, I can't wait to try #1 and #9. :smile:
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Last post by cogboy
Thu Jul 24, 2014 23:03
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Our "Members' Recipes Index"
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Chuckwagon » Fri Jun 20, 2014 08:14
Find our Member`s Recipe Index at this link:
Don`t miss hundreds of favorite sausage-making recipes! Ham, bacon, and whole muscle meat recipes are here too. Make your own meat products for BIG flavor! Make your own to save big bucks too! All recipes in this forum are tried and true ! They have...
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Last post by Chuckwagon
Fri Jun 20, 2014 08:14
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Bactoferm F1 culture
Replies: 13
by
oneills » Sat Jun 14, 2014 15:57
First post
Has anyone had any experience with Bactoferm F1 starter culture ? I want to make a hunter style cacciatore salami in large hog casings and the recipe calls for T-SPX culture but only have F1 on hand at the moment. It is a fast fermenting culture. Would i be better off ordering some T-SPX or can i...
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Hi Steve,
Starting to stabilise the humidity/temps. I'm not actually using the fridge compresor at the moment, as the ambient temp is lower than I want. The single light globe seems to be enough to keep the temperature in the desired range, and the humidifier works a treat when the humidity is low....
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Last post by ursula
Thu Jun 19, 2014 03:01
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Bacon Cure Question
Replies: 31
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STICKSTRING » Tue May 13, 2014 23:55
First post
Hello all, I have a quick Bacon Curing question for you all if you do not mind. I will be starting Len Poli's, Honey Cured Bacon, this weekend if all goes well. His recipe calls for 10lbs of pork belly. It does not give percentages, just specific amounts as follows:
4540 grams Pork Belly
360...
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Yes, I did use real maple syrup. Today is smoke day.
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Last post by STICKSTRING
Mon May 26, 2014 16:43
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Something different
Replies: 17
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Gray Goat » Mon May 19, 2014 02:20
First post
I have been working on this for a few years and I think I have it dialed in.
6lbs of ground beef
11lbs of BONE IN, skin on chicken thighs
Finished grinding and time for some water
Now for some dehydrated fruits and veggies
All mixed up and ready for a night in the fridge. Tomorrow I...
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I have often marveled at watching a farm dog drink from a hoof print full of water in the barn yard.
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Last post by ssorllih
Fri May 23, 2014 15:11
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Add a quarter-packet of culture? Whoooa!
Replies: 6
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Dave Zac » Sun Oct 23, 2011 19:19
First post
Use 1/4 of a packet in any production under 50 pounds of meat. Really? When I made a dry and a semi dry, I used something like 1/2 tsp. You mean I should have use 1/4 of the entire package?
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Is it too late to catch up on this thread...? Because I need to make a statement
I believe a lot of people are OVER adding cultures. I have see some ridiculous amounts quoted to be used both in print recipes and in online forums
Some of the way I agree with you Joe: More is NOT better - but the...
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Last post by Igor Duńczyk
Sat May 17, 2014 00:07
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Minimum Cure time
Replies: 2
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Diced » Wed Apr 09, 2014 11:53
First post
Hi all,
I have been making sausages for about a year and am planning my first attempt at salami. I have just one question that i couldn't find an answer to. If I use cure #2 is there a minimum cure time to ensure the amount of nitrites and more importantly nitrates is not too high?
I am planning...
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Hi Diced,
Moving from fresh and cooked-cured sausage to air dried sausage separates the men from the boys. It requires much practice and patience, but even more knowledge of how bacteria work. May I suggest reading the entire forum called Project A ? There is a terrific amount of information in...
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Last post by Chuckwagon
Thu Apr 10, 2014 22:17
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chr hansen Flc culture
Replies: 7
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canadianwildman » Sat Oct 15, 2011 19:20
First post
Hi everyone:) I am planning on making a fermented polish sausage, both a dry type and a semi dry type. I know the semi dry uses cure1, and the dry cure2, but I am wondering can I use the chr hansen FLC culture for both??
Al
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Thanks a lot.
And I have an additional doubt. For example, if a recipe tells me to use T-SPX and ferment at 20c (68f) for 72 hours at 90-85% humidity and drying for 2-3 months, how do I convert it to using F-LC? I do exactly the same?
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Last post by ABeck
Mon Mar 17, 2014 16:42
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Question about Semi-Dry Landjager - Marianski Book
Replies: 17
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checkerfred » Wed Mar 28, 2012 19:04
First post
I have the book The Art of Making Fermented Sausages. On page 181, for Landjager, at the bottom of the page it says To make a semi-dry version of the sausage, add total of 1% dextrose and ferment at 24 deg C for 24 hours.
To do this, will I need a different culture? The recommended fermenting...
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Hi Igor,
I am most appreciative of your excellent reply. I spent yesterday trying to learn all I could about GdL on the internet but did not learn much, especially no real advice regarding dosage.
I will try your recommendation of T-SPX with 0.4% GdL and see how it goes. I like my Landjagers...
- 17 Replies
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Last post by IdaKraut
Fri Feb 14, 2014 15:30
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The initial effect of salt
Replies: 1
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ssorllih » Thu Oct 18, 2012 19:28
First post
An Assumption:
When I start a new slab of bacon the interior is probably nearly sterile but the surface is surely contaminated. When I apply salt, cure#1 and sugar the concentration on the surface is certainly very high. As the salt and sugar and sodium nitrite diffuse into the bulk of the slab...
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Without going into full detail, allow me to point out that the addition of wine in any meat mixture all at once, may be compared to the addition of oil to eggs while crafting mayonnaise? If the oil is added too quickly, it will of course, break the emulsion and the texture will suffer. The same...
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Last post by arda
Fri Jan 31, 2014 09:31
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Salt, Time or quantity?
Replies: 7
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ped » Fri Apr 26, 2013 19:28
First post
Hi all
I'm finding that most of my projects end up too salty (for me), this may be that my palate is too sensitive to salt, but given the choice if I want to reduce the salt flavour should I reduce the salt level or reduce the curing time with the salt?
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but perhaps you could start with a brine of known strength and after a few days check the strength of the brine and gain a measure of the salt that has been absorbed by the meat.
_________________ We/I have tried this and it is rather tricky because you need to be able to limit the volume of the...
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Last post by ssorllih
Sun Dec 01, 2013 03:10
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Food safety again
Replies: 13
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ssorllih » Mon Apr 29, 2013 22:31
First post
Today Steve and I were making breakfast sausage patties and we mixed the sausage in a large enameled photograph developing pan. It was perfect for the job. As soon as we finished mixing and moving the mixture to a bowl in the fridge I told Steve that it was essential that I clean the pan at once...
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I am going to try it and see if there is any difference.
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Last post by ssorllih
Fri Nov 29, 2013 01:57
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when to add meat cultures
Replies: 27
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ursula » Tue May 07, 2013 01:00
First post
Hi all,
I've searched the site high and low, but can't find the answer to my question, which is: I've been researching fermented sausages for a few days, but I'm getting conflicting information about when to add the starter cultures. Some recipes say to add them with the salt, cures and spices,...
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Hi Ursula!
Did you try to make the meat-in-fat blending as I suggested a while ago?
It might help to prevent the unwanted drying out.
What about taste? Was it on the tangy side? I´m just thinking that if the sugar addition in the recipe is a bit higher than necessary it may have contributed to...
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Last post by Igor Duńczyk
Mon Sep 16, 2013 11:56
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Starter culture. Biobak Ultra Plus For Raw Salami
Replies: 23
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markjass » Thu Jun 27, 2013 13:43
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While I am experimenting with my curing chamber and waiting for my control switch to arrive I am looking into starter cultures. The only one that is availably locally is Biobak Clasic Plus. The person who I spoke to about the product was not that informative about it. Any of you people out there...
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Aware or not. It could also be because the distributor or whoever advised Princi to use the F-1 have their funny ways. Not to say that it´s the same all over the world but in Poland I have more than once experienced faulty recommandations on which culture to use for which purpose.
F-1 is good for...
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Last post by Igor Duńczyk
Sat Aug 17, 2013 00:59
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Frezing meat?
Replies: 8
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weoochaun » Wed May 29, 2013 19:36
First post
I understand that freezing pork is detrimental to a ham but wondered if it would have any affect on sausages.
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Thanks for the replies. I read somewhere that freezing pork will alter the texture of ham and therefore it is preferable not to do it. I understand about the pros of freezing, cost, trich: but all things being equal it would yield a better final product if the pork had not been frozen.
I just...
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Last post by sawhorseray
Thu May 30, 2013 07:39
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Cures
Replies: 14
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Alfie.M » Tue Apr 23, 2013 06:54
First post
Hi all,
Question on cures
I've been led to believe that for for air drying/ curing salamis I should use cure number 2 and that is what I have been using.
Although I was reading information on this site and it says cure number 2 should be use where drying times are longer than 6 weeks
Now the...
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No added nitrate labeling is a legal requirement .
Can bacon be made without the use of nitrite?
Bacon can be manufactured without the use of nitrite, but must be labeled Uncured Bacon, No Nitrates or Nitrites added and bear the statement Not Preserved, Keep Refrigerated Below 40 °F At All Times...
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Last post by Baconologist
Thu Apr 25, 2013 18:04
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Cure Calculations Questions
Replies: 4
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jbk101 » Fri Feb 15, 2013 22:53
First post
Hello All,
Need some help and advise. I am wanting to try a new Bacon Cure Recipe and not sure which way to go on this one and want to be totally safe.
Here is the issue. The recipe is one I found on the Len Poli site for a Honey Cured Bacon. This recipe calls for 21.0 grams of Cure #1 (1 TBS.)...
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That recipe calls for way more than the recommended safe level of nitrite.
Please refer to the Processing Inspector's Calculations Handbook for the recommended amount of nitrite for your project.
Please don't make the mistake that most people make , make sure you read the handbook closely and...
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Last post by Baconologist
Sat Feb 16, 2013 05:04
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Cold Smoking in the cold
Replies: 3
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workingpoor » Sun Dec 23, 2012 16:20
First post
I am putting this here as it relates to my fermented sausages. I am about to start another batch of pepperoni (slow version). I want to cold smoke them (I know that this is not traditional in Italy, but I am not Italian and like the taste). My question is that I see that it calls to cold smoke at...
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Hi Workingpoor,
Instead of using propane as a heat source, use a small electric hotplate on the lowest setting with a cast iron pot it acting as a heatbank to stop temperatures fluctuating to much.
A bit of trial and error required with notes taken for future use.
You should be able to raise the...
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Last post by crustyo44
Sun Dec 23, 2012 19:37
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Parasites and smoked fish
Replies: 1
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ssorllih » Thu Dec 20, 2012 02:05
First post
I know that raw meat and especially raw fish are vectors for human infection by parasites. I also know that prolonged freezing at sub zero temperatures will elimanate the risk. Except for the risk involved with tasting will post cure and cold smoke freezing serve as well as pre-cure, freezing?
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bump.
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Last post by ssorllih
Thu Dec 20, 2012 17:33
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Last post by Baconologist
Sun Nov 18, 2012 18:02
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Does salt kill trichinae?
Replies: 13
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atcNick » Sat Oct 06, 2012 13:49
First post
Im reading conflicting information. And Im getting ready to make salami in a few days.
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Yes, but the amount of salt required would make your salami extremely salty!
Sooo do you guys freeze your pork to kill any possible trichinae before making salami or just take a chance and not worry about it?
Trichina cysts are very salt resistant, there isn't a level of salt that's proven...
- 13 Replies
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Last post by Baconologist
Tue Oct 09, 2012 00:14
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lactic acid starter cultures that are equivalent to Fermento
Replies: 27
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Rick » Sat Sep 22, 2012 00:43
First post
I was looking over the Rytek Trail Bologna recipe which calls for some Fermento. A Google search turned up some comments about Fermento imparting an off taste to the sausage and a lactic acid starter culture might be a better way to go. In looking over the Bactoferm cultures offered by Butcher...
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Rudy, I'll certainly keep your suggestion in mind, and many thanks for keeping me in mind when doing this experiment.
Rick
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Last post by Rick
Thu Sep 27, 2012 03:33
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Prague powder
Replies: 4
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ssorllih » Tue Sep 11, 2012 02:20
First post
I am going to ask a question for which there may be no answer. Why is cure#1 called prague powder and not berlin powder or warsaw powder ? I have endeavored to learn this answer but with no success.
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Thank you . You are a true scholar!
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Last post by ssorllih
Tue Sep 11, 2012 04:36
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Regrinding fermented sausage for the bacteria
Replies: 6
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workingpoor » Fri Jul 27, 2012 22:06
First post
I have been making fermented sausages for about a year now and have had some success. My only complaint is that my sausage is always a little too tangy. I was recently talking to a local chef whose restaurant specializes in charcuterie and specifically dry cured and fermented sausage and we were...
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Chuckwagon,
Thank you for your elaborate reply. I did not think it would be a substitute for real lactic acid bacteria starter cultures, but I thought I would ask.
Doing a google search showed numerous sausage makers who use GDL in their products but they also list LAB starter cultures in their...
- 6 Replies
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Last post by IdaKraut
Tue Jul 31, 2012 17:16
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coloration of dry-cured salami
Replies: 27
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charcutebrew » Sun Mar 25, 2012 23:27
First post
Hi, all-
Turns out dry-cured salami really is kinda tricky. Drat.
Most of my first batch went in the trash, cuz it stayed mushy and weird. Seems like I heard/read somewhere that a thinner sausage would cure/dry easier than a biggie, so I made this batch in ~32/35mm hog casings.
The salami look...
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Maybe CW can chime in and give his expert advice.
I`m certainly no expert but if you`d like my opinion, I`ll be glad to chime in . Clearly there is a problem with dry rim caused by either (1.) excessive drying in too low humidity, too rapid air velocity, or combination of both. Right off hand, I...
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Last post by Chuckwagon
Wed Apr 11, 2012 04:30
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Chicken Wangs
Replies: 25
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Devo » Mon Mar 19, 2012 22:35
First post
Need to make my lunch for work tonight so I thought wings would be good :grin:
Here they are getting two hours of cold smoke in the bradley
Cold smoking is over and into the racks with a sprite of lite oil and salt and pepper
In the big easy using the Tommy ring and some more pellets on the...
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Smoking wings is fine... as long as it's done AFTER the curing and DURING or AFTER cooking . If toxins have developed from the protective spores during cooking BEFORE the meat was cured with nitrite, then you could have a real problem. In this case the toxins will not be destroyed by cooking....
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Last post by Chuckwagon
Tue Apr 10, 2012 04:54
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The conflicting life of animal fat
Replies: 12
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story28 » Thu Oct 06, 2011 23:29
First post
Animal fat is a well known preservative for preparations like duck confit, pemmican, or as a seal for preserving crocks of rillettes.
Animal fat is also known to promote spoilage by causing products to go rancid, such as beef jerky, dried sausages, and the like.
I was wondering if anyone here on...
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Thanks for the encouragement guys! I don't mean to spam up this great thread with my narcissism so I will just say that your support is very appreciated. It helped get me through our first Sunday.
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- 9312 Views
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Last post by story28
Mon Mar 19, 2012 05:24
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Clostridium Botulinum in garlic oil
Replies: 2
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snagman » Sat Mar 03, 2012 10:01
First post
Split from Topic: Goodness Gracious Garlic in Sausages forum by CW 3.3.12 @ 1800 See link here:
Hi Chuckwagon,
May I chuck in a couple of points ? The developing wick in the center of the garlic clove which turns green is also bitter and should be removed.
Many cases of food poisoning have been...
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I am fairly confident that C. Botulinum contamination comes primarily from garlic in oil/garlic oil that is left at room temperature. When stored in the refrigerator, the growth of those spores into toxins is far less likely and the shelf life is dramatically extended.
The FDA has drafted...
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- 4563 Views
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Last post by Oxide
Sat Mar 03, 2012 18:15
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Heritage Breeds
Replies: 33
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story28 » Wed May 04, 2011 03:36
First post
Are certain heritage breeds of pork better suited for specific preparations? For example, Iberian pigs having great intramuscular fat in their legs for a well marbled jamon or Mangalista pig`s lower fat melting temperature vs. other hogs, producing a superior lardo. Conversely, are there certain...
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Again, there are organic nutrient supplements to be had (non-petroleum based), and perhaps your mill would be willing to get a bag if they haven't any already. Fertrell is the kind we use around here, but I know there are other companies.
We have talked about doing the meal-worm farm in our...
- 33 Replies
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Last post by Finley52
Fri Dec 09, 2011 05:49
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Curing meat for sausage
Replies: 16
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ssorllih » Fri Oct 21, 2011 01:03
First post
The book Polish Sausages states that in Poland, Russia and Germany all meat is cured before being made into sausage. But most all of the recipes that I read here add the salt and cure along with the herbs and spices after grinding and just before stuffing.
I am pretty sure that curing takes some...
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Thank you CW. I think that I understood most of that on the first reading. I am sometimes a bear of very little brain and have to read such several times before it sinks in.
- 16 Replies
- 15215 Views
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Last post by ssorllih
Thu Oct 27, 2011 15:19
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Question about temperature during drying
Replies: 4
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toolhawk1 » Thu Aug 25, 2011 22:39
Ok I built a temperature / humidity chamber with controls works awesome but have Sugar and salt dry cured hams going right now , My ? is after fermenting and now drying my sausage how critical is temp as long as I stay below 60 degrees , what will the effect be if it is 50 degrees or 45 , my...
- 4 Replies
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Last post by toolhawk1
Tue Aug 30, 2011 03:14
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LHP CULTURE
Replies: 5
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toolhawk1 » Wed Aug 24, 2011 16:39
First post
Made some SALAMI FELINO from a recipe following to a t , used LHP and cure # 2 . but just seen on a website sausagemaker.com that LHP is to be used with Cure #1, any input from your years of experience would be helpful . THANK YOU!!!
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Two more cents here if you don't mind. Wally is spot on as usual and he really explains it well. Would you mind if I added just one more little thing to accentuate one of Wally's statements? Uwanna wrote:
keep the humidity on the upper level to prevent case hardening during the incubation process...
- 5 Replies
- 7268 Views
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Last post by Chuckwagon
Thu Aug 25, 2011 03:22
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Pale, Soft, and Exudative
Replies: 4
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story28 » Tue Aug 23, 2011 03:07
First post
PSE (pale, soft, exudative) meat is said to have a slightly lower ph compared to its normal counterpart. It is also said to have poorer water binding capabilities. These are both conditions that might be of benefit for a person looking to make dry aged products, but how does PSE meat come to be?...
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Well it's good to hear that those differences in aw and pH are nominal enough not to obsess over. And here I was thinking that I had to learn how to select pigs and meat for .1 or .2 differences in measurement! Now I just need to find a new obscure thing to obsess over.
- 4 Replies
- 6307 Views
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Last post by story28
Wed Aug 24, 2011 13:49
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Goat milk powder?
Replies: 3
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vagreys » Sat Aug 13, 2011 06:06
First post
I'm beginning to explore making emulsion sausages. I see a lot of recipes calling for fresh milk and/or non-fat dry milk powder.
I am allergic to beef, all beef products and by-products, and cow dairy of all kinds.
Can I use goat milk powder, instead? If not, why not?
Can I use non-fat goat milk...
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vagreys,...Non-fat milk powder is usually used at about 4% by weight in the emulsifed sausage formulas. That should eliminate the need to turn instantized powder to a fine powder in a food processor.
~Martin
Thank you, Martin! We'll see how it goes!
- 3 Replies
- 4209 Views
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Last post by vagreys
Sun Aug 14, 2011 04:38
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But Grandpa Didn't Use Nitrates And Cultures...
Replies: 20
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Rand » Thu Jul 07, 2011 22:41
First post
New question - different subject. I have had a ham bone hanging in my basement for 4 months hoping to end up with proscuitto. I followed Rulmans instructions but have learned recently that he seems to leave out a lot of information in his book.
I have the ham bone hanging in cheese cloth. I keep...
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Chuckwagon, It is for those same reasons that bakers prefer to use commercially produced yeast cultures for bread making. Some places can make very good sourdough bread. They are granted the righjt atmospheric and biological conditions for a favorable mix of wild yeast and bacteria. In other places...
- 20 Replies
- 19770 Views
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Last post by ssorllih
Mon Jul 11, 2011 14:01
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Charring
Replies: 3
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story28 » Mon Jun 20, 2011 21:58
First post
Hello all. On the bottom of pg. 359 of Home Production of Quality Meats and Sausages it says ...limiting the added sugar to .5-.75% achieves adequate fermentation with no residual carbohydrate present after fermentation. This prevents charring of the product due to the reaction of reducing sugars...
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Here is the response I received from Seminole on the matter. It looks like heat is the determining factor for products that contain sufficient amounts of sugar.
Charring would be a type of Mallard reaction, which is reaction between sugar and amino acids and proteins. This leads to a color...
- 3 Replies
- 3757 Views
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Last post by story28
Thu Jun 23, 2011 01:36
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