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Testing pH
Replies: 30
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Shuswap » Sun Jan 17, 2016 16:30
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Our Daily Brine has published a free e-book on how to measure pH in food and drink.
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No. Haven't had any reason to do that. I'm not worried about pH till the meat has been chilled and cut up. I only use pH to tweak the amount of sugar added then to monitor whether the pH is dropping at the rate it should be. This, in itself, tells me about all I need to know.
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Last post by Butterbean
Sat Feb 11, 2017 01:30
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Beef Middle casings (smelly)
Replies: 2
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toolhawk1 » Tue Aug 23, 2011 23:52
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New to this awesome site !!!not new to sausage stuffing just dry sausage making are beef middles just naturally smelly , bought from butcher packer , live near them , and whoa !!!! will smell decrease with time ? THANKS!!!
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Hi Toolhawk,
By their very nature, beef middles under the right conditions, can make a soiled baby diaper smell like a handful of lilacs! As you probably know, the middles are behind the rounds (also called the runners ) and they are part of the naturally straight, large intestine. Bovine middles...
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Last post by Chuckwagon
Wed Aug 24, 2011 10:47
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Lingonberries in sausage
Replies: 3
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CrankyBuzzard » Sat Aug 20, 2011 00:36
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I LOVE Swedish potato sausage and always eat it with some lingonberry preserves on the side. A good Swedish friend turned me on to lingonberries a long time ago.
Well, today at work, he and I were partaking in some of my potatis korv (potato sausage) with the preserves on the table as well when it...
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All very good ideas!
Next time we make potatis korv I'll try a couple of different variations and see how it turns out.
Thanks for the thoughts!
Charlie
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Last post by CrankyBuzzard
Sat Aug 20, 2011 18:28
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coppa or similar curing process...important question
Replies: 3
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andrejwout » Thu Aug 11, 2011 13:49
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Hi, ive been curing coppa in fridge (2nd stage - 14 days or so)as per recipe in MArianksi and i seem to be getting a light greenish liquid and tint to the meat. The smell and integrity of meat is fine. IS that normal, ie to do with the process, nitrates/nitrite?
My butcher says it shouldnt be...
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Hi, thanks for replies. Yes, i concur now. Ive asked more people and read more and i agree thats what Stan meant. I think it must go into a non reactive container, then covered to reduce air etc/hard skin blah blah. I shouldnt have had it in close contact with the cling wrap.....but it wont hurt....
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Last post by andrejwout
Fri Aug 12, 2011 23:06
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A cold shower
Replies: 5
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story28 » Mon Aug 08, 2011 18:29
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Within several of Mr. Marianski's books, he recommends giving a cold shower to a recently cooked sausages that are intended for storage He gives a few reasons why this is beneficial. One is that it prevents the sausage from shriveling. Is that because dropping the temperature quickly prevents...
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I wonder why the sausagemaker wouldn't pull the sausages out prior to allow for carryover.
Dose not work that way, if it did we would be pushing the limit on everything we do. Carryover heat can and will last upwards of an hour plus, we cook hamd to an internal temp of 155 F. open the doors and...
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Last post by BriCan
Mon Aug 08, 2011 23:02
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Speakin' The Lingo
Replies: 2
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Chuckwagon » Tue May 10, 2011 11:43
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Speakin' The Lingo And Throwin` A Wide Loop
One billion hogs live throughout the world and about half are in China, the world's leading producer having forty different breeds. Of these, the United States has only eight commonly raised breeds including the American Landrace, Berkshire, Chester...
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Wally, my ol' friend,
Thank you for the kind words. Not enough people pause to really inspect what they are buying, much less... compare prices at the meat counter. The winner is always the retailer. If you have access to a wholesaler, my goodnesss gracious... go for it.
I just wish you could...
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Last post by Chuckwagon
Sun Jul 31, 2011 21:57
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collagen casings
Replies: 8
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crustyo44 » Thu Jul 14, 2011 01:52
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Hi,
I noticed on an australian suppliers site that clear collagen sausage casings can't be smoked, the only ones suitable for smoking are the brown coloured ones. No explanation at all why.
Does anyone has an explanation for this.
Regards,
Jan.
Brisbane.
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Hey Nor Cal,
That's a conflagration just waitin' to happen! :shock:
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Last post by Chuckwagon
Fri Jul 15, 2011 05:38
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This Wiener's Not A "Weener"
Replies: 6
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Chuckwagon » Tue Jul 12, 2011 23:48
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Hi Gang,
I received an interesting PM from a member today who wishes to remain anonymous. Seems he'd like to know why his sausage went south. Any ideas?
Here is his message:
Chuckwagon,
I built a 10 lb. batch of weiner meat, comprised of 50/50 beef & pork, using Rytek's weiner recipe. I used...
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My problem has been solved. I have since sampled the fresh paprika that my good wife brought home and found it to be very bitter
Assuming here the meat is fresh & above suspicion, I'd then look at the spices, with paprika being on the top of possible 'bitter' offenders.
Hey, even a broken clock...
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Last post by NorCal Kid
Wed Jul 13, 2011 16:18
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Tying A Casing With A Fancy Hitch
Replies: 2
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ssorllih » Tue Jul 05, 2011 20:56
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Here is a link to one of the best knots I know for closing a bag or in this case a casing.
It never slips and can be tightened further as needed.
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It is basically an clove hitch with an extra tuck. You can use it to seize the end of a rope to keep it from falling apart.
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Last post by ssorllih
Wed Jul 06, 2011 03:24
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vacuum sealing dried sausages.
Replies: 5
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chich » Sat Jan 01, 2011 17:32
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After fermenting and dry curing italian sausage and soppresata, can i vacuum pack with a food sealer to keep the product from getting any harder? Sometimes i have to throw them out. Is it necessary to refrigerate them? How long will they keep? thank you....Chich
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Much of it is just left out in its casings. But I think that those are plastic casings, not fiberous.
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Last post by ssorllih
Tue Jun 28, 2011 12:48
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Porcine Myology
Replies: 3
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Chuckwagon » Sat Jun 25, 2011 05:52
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One of the slickest presentations I`ve ever seen, has been provided free of charge to us by the University Of Nebraska in Lincoln, Nebraska. These folks take their meats seriously and share their technology. Be sure to check out the following website. I`ve got it set to come up on the ham page but...
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I am sure that with enough experience we can make any combination of cuts into rolled bacon. I recall seeing a boneless shoulder cured and wrapped in the skin and laced up and smoked.
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Last post by ssorllih
Sat Jun 25, 2011 18:38
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What Is "Smearing"?
Replies: 4
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Chuckwagon » Tue May 24, 2011 08:42
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An interesting question came to me by email from a member who wishes to remain anonymous. He asked,
What is smearing and how does it affect sausage?
As meat and fat slide into a casing during stuffing, the inside of the casing may become smeared if the fat has been allowed to warm up - even...
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with small smokers and fast response to temperature changes would a covered pot with several gallons of water in the smoker help to stabilize the temperature fluctations?
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Last post by ssorllih
Tue Jun 07, 2011 00:33
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Added liquid to the sausage mix
Replies: 7
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ssorllih » Sun May 08, 2011 14:01
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Many of the sausage formulations call for some added water and I am wondering if it is reasonable to use broth made from the bones from the meat that I am grinding for the sausage. I never throw away bones before I have made stock from them.
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Great question Ross. Great response Jer. Now you guys are talkin' meat sense. Please allow me to interject a few statements about exudate made by our own Seminole. Here's a link:
Ross, the exudate is absolutely part of the meat itself (required for full flavor) and should be added back into the...
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Last post by Chuckwagon
Tue May 17, 2011 05:26
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Review of older topics
Replies: 2
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steelchef » Thu May 12, 2011 21:07
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We have many members who have joined in the last 12 months and it is fitting to point them toward some of the older posts which are relevant to our craft. This is one that needs to be read and understood by everyone for the ultimate in sausagemaking results.
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The salt in our diet is from many sources and when we cook from basic ingredients we have control over where we put the salt. I figured that we could get a daily maximum of salt from some types of sausage if we consumed more than about six ounces. In which case you simply don't add salt to the...
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Last post by ssorllih
Fri May 13, 2011 12:56
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Storage / Muted Flavor
Replies: 8
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JerBear » Mon Apr 25, 2011 02:34
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I made a polish-style garlic sausage about 4-5 weeks ago. I roasted them until about 153 degrees F then iced and stored them in the fridge. Couple days later I tossed them into freezer bags (not vacuum sealed) and froze them.
Today I tossed a couple onto the grill and they still tasted ok but the...
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Good idea with the vinegar! Thanks for the additional information.
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Last post by JerBear
Sun May 01, 2011 16:20
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drying sausage
Replies: 5
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mking5 » Sun Apr 17, 2011 18:25
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Is 'drying' sausage after stuffing into casings (hanging in open air) a necessary step for all types of sausages or is this just for sausage that is going to be smoked??.
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Well... uh... Dave... :cry:
Who ate mine?
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Last post by Chuckwagon
Tue Apr 19, 2011 19:26
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geometry of the piece of meat
by
ssorllih » Sun Apr 17, 2011 04:38
the Book states that curing time can/should be based on the thickness of the piece and or the weight of the piece of meat.
This is becoming important to me as one of the local markets is advertising whole hams for 1.49 USD per pound. I want to break these down into smaller portions. The muscles...
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Last post by ssorllih
Sun Apr 17, 2011 04:38
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How much Cure#2 in wedlinydomowe Chorizo?
Replies: 9
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daveduvet » Thu Mar 10, 2011 23:52
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Hi there
I am new to sausage making and have just embarked on various recipes from the site, one being the Spanish Chorizo. I have noticed twice the amount of Cure#2 is used in this compared to the other recipes on the site. Does anybody know if this is correct or could it be a typo? If it is...
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Daveduvet,
Spanish chorizo is a dry sausage so it requires more time. The USA FDA permits 156 ppm of sodium nitrite in regular sausages, but it allows up to 625 ppm of sodium nitrite in dry products. Even if you double up the regular dose, there will be no cure left inside the sausage after a...
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Last post by Seminole
Sun Apr 10, 2011 00:34
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Sausage Safety - Curing & Cooking
Replies: 2
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Chuckwagon » Fri Jan 14, 2011 12:50
First post
Sausage Safety - Curing & Cooking
Rytek Kutas said the first rule of sausage making is, If it can't be cured... it can't be smoked! Casing the sausage cuts off oxygen. Anaerobic bacteria do not require oxygen and certain pathogenic bacteria in sausage being smoked certainly present a risk. Meat...
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Gray Goat:
Are you still wiping your hands on your beard?
You are correct. In short, the answer is higher cooking temperatures . Even if some bacteria multiply initially under the conditions of long cooking periods, most are likely to be destroyed as cooking temperatures surpass 150°; F....
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Last post by Chuckwagon
Thu Mar 31, 2011 05:24
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Curing Ground Pork vs. Curing chunks of pork
Replies: 1
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atcNick » Sun Dec 05, 2010 02:21
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The recipes in the Polish sausage book all call for cutting pork into 2 cubes and curing in the fridge for 2-3 days before grinding. The Polish sausage recipes listed on this website call for grinding the meat, adding all the ingredients, stuffing then hang in the fridge for 12 hours and then its...
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Hey Nick,
I too am curious about this subject. Did you ever get a reply, possibly by PM?
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Last post by steelchef
Fri Mar 25, 2011 06:23
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cure # 1
Replies: 2
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ssorllih » Wed Mar 23, 2011 21:03
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I have received the book Home Production of Quality Meats and Sausages and I am pleased. I haven't yet read enough to answer a fundamental question. I am sure the answer is in there. It seems that the minimum effective level of sodium nitrite is 50 ppm and the maximum allowable is 156 ppm. This...
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Thank you Chuck.
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Last post by ssorllih
Thu Mar 24, 2011 14:19
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Salty CB
Replies: 3
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Gray Goat » Sun Jan 30, 2011 04:46
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What is the best way to cut back on the saltiness of brine cured Canadian bacon? I took the pork loins out of the brine and have been soaking them for a few hrs and fried up a taste tester and it is still too salty for my taste. Should I shorten the brine time, use less salt in the brine, or soak...
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You can also soak the CB after brining in fresh water for 24 hours to leach out some of the salt.
I change mine every 3-4 hours and start with new water. I've heard, and tried, adding potatoes to the water to assist in the leaching of the salt content.
Charlie
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Last post by CrankyBuzzard
Sat Feb 05, 2011 02:00
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[Spices] Herbal pepper
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Siara » Sun Jan 31, 2010 12:57
Spices substitute were produced in order to replace more expensive and hardly available natural spices. Unfortunately quality and properties of substitutes, are not sufficiently similar to natural spices. Because of costs and availability, using spice substitutes was sometimes a must.
Comment. We...
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Last post by Siara
Sun Jan 31, 2010 12:57
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