Search found 125 matches

by Gray Goat
Sun Jan 14, 2018 04:28
Forum: Sausages
Topic: Kabanosy shelf life
Replies: 12
Views: 2345

http://wedlinydomowe.pl/en/viewtopic.php?t=4793


Here ya go, this explains it better than i could :grin:
by Gray Goat
Mon Jan 08, 2018 04:01
Forum: Sausages
Topic: Kabanosy shelf life
Replies: 12
Views: 2345

From what I understand , the end goal is to minimize oxygen whether that is from a nitrogen flush, vac sealing or oxygen absorbers or a combination of methods. The oxy absorbers greatly reduce the oxygen and leave nitrogen in the bag which is inert and greatly reduces the risk of bacterial growth. ....
by Gray Goat
Sun Jan 07, 2018 23:38
Forum: Sausages
Topic: Kabanosy shelf life
Replies: 12
Views: 2345

Thank you for the replies !
I won't be using a vac seal system because it distorts the labeling.
by Gray Goat
Sun Jan 07, 2018 17:42
Forum: Sausages
Topic: Kabanosy shelf life
Replies: 12
Views: 2345

Kabanosy shelf life

I have an opportunity to sell jerky and various snack sticks at some local taverns which I will produce at a commercial facility. The sticks will be 19-22 mm and have cure #1 in the recipe and I will smoke them lightly and then finish with baking them to an IT of 152 degrees. I will then let them ba...
by Gray Goat
Sat Dec 10, 2016 17:00
Forum: Sausages
Topic: loose casings
Replies: 3
Views: 3746

I did notice that with these casings being "pre pricked", there were many more holes than if I was to do it by hand. I think I will try a batch with the standard fibrous casings and compare.


Thanks for the replies !
by Gray Goat
Tue Nov 22, 2016 00:27
Forum: Sausages
Topic: loose casings
Replies: 3
Views: 3746

loose casings

I just made a batch of cheddar/jalapeno summer sausage and I am having a problem with the casings being loose. I used 2 1/2" pre pricked fibrous casings and smoked the sausage to an I.T. of 130 and then finished in a water poach to a finish I.T of 152. I watched temps closely both in the smoker and ...
by Gray Goat
Mon Dec 29, 2014 06:32
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: I also made Pepperoni in drybags tonight
Replies: 29
Views: 17713

Very nice Devo, well done. The pepperoni looks like it dried very evenly. Did you add a water pan with salt to the fridge or just go as is ?

I would like to try the larger diameter casings on my next batch. Did you use the 50mm casings or make them out of the bags ?
by Gray Goat
Mon Dec 15, 2014 02:23
Forum: Sausages
Topic: Cotto Salami
Replies: 14
Views: 15051

I know this is an old post red, but could I trouble you for this recipe ? I know I should have posted that recipe a long time ago, and would gladly do it. However, I am spending a couple of months in the southwest US, and did not bring my notes with me. Sorry, but I can't provide the info until Feb...
by Gray Goat
Sun Dec 14, 2014 21:10
Forum: Sausages
Topic: Cotto Salami
Replies: 14
Views: 15051

Well done Pat! It all looks great and I have never tried bear kielbasa, so if you were in the neighbourhood, I would be at your front door at lunch time. :grin: I have recipe for cotto salami used by a well known Canadian sausage plant located on the prairies. My Dad makes it all the time and it's ...
by Gray Goat
Tue Dec 09, 2014 03:54
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry pepperoni
Replies: 7
Views: 4615

Bob K wrote:You could firm them up a bit by drying longer or vac sealing and storing in the fridge for a week or three to even out the moisture.
After a few weeks vac sealed and in the fridge, the texture is much improved :grin:

Thanks Bob !
by Gray Goat
Mon Dec 08, 2014 01:18
Forum: Dry Cured Meats and Sausages
Topic: Saucisson sec aux noix de macadam
Replies: 7
Views: 6053

Very nice Red, you are operating at a very high skill level :lol:

I would LOVE to give that a taste, well done :grin:
by Gray Goat
Fri Dec 05, 2014 02:20
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: I also made Pepperoni in drybags tonight
Replies: 29
Views: 17713

I will be following this closely Devo. If I do pepperoni again, I will use this recipe, it looks great :grin: Those look great Devo. I really think the faster acting culture with a quick pH drop below 5.3, will make the water molecules let go of the protein, and it will happen more evenly throughout...
by Gray Goat
Wed Dec 03, 2014 01:05
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry pepperoni
Replies: 7
Views: 4615

Thanks for the replies :grin: I think I will try them again after a few weeks in the vac seal
like Bob suggested.

The taste and aroma are fantastic :mrgreen:
by Gray Goat
Sun Nov 30, 2014 19:39
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry pepperoni
Replies: 7
Views: 4615

UMAi dry pepperoni

I used the UMAi website recipe which I believe is Marianski's. The sausage was fermented for three days and then into the fridge for two weeks. Total weight loss was 38% but they are still a bit soft in the middle for my taste. http://i864.photobucket.com/albums/ab209/wayners692/BBQ/Pepperoni%20and%...
by Gray Goat
Sat Oct 04, 2014 13:25
Forum: Dry Cured Meats and Sausages
Topic: Pancetta question
Replies: 6
Views: 4697

redzed wrote: How big is the belly?
I have two 5lb slabs

Thanks for the help Red :smile: