http://wedlinydomowe.pl/en/viewtopic.php?t=4793
Here ya go, this explains it better than i could
Search found 125 matches
- Sun Jan 14, 2018 04:28
- Forum: Sausages
- Topic: Kabanosy shelf life
- Replies: 12
- Views: 7252
- Mon Jan 08, 2018 04:01
- Forum: Sausages
- Topic: Kabanosy shelf life
- Replies: 12
- Views: 7252
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. ....
- Sun Jan 07, 2018 23:38
- Forum: Sausages
- Topic: Kabanosy shelf life
- Replies: 12
- Views: 7252
- Sun Jan 07, 2018 17:42
- Forum: Sausages
- Topic: Kabanosy shelf life
- Replies: 12
- Views: 7252
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...
- Sat Dec 10, 2016 17:00
- Forum: Sausages
- Topic: loose casings
- Replies: 3
- Views: 5910
- Tue Nov 22, 2016 00:27
- Forum: Sausages
- Topic: loose casings
- Replies: 3
- Views: 5910
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 ...
- 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: 31418
- Mon Dec 15, 2014 02:23
- Forum: Sausages
- Topic: Cotto Salami
- Replies: 14
- Views: 21029
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...
- Sun Dec 14, 2014 21:10
- Forum: Sausages
- Topic: Cotto Salami
- Replies: 14
- Views: 21029
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 ...
- Tue Dec 09, 2014 03:54
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: UMAi dry pepperoni
- Replies: 9
- Views: 12697
- Mon Dec 08, 2014 01:18
- Forum: Dry Cured Meats and Sausages
- Topic: Saucisson sec aux noix de macadam
- Replies: 7
- Views: 8727
- 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: 31418
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...
- Wed Dec 03, 2014 01:05
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: UMAi dry pepperoni
- Replies: 9
- Views: 12697
- Sun Nov 30, 2014 19:39
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: UMAi dry pepperoni
- Replies: 9
- Views: 12697
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%...
- Sat Oct 04, 2014 13:25
- Forum: Dry Cured Meats and Sausages
- Topic: Pancetta question
- Replies: 6
- Views: 7405