Search found 3189 matches

by redzed
Wed Nov 13, 2019 21:40
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 13
Views: 7459

Re: Venison Sausages

Nice looking sausage Red! I have a moose and 1 deer in the freezer and just cut my daughters deer yesterday. We made 25 pounds of garlic rings and 25 pounds of hot dogs. The old Hobart cutter is still chugging away. I bought one of those large Cabelas mixers too. Works much better than my old small...
by redzed
Wed Nov 13, 2019 21:29
Forum: Curing chambers and Related Equipment
Topic: Mold 600 chamber inoculation
Replies: 2
Views: 21

Re: Mold 600 chamber inoculation

Do it at the same time as you are applying the mould starter to your sausages. After inoculating them, lightly spray the inside of your chamber with it.
by redzed
Wed Nov 13, 2019 21:26
Forum: Dry Cured Meats and Sausages
Topic: Help with Cure - did I muck this up?
Replies: 4
Views: 53

Re: Help with Cure - did I muck this up?

Your coppa will be fine, but if you used the amount of salt on the online version of Marianski's recipe it probably will be a bit too salty. If you are curing using the equilibrium method, there is no need to add the salt and cure in two sessions. That is especially true when you are preparing small...
by redzed
Wed Nov 13, 2019 04:14
Forum: Dry Cured Meats and Sausages
Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
Replies: 6
Views: 165

Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

I like the formulation for the much more active and pH resistant Staphylococcus strains. And I like protection against listeria. But I sure would like to take a look at the spec sheet. And I find the name "Flavor of Italy" a bit misleading. Yes, L. Sakei is one of the most dominant and widespread ba...
by redzed
Wed Nov 13, 2019 03:44
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 13
Views: 7459

Re: Venison Sausages

Scogar wrote:
Mon Nov 11, 2019 15:24
This looks really good, I may actually make this instead of the summer sausage I referenced on my other post
If you do make this sausage you won't regret it. Make sure you report the results with pics! :D
by redzed
Wed Nov 13, 2019 03:41
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 13
Views: 7459

Re: Venison Sausages

I usually only do 5-10 lbs at a time, is it accurate to say the more sausage batter you have, the longer it takes to mix? That's a tough question, because even when I mix a small batch by hand, it depends on the type of sausage as to how long. And I think the mixer is more efficient than mixing by ...
by redzed
Mon Nov 11, 2019 04:38
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 13
Views: 7459

Re: Venison Sausages

Hi Dan, Sorry for not replying earlier, but I'm away from home and don't always have access to the internet. I find that using my mixer, a Cabella's 33lb model powered by my grinder, is unequivocally superior to mixing by hand. I get a better overall mix of the batter, spices and water and a better ...
by redzed
Mon Nov 11, 2019 04:21
Forum: Dry Cured Meats and Sausages
Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
Replies: 6
Views: 165

Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

Hi Eric, Thanks for the post and the link to the video. Can you explain why a fast fermentation is advantageous in producing Italian style salami? Most professional and scientific works advise slower and cooler fermentation. Pediococcus is the bacteria that possesses the antimicrobial properties. So...
by redzed
Mon Nov 11, 2019 02:22
Forum: Sausages
Topic: Summer Sausage Questions
Replies: 4
Views: 61

Re: Summer Sausage Questions

Actually when I use the word "sugar" it includes dextrose, sucrose, fructose, maltose, lactose, etc. They are all sugars. Dextrose is probably the best option in your situation since it will aid in a fast start and fast fermentation.
by redzed
Sun Nov 10, 2019 16:56
Forum: Sausages
Topic: Summer Sausage Questions
Replies: 4
Views: 61

Re: Summer Sausage Questions

Hi Scott. You should have a very good product if you follow Marianski's recipe. You did not give us the name of the culture you are using, but 5g/kg of dextrose should be a good amount. It will give you a a bit of tang but should not be overly sour. If you see lower amounts of sugar in recipes it is...
by redzed
Mon Nov 04, 2019 22:56
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 13
Views: 7459

Re: Venison Sausages

With the new hunting season almost here, I found a pack of mule deer meat from last year in the freezer. I turned into into one of the best tasting venison kielbasas that I ever made. And that is not only my opinion1 :D Mild tasting yet flavourful, good texture, sliceability and mouth feel. The reci...
by redzed
Sun Nov 03, 2019 07:34
Forum: Dry Cured Meats and Sausages
Topic: pancetta arrotolata still "squishy" - what would you do?
Replies: 3
Views: 94

Re: pancetta arrotolata still "squishy" - what would you do?

Let it hang till Christmas. Weight loss at this point will be slow. How did you measure the pH? I wonder how you got that pH reading of 5? Seems to be on the low end.
by redzed
Sun Nov 03, 2019 07:25
Forum: Dry Cured Meats and Sausages
Topic: Celery Powder Cure
Replies: 7
Views: 212

Re: Celery Powder Cure

Hey Kijek nice to have you back and getting back to form. If you try the celery juice powder, please report the results. Nothing wrong with experimenting! If man was not a curious creature then we we would all still be living in windy caves. :D
by redzed
Sun Nov 03, 2019 07:19
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1295
Views: 334673

Re: Hi New Guys - Introduce Yourself

Hey Arkadiusz it's great to see you here. Welcome to the fold! We all look forward to your contributions.
by redzed
Sun Nov 03, 2019 07:17
Forum: Smokehouses. Construction and Maintenance.
Topic: MiniMax Smokehouse
Replies: 7
Views: 256

Re: MiniMax Smokehouse

Beautiful smokehouse? Is the green egg adaptation your own idea? Judging from the pics of the sausages it obviously works well. I also took a look at your blog and am very impressed with your products. And it's commendable that you also research and apply science to the craft, as well as the history...