Search found 3256 matches

by redzed
Sun Jan 19, 2020 09:14
Forum: Hyde Park
Topic: Couldn't say no
Replies: 5
Views: 103

Re: Couldn't say no

Scogar wrote:
Sat Jan 18, 2020 21:16
Wouldn't be surprised if I caught him with a margarita at some point. :lol:
by redzed
Sun Jan 19, 2020 09:11
Forum: Sausages
Topic: summer sausage
Replies: 4
Views: 162

Re: summer sausage

DHoltgrave wrote:
Wed Jan 15, 2020 03:52
my curing cabinet at 58 degrees with a 65% humidity.
Summer sausage is a semi-dry product, so a period of drying is usually necessary, to a weight loss of anywhere between 20-30%. 58F for a three dys or so should be fine, but if you can lower the temp to 50F it would be a bit better.
by redzed
Sat Jan 18, 2020 19:18
Forum: Hyde Park
Topic: Couldn't say no
Replies: 5
Views: 103

Re: Couldn't say no

Yup, and it's good practice to defrost and clean the chest freezers on a regular basis. Ice buildup prevents the freezer from running efficiently and all kinds of nasties can still grow at freezing temperatures. So now I better go and defrost mine. :D
by redzed
Fri Jan 17, 2020 19:47
Forum: Dry Cured Meats and Sausages
Topic: Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?
Replies: 2
Views: 69

Re: Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?

Difficult to say without seeing the process. However, there probably is some fermentation involved with that amount of sugars and enzymatic activity from naturally occurring Staphylococcus bacteria. The ingredients state "spices" which could include paprika which adds red colour. Traditional fuet do...
by redzed
Fri Jan 17, 2020 19:29
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 18
Views: 201

Re: Argghh Forgot to inject the meat

In most instances 5 days should be enough to cure a pork loin in 5 days. As to the salt and soaking, it depends on what percentage you used, The recipe calls for a cup of salt per gallon. That does not tell us the weight. And as to the instructions to cook the loin at 200F for seven hours, if you do...
by redzed
Sun Jan 12, 2020 15:34
Forum: For beginners
Topic: Fermento or Culture for Tang
Replies: 4
Views: 106

Re: Fermento or Culture for Tang

I agree that ECA would be the best route to go here for the Lebanon bologna. But I am kind of confused here in trying to understand what exactly you are wanting to make. In an earlier post you wanted to make an American style bologna, the type you buy in a supermarket. That one is spin off the Europ...
by redzed
Sun Jan 12, 2020 15:24
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1302
Views: 343776

Re: Hi New Guys - Introduce Yourself

Welcome aboard mate! We are happy to have you join us and ask all the questions you want. It would also be great if you would share some of your recipes. I have been to Croatia two times and know that there is a great tradition there for both the Central European smoked products and the Southern Eur...
by redzed
Sun Jan 12, 2020 15:13
Forum: Sausages
Topic: Stefans kielbasa
Replies: 73
Views: 28318

Re: Stefans kielbasa

Nice work Stefan! Great colour and such even smoke! Did you finish all in the smoker? And please share the recipes for the different kiełbasy.
by redzed
Sat Jan 11, 2020 18:05
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1302
Views: 343776

Re: Hi New Guys - Introduce Yourself

Welcome oldsmoker! With 40 years of smoking behind you I'm sure your experience would be of value to the gang here. And who knows, you might learn a few new tricks as well! :D Here we are are all about sharing and forever learning. What type of smoker do you have? And how about posting your brisket ...
by redzed
Fri Jan 10, 2020 17:17
Forum: Sausages
Topic: Lukainka (French Basque?) Sausage Recipe
Replies: 3
Views: 98

Re: Lukainka (French Basque?) Sausage Recipe

Well Lukanka is a Bulgarian dried sausage, so that's not it. Lukainka does not sound like it belongs to Basque, French or Spanish laguages. The Basque word for sausage is hestebete and the best known is chistoforra. From the description this guy might be thinking about the Greek sausage known as lou...
by redzed
Mon Jan 06, 2020 16:24
Forum: Dry Cured Meats and Sausages
Topic: Unfavourable outside conditions for drying sausages?
Replies: 13
Views: 222

Re: Unfavourable outside conditions for drying sausages?

Interesting. And yes that is how sausages used to be made when the whole carcass was not chilled but processed right after slaughter. The sausages were made with salt only. There are such recipes on the Polish WD site. Unfortunately I have no first hand experience or knowledge about that. To answer ...
by redzed
Mon Jan 06, 2020 16:09
Forum: Sausages
Topic: Double Smoking
Replies: 1
Views: 95

Re: Double Smoking

You didn't read my last post about my venison sausage. Numerous Polish sausages are double smoked. Look at myśliwska, krakowska sucha. Usually done with sausages that are poached after the first smoke. Sausage is smoked with warm smoke on the second day for 2-3 hours, then rested without cooling wit...
by redzed
Sun Jan 05, 2020 19:04
Forum: Dry Cured Meats and Sausages
Topic: Unfavourable outside conditions for drying sausages?
Replies: 13
Views: 222

Re: Unfavourable outside conditions for drying sausages?

Good luck, I hope things will turn out for you. Keep us informed and post some pictures of the finished product.
by redzed
Sun Jan 05, 2020 18:32
Forum: Dry Cured Meats and Sausages
Topic: Unfavourable outside conditions for drying sausages?
Replies: 13
Views: 222

Re: Unfavourable outside conditions for drying sausages?

Doesn't sound good. The freezing and thawing will also also affect the bind and an acceleration in water loss. 1.8% salt for dry cured products is low. And no nitrites? You might get some fermentation from the naturally occurring lactic acid bateria helped with sugar in the paprika, but you are also...
by redzed
Sun Jan 05, 2020 18:11
Forum: For beginners
Topic: Meat Choice
Replies: 4
Views: 149

Re: Meat Choice

Take Bob's advice, work in percentages and in metric. You'll be able to do most calculations in your head. Jowl is a great addition to most sausages. The fat is firm and together with the meat, the jowl has a distinct and desirable flavour and texture. You are lucky to be able to source it, because ...