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by redzed
Thu Jan 28, 2021 04:50
Forum: Dry Cured Meats and Sausages
Topic: Curing times?
Replies: 2
Views: 20

Re: Curing times?

James, the easiest and best way to cure is to use the equilibrium method. That way we can be sure that we don't oversalt and have a lot more flexibility as to the curing time. In the EQ method, because we use so much less salt than in the conventional salt box method, the curing time is longer. Cuts...
by redzed
Thu Jan 28, 2021 03:56
Forum: Microbiology of meat and products
Topic: Black Spots
Replies: 3
Views: 37

Re: Black Spots

Black mould is not a good sign and especially if it is under the casing. Is the casing adhering well to to the salami or are there air pockets in between? If the spots are on the surface wiping with white vinegar would be better than a salt paste. A picture would be great.
by redzed
Wed Jan 27, 2021 19:20
Forum: Dry Cured Meats and Sausages
Topic: copa humidity & temperature questions
Replies: 4
Views: 39

Re: copa humidity & temperature questions

If you don't have the right conditions to dry meat, you might want to explore drying in Umai bags. Since you would be drying in refrigerator temp, the flavour of an Umai dried product will lack some of the complex flavours developed in a product matured in warmer and more humid conditions. But if yo...
by redzed
Wed Jan 27, 2021 18:46
Forum: Smoked pork products
Topic: Boneless Pork Loin - Kasseler Style
Replies: 15
Views: 487

Re: Boneless Pork Loin - Kasseler Style

Leave the fat and silver skin on. After cooking, whether you roast a piece and slice after, or if you cut into chops and cook, the silver skin will be soft and edible. Its always better to cook any cut of pork with the fat on, and if you don't like to eat it, cut it off after cooking.
by redzed
Wed Jan 27, 2021 18:40
Forum: Dry Cured Meats and Sausages
Topic: copa humidity & temperature questions
Replies: 4
Views: 39

Re: copa humidity & temperature questions

Hi Frankie and welcome to the forum. Your coppa was not made properly but it might be OK if it got a whole lot of salt in it. To begin with, brining adds water to meat, so a dry cure would have been more appropriate. Going over 15C is also not recommended. Your humidity is also on the low side. Did ...
by redzed
Wed Jan 27, 2021 18:21
Forum: Smoked pork products
Topic: Boneless Pork Loin - Kasseler Style
Replies: 15
Views: 487

Re: Boneless Pork Loin - Kasseler Style

I did up 2 coppa's in this method. I roasted a piece of one in the oven with sauerkraut, boy it was fantastic That's because the collar cut is one of the tastiest parts of the pork carcass. It's got a unique flavour, lots of intra-muscular fat which bastes the neat as it cooks, and is soft and mois...
by redzed
Wed Jan 27, 2021 18:14
Forum: For beginners
Topic: Salami
Replies: 14
Views: 806

Re: Salami

Again, I don't know where to start, but there are a number of issues with your recipe and process. The first is with the amount of salt. When making dried cured products, the amount of salt we add is not based on our preferred level of saltiness, but for safety. Salt is your first line of defence ag...
by redzed
Wed Jan 27, 2021 17:43
Forum: Microbiology of meat and products
Topic: Black Spots
Replies: 3
Views: 37

Re: Black Spots

That does not sound good. What type of casing did you use and what is the drying environment? Can you also describe the rest of the recipe and process and post a picture of the soppressata?
by redzed
Tue Jan 26, 2021 18:53
Forum: Dry Cured Meats and Sausages
Topic: Ph Question
Replies: 6
Views: 101

Re: Ph Question

To add to Stefan's point No. 1 regarding how pH is measured. This is one of the most mistunderstood areas by not only amateur salami makers but also by many authors of the books on the subject. They all call for way too much carbohydrate when fermenting with starter cultures. Some time ago I added t...
by redzed
Tue Jan 26, 2021 04:47
Forum: Sausages
Topic: Kielbasa Starowiejska
Replies: 7
Views: 106

Re: Kielbasa Starowiejska

Stefan that's a good video showing how to link and hang sausages for smoking. But to tell you the truth, if they worked in my father's shop they would not have stayed too long. When it came to twisting and linking, he was a perfectionist.
by redzed
Mon Jan 25, 2021 18:19
Forum: Hardware
Topic: Grinder Upgrade
Replies: 9
Views: 492

Re: Grinder Upgrade

I get that with my Lem #12 (which I hate). I don't think that you can avoid this entirely, but it's probably caused by using carbon steel plates and knives, rather than those made entirely out of stainless steel. Also may be caused when the auger doesn't rotate perfectly. If the grinder runs too fas...
by redzed
Mon Jan 25, 2021 17:49
Forum: Sausages
Topic: Kielbasa Szynkowa/Ham Kielbasa
Replies: 18
Views: 15278

Re: Kielbasa Szynkowa/Ham Kielbasa

Excellent work Scogar! Now I gotta make some!
by redzed
Mon Jan 25, 2021 17:47
Forum: Sausages
Topic: Kielbasa Starowiejska
Replies: 7
Views: 106

Re: Kielbasa Starowiejska

Very very nice. Did you pre-cure the meats or just follow the recipe? How about a pic of the cross section?
by redzed
Mon Jan 25, 2021 17:44
Forum: Venison and Other Game
Topic: Fermenting with Duck
Replies: 3
Views: 40

Re: Fermenting with Duck

Poultry salami is not common in NA or Europe. In Asia salami where poultry meat is fermented, smoked and cooked is common. In North America hobbyists are not advised to make salami with poultry meats because a very large percentage of the meat that is sold to us in supermarkets is contaminated with ...
by redzed
Sun Jan 24, 2021 18:05
Forum: Venison and Other Game
Topic: Fermenting with Duck
Replies: 3
Views: 40

Re: Fermenting with Duck

Wild or domestic duck?