Search found 136 matches

by Thewitt
Sun Feb 03, 2019 18:08
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Why use Cure #2 in UMAi Dry aging.
Replies: 10
Views: 1303

Thanks for the clarification. What about the risk of nitrosamines as a result of cooking anything that was cured and left Sodium Nitrate behind? The literature on this actually doesn't seem to blame nitrates for nitrosamines in food, but seems to blame nitrites instead. Marianski's book references t...
by Thewitt
Sat Feb 02, 2019 23:10
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Why use Cure #2 in UMAi Dry aging.
Replies: 10
Views: 1303

Why use Cure #2 in UMAi Dry aging.

I have made several dry aged products now with the UMAi Dry process, and I really enjoy the results. Everything has worked very well, but the more I do it, the more this one question bothers me. The UMAi Dry recipes use Cure #2. Cure #2 includes both Sodium Nitrite (at the same level as Cure #1) and...
by Thewitt
Tue Jan 29, 2019 02:01
Forum: Sausages
Topic: Champion Juicer for emulsifying hotdogs
Replies: 7
Views: 1135

I heard of this juicer and was going to buy it... Still want to buy but my wife is vetoed this attempt - at least for now: her argument is "you already have too many toys for your hobby". Really? It's never too many toys! :-) This juicer is pretty expensive if you buy it new (around $350 or so) but...
by Thewitt
Mon Jan 28, 2019 16:26
Forum: Sausages
Topic: Champion Juicer for emulsifying hotdogs
Replies: 7
Views: 1135

Champion Juicer for emulsifying hotdogs

I saw this on YouTube, where the Champion Juicer used with the blank plate is used to emulsify meat for hotdogs, and I tried it this weekend. It works brilliantly! I ground 50/50 beef and pork through a 1/4" plate, seasoned, then fed through the 1/8" plate, then through the Champion. The result was ...
by Thewitt
Tue Dec 25, 2018 23:33
Forum: Smoked pork products
Topic: Dextros sub for sugar
Replies: 5
Views: 1370

The dextrose is what's used to activate any "friendly" cultures in the cure, and the sugar is what feeds them long term. If you replace sugar with dextrose, you will reduce any long term culture development - for what it's worth.
by Thewitt
Tue Sep 09, 2014 13:06
Forum: Technology basis
Topic: Suddenly fresh sausage too salty!
Replies: 12
Views: 9160

Thanks for all the comments, I appreciate every idea and thought. The spice mixes are mixed in advanced in single batch mixes, not mixed in large quantities and portioned out. We did that for a short time and had some real issues with quality. The reason we mix ahead in individual batches is two-fol...
by Thewitt
Wed Aug 27, 2014 16:23
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 103791

Well said Jan

Let's move on.... Nuf said
by Thewitt
Wed Aug 27, 2014 16:21
Forum: Sausages
Topic: Casings
Replies: 4
Views: 2542

Overnight is a bit extreme. You need to soak them to loosen them up and then rinse thoroughly to remove the salt inside and out. Though ours will have soaked hours by the end of the day, they are starting to be used within 30 minutes of initial cleaning.
by Thewitt
Sat Aug 23, 2014 07:33
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 103791

Are we all over-reacting here? The way I read the message sent to CW, it did not say he was going to be replaced, just that he was to train someone in how to be a moderator... I've served as a moderator on several forums, and we rarely had only one. There were nearly always several moderators active...
by Thewitt
Sat Aug 23, 2014 02:56
Forum: Technology basis
Topic: Suddenly fresh sausage too salty!
Replies: 12
Views: 9160

I have tried going back to the old process of aging outside the casings, and it seems to have made no difference. I dropped the salt to 14g per 1kg of meat/fat and these taste just like they used to... I sent the customer who complained a sample batch and she is back now with a sizable order. One of...
by Thewitt
Fri Aug 22, 2014 03:43
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 103791

This would be very sad indeed. I hope it's not true...
by Thewitt
Fri Aug 22, 2014 00:51
Forum: Hyde Park
Topic: Visit to wild boar farm
Replies: 9
Views: 6448

Isn't "wild boar farm" an oxymoron? Wouldn't that now be a domestic boar farm?
by Thewitt
Sun Aug 17, 2014 15:50
Forum: Technology basis
Topic: Suddenly fresh sausage too salty!
Replies: 12
Views: 9160

We have three scales and they all weight out the same within 0.1g though I don't have a calibration weight. I actually guessed this might have been the issue at first so I checked that right away, I also mixed up a standard brine mix and checked it with a hydrometer. It was within normal variation s...
by Thewitt
Sun Aug 17, 2014 05:56
Forum: Technology basis
Topic: Suddenly fresh sausage too salty!
Replies: 12
Views: 9160

I butcher the pigs myself, so there is nothing going into the sausage meat that I don't control directly.
by Thewitt
Sun Aug 17, 2014 04:52
Forum: Technology basis
Topic: Suddenly fresh sausage too salty!
Replies: 12
Views: 9160

Suddenly fresh sausage too salty!

I've encountered a strange problem after making several tons of sausage....literally. We make fresh sausage with a dozen or so different recipes. Volumes are high for a boutique shop, with both wholesale and retail account. A couple of weeks ago I started getting complaints that several of the sausa...