Search found 2093 matches

by Bob K
Wed Oct 28, 2020 12:38
Forum: Hardware
Topic: Grinder Upgrade
Replies: 3
Views: 79

Re: Grinder Upgrade

I really can see how you can go wrong at that price, even with the $12.00 shipping
by Bob K
Wed Oct 14, 2020 12:44
Forum: Sausages
Topic: [USA] "Bronsonville Jots"
Replies: 15
Views: 9212

Re: [USA] "Bronsonville Jots"

No problem with omitting them. The MSG is a flavor enhancer and the phosphates just help to retain more water. Commercially used to prevent shrinkage and profit loss.

I am surprised CW even included them in a recipe
by Bob K
Tue Oct 13, 2020 14:21
Forum: For beginners
Topic: Rookie failure doing Spanish chorizo
Replies: 3
Views: 139

Re: Rookie failure doing Spanish chorizo

Did you use a culture? Were you able to check the PH ? To be honest it looks like a binding issue and the mince should have gotten sticky when mixing. Are you sure the salt was added....that has happened to me :oops:
by Bob K
Tue Oct 13, 2020 13:37
Forum: Canned meat products
Topic: Lots of liquid loss when canning spreadable ham
Replies: 14
Views: 235

Re: Lots of liquid loss when canning spreadable ham

I have done a lot of canning but not with the one piece lids. Two points that Stefan made are important to minimising liquid loss and almost 100% successful seals. 1. HEAD space - a must with pressure canning 1/2 " (13-14 MM) minimum. 2. Let jars cool in pressure cooker under pressure, minimum time ...
by Bob K
Sat Oct 10, 2020 13:02
Forum: Sausages
Topic: Saucisson aux chanterelles
Replies: 3
Views: 290

Re: Saucisson aux chanterelles

Those look great! Butter is certainly an unusual sausage ingredient.
by Bob K
Tue Sep 08, 2020 11:38
Forum: For beginners
Topic: Storing Nduja Salami
Replies: 4
Views: 240

Re: Storing Nduja Salami

No need to. Mold is aerobic and will die when vac sealed.
by Bob K
Sun Sep 06, 2020 13:14
Forum: For beginners
Topic: Meat and fat selection
Replies: 6
Views: 404

Re: Meat and fat selection

Jowl fat is on the soft side and should be avoided for most salamis. I would just get enough so you can separate the two types.
by Bob K
Sun Sep 06, 2020 13:09
Forum: For beginners
Topic: Too much Mold-600 growth?
Replies: 2
Views: 168

Re: Too much Mold-600 growth?

A thin layer of mold is all you need. If it gets too thick as you said it can simply be brushed off. To prolific of a mold growth usually indicates high humidity, to high of a temp or lack of air flow. Yes a lot of mold can effect flavor and increase drying time.
by Bob K
Sun Sep 06, 2020 13:02
Forum: For beginners
Topic: Storing Nduja Salami
Replies: 4
Views: 240

Re: Storing Nduja Salami

I would brush and wash the casings well, let dry and then Vac seal. If you do not remove all the mold it will get slimy when vac sealed.
by Bob K
Sun Sep 06, 2020 12:58
Forum: Technology basis
Topic: "Anti-Oxidants - Pros and Cons"
Replies: 26
Views: 30033

Re: "Anti-Oxidants - Pros and Cons"

I believe were quoting Igor further back in this thread. To answer your question: Welcome to the Forum! Actually Ascorbic acid is used and is approved by the FDA as a cure accelerator. However it should not be mixed at the same time as you are adding nitrites as they react violently and cause fumes....
by Bob K
Tue Sep 01, 2020 16:45
Forum: Curing chambers and Related Equipment
Topic: Fermentation Chambers
Replies: 18
Views: 3416

Re: Fermentation Chambers

They don't have to, however if they can drain it does speed up the drying process and helps to maintain an even temp
by Bob K
Tue Sep 01, 2020 16:41
Forum: For beginners
Topic: Case is not shrinking
Replies: 8
Views: 349

Re: Case is not shrinking

I have had the same problem with collagen on dry cured. They do not adhere well nor will they shrink with drying ( the non-edible variety). If natural casings (best choice) are not an option for you try protein lined fibrous casings, they will adhere to sausage as they shrink. Your sausage will be f...
by Bob K
Thu Aug 27, 2020 16:20
Forum: Sausages
Topic: Difficulty with non-culture PH drop
Replies: 22
Views: 2030

Re: Difficulty with non-culture PH drop

Lactic bacteria occurs naturally in the carcass. After the slaughter the bacteria metabolizes available glycogen taking the pH from 7 to 6 or less. By adding sugar we feed the remaining lactic bacteria and get a further drop Because there is no oxygen to complete the breakdown to carbon dioxide and...
by Bob K
Mon Aug 24, 2020 14:28
Forum: For beginners
Topic: Using frozen fresh pork for salami
Replies: 11
Views: 789

Re: Using frozen fresh pork for salami

No freezing does not effect the quality of the salami. I am not sure how it effects cell structure other than bursting cells if it not frozen quickly. You will notice drying times and weight loss %'s to change if using fresh meat as it contains more water. Unless you use an Aw meter the weight loss ...