Search found 2001 matches

by Bob K
Thu Sep 05, 2019 00:24
Forum: Microbiology of meat and products
Topic: Using Cultures in Curing Whole Muscle Cuts
Replies: 25
Views: 21791

Re: Using Cultures in Curing Whole Muscle Cuts

StefanS wrote:
Wed Sep 04, 2019 23:21
There are some conflict -Safe Pro B-LC-78 it is intended to be use in fermented meats not in a whole cuts.
Not According to CHR Hansen,Intended for use as a Bacon Culture

https://www.chr-hansen.com/en/food-cult ... food/bacon
by Bob K
Sun Sep 01, 2019 11:48
Forum: Sausages
Topic: The herb 'savory' in sausage question
Replies: 3
Views: 104

Re: The herb 'savory' in sausage question

According to Wiki - Summer savory is preferred over winter savory for use in sausages because of its sweeter, more delicate aroma.
by Bob K
Mon Aug 26, 2019 17:15
Forum: Other products
Topic: "Sun" Dried Tomatoes
Replies: 3
Views: 126

Re: "Sun" Dried Tomatoes

That's mostly San Marcianos and a few Beefsteaks. And yes the plum tomatoes like Romas and San Marcianos have a higher yield when dried. I give the S Marcianos a definite plus in the flavor department over the Romas. Regular tomatoes like Beefsteaks shrivel up to a much smaller size and don't seem t...
by Bob K
Mon Aug 26, 2019 15:22
Forum: Other products
Topic: "Sun" Dried Tomatoes
Replies: 3
Views: 126

"Sun" Dried Tomatoes

So easy to make and so much better than the store bought. I use a dehydrator but also can be made in an oven. Just add a little salt and an (optional) herb of your choice.

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by Bob K
Tue Aug 20, 2019 17:00
Forum: Smoked pork products
Topic: Formed ham
Replies: 1
Views: 157

Re: Formed ham

Your kind of vague in your procedure and recipe, care to elaborate?
by Bob K
Sun Aug 18, 2019 12:58
Forum: Dry Cured Meats and Sausages
Topic: bacon
Replies: 2
Views: 227

Re: bacon

Sure no problem at all, the main reason for smoking is for flavor. No need to bring it up to a certain temp beforehand. As long as it is cured for 10 -15 days the nitrite will have done its job. what does this do to the nitrate Probably a typo but nitrate should not be used for bacon, nitrite (cure ...
by Bob K
Thu Aug 15, 2019 00:46
Forum: For beginners
Topic: Greetings
Replies: 11
Views: 387

Re: Greetings

Mick wrote:
Thu Aug 15, 2019 00:29
My Pancetta is drying VERY slowly but a i assume that is due to low overnight temps and high humidity.
Pancetta will dry slowly and not lose a lot of weight due to its high fat (low moisture) content.
by Bob K
Tue Aug 13, 2019 13:22
Forum: Dry Cured Meats and Sausages
Topic: Drying fast fermented sausages?
Replies: 22
Views: 1401

Re: Drying fast fermented sausages?

Even if you cant calibrate yours you would at least know the offset and just adjust the difference. The caliber works great and can be adjusted +- 10 degrees, mine lasted around 3 years. Analogs are a bit slower to respond to changes but in my experience they last longer and require less adjustment,...
by Bob K
Tue Aug 13, 2019 13:11
Forum: For beginners
Topic: Greetings
Replies: 11
Views: 387

Re: Greetings

Greetings Mick and Welcome to our Forum ! looks like you are off to a good start. Every chamber is a bit different so you will have to make changes to suit your Fridge and your environment. Go through the builds pinned to the top of the Chambers section https://wedlinydomowe.pl/en/viewforum.php?f=25...
by Bob K
Mon Aug 12, 2019 00:39
Forum: Dry Cured Meats and Sausages
Topic: Drying fast fermented sausages?
Replies: 22
Views: 1401

Re: Drying fast fermented sausages?

Agoracritus wrote:
Mon Aug 12, 2019 00:08
Lesson learned. I’m glad I just spent the extra $$$ on a much more accurate and reliable hygrometer. (Especially with limited experience gauging the various stages of optimal dry curing)
Regardless of cost they should all be calibrated on a regulator basis
by Bob K
Mon Aug 05, 2019 15:47
Forum: For beginners
Topic: How warm is too warm for fermenting?
Replies: 5
Views: 400

Re: How warm is too warm for fermenting?

How long was it in the hot oven?
by Bob K
Thu Jul 25, 2019 17:58
Forum: Dry Cured Meats and Sausages
Topic: Drying fast fermented sausages?
Replies: 22
Views: 1401

Re: Drying fast fermented sausages?

Agoracritus wrote:
Wed Jul 24, 2019 23:32
Unfortunately, the freezer side is just wasted space since the temperature fluctuates wildly in order to regulate the fridge side.
That problem can be solved. Stefans build from a side by side.

viewtopic.php?f=25&t=8198
by Bob K
Thu Jun 20, 2019 16:25
Forum: Sausages
Topic: Potsticker Sausage
Replies: 12
Views: 839

Re: Potsticker Sausage

Looks good , sounds good! Real nice job linking! My 2 cents. Switch to Chinese cabbage (Napa) A lot more tender Add dehydrated chopped mushrooms to absorb some moisture. Shiitake are traditional. You can find all the dehydrated fungus (mushrooms) you want at a local Asian market. Then you could add ...
by Bob K
Tue Jun 18, 2019 16:20
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoking
Replies: 9
Views: 636

Re: Smoking

Looks good! What type of dry cured sausage did you smoke?
by Bob K
Tue Jun 11, 2019 11:28
Forum: Sausages
Topic: Weekend sausage
Replies: 43
Views: 8292

Re: Weekend sausage

The Original post by Grey Goat is here : http://wedlinydomowe.pl/en/viewtopic.ph ... 58337b9e3e

Redzeds modified metric version can be found on page 2 of the same topic.