Search found 2123 matches

by Bob K
Wed Jan 13, 2021 18:09
Forum: Dry Cured Meats and Sausages
Topic: Genoa Salami
Replies: 6
Views: 123

Re: Genoa Salami

Almost all Of Poli,s recipes call for fast fermentation. If you adjust the sugars you can also make them as a slower fermented sausage. I think the reason it tastes fatty to you is it is just too soft, drying to a 35+% loss with have a much nicer mouth feel. In the larger diam casings that usually t...
by Bob K
Tue Jan 12, 2021 19:40
Forum: Smoked pork products
Topic: Boneless Pork Loin - Kasseler Style
Replies: 10
Views: 294

Re: Boneless Pork Loin - Kasseler Style

That looks great with the netting pattern!
redzed wrote:
Sun Jan 10, 2021 19:41
In our house we like it with garlic mashed potatoes and cooked sauerkraut or with a cold sauerkraut salad.
Or you could add a cold Beer and German Potato Dumplings, aka Kartoffelklöße!
You can also sous vide it after cold smoking for ready to eat.
by Bob K
Sat Jan 09, 2021 21:02
Forum: Dry Cured Meats and Sausages
Topic: F-RM-52 Culture by Chr Hansen
Replies: 4
Views: 112

Re: F-RM-52 Culture by Chr Hansen

Its a fast fermenting culture. It does not ferment sugar so dextrose only unless your using sugar for flavor. I have never used it. It is used and been popularized a lot by Ruhlman & Polcyn in the book Charcuterie.
by Bob K
Sat Jan 09, 2021 13:43
Forum: Curing chambers and Related Equipment
Topic: Upright Freezer at Best Buy
Replies: 6
Views: 155

Re: Upright Freezer at Best Buy

Auto defrost and frost free are the same thing, so yes.
by Bob K
Mon Jan 04, 2021 16:35
Forum: For beginners
Topic: Greasy Skin
Replies: 6
Views: 158

Re: Greasy Skin

Dry cured sausage - Its really not abnormal to have a greasy surface especially if you vac seal and refrigerate after peeling the casing. Paper towel will solve the problem, just dry the surface before slicing.
by Bob K
Sun Jan 03, 2021 16:03
Forum: Dry Cured Meats and Sausages
Topic: Help diagnose what went wrong?
Replies: 14
Views: 256

Re: Help diagnose what went wrong?

As you stated without knowing the starting Ph its hard to even guess. Personally if if it looks and smells good I would not throw it out.
by Bob K
Sun Jan 03, 2021 15:53
Forum: For beginners
Topic: Fermentation?
Replies: 6
Views: 76

Re: Fermentation?

This sounds like the one you used. https://tasteofartisan.com/bergamo-salami/
I would double the amount of culture ( Taste of Italy) next time. Some envelopes are not as viable due to shipping, handling, etc. Plus you really cant add too much culture....The amount of dextrose is plenty
by Bob K
Sun Jan 03, 2021 14:31
Forum: For beginners
Topic: Fermentation?
Replies: 6
Views: 76

Re: Fermentation?

I would not toss it. Let it go for another 8 hours and then move to drying chamber. How much culture did you use? and where is the recipe posted.
by Bob K
Tue Dec 29, 2020 19:17
Forum: Curing chambers and Related Equipment
Topic: Upright Freezer at Best Buy
Replies: 6
Views: 155

Re: Upright Freezer at Best Buy

Welcome to the forum!
That is a manual defrost model. The frost free models work a lot better for chambers, removing moisture and circulating the air.
by Bob K
Fri Dec 25, 2020 02:26
Forum: Dry Cured Meats and Sausages
Topic: Project A2
Replies: 2
Views: 135

Re: Project A2

There was never a Project A2 that was posted by Chuckwagon. All of the Projects have now been stickied in there respective forums. KB, A, B, B2, and P
by Bob K
Thu Dec 24, 2020 19:59
Forum: Dry Cured Meats and Sausages
Topic: Chorizo soft & tacky @ 33%
Replies: 7
Views: 168

Re: Chorizo soft & tacky @ 33%

To be honest I think you are worrying too much. It wont really get firm until a 40-45% loss. If you have not calibrated your hygrometer...you should, they can be off quite a bit.
by Bob K
Mon Dec 21, 2020 14:32
Forum: Sausages
Topic: Mixing times for beef, lamb, and poultry
Replies: 2
Views: 108

Re: Mixing times for beef, lamb, and poultry

Just mix until it gets sticky. Is 6.5% salt a typo?
by Bob K
Sun Dec 20, 2020 15:55
Forum: Sausages
Topic: Elephant Garlic Sausage
Replies: 5
Views: 799

Re: Elephant Garlic Sausage

As usual looks top notch! That seems like a small amount of soy protein if used as a binder, what is its purpose in the recipe?