Search found 1989 matches

by Bob K
Thu Jun 20, 2019 16:25
Forum: Sausages
Topic: Potsticker Sausage
Replies: 12
Views: 447

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: 459

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: 7657

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.
by Bob K
Mon Jun 10, 2019 12:17
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoking
Replies: 9
Views: 459

Re: Smoking

There are a lot of topics on smoke generators in the smokehouse section. https://wedlinydomowe.pl/en/viewforum.php?f=24 To be honest even after constructing or purchasing venturi or other types of generators many have switched to the simple , maintenance free tube or Chanel type generator like the A...
by Bob K
Mon May 27, 2019 11:29
Forum: For beginners
Topic: Post-drying PH is 6.5 - is my sausage safe?
Replies: 7
Views: 271

Re: Post-drying PH is 6.5 - is my sausage safe?

MT-
Bottom line is yes your sausage is safe. The initial lower Ph is what gets you through the early safety hurdles, at this point aW or low moisture is what is preventing unwanted bacterial growth. A good rule of thumb when using 007 is to use .022%.
by Bob K
Mon May 27, 2019 10:52
Forum: For beginners
Topic: Texture problem with American style pepperoni
Replies: 12
Views: 519

Re: Texture problem with American style pepperoni

The end result is sausage that is crumbly. It tastes fine but the texture is awful. There is a 99% chance they are being overcooked at too high of a temperature. Most smokers and (especially) ovens overshoot their target temp by 20 - 30 degrees by design, what you set them at is an average. Try poa...
by Bob K
Sun May 19, 2019 12:40
Forum: Dry Cured Meats and Sausages
Topic: Scratching my head
Replies: 7
Views: 337

Re: Scratching my head

Lou-
If they were all from the same batch I would second the mixing also.
by Bob K
Tue May 07, 2019 11:26
Forum: Curing chambers and Related Equipment
Topic: New To Forum
Replies: 8
Views: 339

Re: New To Forum

Norwood wrote:
Tue May 07, 2019 04:37
Would like to post some pics... is it still necessary for another host, and link to the host?
Here you go Norwood. viewtopic.php?f=18&t=8658&p=40849#p40849
We would enjoy viewing your pics!
by Bob K
Sun Apr 21, 2019 13:02
Forum: Sausages
Topic: Semi Dry Cured Pepperoni
Replies: 4
Views: 318

Re: Semi Dry Cured Pepperoni

Looks good JC ! You could try adding some paprika to the mix to give it more of the reddish-orange look of pepperoni, strictly cosmetic.
by Bob K
Sun Mar 31, 2019 15:28
Forum: Hyde Park
Topic: Almost There
Replies: 2
Views: 285

Re: Almost There

Lookin good Bob! Is that the 101 or 102 milwaukee Ph meter? Make sure the freezer for your chamber is a frost free model.
by Bob K
Wed Mar 27, 2019 13:09
Forum: Dry Cured Meats and Sausages
Topic: Fermentation
Replies: 10
Views: 728

Re: Fermentation

Joel- Lou usually ferments to between 5.1 and 5.3 at 68-70 F. Keep in mind that 007 is a FAST acting culture. I'm not getting any of the acidity issues you are describing at all. I just made a batch last week again. Meat started at 5.9PH. I use .3% dextrose and I use the exact proportion of 007 stat...
by Bob K
Sun Mar 24, 2019 13:05
Forum: Hardware
Topic: Using Vacmaster Chamber Machine
Replies: 29
Views: 12919

Re: Using Vacmaster Chamber Machine

If you can use US vendors...For bags I use the https://www.webstaurantstore.com/search ... -bags.html good selection and prices
by Bob K
Mon Mar 18, 2019 13:40
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 73
Views: 16411

Re: Cured, dried and fermented by StefanS

Stefan- I don't like using Collagen for dry cured either. I have had similar problems with the larger caliber 90 mm/ 3-1/2" in making Genoa. It almost seems as if the casings don't adhere- shrink with the sausage and become dry not allowing as much moisture loss. Similar to case hardening. Previousl...
by Bob K
Tue Mar 12, 2019 13:53
Forum: Dry Cured Meats and Sausages
Topic: Humidity Issue with my curing chamber
Replies: 10
Views: 530

Re: Humidity Issue with my curing chamber

Fat smearing - it is very complex problem mostly with biochemical reactions that not easy to describe. In presented by you topic is only one problem with fat smearing - high temperature during processing. But there is another fat smearing - fat containing unusual amount of mono-unsaturated fatty ac...
by Bob K
Tue Mar 12, 2019 11:02
Forum: Dry Cured Meats and Sausages
Topic: Humidity Issue with my curing chamber
Replies: 10
Views: 530

Re: Humidity Issue with my curing chamber

StefanS wrote:
Mon Mar 11, 2019 19:03
Personally I stopped use back fat
I had blamed it on the back fat also, but for another reason, I thought had been frozen too long, over a year. Now I know, Thanks!