Search found 2013 matches

by Bob K
Wed Nov 13, 2019 14:35
Forum: Dry Cured Meats and Sausages
Topic: Help with Cure - did I muck this up?
Replies: 4
Views: 53

Re: Help with Cure - did I muck this up?

If you are using the Marianski recipe you should be fine just massage or re-rub the mix every few days. Not sure of the reasoning to split in two applications.
by Bob K
Mon Nov 11, 2019 15:35
Forum: Dry Cured Meats and Sausages
Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
Replies: 6
Views: 165

Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

The Non-Sausage Maker variety is BACTOFLAVOR® Flora Italia Bactoflavor® Flora Italia is characterized by: * Fast acidification in safe production and excellent microbiological quality. * Without compromising color and aroma, thanks to the much more active and pH resistant Staphylococcus strains . * ...
by Bob K
Sun Nov 10, 2019 16:14
Forum: Sausages
Topic: Summer Sausage Questions
Replies: 4
Views: 61

Re: Summer Sausage Questions

If you follow the Marianski recipe using FLC and fermenting for 24 hrs at 86F cut the called for sugar .5% and dextrose 1.0% in half (to 0.5% dextrose and .25% sugar) and you will have a nice tang - the full amount called for is VERY Tart! You are proposing to use 70% Venison 15% fat and 15% pork. T...
by Bob K
Fri Nov 01, 2019 14:41
Forum: Dry Cured Meats and Sausages
Topic: Celery Powder Cure
Replies: 7
Views: 212

Re: Celery Powder Cure

Kijek
The Sausage maker carries it in small quantities and Butcher & Packer in 1 lb bags. Never tried it myself. Don't use on Bacon because its mostly nitrate.
by Bob K
Sat Oct 26, 2019 12:16
Forum: Dry Cured Meats and Sausages
Topic: Orange and Fennel Salami
Replies: 26
Views: 9255

Re: Orange and Fennel Salami

Not a problem Bill
by Bob K
Thu Oct 17, 2019 12:20
Forum: Offal products
Topic: Smoked Liver Sausage and Cure #1
Replies: 10
Views: 255

Re: Smoked Liver Sausage and Cure #1

You can just go ahead and use the whole amount of cure, the bacon has very little nitrite remaining, it will also contain a cure excelerator like sodium erythorbate (required in the U.S.) . You may want to cut back on the salt as that will remain in the bacon.
by Bob K
Sun Oct 13, 2019 12:25
Forum: Dry Cured Meats and Sausages
Topic: First attempt at Spanish Chorizo/Salami Milano are too salty?
Replies: 7
Views: 235

Re: First attempt at Spanish Chorizo/Salami Milano are too salty?

Adrian-
The Inkbird should have instructions on how to change the offset.

To Calibrate: https://www.neptunecigar.com/tips/how-t ... hygrometer
by Bob K
Thu Oct 10, 2019 18:16
Forum: Dry Cured Meats and Sausages
Topic: First attempt at Spanish Chorizo/Salami Milano are too salty?
Replies: 7
Views: 235

Re: First attempt at Spanish Chorizo/Salami Milano are too salty?

Welcome to our Forum Ewan!
The minimum amount for dry cured should be no lower than 2.5% salt + cure. So 2.25% salt + .25% cure would be the minimum recommended.
Nothing else there that would make it taste salty.
by Bob K
Thu Oct 10, 2019 12:43
Forum: Dry Cured Meats and Sausages
Topic: Can my salami be saved?
Replies: 5
Views: 184

Re: Can my salami be saved?

Air flow in our small refrigerator/freezer chambers using fans usually causes more harm than good. The fan in your unit is sufficient. Air exchange can be accomplished by just opening the door a few times a day. As far as saving it you could vac-seal and refrigerate for several weeks and that will h...
by Bob K
Wed Oct 09, 2019 12:58
Forum: Sausages
Topic: Champion Juicer for emulsifying hotdogs
Replies: 7
Views: 1044

Re: Champion Juicer for emulsifying hotdogs

Bob-
Its pretty hard to tell if it would work, the champion has a strong 1/3 horse motor and an optional blank plate.
Best way is to just try it
by Bob K
Wed Oct 09, 2019 12:49
Forum: Dry Cured Meats and Sausages
Topic: Can my salami be saved?
Replies: 5
Views: 184

Re: Can my salami be saved?

Greetings Adrian! It definitely looks like dry rim. Possible cause could be the fan blowing directly on the product, you want the air to just mix /circulate. Also total salt and cure should be in the 2.5 -3 % range so the salt amount was too low at 2% for dry cured. You should have added some sugar ...
by Bob K
Sat Oct 05, 2019 14:27
Forum: Sausages
Topic: Bauernwurst Recipe
Replies: 5
Views: 203

Re: Bauernwurst Recipe

John-
The unsalted pork back refers to Backfat AKA Fatback. Which is a hard firm fat. Bacon or pork belly is soft so that makes a big difference in texture.
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: 22553

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: 390

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: 508

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...