Search found 2045 matches

by Bob K
Wed Jan 22, 2020 17:55
Forum: Dry Cured Meats and Sausages
Topic: Salami smell
Replies: 7
Views: 86

Re: Salami smell

Your chamber will take on an odor of its own. You can read all about Fermented sausages here: https://www.meatsandsausages.com/sausage-types/fermented-sausage/traditional You want to ferment to 5.3 or below The Art of making Fermented Sausages is also a great reference For Measuring Ph go can go as ...
by Bob K
Wed Jan 22, 2020 17:38
Forum: Dry Cured Meats and Sausages
Topic: Salami smell
Replies: 7
Views: 86

Re: Salami smell

Sounds good! Salami Milano a nice simple spice mix. You can up the culture amount. Start with a gram and add .022% of the meat block after that, this will insure you have a viable amount of culture. The .12 gram is the amount that the whole envelope is CAPABLE of fermenting. If you get bitten by the...
by Bob K
Wed Jan 22, 2020 14:25
Forum: Dry Cured Meats and Sausages
Topic: Salami smell
Replies: 7
Views: 86

Re: Salami smell

Welcome to the Forum Shane! A funky salami smell is normal. What recipe did you use?
by Bob K
Wed Jan 22, 2020 14:19
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 18
Views: 201

Re: Argghh Forgot to inject the meat

Agoracritus wrote:
Wed Jan 22, 2020 04:35
I can post my simple recipe for pork loin jerky/(Canadian bacon...?), if anyone is interested.
By all means post it!
by Bob K
Wed Jan 22, 2020 14:17
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 18
Views: 201

Re: Argghh Forgot to inject the meat

Scogar- I think the 1 cup may be a typo...good choice :D
by Bob K
Tue Jan 21, 2020 18:53
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 18
Views: 201

Re: Argghh Forgot to inject the meat

Scogar wrote:
Tue Jan 21, 2020 12:23
It is only 1/2 cup of sea salt
Just curios why you cut the salt amount in half from the original recipe
by Bob K
Tue Jan 21, 2020 18:05
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 18
Views: 201

Re: Argghh Forgot to inject the meat

The Lonzino I’ve made a few times from pork loins was only EQ cured for 5-7 days (in the fridge) before netting and hanging it in my curing room. That seemed to be plenty of time for the salt and cure to completely penetrate the meat evenly. (Isn’t that all that really matters with the EQ part of c...
by Bob K
Tue Jan 21, 2020 16:02
Forum: Sausages
Topic: Struggling with Frankfurters
Replies: 2
Views: 90

Re: Struggling with Frankfurters

Welcome to the Forum! You can find several Wiener - Hot Dog recipes here https://www.meatsandsausages.com/sausage-recipes that contain no fillers but all will use Cure #1..... You may be having some problems with your emulsification and there are some good tips in this string http://wedlinydomowe.pl...
by Bob K
Sun Jan 19, 2020 16:40
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 18
Views: 201

Re: Argghh Forgot to inject the meat

If you want to “brine” a pork loin, for example, all you need to do is salt it with the target % (by weight), wrap/bag it up, and put it in the fridge for a few days. (I usually go with a minimum of 4 days). ....... At this point, the meat will be brined and ready for whatever you want to make it i...
by Bob K
Sat Jan 18, 2020 14:39
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 18
Views: 201

Re: Argghh Forgot to inject the meat

I would second Butterbean, with EQ curing you have a large window of weeks after the minimum time curing to finish. It's also easy to convert brined recipes
by Bob K
Sun Jan 12, 2020 14:18
Forum: Sausages
Topic: Stefans kielbasa
Replies: 73
Views: 28319

Re: Stefans kielbasa

Nice Stefan, the Cadillac must have been full!
by Bob K
Sun Jan 12, 2020 14:11
Forum: For beginners
Topic: Fermento or Culture for Tang
Replies: 4
Views: 106

Re: Fermento or Culture for Tang

If you don't want to use a Culture I would use ECA instead of Fermento. To me there is no question go with the Culture. As they are large chubs and will only be fermented for 18-24 hours there is no need to be overly concerned about humidity control. All you need is an area that you can hold at arou...
by Bob K
Sun Jan 05, 2020 17:43
Forum: Dry Cured Meats and Sausages
Topic: Unfavourable outside conditions for drying sausages?
Replies: 13
Views: 222

Re: Unfavourable outside conditions for drying sausages?

If you want to ferment them and have added no culture or sugars you would need a temp of 54-61 F. What are your normal temps and procedure?
by Bob K
Sun Jan 05, 2020 16:32
Forum: Dry Cured Meats and Sausages
Topic: Unfavourable outside conditions for drying sausages?
Replies: 13
Views: 222

Re: Unfavourable outside conditions for drying sausages?

At 20 F with the 1.8% salt content they most likely wont freeze solid, if you are concerned the garage should provide plenty of air to dry.
by Bob K
Sat Jan 04, 2020 14:12
Forum: For beginners
Topic: Meat Choice
Replies: 4
Views: 149

Re: Meat Choice

The best and easiest way is to simply convert your recipes to percentages, that way is doesn't matter if you make 10 lbs. or 4 lbs