Search found 2123 matches
- 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...
- 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!
You can also sous vide it after cold smoking for ready to eat.
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.
- 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.
- 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.
- 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.
- Mon Jan 04, 2021 16:28
- Forum: Sausages
- Topic: Recipe of Portuguese Chourico
- Replies: 2
- Views: 80
Re: Recipe of Portuguese Chourico
This may help you: viewtopic.php?f=9&t=7650&p=38180&hilit=Chourico#p38180
Several On the meats and Sausage site
https://www.meatsandsausages.com/sausag ... portalegre
Several On the meats and Sausage site
https://www.meatsandsausages.com/sausag ... portalegre
- 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.
- 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
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
- 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.
- Sat Jan 02, 2021 13:03
- Forum: Dry Cured Meats and Sausages
- Topic: Where do you like buying sausage making supplies in Canada?
- Replies: 7
- Views: 139
- 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.
That is a manual defrost model. The frost free models work a lot better for chambers, removing moisture and circulating the air.
- 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
- 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.
- 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?
- 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?