Search found 2159 matches

by Bob K
Sat Apr 10, 2021 13:14
Forum: For beginners
Topic: Spanish Fuet - Unsure if this turned out right
Replies: 9
Views: 85

Re: Spanish Fuet - Unsure if this turned out right

anrew wrote:
Fri Apr 09, 2021 18:46
For this batch, would you just recommend letting it dry longer (up to/past 40%?), maybe cutting really thin slices to avoid the chewiness?
That would be my plan!
by Bob K
Fri Apr 09, 2021 16:55
Forum: For beginners
Topic: Spanish Fuet - Unsure if this turned out right
Replies: 9
Views: 85

Re: Spanish Fuet - Unsure if this turned out right

That's why it is chewy, the plate is too large. Use the smaller plate next time. The recipe calls for a 5 mm (3/16) plate.
by Bob K
Fri Apr 09, 2021 16:15
Forum: For beginners
Topic: Spanish Fuet - Unsure if this turned out right
Replies: 9
Views: 85

Re: Spanish Fuet - Unsure if this turned out right

Like Fatboyz said it really looks good. If it had a raw mouth feel let it dry longer 40% loss is not to much. What size plate did you use to grind it? The meat chunks look a little large
by Bob K
Tue Apr 06, 2021 14:22
Forum: Sausages
Topic: Montreal Smoked meat
Replies: 4
Views: 449

Re: Montreal Smoked meat

Now you need homemade sauerkraut to go on that. Fresh and crunchy, not cooked or canned. :lol:
by Bob K
Fri Apr 02, 2021 17:21
Forum: Hyde Park
Topic: Easter kielbasa in New Britian
Replies: 2
Views: 120

Easter kielbasa in New Britian

These Folks make 150,000+ lbs for Easter New Britian CT https://www.google.com/maps/uv?pb=!1s0x89e7b3cb7fdcc387%3A0xe76dddc902775349!3m1!7e115!4shttps%3A%2F%2Flh5.googleusercontent.com%2Fp%2FAF1QipNkFIAmA7UM3izuZghqOg_hqEX368VJTAxLSjtD%3Dw355-h200-k-no!5sMartin%20Rosol%27s%20-%20Google%20Search!15sC...
by Bob K
Wed Mar 31, 2021 16:44
Forum: Dry Cured Meats and Sausages
Topic: Sausages drying faster than others
Replies: 6
Views: 100

Re: Sausages drying faster than others

Smaller chambers like refrigerators/freezers are notorious for uneven air flow,even with slow speed fans. Best solution is to rotate product, top to bottom and side to side around the chamber throughout the drying process. That should even things out for you.
by Bob K
Fri Mar 26, 2021 18:30
Forum: Sausages
Topic: Pizza pepperoni
Replies: 6
Views: 203

Re: Pizza pepperoni

Eric's recipe is a cooked, semi-dry sausage so you could safely use a lot less, even 1.5% will do. Not sure I would be comfortable fermenting with less salt, even though the Ph drop is fast. the total amount of sugars ( 6g glucose and 2g sucrose) in that recipe is too much unless you are from Denma...
by Bob K
Fri Mar 26, 2021 12:56
Forum: Sausages
Topic: Pizza pepperoni
Replies: 6
Views: 203

Re: Pizza pepperoni

Bones wrote:
Fri Mar 26, 2021 10:47
"Take with grain of salt" anything you have learn from the official government papers. If you look into standards before 50 - 60 years, you'll find exactly what I mean and I tell you this as fellow scientist.
The bar has been raised on safety and spoilage issues from 60 years ago.........
by Bob K
Fri Mar 26, 2021 12:51
Forum: Sausages
Topic: Pizza pepperoni
Replies: 6
Views: 203

Re: Pizza pepperoni

It doesn't get any better..... :lol: :lol: :lol: https://wedlinydomowe.pl/en/viewtopic.php?f=5&t=8505&hilit=pepperoni+pizza&start=15 Be sure to click on Cajuneric's (Two Guys and a Cooler) Vidio. this is the slow fermented version. The fast fermented was posted above by Indaswamp To be honest this t...
by Bob K
Sun Mar 21, 2021 13:53
Forum: For beginners
Topic: Should I add sugar to my whole muscle salami recipes
Replies: 6
Views: 174

Re: Should I add sugar to my whole muscle salami recipes

There really is no correct answer as its just a matter of taste. Some may use sugar to tone down the harshness of the salt...
by Bob K
Fri Mar 19, 2021 13:54
Forum: Hyde Park
Topic: St. Patrick's Day addictions
Replies: 15
Views: 1326

Re: St. Patrick's Day addictions

..using an equilibrium cure is there an upper limit on time? I mean can I leave "wet/raw" meat with salt and cure 1 in the refrigerator indefinitely? If you look at cured, uncooked meats that are sold in stores the best by dates are around two months. Meats like prosciutto have also been dried so t...
by Bob K
Fri Mar 19, 2021 13:39
Forum: Hyde Park
Topic: St. Patrick's Day addictions
Replies: 15
Views: 1326

Re: St. Patrick's Day addictions

Nice JC! You can use a OO high gluten flour (pizza flour) instead of the clear, the first clear was used back in the day. The caraway seeds can also be ground fine, the same flavor and aroma without the seeds that some folks object...
by Bob K
Mon Mar 15, 2021 14:44
Forum: Products in blocks
Topic: Mielonka Tyrolska - Polish Luncheon Meat
Replies: 7
Views: 1291

Re: Mielonka Tyrolska - Polish Luncheon Meat

Albert that's such a small part of that spice mix I wouldn't hesitate to substitute. White and yellow mustard seed is the same thing so you probably have that, the black is just a stronger variety. As with any recipe the spices and amounts are a general guideline, no need to split hairs. He He my 2 ...
by Bob K
Sun Mar 14, 2021 15:26
Forum: Dry Cured Meats and Sausages
Topic: Salame Calabrese with Cannabis
Replies: 4
Views: 820

Re: Salame Calabrese with Cannabis

Sounds good! Salami edibles by Redzed. After a few hours your get togethers must get interesting :wink: You ever thought of doing an extraction with lard, like you would with butter then add that? I would go with an alcohol extraction and distribute with the wine. Hmmm Canalard, interesting possibil...
by Bob K
Sat Mar 13, 2021 18:19
Forum: Sausages
Topic: Montreal Smoked meat
Replies: 4
Views: 449

Re: Montreal Smoked meat

The copycat up north of the border in Montreal or the original in NYC? :lol:
Whether its Schwartz's or Katz's its all good. :D
http://www.wedlinydomowe.pl/en/viewtopic.php?t=7887