Thanks.
I will have your info in mind next time. It will probably lend a nice color to a Salame Rosa also.
Search found 47 matches
- Mon Apr 12, 2021 11:18
- Forum: Sausages
- Topic: Kiełbasa Krakowska -Kraków Sausage
- Replies: 6
- Views: 158
- Thu Apr 08, 2021 16:45
- Forum: Sausages
- Topic: Kiełbasa Krakowska -Kraków Sausage
- Replies: 6
- Views: 158
Re: Kiełbasa Krakowska -Kraków Sausage
Looking great. I never can achieve that beautiful color. Mine always turns out much paler.
Do you add approx. 20 % water?
Do you add approx. 20 % water?
- Thu Jan 07, 2021 09:28
- Forum: Dry Cured Meats and Sausages
- Topic: Hungarian Salami
- Replies: 10
- Views: 505
Re: Hungarian Salami
Sometimes I think sea salt is too highly rated. I have tried two different well known Italian brands because I wanted my cold smoked salmon to be top notch. Both had too many impurities in them and one of them was so wet that the weight had to be adjusted when I EQ salted meat. Expensive lesson for ...
- Sun Dec 27, 2020 11:10
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 121
- Views: 39553
Re: Cured, dried and fermented by StefanS
That is great information. Maybe it is best to skip heat ferment and go straight to drying chamber. Slower ferment should be good for color and flavour. No problems with Staph. Looking forward to step II.
- Thu Nov 26, 2020 11:25
- Forum: Sausages
- Topic: Smart thermometers
- Replies: 5
- Views: 666
Re: Smart thermometers
"The Maverick ET-732 is a dual-probe, remote thermometer used to monitor both barbecue and food temperatures. The probes plug into a transmitter that sends data to the receiver that can be located up to 300' (91m) away, according to the manufacturer." I have been using this in my smoker for the last...
- Sat Sep 19, 2020 07:28
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Strolghino
- Replies: 7
- Views: 1136
Re: Salame Strolghino
Looks great! Very simple recipe. Right now I have a pure beef salami in my chamber.
Just salt (& nitrite) Some times we just have to try...
Just salt (& nitrite) Some times we just have to try...
- Sat Oct 19, 2019 11:05
- Forum: Offal products
- Topic: Smoked Liver Sausage and Cure #1
- Replies: 10
- Views: 2194
Re: Smoked Liver Sausage and Cure #1
Redzed. You poach the liver for a couple of minutes. Marianski writes the following; "Liver must not be cooked as it will loose its emulsifying properties. In many recipes liver is cooked briefly (blanched) in hot water for up to 5 min to remove any leftover blood but there is no real need for that ...
- Mon Jul 22, 2019 07:34
- Forum: Dry Cured Meats and Sausages
- Topic: Prosciutto di Nanoose
- Replies: 7
- Views: 2798
Re: Prosciutto
Redzed; that prosciutto looks absolutely flawless.
Perfectly dried!
Perfectly dried!
- Mon Mar 11, 2019 21:56
- Forum: Announcements
- Topic: Forum Software Upgrade
- Replies: 26
- Views: 7065
Re: Forum Software Upgrade
Thank you for your work
- Sat Mar 09, 2019 16:30
- Forum: Announcements
- Topic: Forum Software Upgrade
- Replies: 26
- Views: 7065
Re: Forum Software Upgrade
Do any of you see this kind of txt after the software upgrade? Or is it something I can fix on my Mac? Don't see it anywhere else. ==//== Aceite de Oliva..............................................olive oil.......... Azafran...........................................................saffron...........
- Sun Feb 10, 2019 18:13
- Forum: Announcements
- Topic: Forum Software Upgrade
- Replies: 26
- Views: 7065
- Wed Jan 23, 2019 07:35
- Forum: Hyde Park
- Topic: What happened
- Replies: 4
- Views: 2164
- Tue Dec 18, 2018 13:15
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 95
- Views: 44392
- Sun Dec 16, 2018 20:21
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 95
- Views: 44392
- Fri Sep 14, 2018 07:05
- Forum: Microbiology of meat and products
- Topic: Natural ferment
- Replies: 5
- Views: 2622