Search found 299 matches

by StefanS
Thu Oct 31, 2019 00:24
Forum: Dry Cured Meats and Sausages
Topic: pancetta arrotolata still "squishy" - what would you do?
Replies: 3
Views: 94

Re: pancetta arrotolata still "squishy" - what would you do?

6 weeks only? keep in mind that water evaporation is from and thru lean meat only, fat is a barrier. My was in chamber for more than 6 months. Skin on, wrapped in collagen sheets, also chamber settings are important too. . viewtopic.php?p=39828#p39828
by StefanS
Wed Oct 30, 2019 13:10
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 80
Views: 18373

Re: Cured, dried and fermented by StefanS

The vac seal and refigeration for 2.5 months lets moisture equalize throughout? it will help for sure. Did you do it in pieces or would you recommend whole? in two pieces - my vac sealing equipment isn't big enough for whole piece so I do cross cut. just the 2 cuts from the fresh ham and just the t...
by StefanS
Wed Oct 30, 2019 00:19
Forum: Dry Cured Meats and Sausages
Topic: Celery Powder Cure
Replies: 7
Views: 212

Re: Celery Powder Cure

use celery powder instead of pink curing salt, why do you think is different? USDA says it is organic? because made from celery veggie?? _ o yeah - HNO3 always be nitrate. And you should looking for "treated" celery powder contain HNO2 (same like Cure#1). So any way - it is real processed too. (org...
by StefanS
Tue Oct 29, 2019 23:23
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 80
Views: 18373

Re: Cured, dried and fermented by StefanS

IMHO - apply sugna at about 25% weight loss (at least that was the plan for the next time). Is that still the sweet spot? yes. even closer to 28-30%. Do you apply it only to the meat side or do you coat the entire thing? only meat side (water evaporated only by lean meat) I have found best results f...
by StefanS
Tue Oct 29, 2019 21:27
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1295
Views: 334675

Re: Hi New Guys - Introduce Yourself

Just for your information - yesterday made registration on our English site two of polish very valued members - Fisiek56 (known on polish site as Arkadiusz) and Miro(miro on polish site). Both of them are known as Masters of meat processing. Especially Fisiek56 aka Arkadiusz is known as Senior Maste...
by StefanS
Sat Sep 07, 2019 01:46
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

Here is different description from AU - https://www.smokedandcured.com.au/safepro-b-lc-78-meat-starter-culture/ (there is wrong picture of starter). Also that starter contain P. Acidilactici - strict producer of LAB. On other hand - that starter wont be harmful - just IMO do not make good impact on ...
by StefanS
Wed Sep 04, 2019 23:21
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

There are some conflict -Safe Pro B-LC-78 it is intended to be use in fermented meats not in a whole cuts.
by StefanS
Fri Jul 12, 2019 16:00
Forum: Dry Cured Meats and Sausages
Topic: Fat smearing problem
Replies: 2
Views: 538

Re: Fat smearing problem

IMO - Yes - it is fat smearing. If you are making cured and matured saucisson (without thermal finish) - yes it is problem. If you are making smoked then poached saucisson - that is small problem. Even you are freezing fat trimmings before grinding - it always possible to get that fat smearing. Just...
by StefanS
Sun May 19, 2019 01:46
Forum: Dry Cured Meats and Sausages
Topic: Scratching my head
Replies: 7
Views: 602

Re: Scratching my head

so - I'm second to scratch my head also. Can touching make bacteria be heterofermentative instead of homofermentative?. (LAB in not right environmental(mostly in presence O2 or not right temperatures) can produce acetic acid, CO2, H2O2 and little of lactic acid). O2 (oxygen) in that case isn't probl...
by StefanS
Sun May 19, 2019 00:23
Forum: Dry Cured Meats and Sausages
Topic: Scratching my head
Replies: 7
Views: 602

Re: Scratching my head

What kind of casings did you use?
by StefanS
Thu Mar 21, 2019 18:08
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 80
Views: 18373

Re: Cured, dried and fermented by StefanS

find it hard to believe that what I see in the last pic can be entirely attributed to the collagen casings. mainly there is discoloration that I'm blaming for collagen casing - Then cross cut by double- walled collagen end- section of salami ( it was little loose packed than regular part ) - visibl...
by StefanS
Tue Mar 19, 2019 00:16
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 80
Views: 18373

Re: Cured, dried and fermented by StefanS

Reason to post pictures and my thinking wasn't problem with adhere of collagen casing. My focus is most likely on color and structure of direct layer of meat under casing. Outer edge of meat has different color for sure - as you see on pictures. Fat particles in that layer also having different colo...
by StefanS
Sun Mar 17, 2019 20:20
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 80
Views: 18373

Re: Cured, dried and fermented by StefanS

StefanS wrote:
Sun Mar 17, 2019 20:12
(cannot load that picture) - here it is
Image
by StefanS
Sun Mar 17, 2019 20:12
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 80
Views: 18373

Re: Cured, dried and fermented by StefanS

I would like to return to my previous posts - https://wedlinydomow...?p=40702#p40702 , https://wedlinydomow...?p=41300#p41300 . Reason - I think - is there some not happy results with collagen casing. Salami Ligawa's - same meat, same ingredients, same process, only one different thing - casings. I ...
by StefanS
Mon Mar 11, 2019 19:03
Forum: Dry Cured Meats and Sausages
Topic: Humidity Issue with my curing chamber
Replies: 10
Views: 864

Re: Humidity Issue with my curing chamber

Ok Stephan, how can that be avoided. for us - hobbyists it is problem. Personally I stopped use back fat and started use jowls and pork belly trimmings instead (that fat has higher melting point that back fat). Another way - closer to commercial - is use bowl cutter (chopping frozen fat instead of ...