Search found 353 matches

by StefanS
Mon Oct 19, 2020 00:13
Forum: Canned meat products
Topic: Lots of liquid loss when canning spreadable ham
Replies: 14
Views: 393

Re: Lots of liquid loss when canning spreadable ham

A question. In my recipe... Is it really necessary to sterilize at 121 °C? I mean... The end of using that temp is to get rid of Clostridium botulinum complications, right? Wouldn't the use of nitrite have the same end (inhibiting botulinum)? I mean... Using curing salt in the recipe and boiling th...
by StefanS
Wed Oct 14, 2020 13:51
Forum: Canned meat products
Topic: Lots of liquid loss when canning spreadable ham
Replies: 14
Views: 393

Re: Lots of liquid loss when canning spreadable ham

Main problem with jars is when you start cooling down. Pressure inside cooker is dropping faster than in jars. Difference in that two values of pressure is that liquid is forced out of jar. (that not happened when jars filled with liquid or semiliquid staff). hat would save me a lot of troubles, sin...
by StefanS
Tue Oct 13, 2020 01:48
Forum: Canned meat products
Topic: Lots of liquid loss when canning spreadable ham
Replies: 14
Views: 393

Re: Lots of liquid loss when canning spreadable ham

Very typical when you are using pressure cooker/sterilizer in processing with glass jars. On pictures also visible European lids (weaker in higher temp/pressure than American Mason lids. There are some procedures to minimalize (not completely avoid) leak of liquid . What I did - after filling jars I...
by StefanS
Sat Oct 10, 2020 13:40
Forum: For beginners
Topic: ph meter
Replies: 2
Views: 136

Re: ph meter

Basic pH-meter (left top corner) comes with that glassy spear. It is enough to make measurements even in salami. In some more hard meats or cheese it is good idea to make a small packet with tip of knife before inserting spear. Expensive spear has special sleeve over glassy spear and it is semi-dril...
by StefanS
Thu Aug 27, 2020 14:38
Forum: Sausages
Topic: Difficulty with non-culture PH drop
Replies: 22
Views: 2268

Re: Difficulty with non-culture PH drop

Where Lactic Acid Bacteria is involved in described above process? or any bacteria?
redzed wrote:
Wed Aug 26, 2020 16:52
After the slaughter the bacteria metabolizes available glycogen taking the pH from 7 to 6 or less. By adding sugar we feed the remaining lactic bacteria and get a further drop.
or I misunderstood your statement?
by StefanS
Thu Aug 27, 2020 02:07
Forum: Sausages
Topic: Difficulty with non-culture PH drop
Replies: 22
Views: 2268

Re: Difficulty with non-culture PH drop

Possible, but unlikely. Lactic bacteria occurs naturally in the carcass. After the slaughter the bacteria metabolizes available glycogen taking the pH from 7 to 6 or less. By adding sugar we feed the remaining lactic bacteria and get a further drop. IMHO - it is very brave statement. As to these da...
by StefanS
Tue Aug 25, 2020 18:06
Forum: Sausages
Topic: Precuring Meats for Polska Kielbasa Wedzona
Replies: 5
Views: 419

Re: Precuring Meats for Polska Kielbasa Wedzona

Hang on smoke sticks for 1-2 hours at room temperature OR place sausages in a preheated smoker at 130º F (54º C) with draft dampers fully open.( for about 30-40 min. ) there should be also some change - word " OR" should be changed with word "THEN". [/quote]Remove from smoker and shower with water ...
by StefanS
Wed May 06, 2020 12:48
Forum: For beginners
Topic: HELP!!! Ammonia smell and taste in salami after curing!
Replies: 3
Views: 1096

Re: HELP!!! Ammonia smell and taste in salami after curing!

Strong smell of ammonia, thick, fluffy mold covering on batons is sign of high humidity, lack of air circulation, high temperature of your cellar. As @bob K mentioned - p. nalgiovense had too good environmental to grow. Just peel casings, put in vac-pack for few weeks. Do not use any ideas about oil...
by StefanS
Tue Apr 28, 2020 22:25
Forum: Canned meat products
Topic: Canned meat by StefanS
Replies: 25
Views: 12579

Re: Canned meat by StefanS

1. Does it make sense in your opinion to by AA Canner for about $300 instead of cheaper caner like Presto at around $160 -200? hmm - i'm using AA canner. but just for try you do not need spend money. They are good for metal tin cans but not for glass Mason jars. Question: is it possible to make it ...
by StefanS
Tue Apr 28, 2020 14:14
Forum: Dry Cured Meats and Sausages
Topic: Mold Question
Replies: 6
Views: 1157

Re: Mold Question

It is not mold. Your casing changed color in place where it has contact with press material with access of oxygen. IMO
by StefanS
Mon Apr 27, 2020 22:08
Forum: Dry Cured Meats and Sausages
Topic: Mold Question
Replies: 6
Views: 1157

Re: Mold Question

you can upload your picture directly here without problem.
by StefanS
Mon Apr 27, 2020 22:03
Forum: BBQ
Topic: Tusiaczek pastrami - by StefanS
Replies: 9
Views: 2800

Re: Tusiaczek pastrami - by StefanS

Smacznego..
by StefanS
Sun Apr 26, 2020 13:07
Forum: Sausages
Topic: Pork Pepperoni (fast fermented, semi dry, cooked)
Replies: 11
Views: 2261

Re: Pork Pepperoni (fast fermented, semi dry, cooked)

so_not_rad wrote:
Sat Apr 25, 2020 09:38
In the picture the one on the left is mine and the one on the right is another company!
IMHO - yours is much, much closer to American pepperoni than another showed in hand. (pepperoni should be orange color).
by StefanS
Thu Apr 23, 2020 14:32
Forum: Canned meat products
Topic: Canned meat by StefanS
Replies: 25
Views: 12579

Re: Canned meat by StefanS

Yes - it is correct - 9 g/kg sea salt + 1 g/kg cure #1 - so I made with 10 g/kg peklosol.(not everybody in my circle of eaters like saltines).
by StefanS
Wed Apr 15, 2020 12:36
Forum: For beginners
Topic: First time making Summer sausage and Mortadella - Result: almost disaster
Replies: 11
Views: 1938

Re: First time making Summer sausage and Mortadella - Result: almost disaster

wasuky wrote:
Tue Apr 14, 2020 21:50
So... I am obsessed with the tangy flavor and I will get it somehow.
so why not use that citric acid but in less amount (let say 2g/kg) and see effects. Or why not use dry red or white wine (50 ml/kg as starting point.). On small batches of product.