Search found 436 matches
- Tue Sep 05, 2023 02:29
- Forum: Smoked pork products
- Topic: Wędzonki
- Replies: 58
- Views: 118534
Re: Wędzonki
Long time i didn't show my 'wedzonki" so it doesn't mean that I do nothing. My weekend play with them. Around two weeks ago i put some meat to cure. equilibrium curing under vacuum - pork loins, hams, pork bellies - 18 g/kg of meat. Keep in mind that my salt mix contain 100 grams Cure #1 and 900 gra...
- Sat Feb 04, 2023 18:05
- Forum: Dry Cured Meats and Sausages
- Topic: Starter culture Yes or No
- Replies: 11
- Views: 9840
Re: Starter culture Yes or No
Just over thinking things I got to wondering when whole cuts become so small that starter cultures come into play. IMO - size isn't that important, can be fist size as well as whole ham. Most important is process of preparing and cutting. Whole pieces without inside cuts are mostly almost sterile i...
- Thu Dec 29, 2022 23:47
- Forum: Smoked pork products
- Topic: Wędzonki
- Replies: 58
- Views: 118534
Re: Wędzonki
for preheating smoker and first step of smoking (drying pieces of meat) I used hickory wood, for main smoking step - apple and cherry wood.Bentley Meredith wrote: ↑Wed Dec 28, 2022 23:24Being a wood cooker by nature, curious what wood was used?
- Wed Dec 28, 2022 17:26
- Forum: Smoked pork products
- Topic: Wędzonki
- Replies: 58
- Views: 118534
Re: Wędzonki
Hi Chris. I started all pieces at same time - 60*C (140F). after 5 hours - removed all pork loins (poledwica) then raised temp. to 62*C (144F) After 8 hours removed pork hams (szynki), pork butt (balerony) - so total time -5 hours in 60*C plus 8 hours in 62*C then raised temperature to 65*C (150F) a...
- Fri Dec 23, 2022 14:09
- Forum: Smoked pork products
- Topic: Wędzonki
- Replies: 58
- Views: 118534
- Sat Dec 17, 2022 21:15
- Forum: Smoked pork products
- Topic: Wędzonki
- Replies: 58
- Views: 118534
Re: Wędzonki
Christmas is coming so I have prepared some of traditional polish wedzonki. A few pork loin pieces, two pork butt pieces, 3 hams (like separate muscles), and polish style bacon (two pork bellies used). Brined by equilibrium method for 2.5 weeks, smoked and then poached (by sous vide method). Before ...
- Tue Dec 06, 2022 02:29
- Forum: For beginners
- Topic: Ph 4.6 on a salami
- Replies: 4
- Views: 5000
Re: Ph 4.6 on a salami
More often checking a meat won't help you. From my perspective - only limiting sugars will give you control on acidity. Even when you will lower fermenting temps it won't stop fermentation - it will only extend of time. LAB will work in lower temperatures (example - Lactobacillus curvatus start to w...
- Fri Jul 08, 2022 02:20
- Forum: Dry Cured Meats and Sausages
- Topic: Smoked Salami pH question
- Replies: 14
- Views: 9177
Re: Smoked Salami pH question
hmmm - start to think about fat smearing. (BTW you did not describe process of making that salami. Did you freeze fat before grinding?).
- Fri Jul 08, 2022 02:17
- Forum: Dry Cured Meats and Sausages
- Topic: Chamber questions
- Replies: 2
- Views: 6083
Re: Chamber questions
It is not possible to control and keep constant humidity (and temp. also) in SMALL chamber. The differential sets and real time of kick on machines will make measurement probes and displays much different. Keep in mind - better is having higher than lower measurements.
- Fri Jul 01, 2022 19:39
- Forum: Dry Cured Meats and Sausages
- Topic: Smoked Salami pH question
- Replies: 14
- Views: 9177
Re: Smoked Salami pH question
I figured if I smoked it after fermentation it would allow the pH to drop further than I wanted how come? LAB (lactic acid bacteria) is responsible for fermentation. It is converting sugars to lactic acid (mainly) without presence of oxygen. It also required right temperature for process. WE are do...
- Thu Jun 30, 2022 17:04
- Forum: Dry Cured Meats and Sausages
- Topic: Smoked Salami pH question
- Replies: 14
- Views: 9177
Re: Smoked Salami pH question
Also, right after smoking coated the salamis with a mold-600 solution cold smoking or any smoking is some kind preventing method for mold growing. (of course after some time (like couple weeks) mold will grow but in reduced amount). Let us know how your mold is growing please. Most of time I use Cu...
- Tue Jun 28, 2022 22:35
- Forum: Dry Cured Meats and Sausages
- Topic: Smoked Salami pH question
- Replies: 14
- Views: 9177
Re: Smoked Salami pH question
IMHO - what size of casing did you use? (that question is related to Cure#2 used in your recipe). 3 grams of sugars even with T-SPX will drop pH around 5. Staphylococcuses will work also below 5.0 (around 4.78 :) ) or they will go to dormant stage and when pH will return above 5.0 they will work.(an...
- Sun Apr 10, 2022 16:49
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 92526
Re: Stefans kielbasa
Easter is coming - so time to make some kielbasa and wedzonki. On pictures - Kielbasa Szynkowa (Ham kielbasa), Kabanosy i kielbasa no name (inspiration by Redzed's "Kielbasa Taty"). DSC_0995.JPG DSC_0996.JPG DSC_0997.JPG DSC_0998.JPG DSC_0999.JPG DSC_1003.JPG DSC_1004.JPG Have to tell you that every...
- Tue Dec 21, 2021 00:01
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 92526
Re: Stefans kielbasa
So - another Christmas/ Holiday season is coming. As always - it is time to make some kielbasa - Ham Kielbasa, Wiejska(aka zwyczajna) Kielbasa, Doctor's Kielbasa (very old recipe from Russia (1938), and polish Hotdogs (Parowki). Before smoking - DSC_0956.JPG DSC_0958.JPG after smoking and poaching -...
- Sat Nov 20, 2021 21:58
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 160861
Re: Sauerkraut (Home Made)
So lets say - anaerobic (lack of oxygen) is good for fermentation, Same purpose is weighting down (juice over shredded cabbage means no oxygen inside). Yeasts, molds will grow on organic matter with oxygen present with right temperatures.. What i do - after primary fermentation in warm room (15-20*C...