Thanks Michi, seems it's worth having in our "recipe library"
Search found 102 matches
- Sat Dec 14, 2024 02:45
- Forum: Dry Cured Meats and Sausages
- Topic: The Practical Guide to Making Salami
- Replies: 9
- Views: 22491
- Thu Dec 12, 2024 01:47
- Forum: Dry Cured Meats and Sausages
- Topic: The Practical Guide to Making Salami
- Replies: 9
- Views: 22491
Re: The Practical Guide to Making Salami
I highly recommend some of their other books. I already have and have used a lot their books "The Art of Making Fermented Sausage", "Home Production of Quality Meats and Sausages", and "Polish Sausages, Authentic Recipes And Instructions" along with one of their greatest recipes books. So, maybe th...
- Wed Dec 11, 2024 19:10
- Forum: Dry Cured Meats and Sausages
- Topic: The Practical Guide to Making Salami
- Replies: 9
- Views: 22491
Re: The Practical Guide to Making Salami
Hi Jens, Did you get the book? Supposed to be an update to "The Art of Making Fermented Sausage". If you got it, what do you think?
Michi, Any update to your earlier comment?
John
- Thu Jun 13, 2024 19:51
- Forum: For beginners
- Topic: easy simple smoked sausage ideas
- Replies: 9
- Views: 31683
Re: easy simple smoked sausage ideas
The 2.5 grams per Kilogram "cure#1" in the recipe is a mixture that contains 6.25% sodium nitrite and 93.75% salt. If you were to use sodium nitrite, then you would need 0.156 g/Kg sodium nitrate and 2.34 g/Kg additional salt. In the U.S. cure#1 is also called Prague powder number 1, instacure numbe...
- Sun Jan 28, 2024 03:29
- Forum: Sausages
- Topic: Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage
- Replies: 6
- Views: 16895
Re: Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage
Fakebook . . . the place for misinformation on almost any subject.
- Fri Jun 30, 2023 04:00
- Forum: Dry Cured Meats and Sausages
- Topic: Fermentation in plastic containers
- Replies: 3
- Views: 14504
Re: Fermentation in plastic containers
Its not high tech, but I just wrap my salami tightly in saran wrap (clingy plastic film) to ferment. That keeps the humidly at essentially 100%. I use B-LC-007 culture and like to ferment at 18º (64ºF), so since the house is typically kept at 80º, I use a small used mini fridge with temperature cont...
- Sat Dec 31, 2022 22:08
- Forum: Sausages
- Topic: Kielbasa with Higher than "Normal" Cooking (Kiełbasa Swojska z Podkarpacia)
- Replies: 5
- Views: 12372
Re: Kielbasa with Higher than "Normal" Cooking (Kiełbasa Swojska z Podkarpacia)
Since posting this a few months ago, this kielbasa has become our favorite smoked sausage. Just made the fourth batch last week. The only change was adding one more g/Kg marjoram and picking up some bear garlic on Amazon. Stuffed about 5 pounds in 26-28mm sheep casings (hot dogs?) and 2+ pounds in 5...
- Mon Nov 07, 2022 23:59
- Forum: Sausages
- Topic: Making Siim-Jim's....Beef Sticks
- Replies: 6
- Views: 12889
Re: Making Siim-Jim's....Beef Sticks
can Bacto-Ferm be used in place of fermento Simple answer, no. You can certainly use one of the bacto-ferms to produce the "tang" flavor(like LHP as Dave suggested), but you will require addition of a fermentation step. AND Fermento is also used as a binder, that the bacto-ferm will not supply. Enc...
- Mon Oct 24, 2022 18:57
- Forum: Sausages
- Topic: Kielbasa with Higher than "Normal" Cooking (Kiełbasa Swojska z Podkarpacia)
- Replies: 5
- Views: 12372
Kielbasa with Higher than "Normal" Cooking (Kiełbasa Swojska z Podkarpacia)
Recently, Chris posted in the Polish Sausage Club facebook group a recipe for "Kiełbasa Swojska z Podkarpacia -Homemade Kiełbasa from the Carpathian Foothills" here: https://www.facebook.com/groups/564056007388967/posts/1569853823475842/ Chris attributed the recipe to a Bogumił Sztuczka on a Polish ...
- Tue Oct 18, 2022 00:21
- Forum: For beginners
- Topic: Looking forward to learning from Folks!
- Replies: 55
- Views: 44629
Re: Looking forward to learning from Folks!
Can someone explain to me why you would use different starter/fermentation cultures for salami? I'm no expert on the subject, but simple answer is different cultures impart different flavor profiles and fermentation speeds. Here's some information from the main site about Chr Hansen cultures. https...
- Sun Oct 16, 2022 21:24
- Forum: Sausages
- Topic: Anybody experiment with low salt sausages?
- Replies: 6
- Views: 12911
Re: Anybody experiment with low salt sausages?
I don't know how to use those in lieu of salt, but I make most of my fresh and cooked sausages using 50% salt and 50% "No Salt". The No Salt is potassium chloride, so reduces the sodium that my cardiologist scolds me about every time I see him. Here's a link to discussion of reduced salt sausage in ...
Re: Cultures
Here's a book by the Marianskis that has lots of recipes indexed alphabetically, and by type and country of origin. https://www.amazon.com/gp/product/0990458652/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0990458652&linkCode=as2&tag=wedlinydomowe-20&linkId=7baba50ff71d8436d49ce77405755...
- Sat Jul 02, 2022 00:27
- Forum: Dry Cured Meats and Sausages
- Topic: Smoked Salami pH question
- Replies: 14
- Views: 20673
Re: Smoked Salami pH question
if I smoke the salami after I ferment it then the fermentation would continue dropping the pH vs cooling off the salami in the chamber and slowing down the fermentation If you look at the Chr Hansen Bactoferm(TM) Meat Manual Volume 1, figures 5 and 6 (pages 24 and 27) they give some limited informa...
- Fri Apr 08, 2022 04:25
- Forum: Microbiology of meat and products
- Topic: Flavor of Italy
- Replies: 4
- Views: 8997
Re: Flavor of Italy
I don't read German, but the fourth paragraph of this appears similar to the text you quoted. https://s3p.expydoc.com/store/data/008765072.pdf?key=6052db7848f8c2d91556bbf00f873173&r=1&fn=8765072.pdf&t=1649386639149&p=86400 Also, there is a user that posts here going by cajuneric who has a sausage/ch...
- Wed Mar 30, 2022 00:56
- Forum: For beginners
- Topic: cleaning equipment
- Replies: 19
- Views: 32822
Re: cleaning equipment
Most about any restaurant, butcher shop or anyplace handling food around here uses some kind of iodine based disinfectant. I have no idea what Star San is, but if others like Butterbean are using it and its available to you, seems the way to go.