For interested:
PH value after more than a year
The taste, aroma and texture are flawless
Search found 26 matches
- Mon Mar 21, 2022 12:41
- Forum: Dry Cured Meats and Sausages
- Topic: Filetto baciato
- Replies: 12
- Views: 8194
- Fri Feb 18, 2022 18:33
- Forum: Dry Cured Meats and Sausages
- Topic: Filetto baciato
- Replies: 12
- Views: 8194
- Sat Feb 05, 2022 21:03
- Forum: Dry Cured Meats and Sausages
- Topic: Filetto baciato
- Replies: 12
- Views: 8194
Re: Filetto baciato
there is some special step so that the filet does not separate from the meat This is my nearly one year old salumi. IMG_20220205_132318EE.jpg IMG_20220205_132318PE.jpg The colours and the humidity have now levelled out. The combination of both parts: salami + solid muscle exceeded my expectations. ...
- Thu Jan 13, 2022 12:35
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 87588
- Tue Aug 10, 2021 14:10
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 87588
- Tue Jul 20, 2021 22:23
- Forum: Dry Cured Meats and Sausages
- Topic: Filetto baciato
- Replies: 12
- Views: 8194
Re: Filetto baciato
Now looking at yours I am inspired to have another go at making this specialty. He, he...I started making matured meats inspired by your and Stefan's products. You were my masters! I admit, this product was an experiment for me and quite a challenge. I used a butcher's cutter for grinding the stuff...
- Tue Jul 20, 2021 20:00
- Forum: Dry Cured Meats and Sausages
- Topic: Filetto baciato
- Replies: 12
- Views: 8194
Re: Filetto baciato
Were the tenderloins cured with spices or left plain? I used spices for tenderloins. Ingredient: 1. polish peklosól - 38g/kg (salt+ cure) 2. sugar,cane - 15g/kg 3. pepper, black ground - 2,8g/kg 4. coriander, ground - 1,7g/kg 5. garlic dry powder - 1,7g/kg 6. mace - 1.1g/kg 7. allspice - 0,5g/kg 8....
- Sat Jul 17, 2021 21:40
- Forum: Dry Cured Meats and Sausages
- Topic: Filetto baciato
- Replies: 12
- Views: 8194
Filetto baciato
Filetto baciato I thought about this product for a long time. I finally did it. I started in February 2021 and have now reached the final. IMG_20210316_141858E.jpg IMG_20210316_142012E.jpg IMG_20210316_143724E.jpg IMG_20210316_151351E.jpg IMG_20210502_104517E.jpg IMG_20210712_175616E.jpg IMG_202107...
- Thu Mar 04, 2021 18:49
- Forum: Hyde Park
- Topic: THE GREAT SAUSAGE CONTEST!
- Replies: 51
- Views: 28533
Re: THE GREAT SAUSAGE CONTEST!
...And what about the sausage contest?
I have extra prize for the winner: Unfortunately, this is Polish edition of the album, but one picture says more than 100 words
Additionally, freehand authors autographs with dedication are assured.
I have extra prize for the winner: Unfortunately, this is Polish edition of the album, but one picture says more than 100 words
Additionally, freehand authors autographs with dedication are assured.
- Mon Feb 22, 2021 22:31
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 87588
Re: Stefans kielbasa
Good question!
There are 1,2g/kg juniper berries in original recipe because of strong taste of this spice.
Stefan, congratulations
- Wed Jan 20, 2021 09:51
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 73005
Re: Cured, dried and fermented by StefanS
Unfortunately, there is no description Y-axis of the first graph.
Now, I can,t improve this.
Below, correct, with data completed graph:
Now, I can,t improve this.
Below, correct, with data completed graph:
- Tue Jan 19, 2021 23:34
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 73005
Re: Cured, dried and fermented by StefanS
As I start to not agree with that statement - so some days ago i start to make some experiment... According to above post i would like to introduce You the results @StefanS experiments. Low temp ferment.jpg Warm ferment.jpg samples #1.jpg samples #2.jpg samples #3.jpg samples #4.jpg What do You thi...
- Tue Dec 29, 2020 00:11
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 73005
Re: Cured, dried and fermented by StefanS
jens49 wrote: ↑Yesterday, 2020 11:10 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. it is one of my conclusions also, but..... It is not good...
- Wed Mar 11, 2020 22:43
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 87588
Re: Stefans kielbasa
Stefaan,
Nice work! Great colour!
Ham kielbasa in beef rounds is made by similar way as original polish "lisiecka" .
This's very demanding product; I'm thinking about selection suitable muscles.
Nice work! Great colour!
Ham kielbasa in beef rounds is made by similar way as original polish "lisiecka" .
This's very demanding product; I'm thinking about selection suitable muscles.
- Tue Dec 25, 2018 21:01
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 87588