Search found 21 matches

by Seminole
Sat Mar 23, 2013 20:11
Forum: Technology basis
Topic: Question or two about nitrites/nitrates
Replies: 9
Views: 10063

venitus Those are the maximum allowable amounts. It is up to you how much you will add. For example, if you add 2% (20 g) peklosol to 1 kg of meat you will get 120 ppm of sodium nitrite. Adding 3% (30 g) will give you 180 ppm. To get 625 ppm in 1 kg of meat using peklosol you will need to add 104 g ...
by Seminole
Tue Mar 27, 2012 21:30
Forum: Hyde Park
Topic: I am lost
Replies: 18
Views: 5894

DLFL

In this case you can increase the amount of cure#1 and still be OK. The reason so little cure #1 was recommended is that about 50% of bacon is fat, and sodium nitrite will not react with fat as the latter does not contain myoglobin. As you know the combination of myoglobin and sodium nitrite gives u...
by Seminole
Sun Mar 04, 2012 03:24
Forum: Books&Videos of meat processing
Topic: Question for Stanley Marianski (or Anyone Else That Knows)
Replies: 9
Views: 8828

I am also surprised at the suggestions that the book uses volumes instead of weights. There are 172 recipes and ALL of them list ingredients in grams. Then, in the right column, there is the US equivalent measure which is listed in pounds, cups, teaspoons, Tablespoons, ounces, quarts, pints and what...
by Seminole
Sun Mar 04, 2012 03:11
Forum: Books&Videos of meat processing
Topic: Question for Stanley Marianski (or Anyone Else That Knows)
Replies: 9
Views: 8828

Hi Oxide, I weigh everything on a little CD digital scale like the one that so popular with drug dealers. It is inexpensive and highly accurate, up to 0.01g. This emulsion combination is a great stuff, though I prefer 1:4:5 better: 10 g soy protein isolate, 40 g vegetable oil, 50 g water. 1. Mix in ...
by Seminole
Thu Dec 08, 2011 21:49
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoke Generators - Venturi Type
Replies: 93
Views: 74087

Smoke Generators - Venturi Type

We have been experimenting with venturi smoke generators and found them reliable and working well. A new section Smoke Generators has been added to our site. We hope you will find the information useful. http://www.wedlinydomowe.com/smokehouse-plans/smokehouse-smoke-generator http://www.wedlinydomow...
by Seminole
Mon Nov 21, 2011 04:31
Forum: Announcements
Topic: Our 6th National Convention (Aug 2011) - latest photos
Replies: 20
Views: 13862

Our 6th National Convention (Aug 2011) - latest photos

After 3 months absence I have finally made it home.
You may find the following photos interesting.

http://www.wedlinydomowe.com/about/conf ... nvention-6
by Seminole
Tue Jun 07, 2011 20:50
Forum: Dry Cured Meats and Sausages
Topic: Project "P" (Pepperoni)
Replies: 68
Views: 36004

Rand Yes, old timers were drying fermented sausages in basements, but....they had done it many times. And they placed wet towels on basement windows and water filled pans on the floor. In some locations sausages turned out fine and the guy became a hero. In other places sausages were never right. It...
by Seminole
Sun Apr 10, 2011 00:34
Forum: Technology basis
Topic: How much Cure#2 in wedlinydomowe Chorizo?
Replies: 9
Views: 4205

Daveduvet, Spanish chorizo is a dry sausage so it requires more time. The USA FDA permits 156 ppm of sodium nitrite in regular sausages, but it allows up to 625 ppm of sodium nitrite in dry products. Even if you double up the regular dose, there will be no cure left inside the sausage after a month....
by Seminole
Sun Dec 26, 2010 14:05
Forum: Stanley & Adam Marianski author's corner
Topic: Polish Sausages, Authentic Recipes And Instructions
Replies: 1
Views: 5389

Polish Sausages

Polish Sausages - Why The Book Was Written The main reason the book was written was the widespread misinformation about Polish sausages. One can find Polish Smoked Sausage or Polish Kielbasa in every American supermarket, yet they are all different. Most of them are made of different combination of ...
by Seminole
Sun Nov 21, 2010 01:43
Forum: Smokehouses. Construction and Maintenance.
Topic: Smokehouse Heating Systems and Burners
Replies: 5
Views: 11382

Smokehouse Heating Systems and Burners

At the time we had written our book Meat Smoking and Smokehouse Design, there were hardly any pipe burners around. We drew some illustrations and we basically speculated how a pipe burner could be manufactured. That was in 2006. Since 2008, Tejas Smokers, the American company located in Texas, produ...
by Seminole
Sun Nov 21, 2010 01:21
Forum: Stanley & Adam Marianski author's corner
Topic: Meat Smoking And Smokehouse Design
Replies: 4
Views: 7341

Smokehouse Pipe Burners

Last week we received more photos from Tejas Smokers about their latest pipe burners. These burner systems are powerful enough to provide fuel for even very large smokehouses. Those photos came with a lot of technical details and we have placed all this information on a separate page: http://www.wed...
by Seminole
Fri Oct 29, 2010 13:48
Forum: Stanley & Adam Marianski author's corner
Topic: Home Production of Quality Meats and Sausages
Replies: 8
Views: 8311

Pemmican

Pemmican is a wonderful snack bar which is easy to make, lasts almost indefinitely, and has a very high nutritional value. It is pure energy, as simple as that. The American Indians have invented pemmican and traded this product with English Bay Hudson traders in Canada. The traders insisted that pe...
by Seminole
Thu Oct 28, 2010 20:14
Forum: Stanley & Adam Marianski author's corner
Topic: Home Production of Quality Meats and Sausages
Replies: 8
Views: 8311

Home Production of Quality Meats and Sausages

Home Production of Quality Meats and Sausages was written in response to many emails that were sent by our readers. They were technical questions about nitrates, hams, drying meat and more. The majority of American books about making sausages are cookbooks which are loaded with recipes but the actua...
by Seminole
Thu Oct 28, 2010 15:18
Forum: Stanley & Adam Marianski author's corner
Topic: The Art of Making Fermented Sausages
Replies: 2
Views: 6700

Is Polish Cold Smoked Sausage a Salami?

One does not associate cold smoked products with traditionally made salamis, but sometimes there is not much difference. Take for example Polish Cold Smoked Sausage (Polska Kielbasa Wedzona). Sausage is hung for a few days at low temperatures which helps in curing and removes some moisture. It also ...
by Seminole
Thu Oct 28, 2010 15:09
Forum: Stanley & Adam Marianski author's corner
Topic: The Art of Making Fermented Sausages
Replies: 2
Views: 6700

Fermented Sausages

Why Have We Written "The Art of Making Fermented Sausages" The answer is because nobody has written a book of this kind before. At least not for a hobbyist who wanted to learn more about making these products. There were some professional books written by known authorities in their particular area o...