Search found 27 matches
- Mon May 13, 2024 19:25
- Forum: Sausages
- Topic: Kabanosy Pikantne – Spicy Kabanosy
- Replies: 11
- Views: 30067
Re: Kabanosy Pikantne – Spicy Kabanosy
How did these turn out for flavor?
- Mon May 13, 2024 19:11
- Forum: Dry Cured Meats and Sausages
- Topic: Bio Cultures by Chr. Hansen
- Replies: 35
- Views: 74281
Re: Bio Cultures by Chr. Hansen
Chr Hansen got bought by Novozymes, lactose cultures businesses rolled together as new merger called "Novonesis". I called them this week, my old Chr Hansen tech support number... the service level has dropped terribly. You used to be able to call and ask tech support questions for their cultures. T...
- Sun May 05, 2024 00:03
- Forum: Sausages
- Topic: Kabanosy Pikantne – Spicy Kabanosy
- Replies: 11
- Views: 30067
Re: Kabanosy Pikantne – Spicy Kabanosy
Sounds great. I've been making a lot of standard, Marianski recipe, kabanosy lately, spices boosted 20% or so and 1.9% salt. Also landjaeger. I love pepperoni sticks, so might try this spicy version!
Marianski doesn't have garlic in his version, do you like it better with the garlic? Thx!
Marianski doesn't have garlic in his version, do you like it better with the garlic? Thx!
- Thu Jan 05, 2023 00:35
- Forum: Sausages
- Topic: Kielbasa with Higher than "Normal" Cooking (Kiełbasa Swojska z Podkarpacia)
- Replies: 5
- Views: 5685
Re: Kielbasa with Higher than "Normal" Cooking (Kiełbasa Swojska z Podkarpacia)
Great writeup, thanks!
- Thu Dec 22, 2022 06:32
- Forum: Sausages
- Topic: [SWE] Swedish Prinskorv
- Replies: 18
- Views: 17469
Re: [SWE] Swedish Prinskorv
Very interesting.
- Sun Dec 18, 2022 03:51
- Forum: Smoked pork products
- Topic: Wędzonki
- Replies: 58
- Views: 118533
Re: Wędzonki
Wow that all looks outstanding!
- Sun Dec 18, 2022 03:48
- Forum: For beginners
- Topic: Looking forward to learning from Folks!
- Replies: 55
- Views: 22375
Re: Looking forward to learning from Folks!
Looking good! But, what kind of salami? What culture did you use? Thx!
- Fri Dec 16, 2022 18:25
- Forum: For beginners
- Topic: Looking forward to learning from Folks!
- Replies: 55
- Views: 22375
Re: Looking forward to learning from Folks!
Fibrous is fine, that is what most salami is made in. Read that guide I listed above!Bentley Meredith wrote: ↑Fri Dec 16, 2022 16:44Will mold 600 work with a Clear Fibrous Casings, or does it have to be a hog or natural casing to work?
- Fri Dec 16, 2022 00:23
- Forum: For beginners
- Topic: Looking forward to learning from Folks!
- Replies: 55
- Views: 22375
Re: Looking forward to learning from Folks!
Fermentation. Needs to be at specified temp for the culture, and 85 to 90% humidity. No fan or airflow whatsoever is needed. Airflow is for drying, not fermenting. But seriously, its just 8hrs for LHP at 100f, to like 36 hrs max for tspx. Just wrap it with plastic wrap, and stick it somewhere right ...
- Sat Dec 10, 2022 04:05
- Forum: Books&Videos of meat processing
- Topic: Salami Practical Science and Processing Technology
- Replies: 1
- Views: 14379
- Mon Dec 05, 2022 00:16
- Forum: Sausages
- Topic: [SWE] Swedish Prinskorv
- Replies: 18
- Views: 17469
Re: [SWE] Swedish Prinskorv
Interesting. I like the use of yogurt as the starter culture. There were a few threads about using yogurt as starter, several years ago, that were interesting.
- Sat Dec 03, 2022 18:24
- Forum: For beginners
- Topic: Looking forward to learning from Folks!
- Replies: 55
- Views: 22375
Re: Looking forward to learning from Folks!
Looks good
- Sun Nov 20, 2022 04:11
- Forum: For beginners
- Topic: Looking forward to learning from Folks!
- Replies: 55
- Views: 22375
Re: Looking forward to learning from Folks!
Looks nice, coming along well. You won't have any left by the time it hits proper weight loss...
- Fri Nov 11, 2022 22:40
- Forum: For beginners
- Topic: Looking forward to learning from Folks!
- Replies: 55
- Views: 22375
Re: Looking forward to learning from Folks!
Looking good! Getting close now...
- Tue Nov 08, 2022 03:33
- Forum: Sausages
- Topic: Making Siim-Jim's....Beef Sticks
- Replies: 6
- Views: 5854
Re: Making Siim-Jim's....Beef Sticks
@sausagemaneric Post above by @jcflorida is good info. I wouldn't use carrot fiber though, it binds up water but not much else, I would use it in a fresh sausage to get a lot of moistness, but it's not great for meat/fat. And it makes it waaay hard to shove farce into a snackstick. Any of these nond...