Search found 86 matches

by reddal
Thu Oct 19, 2017 08:33
Forum: Technology basis
Topic: Red pepper/paprika powder negative effect on bind
Replies: 6
Views: 4297

What % of Pimenton do you put in?
by reddal
Thu Oct 19, 2017 08:29
Forum: Hardware
Topic: I now have a bowl cutter - what do I do with it!
Replies: 9
Views: 3339

In regards to the bind, I don't remember whether you are using a starter and fermenting? Yes - fermenting with BLC-007. The problem might be traced to the sausages not reaching a pH of 5.2-5.3 and not developing the "sol" or gelling as described by Gerhard Feiner in his book. I ferment down to belo...
by reddal
Sun Oct 15, 2017 18:07
Forum: Hardware
Topic: Sealing casings - string vs hog rings vs clipper machines
Replies: 5
Views: 3285

Sealing casings - string vs hog rings vs clipper machines

Hi, I use beef middle casings to make chorizo - and until now I've just been sealing the casings with string. The trouble is I too often suffer from the string slipping off and the sausage falls to the ground. Also it takes ages fiddling about with the string trying to make it as tight as possible. ...
by reddal
Sun Oct 15, 2017 17:44
Forum: Technology basis
Topic: Red pepper/paprika powder negative effect on bind
Replies: 6
Views: 4297

Do you mean Pimenton powder? I've used that a lot - and whilst I've had all kinds of issues with texture over time - not sure I've seen the same thing you are having a problem with. Do you have a photo of the issue?
by reddal
Fri Oct 13, 2017 12:31
Forum: Hardware
Topic: I now have a bowl cutter - what do I do with it!
Replies: 9
Views: 3339

Hi, I had my first proper go at using the bowl cutter. First I tried to cut 1.5kg of garlic bulbs. It wasn't a great success - bits flew out at various angles at high speed and had to give up on using it for that. As you said - cleanup was then painful. Then I tried cutting meat (pork and pork fat i...
by reddal
Thu Oct 05, 2017 19:15
Forum: Hardware
Topic: I now have a bowl cutter - what do I do with it!
Replies: 9
Views: 3339

Hi, Its a medium size cutter - 5L capacity. Its from a Polish company I've bought a bunch of stuff from. Generally they seem to provide semi-commercial level equipment with reasonable quality and much cheaper than I've found elsewhere. This is the item, though the website is in polish so may not be ...
by reddal
Wed Oct 04, 2017 10:04
Forum: Hardware
Topic: I now have a bowl cutter - what do I do with it!
Replies: 9
Views: 3339

I now have a bowl cutter - what do I do with it!

Hi, I've bought a bowl cutter. I'm hoping to use it instead of a grinder to improve the texture of Chorizo. Any tips on how to use it best? i.e : - how long should I run it for when cutting pork? - should I still grind the fat? - what difference should I expect to the end result because I used a bow...
by reddal
Wed Sep 06, 2017 11:43
Forum: For beginners
Topic: Question about making sausage without cure
Replies: 8
Views: 3169

I think that should read "not passed 4 hours in the temperature danger zone" - ie safe as long as it hasn't been kept at too high a temperature for too long. I think in theory fully cooking meat will kill botulism - but I don't think its safe to rely on this if its been kept at too high a temperatur...
by reddal
Tue Sep 05, 2017 13:07
Forum: Sausages
Topic: pork skin
Replies: 7
Views: 2944

I always remove all the skin - I've never tried it with - but I suspect the skin wouldn't be good in the mix.

We have had some success at making pork scratchings with the skin. Lots of recipes on the internet for this - and its pretty simple.
by reddal
Sun Sep 03, 2017 10:19
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Way too much t-spx
Replies: 2
Views: 1591

Others here will have more expert opinions than me - however for what its worth - I think you might get away with this. I think the starter culture uses up the available sugars then stops. If there is too much starter culture the extra just won't do anything.
by reddal
Mon Jul 31, 2017 18:15
Forum: For beginners
Topic: When mixing, when do I know I have the right bind?
Replies: 7
Views: 2913

Don't know what type chorizo you make but the ones I'm are more familiar with use acidici ingredients like vinegar and this will effect the bind and make it crumbly. I don't add vinegar - but there is some white wine which is a bit acidic. The pH of the mix before fermentation is about 5.5 to 5.6 -...
by reddal
Fri Jul 28, 2017 22:08
Forum: For beginners
Topic: When mixing, when do I know I have the right bind?
Replies: 7
Views: 2913

I've also wondered about this. When I was mixing by hand the answer was to stop when I was sick of mixing it! Nowadays I have a motorised mixer so I can easily mix it as long as I want. I've heard people talking about the risks of 'over mixing' - but I've no idea how this would manifest itself. I mi...
by reddal
Wed Jul 26, 2017 11:12
Forum: Dry Cured Meats and Sausages
Topic: Nitrates, nitrosamines and cancer
Replies: 3
Views: 2043

Thanks for all the info. Browsing the internet, there is so much scaremongering and misinformation about nitrates/nitrites in cured meat. Vegetables have vastly more eg : Nitrate/nitrite levels Cured Meats : less than 5ppm (based on the lab test I did) Lettuce : 792ppm link - Table 2.5 Spinach : 217...
by reddal
Tue Jul 25, 2017 15:55
Forum: Dry Cured Meats and Sausages
Topic: Testing for levels of Nitrates / Nitrites after slow curing.
Replies: 7
Views: 3386

Hi, I got the lab report back of the test for nitrate/nitrite levels in my chorizo. I sent them three samples to test : A fully mature chorizo sample, about 7 weeks since fermentation, made without any anti-oxidant A nearly mature chorizo sample, about 5 weeks since fermentation, made without any an...
by reddal
Sat Jun 17, 2017 23:52
Forum: Dry Cured Meats and Sausages
Topic: Types of salt
Replies: 7
Views: 2629

I thought this might be a solution - pure Sodium Chloride, non iodized with no additives and a specification on minimum level of purity. Then I saw the price - $84 for 500g! Surely it must be possible to buy 'food grade' salt for a reasonable price with some sort of specification of what else is in ...