Search found 3841 matches
- Thu Mar 30, 2023 04:28
- Forum: Curing chambers and Related Equipment
- Topic: Time to get things going again
- Replies: 3
- Views: 15451
Re: Time to get things going again
Hope things work out with the chamber. Dry run results are never the same as when the chamber os loaded with product. I've also had mine hibernating since last summer and am in the process of getting it going againt this weekend. Will be hanging a couple of coppas, a lonza and three different salami...
- Sat Feb 25, 2023 18:19
- Forum: Dry Cured Meats and Sausages
- Topic: Newbee with some questions
- Replies: 9
- Views: 13359
Re: Newbee with some questions
The following was posted earlier on this forum in this discussion: https://wedlinydomowe.pl/en/viewtopic.php?f=6&t=8529&sid=96c6ee0229a894feed5f169c0dbbb028 What is needed in this discussion is to put into perspective that pH is measured on a logarithmic scale, rather than a linear scale. To begin w...
- Sun Feb 12, 2023 05:07
- Forum: Sausages
- Topic: Kiełbasa Śląska - Silesian Sausage
- Replies: 4
- Views: 8311
Kiełbasa Śląska - Silesian Sausage
Kiełbasa Śląska - Silesian Sausage Kielbasa Sląska is a very well known and established Polish sausage. It's very popular and available from large and small producers in Poland and abroad. Śląska is a smaller diameter sausage, lightly smoked, and with a mild and delicate flavour. It's delicious hot...
- Wed Feb 08, 2023 22:09
- Forum: Venison and Other Game
- Topic: Venison Lunch Meat
- Replies: 2
- Views: 15475
Re: Venison Lunch Meat
Wow! You sure did a fine job there, peffect cohesion! Sure would like to bite into that sandwich!
- Thu Feb 02, 2023 18:01
- Forum: Dry Cured Meats and Sausages
- Topic: Starter culture Yes or No
- Replies: 11
- Views: 8532
Re: Starter culture Yes or No
What exactly are you making?
- Mon Jan 30, 2023 16:57
- Forum: Smoked pork products
- Topic: My Bologna has a 1st name...
- Replies: 5
- Views: 6868
Re: My Bologna has a 1st name...
Doesn't look too bad. I would use about 25-30% fat. Which recipe and process did you use?
- Mon Jan 30, 2023 16:51
- Forum: Dry Cured Meats and Sausages
- Topic: Starter culture Yes or No
- Replies: 11
- Views: 8532
Re: Starter culture Yes or No
I would recommend a starter if you want to assure fermentation and a proper product. Last year I had a batch of salami where I forgot to add the culture and I had to toss it.
- Mon Jan 23, 2023 08:00
- Forum: Dry Cured Meats and Sausages
- Topic: Venison Landjaeger
- Replies: 7
- Views: 6499
Re: Venison Landjaeger
Absolutely not. At around pH 5.2 gelification of the meat takes place. You can see that without using a pH meter. The meat, fat and water bind together to form a firm mass. This is what gives you the desirable texture and sliceability. If you do what you are propsing, you will have a crumbly sausage...
- Sat Dec 24, 2022 22:18
- Forum: For beginners
- Topic: Looking forward to learning from Folks!
- Replies: 55
- Views: 19034
Re: Looking forward to learning from Folks!
Definitely coming along. What is the casing on the larger sausage in the pic and what are the parameters in the chamber?
- Sat Dec 24, 2022 01:41
- Forum: Smoked pork products
- Topic: Wędzonki
- Replies: 58
- Views: 111080
Re: Wędzonki
Beautiful work Stefan! At what temp do you sous vide and for how long?
- Mon Dec 19, 2022 19:09
- Forum: Sausages
- Topic: [SWE] Swedish Prinskorv
- Replies: 18
- Views: 15910
Re: [SWE] Swedish Prinskorv
Sausages look very nice! Something I'll have to try down the road. Regarding your issues in the batch where you broke the emulsification, can you describe what you did in the process and the temps at the start and end. I can't see the dextrose having any effect on the emulsion.
- Mon Dec 05, 2022 20:19
- Forum: For beginners
- Topic: Ph 4.6 on a salami
- Replies: 4
- Views: 3965
Re: Ph 4.6 on a salami
That's about as low as you can go. Looks like you added around
10g/kg of sugars. Taste will be quite tangy, Ok if you are making a Scandinavian salami, but not if you want a Southern European style salami.
10g/kg of sugars. Taste will be quite tangy, Ok if you are making a Scandinavian salami, but not if you want a Southern European style salami.
- Sat Dec 03, 2022 22:22
- Forum: Sausages
- Topic: [SWE] Swedish Prinskorv
- Replies: 18
- Views: 15910
Re: [SWE] Swedish Prinskorv
Even in milliliters, it's still alot of liquid. We usually max out at 20% when making emulsified products.
- Fri Nov 25, 2022 20:56
- Forum: For beginners
- Topic: New to brining/curing questions
- Replies: 4
- Views: 3748
Re: New to brining/curing questions
Always shake it or mix it. Nitrite has a tendency to settle. I do that with regular Cure #1 as well.
- Fri Nov 25, 2022 04:23
- Forum: Smoked pork products
- Topic: Swedish Ham
- Replies: 4
- Views: 3869
Re: Swedish Ham
So it's basically a boneless cured, not smoked ham. What makes it "Swedish" is the way it's cooked and served. Just one of the many many ways to prepare a ham. I prefer smoked ham which is then poached to temp, sliced and eaten cold or baked with a honey glaze and served hot. Occasionally I also pre...