Search found 66 matches
- Sun Feb 04, 2018 15:50
- Forum: Microbiology of meat and products
- Topic: Problem with starter culture - BL-C 007
- Replies: 41
- Views: 26459
Problem with starter culture - BL-C 007
I have problems with the use of B-LC 007. I just get too much acidity in my salamis. Have not really had this problem with T-SPX or FLC. As I understand it: you cannot use too much starter culture because it will stop acidifying when there is no more sugar to work with. If I drop the temperature the...
- Mon Jan 29, 2018 19:14
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 536458
- Mon Jan 08, 2018 08:51
- Forum: Smoked pork products
- Topic: Baleron (Polish Smoked Pork Shoulder)
- Replies: 63
- Views: 50380
- Wed Sep 27, 2017 17:53
- Forum: Technology basis
- Topic: nitrite in brine
- Replies: 2
- Views: 5094
The reasoning behind cooking the brine is to ensure the salt is dissolved and to extract taste from added spices. I have made ham using EQ, it turned out tasty, but a bit dry. Cooked it sous vide to IT 62 C. Therefore I would like to try to inject with a brine of know strength and then use EQ to avo...
- Tue Sep 26, 2017 20:43
- Forum: Technology basis
- Topic: nitrite in brine
- Replies: 2
- Views: 5094
nitrite in brine
I have been investigating brines for cooked ham. A few of them recommend adding cure no. 1 to the cure after cooking the salt and spices first. Is there any science behind this? Would nitrite lose some of its curing abilities if cooked? I only have access to 0,6 % N in the salt I use. Does anyone ha...
- Mon Jun 12, 2017 08:37
- Forum: Dry Cured Meats and Sausages
- Topic: Drying time
- Replies: 4
- Views: 3802
Starting weight was only 3202 grams. Cased in a hog bladder and had a very nice covering of mould. "Imported" from some Italian salami I brought home from Rome. The weight loss the last 3 months was only 6 %, so I think I will apply sugna at about 25 % WL next time around. PH reading a good idea. In...
- Sun Jun 11, 2017 17:51
- Forum: Dry Cured Meats and Sausages
- Topic: Drying time
- Replies: 4
- Views: 3802
- Wed Jun 07, 2017 17:31
- Forum: Dry Cured Meats and Sausages
- Topic: Drying time
- Replies: 4
- Views: 3802
Drying time
Drying and aging I have just cut into my first Culatello and am very satisfied. Only one thing bothers me: Hoped it would be ready for Christmas instead of today! 6 months in the chamber. When checked today the weight loss was 37 %. I constantly have a temperature of 12 dgr C and a RH of 75 to 80 %....
- Sat Mar 18, 2017 18:01
- Forum: Microbiology of meat and products
- Topic: Safety question and GDL
- Replies: 12
- Views: 10160
"Another way to understand this is that your sausage should never become "unsafe" throughout the whole process. It should be safe to consume at all times, as long as all safety criteria are met. Just drying the sausage to a 35% weight loss will not make it safe to consume if it has already gone bad....
- Sat Mar 18, 2017 12:46
- Forum: Microbiology of meat and products
- Topic: Safety question and GDL
- Replies: 12
- Views: 10160
- Sat Mar 18, 2017 08:10
- Forum: Microbiology of meat and products
- Topic: Safety question and GDL
- Replies: 12
- Views: 10160
Thank you all for taking the time. But I am still unclear of a (at least) a few things. Fast ferment takes maybe one to two days. Slow ferment maybe four. We want to ferment to perhaps 5.3 for old school salami. If I use the right amount of GDL (say 0.3 %) vs T-SPX and 0.3 % dextrose would not the r...
- Fri Mar 17, 2017 08:17
- Forum: Microbiology of meat and products
- Topic: Safety question and GDL
- Replies: 12
- Views: 10160
Safety question and GDL
Two questions I know GDL is not a popular ingredient because it lowers pH very quickly and to a level that stops taste and aroma improving bacteria from doing their job. But what is the difference between a fast working starter culture eg. FLC and GDL? Doesn`t it also stop the good bacteria. Or are ...
- Wed Dec 28, 2016 11:11
- Forum: Other products
- Topic: Rolla Pulsa (Rullepolse)
- Replies: 5
- Views: 8591
Here goes for traditional Rullepoelse: Pork flank cut to largest square possible. Approx. 1.2 kilo. Remove fat thicker than 3 mm. 1.8 % EQ with very little nitrite for color. Used %: 0.2 white pepper, 0,2 black pepper, 6 finely chopped onion, 1 allspice and 0.2 clove.1 gelatine. Mix all and spread o...
- Mon Dec 26, 2016 13:22
- Forum: Other products
- Topic: Rolla Pulsa (Rullepolse)
- Replies: 5
- Views: 8591
Re: Rolla Pulsa
Merry Christmas everyone! I am looking for a recipe for Rolla Pulsa. I havent been able to find anything with my internet searching. I am looking for a recipe for smoked beef Rolla Pulsa. All i can find is recipes for recipes that are boiled, steamed, or baked. Thanks in advance Sorry you are looki...
- Sat Oct 29, 2016 14:54
- Forum: For beginners
- Topic: Kabanosy
- Replies: 3
- Views: 3690
I used a 3 kilo horizontal sausage stuffer. Didn't separate meat and fat because I read that a kabonosy should be mixed as little as possible. Used only Boston Butt. The meat was semi frozen about -3c. Chilled after grinding before stuffing. It was almost impossible to put 5 mm grind thru 10 mm tube...