Don't know if it will help in terms of ingredients you may be able to get is SA, but you might look through this discussion

https://www.meatsandsausages.com/sausag ... /additives

Edit: Also, make sure you're mixing very thoroughly to ensure better binding.

You can use a OO high gluten flour ( Thanks for the tip Bob, we're going to try using regular bread flour with enough wheat gluten added to bring the protein content up to the 15.3% King Arthur claims for their first clear to see what happens. caraway seeds can also be ground fine, the same flavor ...

If you bake see page 15 of this thread. viewtopic.php?f=15&t=6455&hilit=rye+bre ... 210#p21276 You CAN'T beat NY style Jewish rye for Rueben's or Corned beef sandwiches. Thanks for the link Bob, I've made your recipe twice now and its the best rye recipe I've tried. I had some difficulty finding th...

redzed wrote: ↑

Tue Mar 16, 2021 18:02

3. Linguica Cuiabana, by jcflorida

Hey redzed, the recipe I posted is not for Linguica Cuiabana, its more of a generic summer sausage. I failed to entitle it, so my post was confusing.

Not really a serious sausage, but just a fun yarn to spin. My son and grandsons (13 and 10) wanted to get started in making their own sausages. Their equipment is limited to a Kitchenaid mixer with grinder attachment and a home made mini WSM smoker. At Christmas, my daughter and I gave them a "kit" ...

The Chr Hansen Bactoferm™ Meat Manual Volume 1, page 24, Figure 5 gives T-SPX pH versus time data for 1/2 percent glucose. Your temperature is between the top two curves, so, depending on your starting pH, you may not be that far off. In any event, looks like 4.9-5.1 is going to be longer than 2.5 d...

Indaswamp wrote: ↑

Thu Mar 04, 2021 15:19

I plan on contacting the FDA or the USDA and inquire about the regs.

Scroll down to the last paragraph in this CFR help site page. It explains the use of "reserved"
https://www.govinfo.gov/help/cfr

In US Government documents, the word reserved generally means that a section title has been placed in the document, but that nothing has been put in the section (yet). It does not generally mean that information in the section is being covered up.

I don't know whether the kasseler needs to be cold smoked or not. However, even here in central Florida night time temperatures for most of the year are below 26ºC (79ºF) for 8 or more hours. For example, last night it was below 21ºC from 11:00pm until 8:00am. I can keep heat addition to 5ºC in the ...

don’t mix it when it is ultra cold Adequate mixing at cold temperatures was one of the things that took me a while to get my hands around so to speak. I mix by hand and I solved the cold hand problem using a pair of nitrile gloves over cheap cotton gloves of the type used to handle film negatives. ...

I'm not an expert, but my advice would be to do as the instructions on the kit recommend. The companies that manufacture these have generally spent significant resources developing kits that balance quality and safety. For what its worth, the Backwoods kits sold here in the States recommend cooking ...

I agree with what Butterbean posted about the storage solution. I also found that the little bottle of KCl storage solution that came with my Apera meter was pretty inadequate. Also, the crappy gasket on the tip cover leaks, so I store the kit vertically on a bookshelf so that the tip is pointed dow...

I've had my Apera PH60S for a little over 3 years. Maybe used it 60 times or so usually in clusters during fermentation. Just got done fermenting some salami last week, calibrated the meter using fresh pH buffer solutions and it was pretty much OK. So, I can't give any credence to the 2 year life sp...

I do semi dry cured pepperoni similar to what you asked about, but its always either fermented to reduce the pH, or I use encapsulated citric acid (ECA) to reduce the pH. I cook to an internal temperature of about 145º if fermented, or 155º if using ECA. (The melting point of the coating on ECA is v...

Thanks for the replies Bob K and redzed. beef bung would have been better . . . will try that next time Second best would be pasted hog casing sheets . . . I've tried to find these before, but could only find them in small quantities at the Canadian firm Stuffers. They don't ship outside Canada. two...