Search found 191 matches
- Thu Dec 04, 2014 17:41
- Forum: Sausages
- Topic: [USA] Beef Gyro Loaf
- Replies: 17
- Views: 22898
- Thu Dec 04, 2014 17:32
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: UMAi dry aging bags
- Replies: 122
- Views: 123715
I want to thank all the contributors to this thread! Your successes with products made using the UMAi Dry Bags encouraged me to keep trying them. After learning the nuances of sealing these bags with my chamber vacuum, I too have had good results. I have made Lomo Embuchado, Bresaola, Lonzino, and ...
- Wed Dec 03, 2014 21:53
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: I also made Pepperoni in drybags tonight
- Replies: 29
- Views: 30655
- Wed Dec 03, 2014 15:52
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: I also made Pepperoni in drybags tonight
- Replies: 29
- Views: 30655
- Mon Dec 01, 2014 20:44
- Forum: Dry Cured Meats and Sausages
- Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
- Replies: 26
- Views: 24770
RG - There is nothing wrong with using Ph papers. While they are a bit hard to interpret, for us color challenged folks, they work just fine. Yeah. I'll admit, I got a bit lazy. I'm hoping they turn out ok as far as being safe to eat. They were properly cured and cleanliness was kept in mind all th...
- Mon Dec 01, 2014 16:32
- Forum: Dry Cured Meats and Sausages
- Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
- Replies: 26
- Views: 24770
Lookin good Rg! Was there any sugar added to the recipe, and were you able to check the Ph after fermenting? What is the white thing and the paint-type can for? Hmmm there was no sugar added. I guess I missed that....hope it doesn't fully compromise them. I haven't done fermented anything in awhile...
- Mon Dec 01, 2014 15:52
- Forum: Dry Cured Meats and Sausages
- Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
- Replies: 26
- Views: 24770
Hi RG (...curious to know what the "R" stands for? :roll: ) I´d also say that with one tablespoon of each spice you´ll have such a feast of flavours that the meat flavour itself may become just a secondary feature. And not to be a wisecracker bit the only spice I´d go carefull with is the cinnamon....
- Wed Nov 26, 2014 15:13
- Forum: Dry Cured Meats and Sausages
- Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
- Replies: 26
- Views: 24770
Red, I also looked at a few of the recipes that are looked within the links he'd posted in that thread and they all seem to have the spices measured in "heaping tbsp". That makes me believe/think that he didn't miss type also. When I tried what my friend brought in, it really was a punch in the face...
- Wed Nov 26, 2014 12:24
- Forum: Dry Cured Meats and Sausages
- Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
- Replies: 26
- Views: 24770
Thanks for the review Red. The tablespoon measurements are the same as the ones from the recipe that person used in the thread Igor had posted. Although his isn't smoked, my friend told me how he remembers his grand mother having and outdoor smoke house of sorts with sausage hanging. Now if in fact ...
- Tue Nov 25, 2014 19:57
- Forum: Dry Cured Meats and Sausages
- Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
- Replies: 26
- Views: 24770
So we've settled on a the proportions of the recipe. They are driven from the thread that Igor had posted with the additions of the culture and Cure #2 Here's the recipe (it's not mine): 3 lbs. of beef 2% salt 3 T garlic powder 3 T paprika 2 T ground black pepper 2 T cumin 1 T cinnamon 2 T dried oni...
- Tue Nov 25, 2014 17:52
- Forum: Dry Cured Meats and Sausages
- Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
- Replies: 26
- Views: 24770
Regional differences have much to say when it comes to Sudjuk. The armenian version in the thread (whose author I hope will mingle in again sometime even if I erroneously labeled him as bulgarian :???: Nerir indz!!) seems quite close to the kind of Sudjuk that I have encountered in Bulgaria actuall...
- Tue Nov 25, 2014 15:15
- Forum: Dry Cured Meats and Sausages
- Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
- Replies: 26
- Views: 24770
Marianski also has a recipe here: http://www.meatsandsausages.com/sausage-recipes/sucuk The Albanian version is also known as suxhuk , so you might google that. Be sure to update us on this search as I'm a curious to see what you will come up with. I have never met an Albanian (that I know of). :??...
- Tue Nov 25, 2014 02:14
- Forum: Dry Cured Meats and Sausages
- Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
- Replies: 26
- Views: 24770
- Mon Nov 24, 2014 22:50
- Forum: Dry Cured Meats and Sausages
- Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
- Replies: 26
- Views: 24770
Albanski Sudzuk (Albanian style dry cured sudzuk)
I've got an Albanian co-worker and I'm always bringing him in tastes I'm my cured smoked stuff and he loves. I love challenges, so I've set out to find a recipe for this sausage. It appears to be a dried beef product smoked with hickory, but I've no idea as far as spices because I've never had it. C...
- Mon Nov 24, 2014 19:10
- Forum: Smoked pork products
- Topic: German Summer Sausage (Len Poli)
- Replies: 12
- Views: 15036
F-LC should work well for you since it is a versatile starter. Ferment at a higher temp to give it some tang which will nicely complement that extra spice. What type of fermentation chamber will you be using? Good to hear. I've got a converted wine fridge that uses a paint can heater for temp contr...