Search found 2222 matches

by Bob K
Fri Aug 13, 2021 12:41
Forum: Dry Cured Meats and Sausages
Topic: sinewy coppa
Replies: 9
Views: 2668

Re: sinewy coppa

The main reason the commercial "Coppas" are more tender than your dry cured is the vast majority of them (if not all) are cooked/smoked/steamed. So although they bear the same name they are a different product. Slicing yours paper thin in a good slicer goes a long way in improving the mouth feel. We...
by Bob K
Thu Aug 12, 2021 17:58
Forum: Dry Cured Meats and Sausages
Topic: sinewy coppa
Replies: 9
Views: 2668

Re: sinewy coppa

Are you using just the coppa muscle or the whole Butt. The Butts contain a lot of connective tissue.
by Bob K
Thu Aug 12, 2021 15:28
Forum: Other products
Topic: Pickles!
Replies: 38
Views: 27885

Tis the Season

Half Sours

Image
by Bob K
Wed Aug 11, 2021 17:25
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1288
Views: 512058

Re: WD Daily Chat - Talk about anything You Like

Both nice Fish!!!
by Bob K
Mon Jul 19, 2021 11:39
Forum: Dry Cured Meats and Sausages
Topic: Filetto baciato
Replies: 12
Views: 4661

Re: Filetto baciato

Very nice EAnna! Were the tenderloins cured with spices or left plain?
by Bob K
Sun Jul 11, 2021 16:47
Forum: Curing chambers and Related Equipment
Topic: Ink bird ihc-200 failure
Replies: 7
Views: 2438

Re: Ink bird ihc-200 failure

I also have the Auber Instruments controller and have used it for 7 years without a problem although I recently replaced the sensor as it was getting outside of the offset adjustments for the unit. They do ship overseas. the auberins humidity sensor was overly sensitive to the drop in humidity when ...
by Bob K
Thu Jul 08, 2021 14:16
Forum: Dry Cured Meats and Sausages
Topic: Greasy Salami
Replies: 3
Views: 2156

Re: Greasy Salami

Gus-

It would be helpful to add more information like recipe used, procedures used etc. . The more the better and pictures are also very helpful.
by Bob K
Sun Jul 04, 2021 17:25
Forum: Recipes from around the world
Topic: Zrazy wołowe zawijane - stuffed beef rolls
Replies: 9
Views: 7295

Re: Zrazy wołowe zawijane - stuffed beef rolls

StefanS wrote:
Sun Jul 04, 2021 14:27
SV - 12 hours in 56.5*C (133.7F)
How was the texture of the beef after the souse vide?
by Bob K
Sun Jul 04, 2021 12:12
Forum: Dry Cured Meats and Sausages
Topic: Sodium Ascorbate
Replies: 2
Views: 1017

Re: Sodium Ascorbate

That is the right kind. Try looking in spice stores.
You can also use use Sodium erythorbate. It does the same job and uses the same amounts as Sodium ascorbate.

https://www.meatsandsausages.com/sausag ... /additives
by Bob K
Tue Jun 29, 2021 15:37
Forum: Curing chambers and Related Equipment
Topic: Commercial refrigerator/drink cooler conversion to a curing chamber
Replies: 16
Views: 5467

Re: Commercial refrigerator/drink cooler conversion to a curing chamber

I am pretty sure Lou's chamber is similar try sending him a PM. He uses Auber controllers. I bought a commercial double door, all stainless interior 34 cubic foot Turbo air with the digital readout on the outside. I was hoping to be able to set the stat for 54 degrees. Well. The manufacture wont let...
by Bob K
Thu Jun 24, 2021 16:45
Forum: For beginners
Topic: Getting the flavor right - American Pepperoni
Replies: 4
Views: 2099

Re: Getting the flavor right - American Pepperoni

Could the additional spices actually be toning down the pepperoni flavor? It is confusing it. Pepperoni like Genoa is a simple recipe with few spices, change it too much and you have a different product. And yes smoked paprika is a different flavor altogether I use smoked Spanish paprika in a chili...
by Bob K
Wed Jun 23, 2021 12:44
Forum: For beginners
Topic: Getting the flavor right - American Pepperoni
Replies: 4
Views: 2099

Re: Getting the flavor right - American Pepperoni

Fishhead- You probably have too many different spices in the mix.Remember its called PEPPER oni ! :D Also the Paprika adds little to the flavor as it is usually overpowered by the peppers, it is essential for the color though.As far the heat cayenne varies so make adjustments to your personal taste....
by Bob K
Fri Jun 18, 2021 12:19
Forum: Sausages
Topic: Stefans kielbasa
Replies: 110
Views: 71024

Re: Stefans kielbasa

Looks excellent as always Stefan! What type of casings did you use?
by Bob K
Wed Jun 16, 2021 13:07
Forum: Hardware
Topic: Freezer as a drying chamber
Replies: 1
Views: 1531

Re: Freezer as a drying chamber

Ed-
Its actually better to use a freezer. Check out the nice builds in the Curing Chamber Forum. viewforum.php?f=25
by Bob K
Fri Jun 11, 2021 12:15
Forum: Sausages
Topic: Starting with frozen meat and then freezing the finished sausage
Replies: 2
Views: 1120

Re: Starting with frozen meat and then freezing the finished sausage

Has anyone made sausage from previously frozen meat, and then frozen again? Was there any difference? Many, many times fresh or smoked sausage. No problem at all. I would have to add that I froze and thawed the meat it was not purchased that way. Personally I would shy away from purchasing previous...