Search found 436 matches
- Mon Jan 25, 2021 22:26
- Forum: Hardware
- Topic: Grinder Upgrade
- Replies: 9
- Views: 5533
Re: Grinder Upgrade
Metal slurry will accumulate with stainless steel plates and knifes too. IMO - stainless steel plates and knifes are good for cleaning and storage. But they also very "soft"(grooves and loosing sharp edges). They require often sharpening (if you are serious about meat grinding). I'm using Cabela's #...
- Mon Jan 25, 2021 15:21
- Forum: Dry Cured Meats and Sausages
- Topic: Ph Question
- Replies: 6
- Views: 2348
Re: Ph Question
About 1 g (0.1%) of dextrose per 1 kg of meat lowers pH of meat by 0.1 pH. This means that 10 g of dextrose added to meat with initial pH value of 5.9 will lower pH by one full unit to 4.9. Sugar levels of 0.5% - 0.7% are usually added for reducing pH levels to just under 5.0. theoretically - yes, ...
- Mon Jan 25, 2021 00:48
- Forum: Sausages
- Topic: Kielbasa Szynkowa/Ham Kielbasa
- Replies: 18
- Views: 21253
Re: Kielbasa Szynkowa/Ham Kielbasa
Bravo Scogar.
- Fri Jan 22, 2021 22:12
- Forum: Dry Cured Meats and Sausages
- Topic: Cacciatore
- Replies: 6
- Views: 1775
Re: Cacciatore
Main reason is avoiding case hardening. Small particles of meat and fat not letting good movement/ process of osmosis from center, plus outside of baton layers needs some moisture for a little longer time to get LAB working, so extended time of high humidity and little raised temperature is needed. ...
- Tue Jan 19, 2021 23:51
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 73654
Re: Cured, dried and fermented by StefanS
BTW - EAnna (and polish site) got more data from myself on that experiment than I have posted here.....
Anyway - I'm very thankful for preparing and posting these graphs.
Anyway - I'm very thankful for preparing and posting these graphs.
Re: Cure Time
Hi Scott - from my experience - 48 hours is basic, if zip-locking up to 5 days is ok, if vac-pack one week is ok. If longer - freeze meat and add mix of salt and cure after thawing (in refrigerator).
- Mon Jan 18, 2021 15:22
- Forum: Microbiology of meat and products
- Topic: Texel DCM-1 % Percentage
- Replies: 4
- Views: 8388
Re: Texel DCM-1 % Percentage
Lou - check it out - viewtopic.php?f=5&t=8205&start=105#p43683 - im in process of experiment and one of salamis are with Texel DCM 1 only.
- Wed Jan 13, 2021 15:13
- Forum: For beginners
- Topic: Questions about pH drop safety Hurdle
- Replies: 8
- Views: 5427
Re: Questions about pH drop safety Hurdle
IMO - you are ok to finish process in curing chamber. From my experience T-SPX is slow fermenting but most of cultures are unstopped when they start even in lower temp. Also your measurements showed pH 5.19 in sample so it looks ok too. (BTW samples not always showing same results as batons). After ...
- Sat Jan 09, 2021 17:43
- Forum: Dry Cured Meats and Sausages
- Topic: Ok...educate me on adding nuts, citrus zest, etc,,,
- Replies: 14
- Views: 2810
Re: Ok...educate me on adding nuts, citrus zest, etc,,,
Can you clarified please - did you ferment mince then staffed into casing or did you ferment in already staffed batons?
Also 6 g/kg of sugars + Flavor of Italy starter and only pH 5.19?
Also 6 g/kg of sugars + Flavor of Italy starter and only pH 5.19?
- Mon Jan 04, 2021 01:03
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 546478
Re: WD Daily Chat - Talk about anything You Like
Holly mackerel. It is a catch. Need a hand?
- Sun Jan 03, 2021 23:52
- Forum: Dry Cured Meats and Sausages
- Topic: Help diagnose what went wrong?
- Replies: 14
- Views: 2972
Re: Help diagnose what went wrong?
QUESTION: Do you think that this type of fat was an issue? During mixing and stuffing, the fat remained very distinct, so I believed that I did a good job of avoiding smearing. Fat smearing it is letting soft (semiliquid state) fat cover particles of lean meat. It can happen in two points - when yo...
- Sun Jan 03, 2021 18:03
- Forum: Dry Cured Meats and Sausages
- Topic: Help diagnose what went wrong?
- Replies: 14
- Views: 2972
Re: Help diagnose what went wrong?
IMHO - i do not know your whole process of making that chorizo but by your description and pictures can think about couple reasons. Firstly - case hardening - my explanation below. Secondly - fat smearing - possible but I can not say it for sure because do not know meat/fat temperatures during proce...
- Sat Jan 02, 2021 15:25
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 73654
Re: Cured, dried and fermented by StefanS
Just some cuts prepared for New Year Eve.. :D cured matured whole meats: ham with fat (yummy) DSC_0447.JPG Culatello- DSC_0452.JPG Basturma (beef eye round - tasty, hot) DSC_0459.JPG Beef - inside round - (look at that marble ) DSC_0462.JPG Three plates with cuts - (in friends opinion - Delicioso) D...
- Sun Dec 27, 2020 16:03
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 73654
Re: Cured, dried and fermented by StefanS
That is great information. Maybe it is best to skip heat ferment and go straight to drying chamber. Slower ferment should be good for color and flavour. No problems with Staph. Looking forward to step II. it is one of my conclusions also, but..... salami #1 #2 - both salamis used to pick-up ingenio...
- Sun Dec 27, 2020 15:22
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 73654
Re: Cured, dried and fermented by StefanS
During preparing meats to Holiday season i've made some 2 hams to my curing chamber. !. large ham - cut same as Culatello, cured with 31.5 g/kg sea salt, 3.5 g/kg cure #2, Sodium erythrobate - 0.5 g/kg, dextrose 1 g/kg, coarse black pepper, granulated garlic (2 tsp each per two hams) 2. small ham - ...