Search found 274 matches

by Rick
Sun Sep 23, 2012 00:23
Forum: Microbiology of meat and products
Topic: lactic acid starter cultures that are equivalent to Fermento
Replies: 27
Views: 30067

ssorllih, I was just looking for a different alternative (than Fermento) to imparting a tang into some Trail Bologna, and I thought some of the bacterial cultures would do that for me. I'm not interested in making Salami or building a carefully controlled fermentation chamber to start doing dry cure...
by Rick
Sat Sep 22, 2012 23:58
Forum: Microbiology of meat and products
Topic: lactic acid starter cultures that are equivalent to Fermento
Replies: 27
Views: 30067

IdaKraut and ssorllih, yes I am considering using the culture bacteria instead of the Fermento. The reason being, whatever tang you get with using Fermento is going to be what you get. Using the cultures, of which Butcher Packer offers 6 of, would seem to allow one to vary the strength of tang in a ...
by Rick
Sat Sep 22, 2012 22:30
Forum: Microbiology of meat and products
Topic: lactic acid starter cultures that are equivalent to Fermento
Replies: 27
Views: 30067

So it sounds as though a 10# batch of meat takes from 5 oz. to 10 oz. and Fermento and Buttermilk powder are interchangeable. I'd still like to hear from someone who has used the cultures to see if it results in a better tang in the final product. As for the amount used, I believe it's somewhere aro...
by Rick
Sat Sep 22, 2012 00:43
Forum: Microbiology of meat and products
Topic: lactic acid starter cultures that are equivalent to Fermento
Replies: 27
Views: 30067

lactic acid starter cultures that are equivalent to Fermento

I was looking over the Rytek Trail Bologna recipe which calls for some Fermento. A Google search turned up some comments about Fermento imparting an off taste to the sausage and a lactic acid starter culture might be a better way to go. In looking over the Bactoferm cultures offered by Butcher Packe...
by Rick
Thu Sep 20, 2012 10:25
Forum: Other products
Topic: A childhood favorite
Replies: 8
Views: 5010

Bob, can you define with just a tad bit more exactness what a "touch and pinch" would be please for 1000g loaf?
by Rick
Thu Sep 20, 2012 10:22
Forum: Other products
Topic: A childhood favorite
Replies: 8
Views: 5010

Nick, you are correct! After having picked up a can recently, I did find it overly salty. Then again as sausage makers, we do have the option of controlling that portion of the product resulting in what can only be a more healthy finished item.
by Rick
Thu Sep 20, 2012 03:53
Forum: Other products
Topic: A childhood favorite
Replies: 8
Views: 5010

A childhood favorite

Okay, I'm sure to get some laughs, but I hope I don't get banned from this forum for asking! I was thinking how nice it would be if I could stuff a 100 mm casing with 10 pounds of SPAM! As a kid, it was always two slices of bread buttered on both pieces with a thick slice of Spam between them. But a...
by Rick
Thu Sep 20, 2012 03:38
Forum: Smoked pork products
Topic: Smoked or Unsmoked Bologna
Replies: 23
Views: 22979

Bob, You mentioned a "kiss of apple smoke" and I think you may have hit the nail on the head. I would say an hours worth of smoke just might be that kiss. Certainly a 100mm stuffed casing might take up to 8 hours or more in order to reach the proper internal temperature. So I'd think that keeping sm...
by Rick
Wed Sep 19, 2012 11:06
Forum: Smoked pork products
Topic: Smoked or Unsmoked Bologna
Replies: 23
Views: 22979

Another reason for my not preferring smoke just came to mind. Years ago I made some ring bologna and stuffed it in natural beef middles as best I can recall. Now I do enjoy a nice chunk of pickled bologna and extra sharp cheddar for a quick lunch. I recall adding chunks of bologna to a gallon glass ...
by Rick
Wed Sep 19, 2012 10:28
Forum: Smoked pork products
Topic: Smoked or Unsmoked Bologna
Replies: 23
Views: 22979

Lil Harry Smoker

I've had my Lil Harry Smoker now going on 30 years, as close as I can guess. It continues to serve me well in my smoking needs.
by Rick
Wed Sep 19, 2012 02:22
Forum: Smoked pork products
Topic: Smoked or Unsmoked Bologna
Replies: 23
Views: 22979

Over smoke

I agree on the over smoke and I'm sure I'm just as guilty as all the rest. In the case of where one uses hickory sawdust. How many cups full do you put in your pan? How many pan fulls does it take before the sausage gets up to temp? So if my pan were to hold 6 cups of sawdust, maybe that one pan ful...
by Rick
Wed Sep 19, 2012 00:42
Forum: Smoked pork products
Topic: Smoked or Unsmoked Bologna
Replies: 23
Views: 22979

Smoked or Unsmoked Bologna

I'm wanting to make a nice lunch meat bologna here in the next week or so, and had a question about the common store bought bologna. I don't recall ever tasting smoke on the store bought ring bologna or the packaged slices. To be honest, I'm not a real big fan of smoked products, as the smoke always...
by Rick
Sat Sep 15, 2012 16:23
Forum: Technology basis
Topic: Other than fillers or moisture containment, what are these
Replies: 3
Views: 3124

I guess my next logical question, being that we don't use these binders/fillers on a regular basis, is what has anyone found to be a shelf life for these products? I know that I have some of these items in air tight containers down on my canning shelf which look and taste fine, and they've been ther...
by Rick
Sat Sep 15, 2012 01:31
Forum: Technology basis
Topic: Other than fillers or moisture containment, what are these
Replies: 3
Views: 3124

Baconologist,
I think those two sites answers all my questions! Thank you.
by Rick
Fri Sep 14, 2012 23:34
Forum: Technology basis
Topic: Other than fillers or moisture containment, what are these
Replies: 3
Views: 3124

Other than fillers or moisture containment, what are these

Various ingredients that are used in sausage making: Hydrolyzed Vegetable Protein Amesphos Acid, Ascorbic, Citric, Lactic Corn Syrup Solids Soy protein concentrate non-fat dry milk powder whey gums Non-Fat High-Heat Dry Milk Powder Special Meat Binder Hello All, I've been wanting to make some lunch ...