Search found 3840 matches
- Wed Oct 02, 2013 06:30
- Forum: Hyde Park
- Topic: Stuffers of Langley BC Beginners Course
- Replies: 3
- Views: 5540
- Tue Oct 01, 2013 23:18
- Forum: Technology basis
- Topic: "Anti-Oxidants - Pros and Cons"
- Replies: 26
- Views: 43956
- Mon Sep 30, 2013 23:31
- Forum: For beginners
- Topic: Overwhelmed - Try Krainerwurst
- Replies: 23
- Views: 16841
utting on my "Vlad the Impaler" mindset :twisted: , I ran bamboo shish kabob skewers through adjacent links, lengthwise, and sure enough, it helped. I'm glad that the method worked for you Pato, but that was not the instruction in the recipe. Wooden skewers are a traditional way to tie off the ends...
- Mon Sep 30, 2013 21:33
- Forum: Technology basis
- Topic: "Anti-Oxidants - Pros and Cons"
- Replies: 26
- Views: 43956
Now as we know better I simply don´t understand why present day authors of recipes for hobby-sausage makers still leave out anti-oxidants when it has been established as a common fact that they contribute significantly to reduce the possible hazards of nitrosamines. Igor, two reasons come to mind: ...
- Mon Sep 30, 2013 07:10
- Forum: Hyde Park
- Topic: Venison Salami
- Replies: 23
- Views: 18435
- Mon Sep 30, 2013 06:33
- Forum: Hyde Park
- Topic: Venison Salami
- Replies: 23
- Views: 18435
I also thought that the fermentation temp was a bit low and cannot understand why you could not bring the temp up a bit. Last week I fermented some salami in a large cooler, (I think you guys call it a chiily bin :roll: )in a room where the temp was 16°. I used a 15w light bulb controlled by a dimme...
- Mon Sep 30, 2013 06:15
- Forum: Technology basis
- Topic: "Anti-Oxidants - Pros and Cons"
- Replies: 26
- Views: 43956
Note two items: (1) It is used with nitrates, but not with nitrites The "nuts" website appears to be only half right. From what I have read it is used with nitrates and nitrites, in order to accelerate the conversion of nitrites to nitric oxide. And since my last post I found this: http://www.acces...
- Mon Sep 30, 2013 00:48
- Forum: Technology basis
- Topic: "Anti-Oxidants - Pros and Cons"
- Replies: 26
- Views: 43956
I spent a bit of time today trying to find a credible scientific study relating to sodium erythorbate but ended up with nothing. There are a number if sites that warn of the dangers of the additive and list the possible side effects. But after reading several, it appears that all have taken their in...
- Sun Sep 29, 2013 02:35
- Forum: Hyde Park
- Topic: Funny where the internet will take you
- Replies: 4
- Views: 5439
Welcome to the forum Shuswap! Sremska (not Skremska) refers to two products from the district of Srem in Serbia: Sremska Kobasica and Sremska Salama . Here is a recipe for the kobasica: http://www.youtube.com/watch?v=FDqGzuhcPkU Have fun at the Stuffer's sausage class tomorrow and give us a review o...
- Sat Sep 28, 2013 07:09
- Forum: Smoked pork products
- Topic: PHOTO GALLERY of Smoked Pork Products
- Replies: 98
- Views: 91886
- Fri Sep 27, 2013 23:59
- Forum: Recipes from around the world
- Topic: Seeking Sumac Sausages. Sujuk?
- Replies: 47
- Views: 88283
Thanks CW. That is some scary stuff! I think I used sodium erythorbate a couple of times, but will the extra careful in the amounts in the future, or even reconsider using it again. Topic Split 092813 @ 15:39 by CW. See "Anti-Oxidants - Pros and Cons" in the "Technology Basis" forum at this link: ht...
- Fri Sep 27, 2013 00:55
- Forum: Dry Cured Meats and Sausages
- Topic: Salami con Finferli
- Replies: 7
- Views: 8922
- Fri Sep 27, 2013 00:00
- Forum: Recipes from around the world
- Topic: Seeking Sumac Sausages. Sujuk?
- Replies: 47
- Views: 88283
Sausagemaker suggests 1oz per 100lbs, so if my math is correct, that's .06%. So maybe that is not enough to actually affect the taste.
Maybe CW can advise here.
http://www.sausagemaker.com/11085sodium ... e12lb.aspx
http://www.fao.org/ag/agn/jecfa-additiv ... ve-404.pdf
Maybe CW can advise here.
http://www.sausagemaker.com/11085sodium ... e12lb.aspx
http://www.fao.org/ag/agn/jecfa-additiv ... ve-404.pdf
- Thu Sep 26, 2013 21:01
- Forum: Dry Cured Meats and Sausages
- Topic: Salami con Finferli
- Replies: 7
- Views: 8922
Salami con Finferli
I have finished preparing a salami flavoured with chanterelle powder. While there are recipes out there for salami flavoured with king boletus (porcini, cèpe, steinpilz), I could not find a chanterelle variation. Seems that the common herb used in mushroom salami is sage, so I used some along with t...
- Thu Sep 26, 2013 19:44
- Forum: Recipes from around the world
- Topic: Seeking Sumac Sausages. Sujuk?
- Replies: 47
- Views: 88283
Do you think the sumac might give a fresh sausage version a little bit of the sourness that fermenting sausage would give it? ...or maybe a touch of vinegar? Vinegar tends to make make the sausage crumbly as the meat does not bind well when it is added. I suppose a small amount may not make signifi...