Search found 436 matches
- Mon Nov 15, 2021 20:22
- Forum: Dry Cured Meats and Sausages
- Topic: Another mold question
- Replies: 2
- Views: 2825
Re: Another mold question
first - your mold growing is showing signs of not right settings on your chamber - fluffy, fuzzy molds are signs of even - high humidity no air circulation, or high temperature, high humidity and not enough air circulation, too high humidity and too high temperature. or lack of right settings of any...
- Sun Nov 07, 2021 16:30
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 145139
Re: Sauerkraut (Home Made)
so it is - THAT TIME OF YEAR - 55 kg (122 Lb.) of shredded cabbage. salt - 2.5%, shredded carrots - 1.5%, caraway seeds 0.2%.
- Wed Oct 06, 2021 13:45
- Forum: For beginners
- Topic: Translator
- Replies: 2
- Views: 3429
Re: Translator
Luncheon meat from ham press. Recipe by Czarek. ingredients: pork shoulder - 0.9 kg: pork belly - 0.2 kg: salt- 13.5 g; Cure #1 - 1.5 g (together 15 g): black pepper (ground) - 1 teaspoon: Garlic - 4 cloves smashed/pressed: ground coriander - 1 teaspoon: gelatin - 3 teaspoon to 0.5 cup of cold boile...
- Wed Aug 11, 2021 21:28
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 533818
Re: WD Daily Chat - Talk about anything You Like
So what about that one?
or that one?- Tue Aug 10, 2021 13:30
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 82932
Re: Stefans kielbasa
To restock freezer and for sharing with friends - simple Wiejska and "Grill kielbasa"(formutated especially for grilling - mild hot, little more fat for nice sizzling/taste) Before smoking - DSC_0805.JPG DSC_0807.JPG During smoking - DSC_0808.JPG DSC_0809.JPG Ready - finished in smoker (not poached)...
- Thu Jul 29, 2021 00:54
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 70769
Re: Cured, dried and fermented by StefanS
IMHO - cross cut looks very good, - no visible dry ring, nice color of meat, white color of fat. A little surprise by your describing that meat is more moisture on "meat side" than on fat cap. Also with sugna cover it is main road to loose moisture - thru fat cap is practically no way. Anyway - vacu...
- Sun Jul 25, 2021 01:30
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 70769
Re: Cured, dried and fermented by StefanS
I would like to add my opinion - first at all - I don't think that that "blackish mold" has been there during curing times. Very often nice white mold is dying with moisture loss but its conidia always changing colors so that the reason on pictures you have different colors of "mold". It is also loo...
- Sat Jul 17, 2021 23:54
- Forum: Dry Cured Meats and Sausages
- Topic: Filetto baciato
- Replies: 12
- Views: 7437
Re: Filetto baciato
WOW... I'm impressed. Masterpiece in whole meaning of that word. Perfectly made process of maturing, expertly made initial mince and preparing fillet to adhere together. Also - it is not surprise that you capable to make that advance piece of matured meat because you are one of Polish Masters in tha...
- Mon Jul 05, 2021 22:34
- Forum: Recipes from around the world
- Topic: Zrazy wołowe zawijane - stuffed beef rolls
- Replies: 9
- Views: 9127
Re: Zrazy wołowe zawijane - stuffed beef rolls
SV - 12 hours in 56.5*C (133.7F) How was the texture of the beef after the souse vide? because i have used Eye of round beef so IMHO next time I will extend time for app. 16 hours. But everything other like that sounds perfectly good. It is juicy, it is flavorful, then different gravies just emphas...
- Sun Jul 04, 2021 14:27
- Forum: Recipes from around the world
- Topic: Zrazy wołowe zawijane - stuffed beef rolls
- Replies: 9
- Views: 9127
Re: Zrazy wołowe zawijane - stuffed beef rolls
So I have made another attempt in making that dish. Process and ingredients practically same as above but during making it i changed some process. That is main reason for sharing it. First part like before - cutting cutlets, tenderizing, ingredients- DSC_0717.JPG DSC_0719.JPG DSC_0720.JPG DSC_0721.J...
- Fri Jun 18, 2021 12:29
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 82932
Re: Stefans kielbasa
Kabanosy - sheep casing 24-26 mm, tubed
Wiejska - hog casing 32-35 mm.
Parowki - sheep casing, 26-28 mm, tubed
Wiejska - hog casing 32-35 mm.
Parowki - sheep casing, 26-28 mm, tubed
- Thu Jun 17, 2021 20:35
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 82932
Re: Stefans kielbasa
Few days ago was Sausage/kielbasa day in central Mass. Just Kabanosy, "wiejska" i Parowki (emulsified meat, fat, and a little spices - something similar to "Franks").
- Thu Jun 10, 2021 02:04
- Forum: Dry Cured Meats and Sausages
- Topic: difficulty getting mold to grow
- Replies: 16
- Views: 5904
Re: difficulty getting mold to grow
Quote Hello Ed - check that post - viewtopic.php?p=40369#p40369 Main reason that i inoculate my batches every time before putting them to curing chamber. Hi Stefan I always use a starter culture. What I meant to say is I haven’t needed to use a surface mold every time. It forms from the salamis I a...
- Wed Jun 09, 2021 02:11
- Forum: Dry Cured Meats and Sausages
- Topic: difficulty getting mold to grow
- Replies: 16
- Views: 5904
Re: difficulty getting mold to grow
Hello Ed - check that post - viewtopic.php?p=40369#p40369
Main reason that i inoculate my batches every time before putting them to curing chamber.
Main reason that i inoculate my batches every time before putting them to curing chamber.
- Tue Jun 08, 2021 13:00
- Forum: Dry Cured Meats and Sausages
- Topic: difficulty getting mold to grow
- Replies: 16
- Views: 5904
Re: difficulty getting mold to grow
Usually what I do - soaking beef bung for couple of hours changing water 2-3 times (lukewarm water). After staffing coppa i let it hang for couple of hours in room temperature and room humidity (sometimes over night)- reason - took out dripping water. Then diluted Mold 600 (20-30 min. only) with amo...