Search found 2222 matches

by Bob K
Mon Mar 21, 2022 10:58
Forum: Dry Cured Meats and Sausages
Topic: Fermentation hot spots
Replies: 7
Views: 1884

Re: Fermentation hot spots

You should post a picture.
by Bob K
Fri Mar 18, 2022 14:46
Forum: Dry Cured Meats and Sausages
Topic: Too low pH after stuffing before fermentation
Replies: 17
Views: 3724

Re: Too low pH after stuffing before fermentation

No. Fermentation does not happen that rapidly....especially at 40-45 f
by Bob K
Thu Mar 17, 2022 18:15
Forum: School of Domestic Meat Processing
Topic: Question about odd casings
Replies: 7
Views: 10072

Re: Question about odd casings

Were they salted or fresh?
by Bob K
Tue Mar 15, 2022 15:44
Forum: Offal products
Topic: Frozen pork liver- can I make liver sausage/pate
Replies: 2
Views: 3727

Re: Frozen pork liver- can I make liver sausage/pate

No problem whatsoever Ken.
by Bob K
Sat Feb 26, 2022 13:49
Forum: Dry Cured Meats and Sausages
Topic: Too low pH after stuffing before fermentation
Replies: 17
Views: 3724

Re: Too low pH after stuffing before fermentation

Welcome to the Forum!
Its not likely that the Ph drop was from fermentation but from the ingredients added. Did your recipe include Wine? In any case your chorizo should be fine just keep monitoring the Ph untill the desired level is reached.
by Bob K
Thu Jan 13, 2022 12:37
Forum: For beginners
Topic: Kielbasa - Emulsion Problems
Replies: 8
Views: 16217

Re: Kielbasa - Emulsion Problems

Are you using your kitchen oven? If so it is not uncommon for the temp to vary +-30 degrees, you may be overcooking them. As long as you are not smoking them I would switch to poaching.
Reading this topic will also help you - http://wedlinydomowe.pl/en/viewtopic.ph ... lsion+tips
by Bob K
Mon Nov 08, 2021 14:40
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 140
Views: 125362

Re: Sauerkraut (Home Made)

Wow Stefan are you sure you made enough? :lol:
by Bob K
Wed Oct 06, 2021 12:38
Forum: For beginners
Topic: Pickle loaf
Replies: 2
Views: 1568

Re: Pickle loaf

Rick-
You can use any of the Mortadella or Bologna recipes and just substitute in the pickles. Pimentos are usually also in Pickle loaf.
https://www.meatsandsausages.com/sausag ... la-bologna
viewtopic.php?f=9&t=5512&hilit=mortadella&start=15
by Bob K
Thu Aug 26, 2021 12:56
Forum: Smoked pork products
Topic: Ham
Replies: 3
Views: 1799

Re: Ham

The salt and cure % are fine for a dry (equilibrium) cure but sounds too weak for a brine cure. Hard call to make.
https://www.meatsandsausages.com/hams-o ... ked-smoked
by Bob K
Tue Aug 24, 2021 16:36
Forum: Sausages
Topic: Kielbasa Grillowa - Polish Style Grilling Sausage
Replies: 3
Views: 1914

Re: Kielbasa Grillowa - Polish Style Grilling Sausage

Looks tasty. Have you tried it in patty form?
by Bob K
Tue Aug 24, 2021 16:32
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1288
Views: 511719

Re: WD Daily Chat - Talk about anything You Like

No its a party boat out of Rhode Island. Great fishing platform for the kids. The Black Seabass are a ball to catch and excellent table fare.
by Bob K
Mon Aug 23, 2021 11:44
Forum: Other products
Topic: Pickles!
Replies: 38
Views: 27775

Re:

Room temp start and then refrigerated to slow fermentation. They are best if consumed in the first 3-6 days, after that they start to get soft. Recipe: Whole process for making cucumbers in brine is very simple - 1.5 table spoon of salt (not jodonized)per 1 liter of water plus dill, garlic, piece of...
by Bob K
Sat Aug 21, 2021 15:53
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1288
Views: 511719

Re: WD Daily Chat - Talk about anything You Like

You guys really need to catch two at once......... Its Grandchild's play
Image
by Bob K
Sat Aug 21, 2021 14:55
Forum: Dry Cured Meats and Sausages
Topic: sinewy coppa
Replies: 9
Views: 2654

Re: sinewy coppa

Lorenzoid wrote:
Sat Aug 21, 2021 13:47
Even products imported from Italy?
Imported I have no idea. Referring to commercial US products many times sold as "Coppacola"
by Bob K
Mon Aug 16, 2021 13:36
Forum: Sausages
Topic: A sausage weekend in the heat wave
Replies: 7
Views: 1346

Re: A sausage weekend in the heat wave

Wow that's a long day!