WD Daily Chat - Talk about anything You Like

Talk about anything here as long as it is not against the rules.
BriCan
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Post by BriCan » Tue Jun 21, 2016 03:56

Butterbean wrote:Here is a chart I nicked from a production manual that might be helpful.

% Dextrose/final pH
0.37% - 5.2
0.50% - 4.9
1.00% - 4.6
1.50% - 4.4
just enquiring ........

Would the above hold true for Corn Syrup Solids :?:
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Butterbean
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Post by Butterbean » Tue Jun 21, 2016 05:17

I don't believe so but if you know the dextrose equivalent of the CSS then I think it you could easily adjust the numbers however CSS and corn syrup both have wide ranging values from 20 to 70 depending on the source.
northener
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Post by northener » Tue Jun 21, 2016 09:38

ok will let you know thks
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Post by BlueMonkey » Tue Jun 21, 2016 12:39

Northener, check out this Ph meter. http://www.ebay.com.au/itm/New-Digital- ... SwOVpXWkcR

I believe this may be useful to you as you want to aim for a low Ph also to help get the Tang
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Butterbean
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Post by Butterbean » Tue Jun 21, 2016 22:33

BriCan wrote:
Butterbean wrote:Here is a chart I nicked from a production manual that might be helpful.

% Dextrose/final pH
0.37% - 5.2
0.50% - 4.9
1.00% - 4.6
1.50% - 4.4
just enquiring ........

Would the above hold true for Corn Syrup Solids :?:
Was thinking about this today and got to figuring. Using a rule of thumb that says 589 gr of CSS is equivalent to 340 grams of dextrose this would mean you need roughly 1.7 times more CSS to be equal dextrose.

I assume since this is just a blow up factor you could simply take this factor and multiply it to the %'s listed in the table for dextrose and convert to CSS.

If my assumptions and math are correct it would look like this.

0.62% CSS = 5.2 pH
0.85% CSS = 4.9
1.7% CSS = 4.6
2.55% CSS = 4.4
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Post by northener » Sat Jun 25, 2016 00:53

thks just tried the third lot they are suberb the pepperoni with 50ml sweet sherry are just the taste i was looking for best i have ever tasted would just like to thank you all for the help along the way :smile: tks again going to check out the local wild life next pleanty of wild pigs, scrub turkey,deer and roos up here will keep you posted
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redzed
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HAPPY CANADA DAY

Post by redzed » Fri Jul 01, 2016 16:46

To all of our Canadian meatheats out there: HAPPY CANADA DAY! Image

Grill some sausages, eh, wash them down with a few cold ones, eh, and enjoy the day!

Image
LOUSANTELLO
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Post by LOUSANTELLO » Sat Jul 02, 2016 14:00

My brother was in Colmar France this week. As exciting as it looks, he really didn't have to text me these photos at 2am. LOL

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Bob K
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Post by Bob K » Sat Jul 02, 2016 15:16

Lou -
You need a bigger chamber!

I'll take a pepper salami, a Noisette, and a dried Tloin :smile: :smile: :smile:
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Post by Bubba » Fri Jul 08, 2016 15:47

The last few months have been very hectic at work and this weekend is the first time where I'll have time again to try something new, namely smoking sausage.
I also bought a new smoker cabinet and a Amazen smoke set.
My first time with the new smoker will be for some Polish sausage using one of the recipes in the index here.

Can someone please help me with advice on using Soy protein isolate in the ground mixture; is the Soy protein isolate added dry in small batches while mixing the meat, or can it me mixed with a little water to help distribution?
Ron
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Bob K
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Post by Bob K » Sat Jul 09, 2016 14:56

I've always added it dry, if the recipe calls for added water,you can add that a little at a time.

Make sure you run the smoker on high a few times with smoke to season it. Have fun!
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Post by Bubba » Sat Jul 09, 2016 22:41

Thank you Bob, and yes the new smoker was seasoned last weekend.
It will take a few smoking cycles before I get to know the smoker well for consistency.

And looks like this weekend's sausage making will be postponed by 1 week because we did not finish everything during our Plant shut down and I'll have to work part of tomorrow.
I'll be back with photos as soon as the sausage is done.
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Post by northener » Fri Aug 12, 2016 09:49

hi all i want to make some kabanosy again but want to put some cheese in this time what do you recommend :?:
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redzed
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Post by redzed » Sat Aug 13, 2016 06:52

Well, purists might shudder at the idea of putting cheese into sausage and calling it "kabanosy". But then kabanosy are often served with cheese, so why not? And you can actually buy "kabonosy z serem" in supermarkets in Poland.
http://babeczkowo.com.pl/wp-content/upl ... os-ser.jpg

Since Kabanosy are mildly spiced and still so tasty, I would also stick to a mild tasting cheese, like a young cheddar. When adding cheese to a sausage, 10% is usually the recommended amount. Good luck and I hope your Kabanosy look as good as the ones in the link above. :lol:
Last edited by redzed on Sun Aug 14, 2016 15:58, edited 1 time in total.
LOUSANTELLO
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Post by LOUSANTELLO » Sat Aug 13, 2016 12:55

When I first started making fresh sausage, my buddy asked me if we could make some pizziola. As Italian as i was, I've never heard of it before. They used to buy it at a local butcher on the south side of Chicago when he was younger. I did a search on pizziola and everything I found were recipes of pork combined with peppers, cheese and a red sauce in a saute pan. I figured " how bad can it be if it's in casing like he used to have". I'm not real fond of it because I am not into cheese in my sausage, but he loves it. For those interested, here's the recipe:

Pork @ 3/8" grind.

Salt= 15g/kilo
Coarse Black Pepper= 2g/kilo
Ground Fennel= 1.5g/kilo
Diced Green Bell Peppers= 24g/kilo
Diced Red Bell Peppers= 30g/kilo
Diced Orange Bell Peppers= 30g/kilo
Diced Vadalia Onions= 60g/kilo
Diced Provolone=47g/kilo

I usually grind the meat first, then add ingredients and meat into a mixing box and add a little water as needed. I stuffed the meats into a 32-35 casing. The 35-38mm casings are actually pretty nice too.

I may make them for myself without the cheese and see how I like them.

Enjoy
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