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Sodium Ascorbate

Last postbymichi « Thu Mar 06, 2025 03:48
Replies: 7
byLeesel »Sun Jul 04, 2021 10:55 »inHomemade Sausage Making »Dry Cured Meats and Sausages
First post

Hey All
After reading various threads here and further reading I thought I’d try adding sodium ascorbate to my next batch of salami.
I’d like to see how it effects the colour brightness and helps hold it for longer.

I’ve had a scout round the internet looking for uk suppliers for small quantities....

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I have since found some S. ascorbate and will be using that once it gets cool enough in this part of the world to make salami!

Nice! Please post some pics when you are done!

7 Replies

26588 Views

Last post bymichi
Thu Mar 06, 2025 03:48
The Practical Guide to Making Salami

Last postbyjcflorida « Sat Dec 14, 2024 02:45
Replies: 9
byjens49 »Fri Aug 30, 2024 07:23 »inHomemade Sausage Making »Dry Cured Meats and Sausages
First post

Just discovered that the Marianskis have produced a new book. I have many of their books and most of them are quite good.
Anyone purchased and read the new book? The Practical Guide to Making Salami .
Does it bring much new knowledge?
Being in Europe the price is a lot higher for books from US. :(...

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I highly recommend the book!

Thanks Michi, seems it's worth having in our recipe library

9 Replies

22491 Views

Last post byjcflorida
Sat Dec 14, 2024 02:45
Kiełbasa z jeleniny - Venison sausage

Last postbymartin « Thu Nov 14, 2024 21:28
Replies: 3
byredzed »Fri Aug 30, 2024 06:46 »inHomemade Sausage Making »Sausages
First post

Kiełbasa z jeleniny - Venison sausage
Here is another version of venison and pork Polish style sausage. There was still a pack of white tail deer meat in my freezer that needed to be processed. I mixed it with a pork butt and made very nice tasting kielbasa.
Meats
Lean venison, almost no...

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hi Redzed yours sausages are always smoked so nicely and evenly .What kind of smoker do you have , can you put some pics and details
Dzięki

3 Replies

20807 Views

Last post bymartin
Thu Nov 14, 2024 21:28
Hot Dog Making: how much water:protein:meat do you use?

Last postbyLinkMeAllOver « Fri Nov 08, 2024 20:23
Replies: 2
byLinkMeAllOver »Tue Nov 05, 2024 19:38 »inHomemade Sausage Making »Sausages
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I recently offered to help out a friend making a couple batches of hot dogs and we ran into some issues with super dense meat after we mixed. The second time around we added more water, but it was still so stiff that my electric stuffer couldn't push it through the small sheep casing-size horn, and...

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10-15% of the weight of the meat in added water is normal. If you have additional binder in the recipe as well, such as soy protein, milk powder, potato starch, or similar, 20% is not unusual.

Cheers,

Michi.

Thanks. Yeah, we were nowhere near 20%. We'll up it a lot on this next one.

2 Replies

12534 Views

Last post byLinkMeAllOver
Fri Nov 08, 2024 20:23
Cleaver curing fridge

Last postbymichi « Thu Oct 24, 2024 12:36
Replies: 9
bymichi »Mon Jul 08, 2024 13:53 »inHomemade Sausage Making »Curing chambers and Related Equipment
First post

I finally got myself a curing fridge. Made in Australia by Cleaver (small family business).

This one is suitable for salumi, cheese, and dry-aged meat. Temperature can be set between 0 ºC und 25 ºC; humidity can be set between 60 % and 85 %. For dry-aging, it maintains 80 % humidity at as low as 2...

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Looks great!
What about the pitina ones? I'd think they would dry out even faster, I'm interested in how they did.

Thank you!

The pitina version ended up fine. It was about the same diameter and dried at about the same rate, so I removed it at the same time as the cased version. No dry ring,...

9 Replies

31182 Views

Last post bymichi
Thu Oct 24, 2024 12:36
Direct acidification with Lactic Acid in cooked salami: texture vs ferment

Last postbymichi « Mon Jun 17, 2024 23:00
Replies: 7
byDave in AZ »Tue Sep 20, 2022 00:22 »inHomemade Sausage Making »Technology basis
First post

I used the SEARCH and read 33 topics on Lactic Acid, and 15 on citric acid. All but one were discussing lactic acid producion by bacterial ferment.

My question is this: in a cooked salami, why would meat texture from direct lactic acid addition be any worse or more crumbly than that achieved by a...

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Found my old thread. Follow up. I read a bunch of meat science studies. Basically, there is a limit to how fast of a pH drop meat can take without ruining the protein bonds and making it crumbly.

Great explanation, thanks!

7 Replies

43509 Views

Last post bymichi
Mon Jun 17, 2024 23:00
easy simple smoked sausage ideas

Last postbysambal badjak « Sun Jun 16, 2024 13:04
Replies: 9
bysambal badjak »Wed Jun 12, 2024 17:01 »inHomemade Sausage Making »For beginners
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I've not been making sausages for a while due to circumstances.
I want to get back into it and it is winter now, so I can smoke at night (10-15 oC), bring back and put in the fridge during daytime (outside temp 25-30 oC).

Any good ideas?
I still got some intestines.
Got grinder, got stuffer.
Got...

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Thanks all.
As said, I'm going to pick up the books again as a refresher. (esp that green one, home production etc)
I still have sodium nitrite, it just is no longer pink (and yes, it is marked properly and can't be used as salt by accident).
First step: reading
2nd step: fresh sausages, checking...

9 Replies

31683 Views

Last post bysambal badjak
Sun Jun 16, 2024 13:04
Deviled Ham

Last postbyjym571 « Sun Jun 02, 2024 18:12
Replies: 13
byChuckwagon »Tue Aug 31, 2010 06:43 »inHomemade Sausage Making »Canned meat products
First post

Hi Sausage Makers!
This board has been pretty quiet lately. Hope everyone had a nice summer. Does anyone know how to make Deviled Ham? I'm not even sure if Poland has the product. It is a grainy, fatty ham, cooked in the can, and spreadable on bread or crackers. Its a little like a pate' but more...

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Thanks for the list of ingredients. Can you also post the rest of the recipe?

I already updated the recipe, greetings

13 Replies

55562 Views

Last post byjym571
Sun Jun 02, 2024 18:12
Lots of liquid loss when canning spreadable ham

Last postbyjym571 « Fri May 31, 2024 08:56
Replies: 22
1
2
bywasuky »Mon Oct 12, 2020 16:57 »inHomemade Sausage Making »Canned meat products
First post

I have been trying to make a some spreadable ham. The whole process goes well except when I use the pressure cooker.

This is the result:

97f3c6e3-39a1-4ed6-ab3a-e98d304ce457.jpg
a911b505-4c84-49fd-bb96-c7247583cf7a.jpg

The recipe:

1kg Pork meat - 70/30
15gr Salt
5gr Sugar
3gr Curing salt...

Last post

You need to use potato starch or cassava starch so that the emulsion can be made and the ham is spreadable
22 Replies

71463 Views

Last post byjym571
Fri May 31, 2024 08:56
Kiełbasa Chłopska (Peasant Sausage)

Last postbyScogar « Fri May 31, 2024 00:37
Replies: 4
byredzed »Sun Apr 21, 2024 07:16 »inHomemade Sausage Making »Sausages
First post

Kiełbasa Chłopska (Peasant Sausage)
Kielbasa Chlopska is a classic Polish kielbasa which defines what many Americans imagine a “kiełbasa” should taste like. In Poland the term “kielbasa” translates to “sausage” and is simply an unmodified noun because there are hundreds of different types and...

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Hi Red, I thought it was the nitrate that we don't want to bring up too hot, that's why bacon only uses nitrite...is it really both that we need to watch? And if so, does that cause me a problem with nitrosamines if I cook my bacon (commercial or homemade) at 400°F (200C) in oven?

4 Replies

21217 Views

Last post byScogar
Fri May 31, 2024 00:37

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