Search found 262 matches
- Thu Nov 12, 2015 21:48
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1234
- Views: 386036
- Wed Oct 07, 2015 14:15
- Forum: Sausages
- Topic: Beef Sticks
- Replies: 41
- Views: 24870
I read something in Marianski's book about GDL but haven't seen this anywhere. Do you think this is possibly the same thing? I'd like to try it either way. GDL is a totally different product and I tried it once when making Landjaegers and didn't like how sour they turned out. Smooth acid blend (goo...
- Tue Oct 06, 2015 17:32
- Forum: Sausages
- Topic: Beef Sticks
- Replies: 41
- Views: 24870
BB, First of all, your sticks are beautiful as always. Your professionalism truly shows. Have you tried the "Smooth Acid Blend"? I got some direct from the manufacturer a couple of years ago and while not the same flavor profile of T-SPX, it does acidify the sausage nicely without that harsh citric ...
- Sat Mar 07, 2015 18:43
- Forum: Dry Cured Meats and Sausages
- Topic: Bio Cultures by Chr. Hansen
- Replies: 30
- Views: 53190
- Sat Mar 07, 2015 18:23
- Forum: Dry Cured Meats and Sausages
- Topic: Bio Cultures by Chr. Hansen
- Replies: 30
- Views: 53190
Hello again Red, I found adding GDL with the T-SPX to produce too much tang which made the Landjagers taste like they were made with LHP. Not to my liking anyway. I use a modified recipe which closely uses the one posted by the Marianskis but I use less salt (2.8% total) and also I use twice as much...
- Fri Mar 06, 2015 21:47
- Forum: Dry Cured Meats and Sausages
- Topic: Bio Cultures by Chr. Hansen
- Replies: 30
- Views: 53190
Hello Redzed, As you may recall, I posted a year ago regarding my Landjager experiment where I used B-LC 007 with excellent results (but no one replied except for Igor so I assumed there was no interest in this new culture). The taste was as good as using T-SPX (mild acidification) with the added be...
- Thu Feb 05, 2015 20:07
- Forum: Hardware
- Topic: Sous Vide Roast Kinda
- Replies: 10
- Views: 6519
- Mon Jan 12, 2015 18:53
- Forum: Venison and Other Game
- Topic: Venison Haggis - South Georgia Style
- Replies: 7
- Views: 9223
ButterBean, I always look forward to your recipes and suggestions. You have again exceeded my expectations with this recipe. Sure wish I saved the deer parts needed from this year's hunt. Will know better next time. Every recipe you have posted has always been superb and I will save this one for sur...
- Thu Dec 04, 2014 19:46
- Forum: Sausages
- Topic: [USA] Beef Gyro Loaf
- Replies: 17
- Views: 19382
I haven't found the perfect naan recipe, but here's one that would work:
http://www.halfbakedharvest.com/homemad ... ep-photos/
The yogurt is key to the taste. I did not add any other herbs as suggested in the recipe.
http://www.halfbakedharvest.com/homemad ... ep-photos/
The yogurt is key to the taste. I did not add any other herbs as suggested in the recipe.
- Sun Sep 07, 2014 18:04
- Forum: Technology basis
- Topic: GDL
- Replies: 9
- Views: 9230
By the way Rudy: did you serve your GdL + T-SPX to anybody familiar with the typical (North)German taste? I just wonder if you heard the exclamation: "Hey -this is almost what the thing tastes like in Krautland!" ? Actually I did. I have a friend here that's originally from the north part of German...
- Sun Sep 07, 2014 03:38
- Forum: Technology basis
- Topic: GDL
- Replies: 9
- Views: 9230
Hi Igor and Jan, Thanks Igor for posting. I've been busy doing other things lately but would like to reiterate what you said. When I tried GDL at 0.4% with T-SPX a while back (when making Landjagers) I was not too impressed with the taste it imparted. Yes the pH drop was dramatic. The batch I made w...
- Mon Jun 30, 2014 16:55
- Forum: Hardware
- Topic: What do you use to emulsify your meat?
- Replies: 7
- Views: 6538
1400 watts should be fine. I use an old food processor rated at 1200 watts and it works well as long as I don't load more than about 400g at a time. Just be sure to keep your meat mix as cold as possible and don't let the emulsion get any warmer than 45°F to prevent fat separation. Adding some crush...
- Mon Jun 16, 2014 14:16
- Forum: Hyde Park
- Topic: Happy Birthday Rudi
- Replies: 7
- Views: 4998
- Fri May 09, 2014 20:27
- Forum: Dry Cured Meats and Sausages
- Topic: Salame di Cervo
- Replies: 34
- Views: 27665
- Sun Mar 23, 2014 18:48
- Forum: Microbiology of meat and products
- Topic: B-LC-007
- Replies: 12
- Views: 15482
Landjäger test is done. After drying for 8 days they have lost 38% weight and just the right texture. Here is a picture of some: http://i1076.photobucket.com/albums/w441/Bubba_Gumps/Landjager20140323.jpg [/URL][/img] I checked the pH today and the ones with only B-LC-007 are at 5.17 and the T-SPX wi...