Search found 262 matches

by IdaKraut
Thu Nov 12, 2015 21:48
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 298933

Thank you for remembering the veterans. Too bad no one from the US did the same. I lost so many buddies in Vietnam and am thankful to be here today.
by IdaKraut
Wed Oct 07, 2015 14:15
Forum: Sausages
Topic: Beef Sticks
Replies: 41
Views: 20829

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...
by IdaKraut
Tue Oct 06, 2015 17:32
Forum: Sausages
Topic: Beef Sticks
Replies: 41
Views: 20829

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 ...
by IdaKraut
Sat Mar 07, 2015 18:43
Forum: Dry Cured Meats and Sausages
Topic: Bio Cultures by Chr. Hansen
Replies: 30
Views: 48655

I used 29 - 32mm hog casings. Much bigger than 32mm and they get too big and obviously take longer to dry. Just don't stuff the casings too full so they will flatten out nicely.
by IdaKraut
Sat Mar 07, 2015 18:23
Forum: Dry Cured Meats and Sausages
Topic: Bio Cultures by Chr. Hansen
Replies: 30
Views: 48655

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...
by IdaKraut
Fri Mar 06, 2015 21:47
Forum: Dry Cured Meats and Sausages
Topic: Bio Cultures by Chr. Hansen
Replies: 30
Views: 48655

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...
by IdaKraut
Thu Feb 05, 2015 20:07
Forum: Hardware
Topic: Sous Vide Roast Kinda
Replies: 10
Views: 5237

Hi Devo, your bread looks wonderful. What's your recipe?
by IdaKraut
Mon Jan 12, 2015 18:53
Forum: Venison and Other Game
Topic: Venison Haggis - South Georgia Style
Replies: 7
Views: 7900

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...
by IdaKraut
Thu Dec 04, 2014 19:46
Forum: Sausages
Topic: [USA] Beef Gyro Loaf
Replies: 17
Views: 17054

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.
by IdaKraut
Sun Sep 07, 2014 18:04
Forum: Technology basis
Topic: GDL
Replies: 9
Views: 7477

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...
by IdaKraut
Sun Sep 07, 2014 03:38
Forum: Technology basis
Topic: GDL
Replies: 9
Views: 7477

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...
by IdaKraut
Mon Jun 30, 2014 16:55
Forum: Hardware
Topic: What do you use to emulsify your meat?
Replies: 7
Views: 5190

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...
by IdaKraut
Mon Jun 16, 2014 14:16
Forum: Hyde Park
Topic: Happy Birthday Rudi
Replies: 7
Views: 4035

Thanks everyone! It means a lot that you all remembered me today. I've been busy with building an outbuilding and that's my fun for today.
by IdaKraut
Fri May 09, 2014 20:27
Forum: Dry Cured Meats and Sausages
Topic: Salame di Cervo
Replies: 34
Views: 23482

Chuckwagon, you stated: "There are side effects, especially if used in larger doses."

I believe this to be true but if used in the recommended amounts, which is generally 0.5% or less, I can't find any reference to adverse medical effects.
by IdaKraut
Sun Mar 23, 2014 18:48
Forum: Microbiology of meat and products
Topic: B-LC-007
Replies: 12
Views: 13123

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...