Search found 3172 matches

by redzed
Wed Sep 04, 2019 07:26
Forum: Microbiology of meat and products
Topic: Using Cultures in Curing Whole Muscle Cuts
Replies: 25
Views: 22393

Re: Using Cultures in Curing Whole Muscle Cuts

Add the recommended amount and see what happens. If you are doing more than one piece of the cuts you mentioned, don't add the culture to one, and see whether you can tell the difference. I'd really like to hear about the results because there are split opinions whether surface cultures on whole mus...
by redzed
Mon Aug 26, 2019 16:05
Forum: Sausages
Topic: Green onion sausage
Replies: 4
Views: 515

Re: Green onion sausage

10g to 1kg will not really make it a green onion sausage. Add a lot more onion. Cajun chaurice recipes usually ask for 100g/kg.
by redzed
Mon Aug 26, 2019 15:49
Forum: Other products
Topic: "Sun" Dried Tomatoes
Replies: 3
Views: 470

Re: "Sun" Dried Tomatoes

Nice! Looks like they are Roma tomatoes which usually have thicker flesh and probably a higher yield when dried. Have you done other varieties as well?
by redzed
Sat Aug 24, 2019 06:04
Forum: Offal products
Topic: Made some salceson
Replies: 76
Views: 41486

Re: Made some salceson

Is there a taste difference is you use a beef bung vs synthetic? I I think so. My dad always made salceson in pigs' stomachs, and there I am positive that the flavour was ratcheted up a couple of notches. With a beef bung (kątnica) maybe not so much, but there is some difference. But importantly, i...
by redzed
Wed Aug 21, 2019 19:02
Forum: Offal products
Topic: Made some salceson
Replies: 76
Views: 41486

Re: Made some salceson

It's been a while and I needed another salceson fix. I had some hocks, a large beef tongue and skins in the freezer and it was also time to do do something with them. Since I didn't have any pork feet which usually provide good natural gelatin, I added added a couple of packages of commercial gelati...
by redzed
Mon Aug 19, 2019 16:26
Forum: Hyde Park
Topic: Starting School Sept 3 BUTCHERY
Replies: 3
Views: 406

Re: Starting School Sept 3 BUTCHERY

Thanks for the kind words Dan! Now that you will be entering the ranks of the professionals, I hope that you will stop in here now and then and help us hobbyists now and then.

Enjoy your time at SAIT and all the very best in your new career.

Chris
by redzed
Mon Aug 05, 2019 15:01
Forum: For beginners
Topic: How warm is too warm for fermenting?
Replies: 5
Views: 448

Re: How warm is too warm for fermenting?

Or you could just poach the sausage and eat like that. Sometimes these things happen. :?
by redzed
Mon Aug 05, 2019 14:58
Forum: Other products
Topic: Moist and Tender Jerky Experiment
Replies: 8
Views: 1035

Re: Moist and Tender Jerky Experiment

Sounds like an interesting project, but a heck of a lot of work. Jerky normally has no fat in it, so it would be a lot of trimming!

Can you give us the spice blend you use for the jerky? I've been making jerky this summer with venison. Great stuff to have in your back pack when hiking.
by redzed
Sun Aug 04, 2019 19:39
Forum: Sausages
Topic: TRANSLATING SAUSAGE RECIPES
Replies: 6
Views: 556

Re: TRANSLATING SAUSAGE RECIPES

In Czech kmin is caraway, but Kmín římský is cumin. And it seems that Google does translate it into caraway. In Polish kminek=caraway, and kmin rzymski = cumin. My German is poor but kummel is caraway, and cumin is kreuzkümmel or römischer Kreuzkümmel. Been a while since you posted here. What are yo...
by redzed
Mon Jul 29, 2019 16:53
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My First Coppa
Replies: 3
Views: 718

Re: My First Coppa

Nice job on the coppa Bob! Few things are tastier than that cut of pork. You can certainly add calabrese peppers . Do that after you cure the meat, after rinsing it with a bit of red wine. Sprinkle a generous amount of the calabrian pepper on it, case and dry.
by redzed
Mon Jul 29, 2019 16:38
Forum: Dry Cured Meats and Sausages
Topic: Prosciutto
Replies: 6
Views: 742

Re: Prosciutto

Not a difficult thing to make. Probably one of the easiest products for us hobbyists. As long as you press out the blood out of the vein that runs along the leg and salt it well, nothing could go wrong. Two and a half years for a market hog ham is a probably too long. One year to 18 months will do it.
by redzed
Sun Jul 21, 2019 18:38
Forum: Dry Cured Meats and Sausages
Topic: Prosciutto
Replies: 6
Views: 742

Prosciutto

Two days ago I cut into a ham that I first salted in January 2017, two and a half years ago. I never intended to leave it that long, but here we are. For those of you who are interested in the process, a summary is below Salting The 9.5kg ham was first rubbed with a mixture of 500g fine salt and .3%...
by redzed
Sat Jul 20, 2019 17:24
Forum: Curing chambers and Related Equipment
Topic: CHEAP WiFi chamber controller
Replies: 11
Views: 3757

Re: CHEAP WiFi chamber controller

It's a great and rewarding hobby, and you can never stop learning. Don't hesitate to ask questions here. We are ready to help whenever we can.
by redzed
Fri Jul 19, 2019 15:07
Forum: Curing chambers and Related Equipment
Topic: CHEAP WiFi chamber controller
Replies: 11
Views: 3757

Re: CHEAP WiFi chamber controller

Welcome to the forum glaso! Thanks for that review. I was waiting for our friend Sleebus to test it for us, and am happy that you beat him to it. I am in the process of setting up a new chamber and will also order it. Not sure whether I actually need it, but a new toy is always fun. :D I see you are...
by redzed
Sat Jun 29, 2019 18:54
Forum: Sausages
Topic: Potsticker Sausage
Replies: 12
Views: 901

Re: Potsticker Sausage

Well, I did make a small 2kg test batch of this sausage. However, there were a few adjustments, modifications and an unintended omission. I reduced the amount of salt to 15g/kg since that is what I usually add now to fresh sausage. Instead of sugar, I used 15g/kg corn syrup solids which is a little ...