DHoltgrave wrote: ↑

Wed Jan 15, 2020 03:52

my curing cabinet at 58 degrees with a 65% humidity.

Summer sausage is a semi-dry product, so a period of drying is usually necessary, to a weight loss of anywhere between 20-30%. 58F for a three dys or so should be fine, but if you can lower the temp to 50F it would be a bit better.

Yup, and it's good practice to defrost and clean the chest freezers on a regular basis. Ice buildup prevents the freezer from running efficiently and all kinds of nasties can still grow at freezing temperatures. So now I better go and defrost mine.

Difficult to say without seeing the process. However, there probably is some fermentation involved with that amount of sugars and enzymatic activity from naturally occurring Staphylococcus bacteria. The ingredients state "spices" which could include paprika which adds red colour. Traditional fuet do...

In most instances 5 days should be enough to cure a pork loin in 5 days. As to the salt and soaking, it depends on what percentage you used, The recipe calls for a cup of salt per gallon. That does not tell us the weight. And as to the instructions to cook the loin at 200F for seven hours, if you do...

I agree that ECA would be the best route to go here for the Lebanon bologna. But I am kind of confused here in trying to understand what exactly you are wanting to make. In an earlier post you wanted to make an American style bologna, the type you buy in a supermarket. That one is spin off the Europ...

Welcome aboard mate! We are happy to have you join us and ask all the questions you want. It would also be great if you would share some of your recipes. I have been to Croatia two times and know that there is a great tradition there for both the Central European smoked products and the Southern Eur...

Nice work Stefan! Great colour and such even smoke! Did you finish all in the smoker? And please share the recipes for the different kiełbasy.

Welcome oldsmoker! With 40 years of smoking behind you I'm sure your experience would be of value to the gang here. And who knows, you might learn a few new tricks as well! :D Here we are are all about sharing and forever learning. What type of smoker do you have? And how about posting your brisket ...

Well Lukanka is a Bulgarian dried sausage, so that's not it. Lukainka does not sound like it belongs to Basque, French or Spanish laguages. The Basque word for sausage is hestebete and the best known is chistoforra. From the description this guy might be thinking about the Greek sausage known as lou...

Interesting. And yes that is how sausages used to be made when the whole carcass was not chilled but processed right after slaughter. The sausages were made with salt only. There are such recipes on the Polish WD site. Unfortunately I have no first hand experience or knowledge about that. To answer ...

You didn't read my last post about my venison sausage. Numerous Polish sausages are double smoked. Look at myśliwska, krakowska sucha. Usually done with sausages that are poached after the first smoke. Sausage is smoked with warm smoke on the second day for 2-3 hours, then rested without cooling wit...

Good luck, I hope things will turn out for you. Keep us informed and post some pictures of the finished product.

Doesn't sound good. The freezing and thawing will also also affect the bind and an acceleration in water loss. 1.8% salt for dry cured products is low. And no nitrites? You might get some fermentation from the naturally occurring lactic acid bateria helped with sugar in the paprika, but you are also...

Take Bob's advice, work in percentages and in metric. You'll be able to do most calculations in your head. Jowl is a great addition to most sausages. The fat is firm and together with the meat, the jowl has a distinct and desirable flavour and texture. You are lucky to be able to source it, because ...