Search found 3618 matches

by redzed
Sun May 02, 2021 18:26
Forum: Hyde Park
Topic: THE GREAT SAUSAGE CONTEST!
Replies: 51
Views: 3917

Re: THE GREAT SAUSAGE CONTEST!

Hey Ed, I heard through the grave vine that your prize arrived from Poland a few days ago. What do you think of the publication?
by redzed
Sun May 02, 2021 18:06
Forum: Dry Cured Meats and Sausages
Topic: Beef Heart Salami?
Replies: 2
Views: 163

Re: Beef Heart Salami?

The meat from the heart muscle does have a very strong beef flavour. I think it would be fine if incorporated into a salami where a portion is beef. Don't know of any traditional dried cured sausages that are made with heart meat only. I think it would work well in a Chorizo de Pamplona, which has a...
by redzed
Sun May 02, 2021 17:52
Forum: Dry Cured Meats and Sausages
Topic: Curing Guanciale with sweetbreads attached?
Replies: 3
Views: 92

Re: Curing Guanciale with sweetbreads attached?

Standard practice is to remove the glands. However, that's not always possible because there are so many scattered throughout the jowl. And yes, some cure the jowl glands and all. When adding to sausage it's recommended to trim out all the glands.
by redzed
Sun May 02, 2021 17:37
Forum: Dry Cured Meats and Sausages
Topic: Hungarian salami
Replies: 7
Views: 195

Re: Hungarian salami

2g/kg of dextrose should be more than enough when fermenting a Hungarian salami because there are sugars in paprika as well. What temp did you ferment at and what starter did you use?
by redzed
Wed Apr 21, 2021 22:44
Forum: Sausages
Topic: Hoping for some bear for sausage!
Replies: 4
Views: 156

Re: Hoping for some bear for sausage!

Albertaed wrote:
Wed Apr 21, 2021 20:40
Nice looking unit you got there. I never hunted bear although they are everywhere up herr. I was always a little Leary of trichinosis. Good luck!
And with bear meat you should be. Always fully cook bear meat before consuming. No jerky or salami!
by redzed
Wed Apr 21, 2021 17:16
Forum: Sausages
Topic: Recipe - FAILED. Please help me talk it out.
Replies: 7
Views: 218

Re: Recipe - FAILED. Please help me talk it out.

2.1 kg pork? is that correct?
by redzed
Wed Apr 21, 2021 17:10
Forum: Sausages
Topic: Hoping for some bear for sausage!
Replies: 4
Views: 156

Re: Hoping for some bear for sausage!

Good luck on the hunt. I've always wanted to make some bear sausage. No shortage of black bears around here. We see them often on the sides of roads and last fall I almost bumped into one when picking mushrooms. Fortunately he wasn't hungry.
by redzed
Tue Apr 20, 2021 16:57
Forum: Dry Cured Meats and Sausages
Topic: Cure #2 with different percent of sodium nitrate
Replies: 14
Views: 2324

Re: Cure #2 with different percent of sodium nitrate

Yes 5g/kg of nitrite works out to 312ppm and double the recommended USDA amount. The Sausagemaker Cure 2 formulation has only only 1% nitrate and that amount works out to 52ppm, quite negligible when the USDA limit is 1718. The amount of the Cure #2 in the recipe is obviously an error. However, I do...
by redzed
Mon Apr 12, 2021 16:40
Forum: Sausages
Topic: Curing pork fat for smoked sausages?
Replies: 6
Views: 484

Re: Curing pork fat for smoked sausages?

Yes, salting the fat will firm it up, but it will still start melting at 76-77C. So if you are smoking at 80 for longer than 30 minutes, you will have "fat out" and a crumbly texture to your kielbasa. If you are poaching, there is no reason to go over 65C in the smoker.
by redzed
Sun Apr 11, 2021 18:29
Forum: Sausages
Topic: Adding zingy brightness without acid for fresh sausages
Replies: 8
Views: 457

Re: Adding zingy brightness without acid for fresh sausages

Adding vinegar or a large amount of lemon juice will denature the proteins, break the bind and affect the texture of the sausage. Look into using ascorbic acid which is an effective anti-oxidant and is often added to ground beef to maintain the red colour when on display. Rosemary, if used to flavo...
by redzed
Sun Apr 11, 2021 18:25
Forum: Sausages
Topic: Curing pork fat for smoked sausages?
Replies: 6
Views: 484

Re: Curing pork fat for smoked sausages?

Scott is right. When making smoked sausages you don't need to add nitrite to the fat, but you do need to add salt. You can also cut back on the amount of the curing salt you use if the sausage has a high percentage of fat. When Polish sausage makers pre-cure meat prepared for sausage, and the fat is...
by redzed
Sun Apr 11, 2021 17:52
Forum: Sausages
Topic: Kiełbasa Krakowska -Kraków Sausage
Replies: 6
Views: 460

Re: Kiełbasa Krakowska -Kraków Sausage

Looking great. I never can achieve that beautiful color. Mine always turns out much paler. Do you add approx. 20 % water? Is it the beef giving a deeper red? Looks great!! The darker red colour comes from the portion of the ham that I used. A while back I bought several green hams and cut out the l...
by redzed
Sun Apr 11, 2021 17:42
Forum: For beginners
Topic: Spanish Fuet - Unsure if this turned out right
Replies: 14
Views: 637

Re: Spanish Fuet - Unsure if this turned out right

anrew, I don't see anything wrong with your fuet. It has good colour, even drying and proper bind. Certainly does not look like a first time effort at making dry cured sausage. If to you it tastes and smells a bit funky, that is the nature of the beast. It's like Scotch whisky, might throw you off t...
by redzed
Thu Apr 08, 2021 06:44
Forum: Sausages
Topic: Kiełbasa Krakowska -Kraków Sausage
Replies: 6
Views: 460

Kiełbasa Krakowska -Kraków Sausage

Kiełbasa Krakowska - Kraków Sausage Kielbasa Krakowska is the Queen of Polish Sausages. It has it's origins in the beautiful city of Kraków, the former capital of Poland, and today one of the best preserved medieval cities in Europe. A favourite among Poles for centuries, it is always present in Po...
by redzed
Wed Apr 07, 2021 03:45
Forum: Sausages
Topic: Adding zingy brightness without acid for fresh sausages
Replies: 8
Views: 457

Re: Adding zingy brightness without acid for fresh sausages

Adding vinegar or a large amount of lemon juice will denature the proteins, break the bind and affect the texture of the sausage. Look into using ascorbic acid which is an effective anti-oxidant and is often added to ground beef to maintain the red colour when on display. Rosemary, if used to flavou...