Search found 67 matches

by ped
Tue Oct 16, 2018 10:31
Forum: Dry Cured Meats and Sausages
Topic: Marianski coppa and cure#2 ?
Replies: 1
Views: 778

Marianski coppa and cure#2 ?

What is the opinion with regard to the amount of cure#2 used in this recipe? https://www.meatsandsausages.com/hams-other-meats/coppa

Ignoring the fact that you needn't use any for whole muscle why do you think this is such a high %. ?
by ped
Sat Jan 07, 2017 09:30
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 296460

Northerner, type in Mojama, see what you get?
by ped
Sat Nov 05, 2016 08:43
Forum: Dry Cured Meats and Sausages
Topic: Cold smoked and dry cured pork loin
Replies: 17
Views: 7669

Cure#2 and smoke , not cure#1 Redzed?
by ped
Wed Aug 24, 2016 08:33
Forum: Microbiology of meat and products
Topic: Question about GDL culture starter?
Replies: 9
Views: 3794

Not quite sure why you're using it ? But: https://www.smokedandcured.com.au/salam ... a-lactone/
by ped
Sat May 14, 2016 08:56
Forum: Microbiology of meat and products
Topic: Using Cultures in Curing Whole Muscle Cuts
Replies: 25
Views: 22573

Thanks for the feedback Red, unfortunately we can't get this type of culture in the UK so am unable to consider whether it would be worth importing a packet or two!
by ped
Tue May 10, 2016 08:40
Forum: Microbiology of meat and products
Topic: Using Cultures in Curing Whole Muscle Cuts
Replies: 25
Views: 22573

Redzed, has there been an outcome to this experiment, did you notice a discernible difference in flavour?
by ped
Sat Apr 16, 2016 08:16
Forum: Technology basis
Topic: Shrink and water activity comparison (Aw)
Replies: 23
Views: 11996

How did you check Aw BB ?
by ped
Mon Apr 04, 2016 16:41
Forum: Smokehouses. Construction and Maintenance.
Topic: Cadillac by StefanS
Replies: 19
Views: 14164

Thank you StefanS very good information and very generous of you to provide.
by ped
Wed Mar 23, 2016 13:23
Forum: Sausages
Topic: Stefans kielbasa
Replies: 66
Views: 27359

Hi Stefan

I would be very interested to know how you control the temperature, how do you keep temps low and consistent whilst sausages are being smoked?

Thank you
by ped
Tue Dec 29, 2015 11:15
Forum: For beginners
Topic: Vertical Water Smokers and Sausages
Replies: 7
Views: 4708

Thank you
by ped
Mon Dec 28, 2015 10:45
Forum: For beginners
Topic: Vertical Water Smokers and Sausages
Replies: 7
Views: 4708

Butterbean, how do you control the heat at such a low temp, surely you get spikes and troughs with the type of smoker that you have?
by ped
Wed Dec 23, 2015 20:09
Forum: Dry Cured Meats and Sausages
Topic: Spaniata Romana
Replies: 25
Views: 18174

That is a beaut.
by ped
Sun Jan 18, 2015 11:38
Forum: Hardware
Topic: Bluetooth Ph meter
Replies: 8
Views: 5983

I bought a BMW R850 bike, never ridden before, enjoyed it for several years, it now languishes in my garage collecting dust as I haven't got the nerve to get back on it!!, should sell it and perhaps invest in a proper hot smoker :)
by ped
Fri Jan 16, 2015 18:04
Forum: Hardware
Topic: Bluetooth Ph meter
Replies: 8
Views: 5983

Thanks Red
by ped
Fri Jan 16, 2015 09:00
Forum: Hardware
Topic: Bluetooth Ph meter
Replies: 8
Views: 5983

Can you remember the codes of the probes you got Red? Thinking of getting one but not sure whether the probe that comes with it is most suitable?