Search found 2088 matches

by Bob K
Tue Sep 08, 2020 11:38
Forum: For beginners
Topic: Storing Nduja Salami
Replies: 4
Views: 152

Re: Storing Nduja Salami

No need to. Mold is aerobic and will die when vac sealed.
by Bob K
Sun Sep 06, 2020 13:14
Forum: For beginners
Topic: Meat and fat selection
Replies: 6
Views: 332

Re: Meat and fat selection

Jowl fat is on the soft side and should be avoided for most salamis. I would just get enough so you can separate the two types.
by Bob K
Sun Sep 06, 2020 13:09
Forum: For beginners
Topic: Too much Mold-600 growth?
Replies: 2
Views: 120

Re: Too much Mold-600 growth?

A thin layer of mold is all you need. If it gets too thick as you said it can simply be brushed off. To prolific of a mold growth usually indicates high humidity, to high of a temp or lack of air flow. Yes a lot of mold can effect flavor and increase drying time.
by Bob K
Sun Sep 06, 2020 13:02
Forum: For beginners
Topic: Storing Nduja Salami
Replies: 4
Views: 152

Re: Storing Nduja Salami

I would brush and wash the casings well, let dry and then Vac seal. If you do not remove all the mold it will get slimy when vac sealed.
by Bob K
Sun Sep 06, 2020 12:58
Forum: Technology basis
Topic: "Anti-Oxidants - Pros and Cons"
Replies: 26
Views: 29422

Re: "Anti-Oxidants - Pros and Cons"

I believe were quoting Igor further back in this thread. To answer your question: Welcome to the Forum! Actually Ascorbic acid is used and is approved by the FDA as a cure accelerator. However it should not be mixed at the same time as you are adding nitrites as they react violently and cause fumes....
by Bob K
Tue Sep 01, 2020 16:45
Forum: Curing chambers and Related Equipment
Topic: Fermentation Chambers
Replies: 18
Views: 3108

Re: Fermentation Chambers

They don't have to, however if they can drain it does speed up the drying process and helps to maintain an even temp
by Bob K
Tue Sep 01, 2020 16:41
Forum: For beginners
Topic: Case is not shrinking
Replies: 8
Views: 214

Re: Case is not shrinking

I have had the same problem with collagen on dry cured. They do not adhere well nor will they shrink with drying ( the non-edible variety). If natural casings (best choice) are not an option for you try protein lined fibrous casings, they will adhere to sausage as they shrink. Your sausage will be f...
by Bob K
Thu Aug 27, 2020 16:20
Forum: Sausages
Topic: Difficulty with non-culture PH drop
Replies: 22
Views: 1770

Re: Difficulty with non-culture PH drop

Lactic bacteria occurs naturally in the carcass. After the slaughter the bacteria metabolizes available glycogen taking the pH from 7 to 6 or less. By adding sugar we feed the remaining lactic bacteria and get a further drop Because there is no oxygen to complete the breakdown to carbon dioxide and...
by Bob K
Mon Aug 24, 2020 14:28
Forum: For beginners
Topic: Using frozen fresh pork for salami
Replies: 11
Views: 401

Re: Using frozen fresh pork for salami

No freezing does not effect the quality of the salami. I am not sure how it effects cell structure other than bursting cells if it not frozen quickly. You will notice drying times and weight loss %'s to change if using fresh meat as it contains more water. Unless you use an Aw meter the weight loss ...
by Bob K
Mon Aug 24, 2020 13:21
Forum: For beginners
Topic: Using frozen fresh pork for salami
Replies: 11
Views: 401

Re: Using frozen fresh pork for salami

Actually you should be using frozen pork. Even though it is rare in this day and age it is still recommended for the home sausage maker to use certified pork or treat it to kill trichinella spiralis. Freezing is the method used for uncooked pork.
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by Bob K
Mon Aug 17, 2020 14:56
Forum: For beginners
Topic: How to keep Lebanon Bologna moist?
Replies: 8
Views: 469

Re: How to keep Lebanon Bologna moist?

How are you mixing, enough to make the mince sticky?
by Bob K
Tue Aug 11, 2020 11:02
Forum: Dry Cured Meats and Sausages
Topic: Storing dry cured meats
Replies: 10
Views: 3689

Re: Storing dry cured meats

Cut up the large chubs, vac seal and refrigerate...they will last indefinitely

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by Bob K
Fri Jul 31, 2020 11:46
Forum: Sausages
Topic: South African Russian Sausage
Replies: 5
Views: 281

Re: South African Russian Sausage

by Bob K
Thu Jul 30, 2020 16:33
Forum: For beginners
Topic: New member.
Replies: 11
Views: 1042

Re: New member.

Welcome Bluc!
Hog casing are edible but usually get chewy when dry cured. Beef casing should always be removed.