Search found 2138 matches

by Bob K
Mon Feb 22, 2021 20:10
Forum: Dry Cured Meats and Sausages
Topic: Saucisson d'Ardenne
Replies: 18
Views: 199

Re: Saucisson d'Ardenne

The U.S. regs. for nitrate and nitrite in dry cured products is much higher than 156ppm.... dry cured products Sodium and potassium nitrite- 625ppm Sodium and potassium nitrate- 2187ppm That is for uncommuted whole muscle cuts and if you research it further the specified period of time is over 90 d...
by Bob K
Mon Feb 22, 2021 18:50
Forum: Dry Cured Meats and Sausages
Topic: Saucisson d'Ardenne
Replies: 18
Views: 199

Re: Saucisson d'Ardenne

O.3% Cure #2 is still well within the limits While I really don't think a little extra nitrite will harm you the US regs are at 156ppm in going nitrite for a commuted product...you are adding around 186ppm. The in going nitrate however is WELL below the limit whether your cure #2 contains 1% 0r 4% ...
by Bob K
Mon Feb 22, 2021 14:17
Forum: Dry Cured Meats and Sausages
Topic: Saucisson d'Ardenne
Replies: 18
Views: 199

Re: Saucisson d'Ardenne

Looks great. Curios that while keeping the salt at 2.5% why you have raised the cure amount in a few of your recent creations?
by Bob K
Sun Feb 21, 2021 14:54
Forum: Other products
Topic: Curing Back Fat
Replies: 2
Views: 75

Re: Curing Back Fat

Depending on what you will use it for it can be rinsed or soaked for up to 24 hrs to remove some of the salt. You can google salt pork for various uses. While salt pork is mostly made from belly, backfat is also used. You can also make Lardo (flavored backfat) https://wedlinydomowe.pl/en/viewtopic.p...
by Bob K
Mon Feb 15, 2021 20:02
Forum: Sausages
Topic: Jagdwurst
Replies: 2
Views: 52

Re: Jagdwurst

Looks Good! I also used whole mustard seeds because that's all I had. If possible I get all spices whole and grind when needed. They seem so stay fresher that way, and you get a custom grind. Easy to make onion powder and garlic powder out of minced or granular also. The small blade grinders are ine...
by Bob K
Sun Feb 14, 2021 16:01
Forum: For beginners
Topic: Spices and herbs in recipes
Replies: 2
Views: 44

Re: Spices and herbs in recipes

Welcome to the forum John! One question: in many recipes in the books there is a spice ingredient with no indication of the form. So if I see in a recipe ingredients like coriander, caraway, allspice, nutmeg, cardamom, mustard, etc., in the absence of more specifics, i should.assume that it is calli...
by Bob K
Sun Feb 14, 2021 15:38
Forum: Dry Cured Meats and Sausages
Topic: German Salami
Replies: 9
Views: 202

Re: German Salami

Wow! 8Gm of dextrose is a lot :shock: ...even for those of us who like a salami with a little tang. About 5 grams of total sugar usually produces a pleasant Tang. Also remarkable is the amount of cure used at 187PPM ?? And the use of cure #1 is because of the fast Ph drop so little use of the nitrat...
by Bob K
Mon Feb 08, 2021 18:20
Forum: Hardware
Topic: Any opinions on meat mixers?
Replies: 4
Views: 105

Re: Any opinions on meat mixers?

Do you have a commercial mixer? If so try the flat paddle. They are really excellent for mixing meat.
by Bob K
Mon Feb 08, 2021 16:19
Forum: For beginners
Topic: Off and running
Replies: 5
Views: 91

Re: Off and running

So if you had a choice....would you take the lower temperature and ideal humidity ….or ideal temperature and lower Humidity. Since you will be fermenting only for a short amount of time longer, go with the correct temp. One other question I could not find a definitive answer to in the back posts. I...
by Bob K
Sat Feb 06, 2021 17:14
Forum: Recipes from around the world
Topic: Does any one have a basic Salami/sausison sec recipe
Replies: 6
Views: 95

Re: Does any one have a basic Salami/sausison sec recipe

Certainly. If using TSPX try 2grm sugar and 2grm Dextrose per kilo

There is also a vast number of reputable recipes for your future use here https://www.meatsandsausages.com/sausage-recipes and also many posted on the Forum
by Bob K
Fri Feb 05, 2021 18:33
Forum: Products in blocks
Topic: Mielonka Tyrolska - Polish Luncheon Meat
Replies: 3
Views: 117

Re: Mielonka Tyrolska - Polish Luncheon Meat

That really looks good! We routinely make a similar product that is almost always fried for breakfast, Its also fermented....Taylor Ham. Hard to have an egg sandwich without it! viewtopic.php?f=10&t=6212&hilit=taylor&start=30
by Bob K
Wed Feb 03, 2021 19:20
Forum: Dry Cured Meats and Sausages
Topic: First Coppa
Replies: 41
Views: 2132

Re: First Coppa

Looks great! I would agree with Stefan on the 42-45 % weight loss, the texture and flavor improves with the extra time spent maturing. I think the only thing I would do differently next time is to soak the coppa a bit after it comes out of the cure to reduce some of the saltiness that seems concentr...
by Bob K
Sat Jan 30, 2021 19:16
Forum: Sausages
Topic: Summer Sausage
Replies: 8
Views: 168

Re: Summer Sausage

Having made that recipe a few times...
If you are using FLC and fermenting at 85F it will come out very sour. Cutting the sugar and dextrose in half will still produce a pleasant tang.
by Bob K
Fri Jan 22, 2021 14:17
Forum: Dry Cured Meats and Sausages
Topic: Coating my finished Saucisson
Replies: 3
Views: 441

Re: Coating my finished Saucisson

The only way you can avoid the mushy/slimy casings is by storing them wrapped loosely, usually in a paper wrapper. That is how the ones coated in rice flour are stored. Vac sealing with the casings on will always have the same slimy result ,even if coated in flour. It is just the once dried casing r...