Search found 2175 matches

by Bob K
Sun May 16, 2021 18:23
Forum: Hardware
Topic: Motor oil on grinder plates????
Replies: 3
Views: 54

Re: Motor oil on grinder plates????

Fact is oil cant impregnate steel as it is not porous. It has to be a surface coating. I would try burning it off with a torch or on an outdoor grill.
by Bob K
Sun May 16, 2021 12:37
Forum: Dry Cured Meats and Sausages
Topic: Umai bags
Replies: 5
Views: 66

Re: Umai bags

I am pretty sure that the meat bags and the sausage bags are made from a different membrane.
Have you tried adding a few frozen gallon jugs of water to get the temp down? That will work as a temporary fix for your chamber.
by Bob K
Sat May 15, 2021 12:59
Forum: For beginners
Topic: Smoking a whole chicken
Replies: 2
Views: 80

Re: Smoking a whole chicken

To be honest I have never heard of anyone EQ curing whole poultry. My thoughts are chicken always has a high bacterial count so the faster you get it cured and cooked the better. Brining is faster and probably the way to go with the added benefit of keeping the chicken moister.
by Bob K
Tue May 11, 2021 20:35
Forum: Dry Cured Meats and Sausages
Topic: collagen casings vs. collagen sheets?
Replies: 6
Views: 117

Re: collagen casings vs. collagen sheets?

Lorenzoid wrote:
Tue May 11, 2021 18:20
How about those collagen sheets? It seems there is no point in using them if beef bungs are optimal and reasonably priced.
I have never tried them them so I don't know. Redzed has used them a lot for larger cuts of dry cured product so I am sure he can add to this.
by Bob K
Tue May 11, 2021 17:18
Forum: Dry Cured Meats and Sausages
Topic: collagen casings vs. collagen sheets?
Replies: 6
Views: 117

Re: collagen casings vs. collagen sheets?

Those 100MM casings are good for Bologna or Mortadella or something else that is cooked and peeled off. They do not seem to stretch or even shrink with any dried products leaving air pockets as they dry. Try Butcher and Packer http://www.butcher-packer.com/index.php?main_page=index for Quality Bungs...
by Bob K
Thu May 06, 2021 15:24
Forum: Sausages
Topic: Vac sealer upgrade
Replies: 9
Views: 867

Re: Vac sealer upgrade

Its unbelievable that the cost is 2x what it is in the States. Looks like a nice machine.
by Bob K
Sun May 02, 2021 12:23
Forum: Sausages
Topic: Vac sealer upgrade
Replies: 9
Views: 867

Re: Vac sealer upgrade

I know several members have the VP215. viewtopic.php?f=7&t=7907
by Bob K
Fri Apr 30, 2021 12:11
Forum: For beginners
Topic: Pasturizeation
Replies: 11
Views: 1165

Re: Pasturizeation

If you are using 10 gram dextrose and 5 gram sugar per Kilo almost all starter cultures will give you a pronounced tang.
If you want to pasteurize or cook the sausage I would follow the semi-Dry method of cooking and then drying rather than cooking a dry cured product
by Bob K
Thu Apr 29, 2021 15:02
Forum: For beginners
Topic: Pasturizeation
Replies: 11
Views: 1165

Re: Pasturizeation

Why did you use a recipe and culture formulated for a fast fermented, cooked sausage if you were going to dry cure it? If you are concerned about Listeria I would cook/pasteurize it for peace of mind. If available to you use F-LC culture it has Listeria protection and can be used for fast or slow fe...
by Bob K
Sat Apr 24, 2021 13:54
Forum: Dry Cured Meats and Sausages
Topic: Starting fermentation whilst salami is drying
Replies: 5
Views: 213

Re: Starting fermentation whilst salami is drying

I agree with Ron. Your best solution is to make a fermentation chamber. as simple as a cooler. That situation will come up continually. If you want to ferment in your chamber I would take what is unfinished in your chamber place in a sealed container and refrigerate while you are at fermentation tem...
by Bob K
Mon Apr 19, 2021 19:36
Forum: Dry Cured Meats and Sausages
Topic: Why add cure/spice mixture in stages?
Replies: 4
Views: 253

Re: Why add cure/spice mixture in stages?

From what I have read... The salt and cure was divided, rubbed into meat, packed in containers and allowed to drain. The salt and cure was added in stages so that there was a continuous supply throughout the curing period. As far as the spices it is probably a matter of personal preference. IMHO the...
by Bob K
Mon Apr 19, 2021 13:44
Forum: BBQ
Topic: My favorite version of pastrami
Replies: 9
Views: 495

Re: My favorite version of pastrami

Scogar wrote:
Mon Apr 19, 2021 12:33
but I still hesitate to sous vide
When you do it will be one of those I should have done this sooner moments. Steaks always cooked to perfection...mashed potatoes without the taste boiled out of them.....its a great tool in the kitchen arsenal.
That looks delicious JP!!
by Bob K
Tue Apr 13, 2021 17:55
Forum: For beginners
Topic: Wrong texture everytime I try fresh/smoked sausages
Replies: 7
Views: 470

Re: Wrong texture everytime I try fresh/smoked sausages

Your texture problem could have been caused by, fat smearing, under mixing (only 1-2 minutes), or overcooking, so it is difficult to pinpoint. Try following the processing directions in one of Redzeds well written recipes like this one https://wedlinydomowe.pl/en/viewtopic.php?f=9&t=9382 it should h...
by Bob K
Tue Apr 13, 2021 15:27
Forum: For beginners
Topic: Wrong texture everytime I try fresh/smoked sausages
Replies: 7
Views: 470

Re: Wrong texture everytime I try fresh/smoked sausages

-Added the ground fat (it didn't look as separate particles of fat after the grinding) which now looks as a paste) at this point I already knew something was about to be disappointed). If would like to avoid fat smearing problems Never, ever grind the fat separately no matter what you have read on ...
by Bob K
Tue Apr 13, 2021 13:06
Forum: Dry Cured Meats and Sausages
Topic: Finding Starter cultures in Australia
Replies: 1
Views: 323

Re: Finding Starter cultures in Australia

You can try checking here: https://wedlinydomowe.pl/en/viewtopic.php?f=18&t=6050 or here: https://wedlinydomowe.pl/en/viewtopic.php?f=18&t=7768 Is f1 suitable for small diameter american pepperoni? Yes, it is a fast fermenting culture and can be used interchangeably in recipes calling for F-LC or LHP