Search found 2182 matches

by Bob K
Thu Jun 24, 2021 16:45
Forum: For beginners
Topic: Getting the flavor right - American Pepperoni
Replies: 3
Views: 81

Re: Getting the flavor right - American Pepperoni

Could the additional spices actually be toning down the pepperoni flavor? It is confusing it. Pepperoni like Genoa is a simple recipe with few spices, change it too much and you have a different product. And yes smoked paprika is a different flavor altogether I use smoked Spanish paprika in a chili...
by Bob K
Wed Jun 23, 2021 12:44
Forum: For beginners
Topic: Getting the flavor right - American Pepperoni
Replies: 3
Views: 81

Re: Getting the flavor right - American Pepperoni

Fishhead- You probably have too many different spices in the mix.Remember its called PEPPER oni ! :D Also the Paprika adds little to the flavor as it is usually overpowered by the peppers, it is essential for the color though.As far the heat cayenne varies so make adjustments to your personal taste....
by Bob K
Fri Jun 18, 2021 12:19
Forum: Sausages
Topic: Stefans kielbasa
Replies: 99
Views: 46279

Re: Stefans kielbasa

Looks excellent as always Stefan! What type of casings did you use?
by Bob K
Wed Jun 16, 2021 13:07
Forum: Hardware
Topic: Freezer as a drying chamber
Replies: 1
Views: 61

Re: Freezer as a drying chamber

Ed-
Its actually better to use a freezer. Check out the nice builds in the Curing Chamber Forum. viewforum.php?f=25
by Bob K
Fri Jun 11, 2021 12:15
Forum: Sausages
Topic: Starting with frozen meat and then freezing the finished sausage
Replies: 2
Views: 78

Re: Starting with frozen meat and then freezing the finished sausage

Has anyone made sausage from previously frozen meat, and then frozen again? Was there any difference? Many, many times fresh or smoked sausage. No problem at all. I would have to add that I froze and thawed the meat it was not purchased that way. Personally I would shy away from purchasing previous...
by Bob K
Sat May 22, 2021 12:48
Forum: Hardware
Topic: Salami and sausage casings
Replies: 3
Views: 179

Re: Salami and sausage casings

Good Info. Are you using them for fresh / smoked sausage or dry cured? Did they seem to have any stretch when stuffing?
by Bob K
Sat May 22, 2021 12:44
Forum: Smoked pork products
Topic: Bob K Inspired smoked pork loin
Replies: 5
Views: 259

Re: Bob K Inspired smoked pork lion

That's a hybrid of an Orange Lonzino http://wedlinydomowe.pl/en/viewtopic.php?t=6593&postdays=0&postorder=asc&highlight=orange+lonzino&start=0 and Sweetheart Ham http://www.wedlinydomowe.pl/en/viewtopic.php?f=10&t=8102&sid=84f765d0665e826aeaf8b2e1835fd1bb&start=15 . Sounds tasty! I would add the bla...
by Bob K
Sun May 16, 2021 18:23
Forum: Hardware
Topic: Motor oil on grinder plates????
Replies: 3
Views: 127

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: 187

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: 5
Views: 308

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: 7
Views: 285

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: 7
Views: 285

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: 944

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: 944

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: 1293

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