Search found 2188 matches

by Bob K
Mon Jul 19, 2021 11:39
Forum: Dry Cured Meats and Sausages
Topic: Filetto baciato
Replies: 5
Views: 206

Re: Filetto baciato

Very nice EAnna! Were the tenderloins cured with spices or left plain?
by Bob K
Sun Jul 11, 2021 16:47
Forum: Curing chambers and Related Equipment
Topic: Ink bird ihc-200 failure
Replies: 7
Views: 151

Re: Ink bird ihc-200 failure

I also have the Auber Instruments controller and have used it for 7 years without a problem although I recently replaced the sensor as it was getting outside of the offset adjustments for the unit. They do ship overseas. the auberins humidity sensor was overly sensitive to the drop in humidity when ...
by Bob K
Thu Jul 08, 2021 14:16
Forum: Dry Cured Meats and Sausages
Topic: Greasy Salami
Replies: 2
Views: 128

Re: Greasy Salami

Gus-

It would be helpful to add more information like recipe used, procedures used etc. . The more the better and pictures are also very helpful.
by Bob K
Sun Jul 04, 2021 17:25
Forum: Recipes from around the world
Topic: Zrazy wołowe zawijane - stuffed beef rolls
Replies: 9
Views: 4715

Re: Zrazy wołowe zawijane - stuffed beef rolls

StefanS wrote:
Sun Jul 04, 2021 14:27
SV - 12 hours in 56.5*C (133.7F)
How was the texture of the beef after the souse vide?
by Bob K
Sun Jul 04, 2021 12:12
Forum: Dry Cured Meats and Sausages
Topic: Sodium Ascorbate
Replies: 2
Views: 122

Re: Sodium Ascorbate

That is the right kind. Try looking in spice stores.
You can also use use Sodium erythorbate. It does the same job and uses the same amounts as Sodium ascorbate.

https://www.meatsandsausages.com/sausag ... /additives
by Bob K
Tue Jun 29, 2021 15:37
Forum: Curing chambers and Related Equipment
Topic: Commercial refrigerator/drink cooler conversion to a curing chamber
Replies: 16
Views: 371

Re: Commercial refrigerator/drink cooler conversion to a curing chamber

I am pretty sure Lou's chamber is similar try sending him a PM. He uses Auber controllers. I bought a commercial double door, all stainless interior 34 cubic foot Turbo air with the digital readout on the outside. I was hoping to be able to set the stat for 54 degrees. Well. The manufacture wont let...
by Bob K
Thu Jun 24, 2021 16:45
Forum: For beginners
Topic: Getting the flavor right - American Pepperoni
Replies: 3
Views: 199

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: 199

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: 47062

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: 111

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: 141

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: 222

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: 413

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: 178

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: 249

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.