Its unbelievable that the cost is 2x what it is in the States. Looks like a nice machine.

I know several members have the VP215. viewtopic.php?f=7&t=7907

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

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...

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...

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...

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!!

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...

-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 ...

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

Got it. I'll run it through the smaller plate next time. I was sort of loathe to do it since I used a manual grinder and my arm was really sore after the initial grind . Lesson learned for next time! For this batch, would you just recommend letting it dry longer (up to/past 40%?), maybe cutting rea...

anrew wrote: ↑

Fri Apr 09, 2021 18:46

For this batch, would you just recommend letting it dry longer (up to/past 40%?), maybe cutting really thin slices to avoid the chewiness?

That would be my plan!

That's why it is chewy, the plate is too large. Use the smaller plate next time. The recipe calls for a 5 mm (3/16) plate.

Like Fatboyz said it really looks good. If it had a raw mouth feel let it dry longer 40% loss is not to much. What size plate did you use to grind it? The meat chunks look a little large

Now you need homemade sauerkraut to go on that. Fresh and crunchy, not cooked or canned.