Search found 207 matches

by Igor Duńczyk
Wed Dec 05, 2018 01:34
Forum: For beginners
Topic: Hungarian style salami with T-SPX?
Replies: 8
Views: 1380

markizschnitzel , Zdravo Markizschnitzel, I can come over and visit you in Oprisavci next time when I go to Slavonia so we can have a talk about fermentation and cultures etc., if you are interested. I am working with this in Croatia and Slovenia. Mainly at industrial producers but I have also expe...
by Igor Duńczyk
Wed Dec 05, 2018 01:12
Forum: For beginners
Topic: Fermented spreadable sausage
Replies: 6
Views: 972

How did it all work out Workman2

- did you succeed with the quasi-n´duja?

Doing this without a starter culture is a bit of taking a chance and hoping for the best.
Otherwise: do you have access to GdL (Glucono delta Lactone) ?
by Igor Duńczyk
Mon Jan 26, 2015 20:53
Forum: Dry Cured Meats and Sausages
Topic: Adding Wine To Salami
Replies: 9
Views: 6461

To my best of knowlegde the wine adding is often a gimmick to infuse some fake "authenticity" like "Spanish red wine in a chorizo", "Egri Bulls Blood in a Hungarian Salami" etc. but without much significance for the final taste. However some profiled liqueur like Cognac or Whiskey may give an effect...
by Igor Duńczyk
Mon Jan 26, 2015 20:16
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Genoa salami In 50 MM bags
Replies: 15
Views: 12031

That was a fast and low ph drop for T-SPX ! You said that before me Bob - and I´m no less surprised :shock: With that speed I would have thought it was one of the boosted "fast" CH cultures like LHP, F-RM-52, F-1 or F-SC-111 Devo: I don´t want to make this look like I´m saying "a fast pH drop is a ...
by Igor Duńczyk
Sat Jan 24, 2015 01:57
Forum: Dry Cured Meats and Sausages
Topic: Need advice making dry salami
Replies: 13
Views: 6721

Hi Montreal! The kind of problem that you encounter could be a sign that the fermentation takes place at a high speed at the surface and the pH drop there makes the meat fibres contract too fast and sheds moisture in a faster pace than the casing allows for, resulting in the casing "loosing its grip...
by Igor Duńczyk
Mon Jan 05, 2015 17:26
Forum: Dry Cured Meats and Sausages
Topic: Bio Cultures by Chr. Hansen
Replies: 30
Views: 48502

Hi Red and
HAPPY NEW YEAR
to you and to all Sausage´n Meat enthusiasts on this great Forum :grin:

Yes the CH´Meat Manual is informative indeed, but did a Volume 2. ever surface among you guys ? :roll:
by Igor Duńczyk
Wed Dec 17, 2014 21:06
Forum: Dry Cured Meats and Sausages
Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
Replies: 26
Views: 16105

so many spices going on in this thing I can't detect all that much of a tang, but it's there Hi Richard, It sure looks like a very successfull first timer and I guess that if there is no overt tang it´s probably because of the lack of added sugar, but as meat content seems really high there has pro...
by Igor Duńczyk
Fri Dec 05, 2014 01:41
Forum: Microbiology of meat and products
Topic: Yogourt as culture
Replies: 83
Views: 66290

Hi Reggie, Just a highlightning of the strains in Redzed´s previous posting that I personally would place emphasis on, and in the best case single out (which is probably not too realistic as they usually come in combinations): probiotics that contain lactobacillus curvatus , l. farciminis, l. rhamno...
by Igor Duńczyk
Sat Nov 29, 2014 05:20
Forum: Dry Cured Meats and Sausages
Topic: Making Salami in Thailand
Replies: 18
Views: 19420

Lactobacillus Plantarum is widely used as acidifying strain for salami, so I´d definitely go for a retrieving a little batch of that. There are of course many Plantarum´s around, and some of them produce bacteriocin which attacs and kills Listeria cells. Bifidobacterium lactis (Bb-12) and Lactobacil...
by Igor Duńczyk
Thu Nov 27, 2014 01:34
Forum: Dry Cured Meats and Sausages
Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
Replies: 26
Views: 16105

Hi RG (...curious to know what the "R" stands for? :roll: ) I´d also say that with one tablespoon of each spice you´ll have such a feast of flavours that the meat flavour itself may become just a secondary feature. And not to be a wisecracker bit the only spice I´d go carefull with is the cinnamon. ...
by Igor Duńczyk
Thu Nov 27, 2014 01:01
Forum: Sausages
Topic: Corn Syrup Solids?
Replies: 16
Views: 13577

Thanks Chris for giving another proof that things are not always as black or white as one has sometimes thought. I must admit that I was a bit off track in believing that the term "Corn Syrop Solids" was analogue with the technical designation "Maltodextrin". But in fact Corn Syrop Solids is "one st...
by Igor Duńczyk
Tue Nov 25, 2014 17:47
Forum: Dry Cured Meats and Sausages
Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
Replies: 26
Views: 16105

Regional differences have much to say when it comes to Sudjuk. The armenian version in the thread (whose author I hope will mingle in again sometime even if I erroneously labeled him as bulgarian :???: Nerir indz!!) seems quite close to the kind of Sudjuk that I have encountered in Bulgaria actually...
by Igor Duńczyk
Tue Nov 25, 2014 00:58
Forum: Dry Cured Meats and Sausages
Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
Replies: 26
Views: 16105

Here it is:
http://wedlinydomowe.pl/en/viewtopic.ph ... c&start=30
and go to the posting of the 18th December 2013 where Soujoukforlife writes his first posting!
by Igor Duńczyk
Tue Nov 25, 2014 00:49
Forum: Dry Cured Meats and Sausages
Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
Replies: 26
Views: 16105

There was this bulgarian guy some time ago who came up on this forum with total state-of-the-art Sudzuk production process + recipe, nicely documented in pictures, so OH how I wish I could remember the author or where to look for that thread :neutral: Any help out there ?? I guess that this bulgaria...
by Igor Duńczyk
Tue Nov 25, 2014 00:12
Forum: Sausages
Topic: Corn Syrup Solids?
Replies: 16
Views: 13577

Hi Chef James, I am more than just a bit curious to hear if the declaration of your corn syrop solids states anything about its DE (Dextrose Equivalence) so you would know how it compares to Dextrose in terms of sweetness. One reason why I find this interesting is because Devo in his posting from th...