Search found 16 matches

by Steve Schroeder
Fri Dec 14, 2018 18:06
Forum: Sausages
Topic: KIelbasa
Replies: 5
Views: 907

Such nice looking products. I shouldn't look at these photos when I 'm hungry!
by Steve Schroeder
Thu Mar 08, 2018 17:17
Forum: Sausages
Topic: Kiełbasa Swojska
Replies: 45
Views: 18583

Poaching technique ...

Redzed - when you poached these sausages, did you put them directly in the water, or bag them first? About how long do you run the mix in the Cabela's mixer? I have the hand crank kind, and gave up on it because it's too big to fit easily in the sink to wash out. I usually use a mortar mixer on a dr...
by Steve Schroeder
Mon Dec 11, 2017 09:18
Forum: Dry Cured Meats and Sausages
Topic: My Country Ham/Prosciutto is done!
Replies: 11
Views: 2101

What a wonderful and satisfying project. The fat looks beautiful.
by Steve Schroeder
Thu Aug 10, 2017 17:14
Forum: Dry Cured Meats and Sausages
Topic: Jesus de Lyon
Replies: 2
Views: 1775

Thanks, Chris!
by Steve Schroeder
Mon May 22, 2017 02:07
Forum: Dry Cured Meats and Sausages
Topic: Salame Calabrese
Replies: 35
Views: 12956

Very nice, Chris. Thanks for posting the progressive photos.
by Steve Schroeder
Sun Mar 12, 2017 18:32
Forum: Sausages
Topic: Mold culture 600 snafu
Replies: 4
Views: 1439

Chaos2, This might work out to be a new flavor profile!\
by Steve Schroeder
Thu Jan 26, 2017 16:25
Forum: Dry Cured Meats and Sausages
Topic: Salami newbie question: Did I use too much TSPX.
Replies: 7
Views: 2395

As Bob K and Butterbean observed, adding extra colonies of the the bacteria in T-SPX won't do any harm. It's activity is largely limited by the presence of the sugars (dextrose, usually) in the forcemeat. Unlike some of the other starter culture we use (B-LC-007, for example) T-SPX work not as much ...
by Steve Schroeder
Wed Jan 25, 2017 18:27
Forum: Microbiology of meat and products
Topic: Cold-smoking & Food Safety
Replies: 4
Views: 1820

Thanks, Bob K
by Steve Schroeder
Wed Jan 25, 2017 17:28
Forum: Microbiology of meat and products
Topic: Cold-smoking & Food Safety
Replies: 4
Views: 1820

Bob - This is a question raised on one of the FB groups. Technically, fresh sausage might be "cured" in that it has had sodium chloride and nitrate/nitrite added, and I understand that the salts act to reduce Aw somewhat, and inhibit production of C. Botulium toxin, but does this "cure" protect from...
by Steve Schroeder
Wed Jan 25, 2017 15:46
Forum: Microbiology of meat and products
Topic: Cold-smoking & Food Safety
Replies: 4
Views: 1820

Cold-smoking & Food Safety

I've wondered myself about the food safety aspects of holding uncooked comminuted product (like sausage) in a smoker between 40F and 140F (for example) for long periods of time. I know there is a time/temperature relationship but don't know the details. Marianski published a chart showing allowable ...
by Steve Schroeder
Mon Jan 23, 2017 03:16
Forum: Sausages
Topic: French Style Ham Sausage
Replies: 14
Views: 4454

This looks great Red. Can you post the bibliographic reference for the text you referred to, please.
by Steve Schroeder
Tue Feb 03, 2015 04:44
Forum: Dry Cured Meats and Sausages
Topic: Devo's Country Ham
Replies: 53
Views: 32135

Could you make something similar to this using a fresh ham from the market? Of course. Hundred of thousands if not millions of American country-style hams are produced by smokehouses in the US every year using the exact same meat available in your market. The cut is usually called a green or fresh ...
by Steve Schroeder
Sun Jan 18, 2015 16:21
Forum: Sausages
Topic: I Have A Question
Replies: 60
Views: 33638

Thanks, redzed.
by Steve Schroeder
Sun Jan 18, 2015 04:32
Forum: Sausages
Topic: I Have A Question
Replies: 60
Views: 33638

Chuckwagon, I remember reading somewhere that the spices we add to fermented sausages should be sterilized, probably by irradiation. Have you ever heard of this?
by Steve Schroeder
Sun Dec 15, 2013 04:21
Forum: Hardware
Topic: hanging scale digital
Replies: 3
Views: 2676

hanging scale digital

I'm looking for a digital hanging scale, about 4 kg capacity, 0.1 g resolution. Anyone know where to get something like this? I'm aware of the fish scales and luggage available online.