Search found 45 matches

by jens49
Thu Jan 07, 2021 09:28
Forum: Dry Cured Meats and Sausages
Topic: Hungarian Salami
Replies: 10
Views: 261

Re: Hungarian Salami

Sometimes I think sea salt is too highly rated. I have tried two different well known Italian brands because I wanted my cold smoked salmon to be top notch. Both had too many impurities in them and one of them was so wet that the weight had to be adjusted when I EQ salted meat. Expensive lesson for ...
by jens49
Sun Dec 27, 2020 11:10
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 117
Views: 36522

Re: Cured, dried and fermented by StefanS

That is great information. Maybe it is best to skip heat ferment and go straight to drying chamber. Slower ferment should be good for color and flavour. No problems with Staph. Looking forward to step II.
by jens49
Thu Nov 26, 2020 11:25
Forum: Sausages
Topic: Smart thermometers
Replies: 5
Views: 520

Re: Smart thermometers

"The Maverick ET-732 is a dual-probe, remote thermometer used to monitor both barbecue and food temperatures. The probes plug into a transmitter that sends data to the receiver that can be located up to 300' (91m) away, according to the manufacturer." I have been using this in my smoker for the last...
by jens49
Sat Sep 19, 2020 07:28
Forum: Dry Cured Meats and Sausages
Topic: Salame Strolghino
Replies: 7
Views: 966

Re: Salame Strolghino

Looks great! Very simple recipe. Right now I have a pure beef salami in my chamber.
Just salt (& nitrite) Some times we just have to try...
by jens49
Sat Oct 19, 2019 11:05
Forum: Offal products
Topic: Smoked Liver Sausage and Cure #1
Replies: 10
Views: 1938

Re: Smoked Liver Sausage and Cure #1

Redzed. You poach the liver for a couple of minutes. Marianski writes the following; "Liver must not be cooked as it will loose its emulsifying properties. In many recipes liver is cooked briefly (blanched) in hot water for up to 5 min to remove any leftover blood but there is no real need for that ...
by jens49
Mon Jul 22, 2019 07:34
Forum: Dry Cured Meats and Sausages
Topic: Prosciutto di Nanoose
Replies: 7
Views: 2663

Re: Prosciutto

Redzed; that prosciutto looks absolutely flawless.
Perfectly dried!
by jens49
Mon Mar 11, 2019 21:56
Forum: Announcements
Topic: Forum Software Upgrade
Replies: 26
Views: 6624

Re: Forum Software Upgrade

Thank you for your work
by jens49
Sat Mar 09, 2019 16:30
Forum: Announcements
Topic: Forum Software Upgrade
Replies: 26
Views: 6624

Re: Forum Software Upgrade

Do any of you see this kind of txt after the software upgrade? Or is it something I can fix on my Mac? Don't see it anywhere else. ==//== Aceite de Oliva..............................................olive oil.......... Azafran...........................................................saffron...........
by jens49
Sun Feb 10, 2019 18:13
Forum: Announcements
Topic: Forum Software Upgrade
Replies: 26
Views: 6624

Re: Forum Software Upgrade

+1
by jens49
Wed Jan 23, 2019 07:35
Forum: Hyde Park
Topic: What happened
Replies: 4
Views: 1969

Yes this site is antiquated. But remains the top site for exchanging useful information. Personally I do not miss all the "see my bacon" pictures that are on many other sites. Please keep up the good work here.
by jens49
Tue Dec 18, 2018 13:15
Forum: Sausages
Topic: Stefans kielbasa
Replies: 82
Views: 39933

Thank you StefanS
I will probably have to raise my temperature range to match yours for best color. Usually I smoke hams etc. at lower temperatures. I was afraid that holding meat at 140 F for maybe 4 hours could create problems.
by jens49
Sun Dec 16, 2018 20:21
Forum: Sausages
Topic: Stefans kielbasa
Replies: 82
Views: 39933

Too nice!!!
Do you have an idea of how much saw dust (liter) you use per hour. Temperature and size of smoker? I seem to have problems of creating that beautiful color of your products with out using some heat.
TIA
by jens49
Fri Sep 14, 2018 07:05
Forum: Microbiology of meat and products
Topic: Natural ferment
Replies: 5
Views: 2422

Hi Redzed
Thank you for your response. Are you staying for Oktoberfest? I was there in ´69 and plan on returning next year. Have a nice stay stay and remember to have a weisswurst.
by jens49
Mon Sep 03, 2018 15:25
Forum: Microbiology of meat and products
Topic: Natural ferment
Replies: 5
Views: 2422

Tried a little test to see how the pH changed by adding red wine to tap water. PH water 8,9 Yes, really. I checked with the authorities. Red wine 3,4 0,75 liter water which I added 1 % red wine at a time. (7,5 gr) I did the test twice and the numbers are rounded. 1 % 7,5 pH 2 % 6,8 3 % 6,2 4 % 5,5 5...
by jens49
Sat Sep 01, 2018 05:58
Forum: Microbiology of meat and products
Topic: Natural ferment
Replies: 5
Views: 2422

Hello Redzed Meat contains naturally occuring lactic bacteria, and that is what reduces the pH from neutral 7 immediately after slaughter to around 5.8. I actually thought that the first drop in pH was because of glycolysis which did not include LAB. If time permits I will be doing some very unscien...