Search found 41 matches

by jens49
Sat Oct 19, 2019 11:05
Forum: Offal products
Topic: Smoked Liver Sausage and Cure #1
Replies: 10
Views: 257

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
Replies: 6
Views: 810

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: 2703

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: 2703

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: 2703

Re: Forum Software Upgrade

+1
by jens49
Wed Jan 23, 2019 07:35
Forum: Hyde Park
Topic: What happened
Replies: 4
Views: 750

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: 66
Views: 27347

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: 66
Views: 27347

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: 1306

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: 1306

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: 1306

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...
by jens49
Sun Aug 26, 2018 14:37
Forum: Microbiology of meat and products
Topic: Natural ferment
Replies: 5
Views: 1306

Natural ferment

I have been working on fermenting salami without starter cultures. Understand the temperature should be less than 15° C for maybe 5 days. High humidity. Add little or no sugars.
If I add 5 % dry red wine is there any way I can know how much the pH would drop? Say the pH of the red wine is at 3,5.
by jens49
Wed Apr 25, 2018 06:15
Forum: Microbiology of meat and products
Topic: Natural Fermentation
Replies: 6
Views: 1351

Have you given any thought to making your own cure mix with salt and salt peter and curing the meat old school and let the nitrate break down? This takes longer but it gives the little bugs time to do more work and some say this leads to a better product. I have actually. But I can not get hold of ...
by jens49
Tue Apr 24, 2018 12:57
Forum: Microbiology of meat and products
Topic: Natural Fermentation
Replies: 6
Views: 1351

Natural Fermentation

I am trying to get a grip on natural fermentation. No starters or GdL as to me many of my products seem to come out with the same underlying "sourness/tang" using them. Even if the pH only drops to 5,2. Mr. Marianski writes that "natural" fermentation should take place from 12 up to 16 C (<15,6 C) a...
by jens49
Sat Mar 31, 2018 16:27
Forum: Microbiology of meat and products
Topic: Question about acidification of dried sausage.
Replies: 21
Views: 3608

One of the reasons I asked is because I have had so many problems with BLC 007. Simply can not control the acidity. In my latest batch I used 2 gr/kg dextrose and monitored the drop in pH carefully. 20 dgr C and about 92% RH. The pH dropped from 5,7 to 5,2 in exactly 24 hrs! My thinking is that Mari...