Born in the first half of of the previous century. 1949.
Search found 68 matches
- Thu May 09, 2024 16:47
- Forum: Sausages
- Topic: Kabanosy Pikantne – Spicy Kabanosy
- Replies: 9
- Views: 29887
- Tue May 07, 2024 06:42
- Forum: Sausages
- Topic: Kabanosy Pikantne – Spicy Kabanosy
- Replies: 9
- Views: 29887
Re: Kabanosy Pikantne – Spicy Kabanosy
Correct Michi -
check my name
check my name
- Tue Feb 20, 2024 19:25
- Forum: Dry Cured Meats and Sausages
- Topic: Cremona Parmigiana and Finocchiona
- Replies: 3
- Views: 8122
Re: Cremona Parmigiana and Finocchiona
Looking really good. I think I might have to try the Umai bags. Did you vacuum pack them? And if so, how the the vac hold?
- Tue Aug 29, 2023 15:05
- Forum: Smoked pork products
- Topic: Salted, smoked and cooked pork loin.
- Replies: 5
- Views: 11989
Re: Salted, smoked and cooked pork loin.
Michi, you may be right. But there were no labels that said it was injected. Redzed recommended I inject some brine. S0?
It was bargain meat. But maybe a bad bargain...
It was bargain meat. But maybe a bad bargain...
- Mon Aug 28, 2023 16:24
- Forum: Smoked pork products
- Topic: Salted, smoked and cooked pork loin.
- Replies: 5
- Views: 11989
Re: Salted, smoked and cooked pork loin.
I will absolutely try your suggestion next time. Thank you Maxell.
Michi, I can follow your logic. Just amazed that the quality of the meat can vary that much. My guess would be 3 times failure out of the last 10 with commodity pork.
Michi, I can follow your logic. Just amazed that the quality of the meat can vary that much. My guess would be 3 times failure out of the last 10 with commodity pork.
- Thu Aug 24, 2023 20:17
- Forum: Smoked pork products
- Topic: Salted, smoked and cooked pork loin.
- Replies: 5
- Views: 11989
Salted, smoked and cooked pork loin.
I need help on this one. Making smoked cooked pork loin/kasseler or whatever. Pork loin trimmed to filet. EQ salted at 1.8 % for around two weeks. Temperature < 5° C. Dried a few days in the fridge before smoking for 90 minutes at approx. 45° C. Rested overnight and sous vide at 62° C for 2 hours. M...
- Mon Feb 27, 2023 16:49
- Forum: Dry Cured Meats and Sausages
- Topic: Starter culture Yes or No
- Replies: 11
- Views: 9796
Re: Starter culture Yes or No
So, I went ahead and did it. Meat, salt, cracked black pepper and a touch of garlic. No starter etc. Just hung in a shaded shed at ambient temp and humidity. 0 - 8 c and 95 - 70 % RH. Some unwanted mold started so I smoked them 8 hrs. I will definitely do this again, Sorry I can not post pictures. T...
- Tue Feb 07, 2023 08:45
- Forum: Dry Cured Meats and Sausages
- Topic: Starter culture Yes or No
- Replies: 11
- Views: 9796
Re: Starter culture Yes or No
Thanks for your replies. I have started the project but will not be calling it a Russian salami...
- Thu Feb 02, 2023 21:15
- Forum: Dry Cured Meats and Sausages
- Topic: Starter culture Yes or No
- Replies: 11
- Views: 9796
Re: Starter culture Yes or No
I guess it’s a dried sausage. Living in Denmark I have been through most of the available starter cultures from Chr. Hansen and also many of the German cultures with and without the use of Gdl. I appreciate the margin of safety they provide , however the results seem to be rather stereotyped. Meanin...
- Tue Jan 31, 2023 04:37
- Forum: Dry Cured Meats and Sausages
- Topic: Starter culture Yes or No
- Replies: 11
- Views: 9796
Re: Starter culture Yes or No
Well chosen words redzed. "assure fermentation". I agree with that. I think my struggle is with the fact that we usually don't use starters with whole cuts. So if I cut a large whole cut in two would I use a starter? If I pressed them together would they ferment? What about four pieces? 8? In my han...
- Sun Jan 29, 2023 13:12
- Forum: Dry Cured Meats and Sausages
- Topic: Starter culture Yes or No
- Replies: 11
- Views: 9796
Starter culture Yes or No
Some thoughts on starter cultures. Most often I use starter cultures when making salami. Never on whole cuts intended for smoking/drying. However I am planning on making a salami with very coarsely hand cut meat only. So my thoughts are divided on the use of a starter and I would like to get some pr...
- Sun Dec 04, 2022 05:35
- Forum: Sausages
- Topic: [SWE] Swedish Prinskorv
- Replies: 18
- Views: 17410
Re: [SWE] Swedish Prinskorv
Redzed you are right. A producer might add 25 % liquid. A seller would mark it as 20 % liquid.
A well known Swedish artisanal producer adds 25 % water to his Prinskurv.
He grinds twice through 2 mm. No dairy.
A well known Swedish artisanal producer adds 25 % water to his Prinskurv.
He grinds twice through 2 mm. No dairy.
- Sat Dec 03, 2022 20:26
- Forum: Sausages
- Topic: [SWE] Swedish Prinskorv
- Replies: 18
- Views: 17410
Re: [SWE] Swedish Prinskorv
You are correct. For 4.5 kilo meat it can only be milliliters for the liquids.
- Tue Sep 20, 2022 14:22
- Forum: Technology basis
- Topic: Direct acidification with Lactic Acid in cooked salami: texture vs ferment
- Replies: 4
- Views: 15508
Re: Direct acidification with Lactic Acid in cooked salami: texture vs ferment
Gdl will lower the pH quite fast and without too much tang. Used correctly it will not ruin the texture.
Citric acid would also be fast but probably really tart.
Citric acid would also be fast but probably really tart.
- Mon Jul 04, 2022 14:07
- Forum: Microbiology of meat and products
- Topic: prep cooking
- Replies: 3
- Views: 15549
Re: prep cooking
Thanks Michi
I still don't understand the prep cooking to 58 c instead of for example the safe 70 c.
I still don't understand the prep cooking to 58 c instead of for example the safe 70 c.