Search found 7 matches

by DaveOmak
Sat Jul 29, 2017 00:19
Forum: For beginners
Topic: When mixing, when do I know I have the right bind?
Replies: 7
Views: 2578

Image


I can't figure out the images... sorry....
by DaveOmak
Fri Jul 28, 2017 02:56
Forum: For beginners
Topic: When mixing, when do I know I have the right bind?
Replies: 7
Views: 2578

I mix my sausage until it is a sticky mess... I think it's the proteins that break down, correct me if I'm in error here, and form a "meat glue"... It needs to be stuffed, IMO, immediately before the meat glue stiffens into a "un-stuffable" mass if you are using a hand crank stuffer.. Then it can si...
by DaveOmak
Tue Jul 18, 2017 05:00
Forum: Canned meat products
Topic: Canning with Tin Cans
Replies: 4
Views: 3457

Are you asking about the "spring pressure" applied to the base that holds the bottom part of the can ?? If so, my tin can seamer recommends compressing a specific measurement... like a 1/4" or something... It's been awhile since I have used it... Spacers are inserted until a certain gap has been ach...
by DaveOmak
Wed Feb 24, 2016 03:04
Forum: Sausages
Topic: Right Amount of Cure#2?
Replies: 8
Views: 3691

FWIW.....
In the same Russian Sausage recipe, in the written portion, it calls for cure #1....
by DaveOmak
Wed Feb 24, 2016 02:58
Forum: Microbiology of meat and products
Topic: Using cultures after "best before" date?
Replies: 2
Views: 2201

Thank you for that explanation... It will surely save folks a lot of money over time...
by DaveOmak
Wed Mar 11, 2015 01:52
Forum: Dry Cured Meats and Sausages
Topic: Bio Cultures by Chr. Hansen
Replies: 30
Views: 48106

Good afternoon or morning.... I'm Dave... been cruising this great forum for several years... I'm trying to get started into fermenting sausage... I just noticed the B-LC 007 on B&P site.... Seems very interesting.... I have looked all over and ended up here, trying to find some "reasonable" directi...