Search found 304 matches

by StefanS
Tue Nov 19, 2019 18:21
Forum: Technology basis
Topic: Hanna HI981036 Meat pH Tester
Replies: 3
Views: 59

Re: Hanna HI981036 Meat pH Tester

as today - Hanna USA <hanna@hannainst.com> Tue 11/19/2019 5:00 AM We have confirmed your sales order and we are emailing to let you know that one or more of the items on your order are not currently in stock. Please contact your sales representative for alternate items or to request partial shipment...
by StefanS
Mon Nov 18, 2019 17:54
Forum: Dry Cured Meats and Sausages
Topic: Casing or No Casing - Cappacola
Replies: 6
Views: 88

Re: Casing or No Casing - Cappacola

Kijek wrote:
Mon Nov 18, 2019 15:20
I did wrap it with collagen sheets, and that could be why I am having trouble getting the bac 600 to grow,
usually with collagen sheets - i use three/four layers of it. Also just before using them i soak them in tap water.
by StefanS
Sun Nov 17, 2019 14:00
Forum: Dry Cured Meats and Sausages
Topic: Casing or No Casing - Cappacola
Replies: 6
Views: 88

Re: Casing or No Casing - Cappacola

Completely on with Redzed. Mold will grow on casings and roots treats won't grow in meat (if you using casing). Without casing mold will grow directly on meat and roots will grow into outer part of meat. Additionally - mold will grow on lean part but not on fat so you will have not so nice appearanc...
by StefanS
Fri Nov 15, 2019 13:15
Forum: Dry Cured Meats and Sausages
Topic: Celery Powder Cure
Replies: 9
Views: 279

Re: Celery Powder Cure

Hi Kijek. Celery powder in general contain nitrate. Cure #1 contain nitrite (real curing agent). Nitrate from celery powder should be converted to nitrite by bacteria(some time consuming process)or processed by laboratory (in that case celery powder is processed already). Also celery powder in form ...
by StefanS
Fri Nov 15, 2019 13:06
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 81
Views: 18485

Re: Cured, dried and fermented by StefanS

Hi Eric.Use of s.erythrobate was some of my project. As you can see I used it with Cure#2. Purpose (in my mind) was to use s. erythrobate as accelerator and as antioxidant. Somewhere in my mind was project of use it as "scavenger" of oxygen to prevent secondary oxidation of nitrite to nitrate. But n...
by StefanS
Thu Oct 31, 2019 00:24
Forum: Dry Cured Meats and Sausages
Topic: pancetta arrotolata still "squishy" - what would you do?
Replies: 3
Views: 110

Re: pancetta arrotolata still "squishy" - what would you do?

6 weeks only? keep in mind that water evaporation is from and thru lean meat only, fat is a barrier. My was in chamber for more than 6 months. Skin on, wrapped in collagen sheets, also chamber settings are important too. . viewtopic.php?p=39828#p39828
by StefanS
Wed Oct 30, 2019 13:10
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 81
Views: 18485

Re: Cured, dried and fermented by StefanS

The vac seal and refigeration for 2.5 months lets moisture equalize throughout? it will help for sure. Did you do it in pieces or would you recommend whole? in two pieces - my vac sealing equipment isn't big enough for whole piece so I do cross cut. just the 2 cuts from the fresh ham and just the t...
by StefanS
Wed Oct 30, 2019 00:19
Forum: Dry Cured Meats and Sausages
Topic: Celery Powder Cure
Replies: 9
Views: 279

Re: Celery Powder Cure

use celery powder instead of pink curing salt, why do you think is different? USDA says it is organic? because made from celery veggie?? _ o yeah - HNO3 always be nitrate. And you should looking for "treated" celery powder contain HNO2 (same like Cure#1). So any way - it is real processed too. (org...
by StefanS
Tue Oct 29, 2019 23:23
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 81
Views: 18485

Re: Cured, dried and fermented by StefanS

IMHO - apply sugna at about 25% weight loss (at least that was the plan for the next time). Is that still the sweet spot? yes. even closer to 28-30%. Do you apply it only to the meat side or do you coat the entire thing? only meat side (water evaporated only by lean meat) I have found best results f...
by StefanS
Tue Oct 29, 2019 21:27
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1295
Views: 335070

Re: Hi New Guys - Introduce Yourself

Just for your information - yesterday made registration on our English site two of polish very valued members - Fisiek56 (known on polish site as Arkadiusz) and Miro(miro on polish site). Both of them are known as Masters of meat processing. Especially Fisiek56 aka Arkadiusz is known as Senior Maste...
by StefanS
Sat Sep 07, 2019 01:46
Forum: Microbiology of meat and products
Topic: Using Cultures in Curing Whole Muscle Cuts
Replies: 26
Views: 22611

Re: Using Cultures in Curing Whole Muscle Cuts

Here is different description from AU - https://www.smokedandcured.com.au/safepro-b-lc-78-meat-starter-culture/ (there is wrong picture of starter). Also that starter contain P. Acidilactici - strict producer of LAB. On other hand - that starter wont be harmful - just IMO do not make good impact on ...
by StefanS
Wed Sep 04, 2019 23:21
Forum: Microbiology of meat and products
Topic: Using Cultures in Curing Whole Muscle Cuts
Replies: 26
Views: 22611

Re: Using Cultures in Curing Whole Muscle Cuts

There are some conflict -Safe Pro B-LC-78 it is intended to be use in fermented meats not in a whole cuts.
by StefanS
Fri Jul 12, 2019 16:00
Forum: Dry Cured Meats and Sausages
Topic: Fat smearing problem
Replies: 2
Views: 543

Re: Fat smearing problem

IMO - Yes - it is fat smearing. If you are making cured and matured saucisson (without thermal finish) - yes it is problem. If you are making smoked then poached saucisson - that is small problem. Even you are freezing fat trimmings before grinding - it always possible to get that fat smearing. Just...
by StefanS
Sun May 19, 2019 01:46
Forum: Dry Cured Meats and Sausages
Topic: Scratching my head
Replies: 7
Views: 615

Re: Scratching my head

so - I'm second to scratch my head also. Can touching make bacteria be heterofermentative instead of homofermentative?. (LAB in not right environmental(mostly in presence O2 or not right temperatures) can produce acetic acid, CO2, H2O2 and little of lactic acid). O2 (oxygen) in that case isn't probl...
by StefanS
Sun May 19, 2019 00:23
Forum: Dry Cured Meats and Sausages
Topic: Scratching my head
Replies: 7
Views: 615

Re: Scratching my head

What kind of casings did you use?