Search found 322 matches

by StefanS
Thu Jan 23, 2020 02:16
Forum: Sausages
Topic: Ugliest Kielbasa Ever & What I Learned
Replies: 4
Views: 61

Re: Ugliest Kielbasa Ever & What I Learned

If I remember correctly that to achieve curing color of meat is needed 30-40 ppm of nitrite. BTW - Scogar - you made almost perfect polish brand of White Kielbasa. It is very popular kielbasa made during preparation of regular smoked to be eat out of poaching when is hot. Also in some regions of Pol...
by StefanS
Sun Jan 12, 2020 16:13
Forum: Sausages
Topic: Stefans kielbasa
Replies: 73
Views: 28313

Re: Stefans kielbasa

Cadillac must have been full! Cadillac is working perfectly well (cold smoking also) - so just preparing a couple cubic yards of wood chips (70% - hickory, 15%/15% oak and maple) DSC_0016.JPG DSC_0015.JPG specific recipes? meats for kielbasa - leftovers from salami making : kl I (lean) - 1.8 kg (gr...
by StefanS
Sun Jan 12, 2020 03:00
Forum: Sausages
Topic: Stefans kielbasa
Replies: 73
Views: 28313

Re: Stefans kielbasa

Long time i not post any thing in that topic. So I did a lot of kielbasa (different kind) but somehow missed posting here. Yesterday was some kielbasa day in Mass. and pictures of it. Kielbasa no name (aka wiejska) - DSC_0010.JPG DSC_0012.JPG DSC_0013.JPG also some Kabanosy - DSC_0009.JPG DSC_0014.J...
by StefanS
Tue Jan 07, 2020 16:14
Forum: Dry Cured Meats and Sausages
Topic: Unfavourable outside conditions for drying sausages?
Replies: 13
Views: 221

Re: Unfavourable outside conditions for drying sausages?

:D So between slaughter and until sausages are made and hung it's only ~5h difference. Meat is still warm when it's minced and stuffed. it is making big difference - different pH, different water capacity, different bacterial count. If i remember correctly similar procedures where used in my country...
by StefanS
Sun Jan 05, 2020 20:59
Forum: Dry Cured Meats and Sausages
Topic: Unfavourable outside conditions for drying sausages?
Replies: 13
Views: 221

Re: Unfavourable outside conditions for drying sausages?

Well, 1.6% - 2% is the traditional way. Determined simply by taste, since people don't have a clue about bacteria and such. 2 is a bit salty for me. I did not know that it's not safe though. It's unscientific, but it's what everybody does in central europe, with no widely reported cases of poisonin...
by StefanS
Mon Dec 30, 2019 23:28
Forum: Dry Cured Meats and Sausages
Topic: Casing or No Casing - Cappacola
Replies: 9
Views: 344

Re: Casing or No Casing - Cappacola

It is not harmful - but not appearing for some people. Brush it out with wet brush and let it dry for a few minutes
by StefanS
Mon Dec 30, 2019 20:50
Forum: Sausages
Topic: Weekend sausage
Replies: 47
Views: 9823

Re: Weekend sausage

WOW - it is very impressed - my congrats. And amount of products :) :shock: (bravo) Piekne kielbasy....
by StefanS
Thu Dec 26, 2019 22:20
Forum: Sausages
Topic: Best Linguisa yet
Replies: 5
Views: 192

Re: Best Linguisa yet

Next I will go with no Soy Protein Concentrate when I make Polish Sausage. I think the mixing dry ingredients in the ground meat and moving to a cooler overnight is the trick to getting a good binding result...... I have made some nice amount of polish sausages (maybe in tons) and never used any ki...
by StefanS
Thu Dec 12, 2019 14:35
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 99
Views: 20024

Re: Cured, dried and fermented by StefanS

redzed wrote:
Thu Dec 12, 2019 03:54
Might be good for a commercial producer, but at home we can make better products.
or CHR Hansen made a special starter culture for US salami market - fast acidifying culture with trace of southern European taste. (in mind? or reality? - I will know in some weeks)
by StefanS
Thu Dec 12, 2019 03:14
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 99
Views: 20024

Re: Cured, dried and fermented by StefanS

It was snowing in Mass a lot - so it was time again to think about salami... :D . During reading a book by Marianski - "Spanish Sausages..." I got across recipe for Lomo Picado - https://www.meatsandsausages.com/sausage-recipes/fermented/lomo-picado. I have found it interesting but also not enough p...
by StefanS
Wed Dec 11, 2019 16:17
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 99
Views: 20024

Re: Cured, dried and fermented by StefanS

Those are 3.25 inch casings. exactly - 2.25 inch. I have made some experiments with nitrate and compared with nitrite - IMHO there not differences. Also I have consider use of specific starter culture (fast) with relatively high amount of sugars so drop of pH was fast. That mean - Staphyloccocus st...
by StefanS
Wed Dec 11, 2019 03:40
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 99
Views: 20024

Re: Cured, dried and fermented by StefanS

Yes - in this one cure #1(smaller casings diameter). In another (recipe coming soon) one in beef bung is cure#2 (and cure #1 also :) )
by StefanS
Wed Dec 11, 2019 02:47
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 99
Views: 20024

Re: Cured, dried and fermented by StefanS

Last few days we have had a lot of snow. And when is snowing in central Mass - it is mean - time for some projects. Salami Worcestero (hihihi Americano- Italiano-Poloneis). otehr words - some modification of Salami Ligawa's Class I - lean meat from ham, loin, butt - 4.2 kg Pork belly - 2.2 kg Lean b...
by StefanS
Wed Dec 11, 2019 01:13
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 99
Views: 20024

Re: Cured, dried and fermented by StefanS

They're looks nice.
by StefanS
Sat Nov 30, 2019 17:20
Forum: For beginners
Topic: Proper Use of Cure #1
Replies: 8
Views: 500

Re: Proper Use of Cure #1

redzed wrote:
Sat Nov 30, 2019 06:23
I simply add 100g of Cure#1 to 90g of salt.
it is typo - it should be 100 g cure#1 to 900 g of salt. (doing same way for years).