Search found 349 matches

by StefanS
Thu Aug 27, 2020 14:38
Forum: Sausages
Topic: Difficulty with non-culture PH drop
Replies: 22
Views: 1820

Re: Difficulty with non-culture PH drop

Where Lactic Acid Bacteria is involved in described above process? or any bacteria?
redzed wrote:
Wed Aug 26, 2020 16:52
After the slaughter the bacteria metabolizes available glycogen taking the pH from 7 to 6 or less. By adding sugar we feed the remaining lactic bacteria and get a further drop.
or I misunderstood your statement?
by StefanS
Thu Aug 27, 2020 02:07
Forum: Sausages
Topic: Difficulty with non-culture PH drop
Replies: 22
Views: 1820

Re: Difficulty with non-culture PH drop

Possible, but unlikely. Lactic bacteria occurs naturally in the carcass. After the slaughter the bacteria metabolizes available glycogen taking the pH from 7 to 6 or less. By adding sugar we feed the remaining lactic bacteria and get a further drop. IMHO - it is very brave statement. As to these da...
by StefanS
Tue Aug 25, 2020 18:06
Forum: Sausages
Topic: Precuring Meats for Polska Kielbasa Wedzona
Replies: 4
Views: 212

Re: Precuring Meats for Polska Kielbasa Wedzona

Hang on smoke sticks for 1-2 hours at room temperature OR place sausages in a preheated smoker at 130º F (54º C) with draft dampers fully open.( for about 30-40 min. ) there should be also some change - word " OR" should be changed with word "THEN". [/quote]Remove from smoker and shower with water ...
by StefanS
Wed May 06, 2020 12:48
Forum: For beginners
Topic: HELP!!! Ammonia smell and taste in salami after curing!
Replies: 3
Views: 950

Re: HELP!!! Ammonia smell and taste in salami after curing!

Strong smell of ammonia, thick, fluffy mold covering on batons is sign of high humidity, lack of air circulation, high temperature of your cellar. As @bob K mentioned - p. nalgiovense had too good environmental to grow. Just peel casings, put in vac-pack for few weeks. Do not use any ideas about oil...
by StefanS
Tue Apr 28, 2020 22:25
Forum: Canned meat products
Topic: Canned meat by StefanS
Replies: 25
Views: 11855

Re: Canned meat by StefanS

1. Does it make sense in your opinion to by AA Canner for about $300 instead of cheaper caner like Presto at around $160 -200? hmm - i'm using AA canner. but just for try you do not need spend money. They are good for metal tin cans but not for glass Mason jars. Question: is it possible to make it ...
by StefanS
Tue Apr 28, 2020 14:14
Forum: Dry Cured Meats and Sausages
Topic: Mold Question
Replies: 6
Views: 980

Re: Mold Question

It is not mold. Your casing changed color in place where it has contact with press material with access of oxygen. IMO
by StefanS
Mon Apr 27, 2020 22:08
Forum: Dry Cured Meats and Sausages
Topic: Mold Question
Replies: 6
Views: 980

Re: Mold Question

you can upload your picture directly here without problem.
by StefanS
Mon Apr 27, 2020 22:03
Forum: BBQ
Topic: Tusiaczek pastrami - by StefanS
Replies: 9
Views: 2560

Re: Tusiaczek pastrami - by StefanS

Smacznego..
by StefanS
Sun Apr 26, 2020 13:07
Forum: Sausages
Topic: Pork Pepperoni (fast fermented, semi dry, cooked)
Replies: 11
Views: 1955

Re: Pork Pepperoni (fast fermented, semi dry, cooked)

so_not_rad wrote:
Sat Apr 25, 2020 09:38
In the picture the one on the left is mine and the one on the right is another company!
IMHO - yours is much, much closer to American pepperoni than another showed in hand. (pepperoni should be orange color).
by StefanS
Thu Apr 23, 2020 14:32
Forum: Canned meat products
Topic: Canned meat by StefanS
Replies: 25
Views: 11855

Re: Canned meat by StefanS

Yes - it is correct - 9 g/kg sea salt + 1 g/kg cure #1 - so I made with 10 g/kg peklosol.(not everybody in my circle of eaters like saltines).
by StefanS
Wed Apr 15, 2020 12:36
Forum: For beginners
Topic: First time making Summer sausage and Mortadella - Result: almost disaster
Replies: 11
Views: 1698

Re: First time making Summer sausage and Mortadella - Result: almost disaster

wasuky wrote:
Tue Apr 14, 2020 21:50
So... I am obsessed with the tangy flavor and I will get it somehow.
so why not use that citric acid but in less amount (let say 2g/kg) and see effects. Or why not use dry red or white wine (50 ml/kg as starting point.). On small batches of product.
by StefanS
Tue Apr 14, 2020 17:45
Forum: For beginners
Topic: First time making Summer sausage and Mortadella - Result: almost disaster
Replies: 11
Views: 1698

Re: First time making Summer sausage and Mortadella - Result: almost disaster

Did you use encapsulated citrus acid or simply citrus acid? BB- here is answer IMO - Anyway I went to store where I bought the citric acid and I found out that the one I got is pure citric acid (or that's what the bag says) and it's not encapsulated citric acid as the seller told me. So... it seems...
by StefanS
Mon Apr 13, 2020 21:18
Forum: Canned meat products
Topic: Canned meat by StefanS
Replies: 25
Views: 11855

Re: Canned meat by StefanS

It is looks like we are having difficult time in our easy life. During these times i have prepared some food just in case that there can be more difficult times. Friend of mine have had some over stocked meats that he had to take care of it. He dropped off one pork butt, one picnic shoulder and one ...
by StefanS
Sun Apr 12, 2020 20:59
Forum: For beginners
Topic: First time making Summer sausage and Mortadella - Result: almost disaster
Replies: 11
Views: 1698

Re: First time making Summer sausage and Mortadella - Result: almost disaster

wasuky wrote:
Sun Apr 12, 2020 17:52
of course, besides the fact that they might know what they're doing and I almost have not a clue ) ???
totally agree with you... and by the way - citric acid - 1 g/kg of meat lower pH of mince for 0.2-0.3 rapidly and commercial guys having their own formulas contain almost whole Mendeleev table.
by StefanS
Sun Apr 12, 2020 13:11
Forum: Sausages
Topic: "Wurst" Friday.
Replies: 3
Views: 910

Re: "Wurst" Friday.

WOW - you keep yourself busy. Very Impressing.