Search found 294 matches

by StefanS
Sat Sep 07, 2019 01:46
Forum: Microbiology of meat and products
Topic: Using Cultures in Curing Whole Muscle Cuts
Replies: 25
Views: 21749

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: 25
Views: 21749

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: 464

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: 482

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: 482

Re: Scratching my head

What kind of casings did you use?
by StefanS
Thu Mar 21, 2019 18:08
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 73
Views: 17288

Re: Cured, dried and fermented by StefanS

find it hard to believe that what I see in the last pic can be entirely attributed to the collagen casings. mainly there is discoloration that I'm blaming for collagen casing - Then cross cut by double- walled collagen end- section of salami ( it was little loose packed than regular part ) - visibl...
by StefanS
Tue Mar 19, 2019 00:16
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 73
Views: 17288

Re: Cured, dried and fermented by StefanS

Reason to post pictures and my thinking wasn't problem with adhere of collagen casing. My focus is most likely on color and structure of direct layer of meat under casing. Outer edge of meat has different color for sure - as you see on pictures. Fat particles in that layer also having different colo...
by StefanS
Sun Mar 17, 2019 20:20
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 73
Views: 17288

Re: Cured, dried and fermented by StefanS

StefanS wrote:
Sun Mar 17, 2019 20:12
(cannot load that picture) - here it is
Image
by StefanS
Sun Mar 17, 2019 20:12
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 73
Views: 17288

Re: Cured, dried and fermented by StefanS

I would like to return to my previous posts - https://wedlinydomow...?p=40702#p40702 , https://wedlinydomow...?p=41300#p41300 . Reason - I think - is there some not happy results with collagen casing. Salami Ligawa's - same meat, same ingredients, same process, only one different thing - casings. I ...
by StefanS
Mon Mar 11, 2019 19:03
Forum: Dry Cured Meats and Sausages
Topic: Humidity Issue with my curing chamber
Replies: 10
Views: 705

Re: Humidity Issue with my curing chamber

Ok Stephan, how can that be avoided. for us - hobbyists it is problem. Personally I stopped use back fat and started use jowls and pork belly trimmings instead (that fat has higher melting point that back fat). Another way - closer to commercial - is use bowl cutter (chopping frozen fat instead of ...
by StefanS
Sat Mar 09, 2019 03:22
Forum: Dry Cured Meats and Sausages
Topic: Humidity Issue with my curing chamber
Replies: 10
Views: 705

Re: Humidity Issue with my curing chamber

Fat smearing - it is very complex problem mostly with biochemical reactions that not easy to describe. In presented by you topic is only one problem with fat smearing - high temperature during processing. But there is another fat smearing - fat containing unusual amount of mono-unsaturated fatty aci...
by StefanS
Fri Mar 08, 2019 23:16
Forum: Dry Cured Meats and Sausages
Topic: Humidity Issue with my curing chamber
Replies: 10
Views: 705

Re: Humidity Issue with my curing chamber

Most likely it is fat smearing...
by StefanS
Thu Mar 07, 2019 01:45
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 73
Views: 17288

Re: Cured, dried and fermented by StefanS

My next idea - some time ago some of colleagues mention that long time ago saw Italian salami with olives. That was bothering myself for some time until in BJ's I have found green olives in jar (marinated). So why not a give try to make some salami with them. During preparing recipe i got idea that ...
by StefanS
Wed Mar 06, 2019 20:25
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 73
Views: 17288

Re: Cured, dried and fermented by StefanS

:D
Bob K wrote:
Wed Mar 06, 2019 15:34
Wasn't that supposed to be a Taurantasaurus bone?
Hopefully next hunting season I will get one - :lol: :D :D
by StefanS
Tue Mar 05, 2019 16:01
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 73
Views: 17288

Re: Cured, dried and fermented by StefanS

Some time ago i saw that post and that idea - https://wedlinydomowe.pl/forum/topic/13685-konkurs-nr-2-na-najbardziej-zaskakuj%C4%85cy-%C5%9Bwi%C4%85teczny-wyr%C3%B3b-przepis-oraz-zdj%C4%99cia/#entry533730 - Fred Flinstone's delicacy. During praparing to new portion of Salami I have decided to make s...