Search found 378 matches

by StefanS
Tue Jan 26, 2021 20:41
Forum: Dry Cured Meats and Sausages
Topic: Ph Question
Replies: 6
Views: 101

Re: Ph Question

redzed wrote:
Tue Jan 26, 2021 18:53
3. It is good practice to use more than type of sugar when fermenting Southern European style sausages.
missed word - ONE ....in words - "more than one type of sugar" :wink:
Great explanation .
by StefanS
Mon Jan 25, 2021 23:37
Forum: Sausages
Topic: Kielbasa Starowiejska
Replies: 7
Views: 106

Re: Kielbasa Starowiejska

Hey Scogar - here is video - how to make kielbasa nicer - https://www.youtube.com/watch?v=vVNSy99acsc
It is in Polish but words are less important than pictures.
by StefanS
Mon Jan 25, 2021 22:26
Forum: Hardware
Topic: Grinder Upgrade
Replies: 9
Views: 492

Re: Grinder Upgrade

Metal slurry will accumulate with stainless steel plates and knifes too. IMO - stainless steel plates and knifes are good for cleaning and storage. But they also very "soft"(grooves and loosing sharp edges). They require often sharpening (if you are serious about meat grinding). I'm using Cabela's #...
by StefanS
Mon Jan 25, 2021 15:21
Forum: Dry Cured Meats and Sausages
Topic: Ph Question
Replies: 6
Views: 101

Re: Ph Question

About 1 g (0.1%) of dextrose per 1 kg of meat lowers pH of meat by 0.1 pH. This means that 10 g of dextrose added to meat with initial pH value of 5.9 will lower pH by one full unit to 4.9. Sugar levels of 0.5% - 0.7% are usually added for reducing pH levels to just under 5.0. theoretically - yes, ...
by StefanS
Mon Jan 25, 2021 00:48
Forum: Sausages
Topic: Kielbasa Szynkowa/Ham Kielbasa
Replies: 18
Views: 15278

Re: Kielbasa Szynkowa/Ham Kielbasa

Bravo Scogar.
by StefanS
Fri Jan 22, 2021 22:12
Forum: Dry Cured Meats and Sausages
Topic: Cacciatore
Replies: 6
Views: 434

Re: Cacciatore

Main reason is avoiding case hardening. Small particles of meat and fat not letting good movement/ process of osmosis from center, plus outside of baton layers needs some moisture for a little longer time to get LAB working, so extended time of high humidity and little raised temperature is needed. ...
by StefanS
Tue Jan 19, 2021 23:51
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 121
Views: 38155

Re: Cured, dried and fermented by StefanS

BTW - EAnna (and polish site) got more data from myself on that experiment than I have posted here.....
Anyway - I'm very thankful for preparing and posting these graphs.
by StefanS
Mon Jan 18, 2021 22:05
Forum: Sausages
Topic: Cure Time
Replies: 5
Views: 248

Re: Cure Time

Hi Scott - from my experience - 48 hours is basic, if zip-locking up to 5 days is ok, if vac-pack one week is ok. If longer - freeze meat and add mix of salt and cure after thawing (in refrigerator).
by StefanS
Mon Jan 18, 2021 15:22
Forum: Microbiology of meat and products
Topic: Texel DCM-1 % Percentage
Replies: 4
Views: 3776

Re: Texel DCM-1 % Percentage

Lou - check it out - viewtopic.php?f=5&t=8205&start=105#p43683 - im in process of experiment and one of salamis are with Texel DCM 1 only.
by StefanS
Wed Jan 13, 2021 15:13
Forum: For beginners
Topic: Questions about pH drop safety Hurdle
Replies: 8
Views: 299

Re: Questions about pH drop safety Hurdle

IMO - you are ok to finish process in curing chamber. From my experience T-SPX is slow fermenting but most of cultures are unstopped when they start even in lower temp. Also your measurements showed pH 5.19 in sample so it looks ok too. (BTW samples not always showing same results as batons). After ...
by StefanS
Sat Jan 09, 2021 17:43
Forum: Dry Cured Meats and Sausages
Topic: Ok...educate me on adding nuts, citrus zest, etc,,,
Replies: 14
Views: 215

Re: Ok...educate me on adding nuts, citrus zest, etc,,,

Can you clarified please - did you ferment mince then staffed into casing or did you ferment in already staffed batons?
Also 6 g/kg of sugars + Flavor of Italy starter and only pH 5.19?
by StefanS
Mon Jan 04, 2021 01:03
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1234
Views: 387863

Re: WD Daily Chat - Talk about anything You Like

:D Holly mackerel. It is a catch. Need a hand?
by StefanS
Sun Jan 03, 2021 23:52
Forum: Dry Cured Meats and Sausages
Topic: Help diagnose what went wrong?
Replies: 14
Views: 289

Re: Help diagnose what went wrong?

QUESTION: Do you think that this type of fat was an issue? During mixing and stuffing, the fat remained very distinct, so I believed that I did a good job of avoiding smearing. Fat smearing it is letting soft (semiliquid state) fat cover particles of lean meat. It can happen in two points - when yo...
by StefanS
Sun Jan 03, 2021 18:03
Forum: Dry Cured Meats and Sausages
Topic: Help diagnose what went wrong?
Replies: 14
Views: 289

Re: Help diagnose what went wrong?

IMHO - i do not know your whole process of making that chorizo but by your description and pictures can think about couple reasons. Firstly - case hardening - my explanation below. Secondly - fat smearing - possible but I can not say it for sure because do not know meat/fat temperatures during proce...
by StefanS
Sat Jan 02, 2021 15:25
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 121
Views: 38155

Re: Cured, dried and fermented by StefanS

Just some cuts prepared for New Year Eve.. :D cured matured whole meats: ham with fat (yummy) DSC_0447.JPG Culatello- DSC_0452.JPG Basturma (beef eye round - tasty, hot) DSC_0459.JPG Beef - inside round - (look at that marble ) DSC_0462.JPG Three plates with cuts - (in friends opinion - Delicioso) D...