Search found 405 matches

by StefanS
Sun May 02, 2021 12:33
Forum: Sausages
Topic: Vac sealer upgrade
Replies: 9
Views: 867

Re: Vac sealer upgrade

Vac Master VP 215
by StefanS
Sat May 01, 2021 23:14
Forum: Sausages
Topic: Vac sealer upgrade
Replies: 9
Views: 867

Re: Vac sealer upgrade

Albertaed wrote:
Sat May 01, 2021 19:32
I’m looking for an upgrade any thoughts ?
yup - chamber vac sealer ....
by StefanS
Mon Apr 26, 2021 01:45
Forum: Canned meat products
Topic: Lots of liquid loss when canning spreadable ham
Replies: 21
Views: 2506

Re: Lots of liquid loss when canning spreadable ham

So lets start from beginning - In your recipe is nothing that can hold juice/water inside your mix. That recipe never will give you SPREADABLE meat mix only will give you liquid/jelly around of block of mince inside jar. There isn't nothing like, potato starch/corn starch, or vaporized dry milk. You...
by StefanS
Sun Apr 25, 2021 01:06
Forum: Canned meat products
Topic: Lots of liquid loss when canning spreadable ham
Replies: 21
Views: 2506

Re: Lots of liquid loss when canning spreadable ham

I have on my mind that sentence - ""grind the meat using a 5mm disc. Mix with the salt, sugar and curing salt. I then put the meat in mason jars and cook it at 75-80 ºC for 1hr."" - what purpose is doing that.? grinding, cooking, again grinding and pasteurization.... Another tip - myself and my coll...
by StefanS
Sat Apr 24, 2021 16:15
Forum: Canned meat products
Topic: Lots of liquid loss when canning spreadable ham
Replies: 21
Views: 2506

Re: Lots of liquid loss when canning spreadable ham

Why would Stefan consider this recipe don't need the 121ºC treatment? 1). how long and in which environmental you going to keep cooked jars? 2. what is purpose of that step? - [b ]I grind the meat using a 5mm disc. Mix with the salt, sugar and curing salt. I then put the meat in mason jars and cook...
by StefanS
Wed Apr 14, 2021 00:46
Forum: For beginners
Topic: Wrong texture everytime I try fresh/smoked sausages
Replies: 7
Views: 470

Re: Wrong texture everytime I try fresh/smoked sausages

IMO- 1. over cooked during smoking or poaching 2. Mix the meat using a regular bread kneeding machine at low speed for 3-5min. -Added the ground fat (it didn't look as separate particles of fat after the grinding) which now looks as a paste) fat in not right stage - plus can be a lot of unsaturated ...
by StefanS
Mon Mar 22, 2021 01:16
Forum: For beginners
Topic: Should I add sugar to my whole muscle salami recipes
Replies: 6
Views: 485

Re: Should I add sugar to my whole muscle salami recipes

Leesel wrote:
Sat Mar 20, 2021 21:19
whole muscle salami recipes,
what is this?? it is salami OR whole muscles matured meats? You add sugar to salami for bacterial fermentation, but you do not need sugar for whole muscles staff (basically).
by StefanS
Sat Mar 20, 2021 17:08
Forum: Sausages
Topic: Stefans kielbasa
Replies: 95
Views: 45762

Re: Stefans kielbasa

Albertaed wrote:
Thu Mar 18, 2021 14:35
Could you share the Russian sausage recipe?
will do after polishing it a little. At this moment (in my own judgment) recipe is not ready yet to be published.
by StefanS
Thu Mar 18, 2021 13:52
Forum: Sausages
Topic: Stefans kielbasa
Replies: 95
Views: 45762

Re: Stefans kielbasa

Few days ago i finally decided to make something special (just for fun). Artist sausage - outstanding taste (visible green spots - pistachios) - DSC_0586.JPG DSC_0587.JPG Milky Way sausage - there are 3 different minces in spiral configuration, center of "galactic as piece of pork loin, and "black h...
by StefanS
Sun Mar 07, 2021 16:52
Forum: For beginners
Topic: So let's talk about salt percentages....
Replies: 13
Views: 822

Re: So let's talk about salt percentages....

Personally i don't think so that you can find any strict Government regulations on salt amount. In production of fermented "salamis" as well as other meat products I'm using "common sense" and good practices. Underlaying scientific theory is that 2.5 % of salt (with nitrites) added to raw salamis is...
by StefanS
Thu Mar 04, 2021 20:00
Forum: Sausages
Topic: Busy week/weekend sausage/meat making!
Replies: 39
Views: 2707

Re: Busy week/weekend sausage/meat making!

Lorenzoid wrote:
Thu Mar 04, 2021 17:56
to use a meat slicer to shred cabbage until @scogar mentioned it,
Yup - it is good, but only when you use to shred 1or 2 or 3 heads, in my case doesn't work (200 Lb or 30+ heads :lol: ).
by StefanS
Sat Feb 27, 2021 16:47
Forum: Sausages
Topic: Busy week/weekend sausage/meat making!
Replies: 39
Views: 2707

Re: Busy week/weekend sausage/meat making!

WOW - you're really busy with that good looking staff.. :)
by StefanS
Thu Feb 25, 2021 22:28
Forum: Dry Cured Meats and Sausages
Topic: Curing Process Observations & Questions
Replies: 4
Views: 340

Re: Curing Process Observations & Questions

Welcome to the forum. I too love data- I come from a family of engineers. Ideal temperature is 53-59*F. For controlled drying humidity should lag sausage Aw by 0.2 - 0.5, 0.3 being average. When you add 2.5% salt to the meat, the Aw drops to about 0.97... this is the starting Aw. When the salami re...
by StefanS
Thu Feb 25, 2021 22:13
Forum: Dry Cured Meats and Sausages
Topic: Very low ph sobrasada after 2 days using t-spx
Replies: 18
Views: 1137

Re: Very low ph sobrasada after 2 days using t-spx

in 8 grams of pepper powder there are 2.3 grams fructose and 2.7 grams of sucrose. hmmm - 62.5% of sugars? 60/8g powder = 7.5; 7.5 x 2.3g fructose = 17.25g fructose. 7.5 x 2.7g = 20.25g sucrose. can you check your math and info sources please? also - sucrose is disaccharide so if it is that high in...
by StefanS
Sat Feb 20, 2021 00:53
Forum: Sausages
Topic: Spice Today Grind Tomorrow
Replies: 6
Views: 356

Re: Spice Today Grind Tomorrow

Just addition to Chris explanation - Polish government was totally dependent on USSR (Poland also lost most of researchers, professors and scientists during WW II) so many recipes from these documents are duplicates or very similar to Soviet Union directives from 1930-ish. Also keep in mind that the...