Search found 415 matches

by StefanS
Sun Jul 25, 2021 01:30
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 125
Views: 41750

Re: Cured, dried and fermented by StefanS

I would like to add my opinion - first at all - I don't think that that "blackish mold" has been there during curing times. Very often nice white mold is dying with moisture loss but its conidia always changing colors so that the reason on pictures you have different colors of "mold". It is also loo...
by StefanS
Sat Jul 17, 2021 23:54
Forum: Dry Cured Meats and Sausages
Topic: Filetto baciato
Replies: 5
Views: 194

Re: Filetto baciato

WOW... I'm impressed. Masterpiece in whole meaning of that word. Perfectly made process of maturing, expertly made initial mince and preparing fillet to adhere together. Also - it is not surprise that you capable to make that advance piece of matured meat because you are one of Polish Masters in tha...
by StefanS
Mon Jul 05, 2021 22:34
Forum: Recipes from around the world
Topic: Zrazy wołowe zawijane - stuffed beef rolls
Replies: 9
Views: 4702

Re: Zrazy wołowe zawijane - stuffed beef rolls

SV - 12 hours in 56.5*C (133.7F) How was the texture of the beef after the souse vide? because i have used Eye of round beef so IMHO next time I will extend time for app. 16 hours. But everything other like that sounds perfectly good. It is juicy, it is flavorful, then different gravies just emphas...
by StefanS
Sun Jul 04, 2021 14:27
Forum: Recipes from around the world
Topic: Zrazy wołowe zawijane - stuffed beef rolls
Replies: 9
Views: 4702

Re: Zrazy wołowe zawijane - stuffed beef rolls

So I have made another attempt in making that dish. Process and ingredients practically same as above but during making it i changed some process. That is main reason for sharing it. First part like before - cutting cutlets, tenderizing, ingredients- DSC_0717.JPG DSC_0719.JPG DSC_0720.JPG DSC_0721.J...
by StefanS
Fri Jun 18, 2021 12:29
Forum: Sausages
Topic: Stefans kielbasa
Replies: 99
Views: 47039

Re: Stefans kielbasa

Kabanosy - sheep casing 24-26 mm, tubed
Wiejska - hog casing 32-35 mm.
Parowki - sheep casing, 26-28 mm, tubed
by StefanS
Thu Jun 17, 2021 20:35
Forum: Sausages
Topic: Stefans kielbasa
Replies: 99
Views: 47039

Re: Stefans kielbasa

Few days ago was Sausage/kielbasa day in central Mass. Just Kabanosy, "wiejska" i Parowki (emulsified meat, fat, and a little spices - something similar to "Franks").
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by StefanS
Thu Jun 10, 2021 02:04
Forum: Dry Cured Meats and Sausages
Topic: difficulty getting mold to grow
Replies: 16
Views: 395

Re: difficulty getting mold to grow

Quote Hello Ed - check that post - viewtopic.php?p=40369#p40369 Main reason that i inoculate my batches every time before putting them to curing chamber. Hi Stefan I always use a starter culture. What I meant to say is I haven’t needed to use a surface mold every time. It forms from the salamis I a...
by StefanS
Wed Jun 09, 2021 02:11
Forum: Dry Cured Meats and Sausages
Topic: difficulty getting mold to grow
Replies: 16
Views: 395

Re: difficulty getting mold to grow

Hello Ed - check that post - viewtopic.php?p=40369#p40369
Main reason that i inoculate my batches every time before putting them to curing chamber.
by StefanS
Tue Jun 08, 2021 13:00
Forum: Dry Cured Meats and Sausages
Topic: difficulty getting mold to grow
Replies: 16
Views: 395

Re: difficulty getting mold to grow

Usually what I do - soaking beef bung for couple of hours changing water 2-3 times (lukewarm water). After staffing coppa i let it hang for couple of hours in room temperature and room humidity (sometimes over night)- reason - took out dripping water. Then diluted Mold 600 (20-30 min. only) with amo...
by StefanS
Wed May 26, 2021 20:12
Forum: For beginners
Topic: Smoking a whole chicken
Replies: 5
Views: 376

Re: Smoking a whole chicken

My 5 cents - sometimes I'm doing smoked chicken. I'm using 10 % brine (1 liter of brine = 1 kg of chicken). Depends on size of chicken it is 16-24 hours in refrigerator. Then around 1 hour chicken is hang for drip of excess of brine. During that time preparing pot plus water plus spices. Heating wat...
by StefanS
Sun May 02, 2021 12:33
Forum: Sausages
Topic: Vac sealer upgrade
Replies: 9
Views: 1068

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: 1068

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: 2861

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: 2861

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: 2861

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...