Search found 400 matches

by StefanS
Wed Apr 14, 2021 00:46
Forum: For beginners
Topic: Wrong texture everytime I try fresh/smoked sausages
Replies: 7
Views: 110

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: 211

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: 44379

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: 44379

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: 571

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: 1899

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: 1899

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: 190

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: 774

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: 209

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...
by StefanS
Wed Feb 17, 2021 20:52
Forum: Sausages
Topic: Stefans kielbasa
Replies: 95
Views: 44379

Re: Stefans kielbasa

I'm using 3 g/kg juniper berries crashed in mortar and pestle so in kielbasa visible are larger chunks of juniper. IMO - juniper is overwhelmed if overdosed so balanced with black and white peppers and garlic is my goal achieved in that kielbasa.
by StefanS
Wed Feb 17, 2021 20:29
Forum: Sausages
Topic: Stefans kielbasa
Replies: 95
Views: 44379

Re: Stefans kielbasa

Just last few days and some pictures... I wont describe process or ingredients as I'm not participate in our big contest as sausage maker.... So - Kabanosy, Hunters (with juniper berries), Wiejska (or just regular kielbasa), and my own Noble Kielbasa ( lean, something between Ham Kielbasa and Lisiec...
by StefanS
Fri Feb 12, 2021 14:03
Forum: Smoked pork products
Topic: Cold Smoke and Spoilage
Replies: 15
Views: 370

Re: Cold Smoke and Spoilage

I understood your confuse, what I'm saying is that in very specific dish like yours
Scogar wrote:
Thu Feb 11, 2021 15:14
fully cooked underneath a bed of sauerkraut
it is not worthwhile to do that long specific preparation. Sauerkraut is very specific "killer other tastes". Just IMHO.
by StefanS
Thu Feb 11, 2021 15:42
Forum: Smoked pork products
Topic: Cold Smoke and Spoilage
Replies: 15
Views: 370

Re: Cold Smoke and Spoilage

The specifics of my situation are that I am making a Kasselerbraten...so it will be fully cooked underneath a bed of sauerkraut at a later date. so why you want use cold smoking in that case? The pork loin will be fully cooked anyway so why you want to make it more difficult to prepare that meat wi...
by StefanS
Mon Feb 08, 2021 23:14
Forum: For beginners
Topic: Off and running
Replies: 5
Views: 203

Re: Off and running

From mine point of view - Much better it will be when you keep lower temperature but higher humidity. High humidity in early stages of fermenting and then drying/maturing (especially in smaller diameter casings ) is to prevent a dry ring ( small diameter especially dangerous). Lower temps are only s...