Search found 411 matches

by StefanS
Fri Jun 18, 2021 12:29
Forum: Sausages
Topic: Stefans kielbasa
Replies: 98
Views: 46166

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: 98
Views: 46166

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: 14
Views: 151

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: 14
Views: 151

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: 14
Views: 151

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: 290

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: 930

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: 930

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: 2660

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: 2660

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: 2660

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: 520

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: 544

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: 98
Views: 46166

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: 98
Views: 46166

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...