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Search found 306 matches
I used my PH meter after fermentation and it is an Aliexpress special. When I cut them open I used the professional model at my friends shop so I'm guessing the final reading is the accurate reading and they were likely very close to that after fermentation?
that's right now Red. After fermentation they were 5.2. I didn't really expect the ph to continue to drop after fermenting. THey definitely need to dry some more.
Yes, those are the same casings. They be even more expensive from Sausagemaker for us here in Canada. Add in 30% exchange and then they will charge 30-50.00 US to ship and then we also get charged brokerage fees. It's cheaper to get them from Germany!
Red, I couldn't wait as I wanted to see what the pepper looked like and if it was covered in mold. This is 1 month and 20% Loss. Other salami is still in the chamber. It tastes excellent. I fermented it to the sour zone. Final PH is 4.7. Will be doing up a larger batch now that I know they work grea...
My friend brought me some in from Germany with his spice order. I'm doing a semi dry fermented cracked pepper salami. THe info he got was to ferment them then in four days peel back the bag and it leaves the pepper coating and the little hood and string on one end to continue hanging them. I'm conce...
With the current situation I had to deplete my sausage supply to resupply my two girls families and a young family here that is laid off. I used 80 pounds of moose and deer trim from the fall, 22 pounds of lean pork, and 10 pounds of pork belly trim. I started Thursday night and finished packaging t...
- Sun Feb 16, 2020 17:17
- Forum: Microbiology of meat and products
- Topic: Potential of toxic moulds in sea salts
- Replies: 8
- Views: 2390
Red if I have a little mold on my Salami's/sausages I wash them with a little Vinegar/water mix. Never thought of using salt but now I have a good reason to stick with vinegar.
I made this Liverwurst on the weekend from my deer liver. This is a recipe from a German friend. I don't like the real fine type and this is a little coarser. It has a lot of Marjoram in it. It is made with 40% pork belly trim, 40% lean Deer, one Deer liver, and 300 grams of bacon. https://i.imgur.c...
- Sun Dec 01, 2019 17:13
- Forum: Sausages
- Topic: [CAN] Kiełbasa Czosnkowa (garlic sausage)
- Replies: 5
- Views: 1253
Being a Ukrainian, and being in the heart of the Ukrainian part of Central Albert I know a good garlic sausage when I see it. This is the recipe we use. I got it from a friend who ran shop here for a long time until it burned down. He would make about 40,000 pounds of garlic rings from wild game for...