Search found 36 matches

by joe_indi
Tue Mar 12, 2019 02:42
Forum: Dry Cured Meats and Sausages
Topic: Very Old Farmers' Bulletins call for Saltpeter, can I use it?
Replies: 11
Views: 1061

Re: Very Old Farmers' Bulletins call for Saltpeter, can I use it?

redzed wrote:
Mon Mar 11, 2019 19:35
Is that a dry cure or brine cure?
It is a dry rub.
by joe_indi
Mon Mar 11, 2019 19:07
Forum: Dry Cured Meats and Sausages
Topic: Very Old Farmers' Bulletins call for Saltpeter, can I use it?
Replies: 11
Views: 1061

Re: Very Old Farmers' Bulletins call for Saltpeter, can I use it?

Here is the chart

Image

This was what my Dad noted down in his metric conversion

Image
by joe_indi
Mon Mar 11, 2019 14:48
Forum: Dry Cured Meats and Sausages
Topic: Very Old Farmers' Bulletins call for Saltpeter, can I use it?
Replies: 11
Views: 1061

Re: Very Old Farmers' Bulletins call for Saltpeter, can I use it?

redzed The only real curing salt that I can buy is Instacure or similar online through Amazon or, like I did once, I had a nephew in the US buy me some from Sausagemaker.com and bring it with him. Potassium Nitrate is available in chemical stores but it is difficult to buy easily, with all the terro...
by joe_indi
Sun Mar 10, 2019 05:57
Forum: Dry Cured Meats and Sausages
Topic: Very Old Farmers' Bulletins call for Saltpeter, can I use it?
Replies: 11
Views: 1061

Very Old Farmers' Bulletins call for Saltpeter, can I use it?

My father bequeathed these to me long ago. As a Rotarian he had a fellow Rotarian in the US mail him these bulletins in the early 60s They all mention saltpeter as the curing salt About 2 oz for 100 lbs of meat. Is it ok to use saltpeter once in a way for the long dry cure that I want to do as given...
by joe_indi
Sun Jan 27, 2019 05:08
Forum: Sausages
Topic: Cultured Buttermilk for Summer sausage?
Replies: 10
Views: 1407

FL-C culture was not available easily in India so I too tried natural sources , but not butter milk, and definitely not the store bought buttermilk. I had Thermophilic and Mesophilic bacteria that I use for cheese making. Not knowing which of the two works , I decided to add both. But since both cul...
by joe_indi
Fri Mar 02, 2018 05:06
Forum: Products in blocks
Topic: Spring loaded Ham Press
Replies: 0
Views: 1047

Spring loaded Ham Press

I found this ham press to be a very simple affair.
Very light weight and can be placed vertically or horizontally for cooking.
I have just received it. But it requires the meat to be in steamer bags and I have ordered them too.

Image

Image
by joe_indi
Fri Mar 02, 2018 04:59
Forum: Sausages
Topic: Nylon Casing
Replies: 1
Views: 903

Nylon Casing

I saw this casing on Ali Express and bought a 100 meter roll. It is a 5 layer nylon material and cannot be smoked. But I read that a single layer casing can be smoked. Its extremely strong and virtually indestructible. But its difficult to link. It came with three rolls of cotton thread and a nozzle...
by joe_indi
Fri Feb 02, 2018 17:25
Forum: Sausages
Topic: Buying Casings?
Replies: 20
Views: 3822

Right now I am eye balling two other items Nylon casings this is the link And also had a look at this https://www.aliexpress.com/store/product/Stainless-Steel-Round-Shape-Ham-Press-Maker-Kitchen-Meat-Fits-Seafood-Meat-Poultry-Tools-Kitchen-Cooking/3222009_32837227247.html?spm=2114.12010612.0.0.20525...
by joe_indi
Fri Feb 02, 2018 17:20
Forum: Sausages
Topic: Buying Casings?
Replies: 20
Views: 3822

Well, you got to realize India is just a border away from China, and it was free shipping.
So once it reached India it came by snail mail. Totally order to delivery 30 days.
by joe_indi
Fri Feb 02, 2018 16:55
Forum: Sausages
Topic: Buying Casings?
Replies: 20
Views: 3822

Coincidentally, I received the dry 23mm casings that I had ordered through AliExpress . Last year I ordered the supplier's minimum order quantity of 20 meters. He supplies them in 2 meter lengths. I found them to be good, a great value for the money, though some of them did have a few holes. The nex...
by joe_indi
Thu Dec 21, 2017 07:53
Forum: Sausages
Topic: Skinless Emulsified Sausages An Experiment
Replies: 12
Views: 2432

redzed, I used 2.5gms of Cure #1 per kg of meat. Maybe a couple decimal on the higher side (2.8). Maybe the pinkness could be because these were still moist just out of their (steel) casings after about 30 minutes of steam at 70C. Yes, using cellulose or collagen casings would be the easier way out,...
by joe_indi
Wed Dec 20, 2017 05:00
Forum: Sausages
Topic: Skinless Emulsified Sausages An Experiment
Replies: 12
Views: 2432

I have not given up on this folks. I think I have found the reason for those air pockets. I was using 3/4" steel tubes that were pushed into the nozzle, which does not leave space for the air to escape. After consuming a lot of sausages in the process I realized the ideal air release would be the st...
by joe_indi
Thu Nov 30, 2017 13:38
Forum: Sausages
Topic: Skinless Emulsified Sausages An Experiment
Replies: 12
Views: 2432

.....is there an air release valve on your stuffer? No, there is no air release valve. Mine is a very basic stuffer courtesy of aliexpress. I was thinking of installing a ARV myself. I do have an idea to try out. ....Those do seem excesive That could be my fault. The contents was still coming out t...
by joe_indi
Tue Nov 28, 2017 07:21
Forum: Microbiology of meat and products
Topic: Pasted hog casings
Replies: 13
Views: 9825

Not yet. but I think i'll order a hank of the 22-24mm. Trying to work with thinner sheep casings is absolute madness. 22-24 will be good for kabanosy and wieners. https://www.aliexpress.com/item/Wholesale-Commercial-use-90-meters-length-diameter-22-24mm-sheep-sausage-casing-sheep-cover-sheep-skin/3...
by joe_indi
Tue Nov 28, 2017 01:57
Forum: Hardware
Topic: Emulsified Sausages - possible alternative for a bowl cutter
Replies: 29
Views: 7625

:grin: Got it!
Thank you Bob.
I have the pictures visible on my new post (Skinless Sausages)