Search found 59 matches
- Wed Jan 06, 2021 01:44
- Forum: For beginners
- Topic: Greasy Skin
- Replies: 6
- Views: 154
Re: Greasy Skin
don’t mix it when it is ultra cold Adequate mixing at cold temperatures was one of the things that took me a while to get my hands around so to speak. I mix by hand and I solved the cold hand problem using a pair of nitrile gloves over cheap cotton gloves of the type used to handle film negatives. ...
- Tue Jan 05, 2021 02:06
- Forum: Dry Cured Meats and Sausages
- Topic: first attempt at summer sausage
- Replies: 6
- Views: 171
Re: first attempt at summer sausage
I'm not an expert, but my advice would be to do as the instructions on the kit recommend. The companies that manufacture these have generally spent significant resources developing kits that balance quality and safety. For what its worth, the Backwoods kits sold here in the States recommend cooking ...
- Mon Oct 12, 2020 04:58
- Forum: Hardware
- Topic: Lifespan of Apera PH60S pH meter?
- Replies: 14
- Views: 759
Re: Lifespan of Apera PH60S pH meter?
I agree with what Butterbean posted about the storage solution. I also found that the little bottle of KCl storage solution that came with my Apera meter was pretty inadequate. Also, the crappy gasket on the tip cover leaks, so I store the kit vertically on a bookshelf so that the tip is pointed dow...
- Sun Oct 11, 2020 03:05
- Forum: Hardware
- Topic: Lifespan of Apera PH60S pH meter?
- Replies: 14
- Views: 759
Re: Lifespan of Apera PH60S pH meter?
I've had my Apera PH60S for a little over 3 years. Maybe used it 60 times or so usually in clusters during fermentation. Just got done fermenting some salami last week, calibrated the meter using fresh pH buffer solutions and it was pretty much OK. So, I can't give any credence to the 2 year life sp...
- Sun Jan 19, 2020 04:48
- Forum: Sausages
- Topic: summer sausage
- Replies: 4
- Views: 1356
Re: summer sausage
I do semi dry cured pepperoni similar to what you asked about, but its always either fermented to reduce the pH, or I use encapsulated citric acid (ECA) to reduce the pH. I cook to an internal temperature of about 145º if fermented, or 155º if using ECA. (The melting point of the coating on ECA is v...
- Sat Dec 21, 2019 01:57
- Forum: Dry Cured Meats and Sausages
- Topic: First Attempt at Whole Muscle Salami - Result and Questions
- Replies: 3
- Views: 1006
Re: First Attempt at Whole Muscle Salami - Result and Questions
Thanks for the replies Bob K and redzed. beef bung would have been better . . . will try that next time Second best would be pasted hog casing sheets . . . I've tried to find these before, but could only find them in small quantities at the Canadian firm Stuffers. They don't ship outside Canada. two...
- Fri Dec 20, 2019 05:27
- Forum: Dry Cured Meats and Sausages
- Topic: First Attempt at Whole Muscle Salami - Result and Questions
- Replies: 3
- Views: 1006
First Attempt at Whole Muscle Salami - Result and Questions
I recently made my first try at whole muscle salami. Followed the recipe for spicy capocollo from cajuneric's youtube channel here: https://www.youtube.com/watch?v=vFfqwyxC_Zo Except used pork loin instead of pork collar, so I guess its really lonzino. Used a 900g piece of commodity pork loin (Smith...
- Mon Dec 09, 2019 21:15
- Forum: Dry Cured Meats and Sausages
- Topic: Cure #2 with different percent of sodium nitrate
- Replies: 12
- Views: 1957
Re: Cure #2 with different percent of sodium nitrate
Some 6 years ago, I asked The Sausage Maker about the 1% Sodium Nitrate in their instacure #2 while many references including their own FAQ and other manufacturers use 3.67% to 4% Sodium Nitrate. I got a response that, at best was non-norishing or at worst, they claimed that 4% was a typo in their F...
- Sat Nov 30, 2019 15:42
- Forum: For beginners
- Topic: Proper Use of Cure #1
- Replies: 8
- Views: 1808
- Fri Nov 29, 2019 19:04
- Forum: For beginners
- Topic: Proper Use of Cure #1
- Replies: 8
- Views: 1808
Re: Proper Use of Cure #1
The one teaspoon per 5 pounds sausage mince is about right. In my opinion, 1/2 cup (assuming cure#1 at 6.25% sodium nitrite) is way too much for curing products like corned beef, bacon, or pork loin. I use this calculator for the amount of cure#1 in brine, and it's resulted in successful cure. https...
- Tue Aug 13, 2019 03:31
- Forum: For beginners
- Topic: Greetings
- Replies: 11
- Views: 2051
Re: Greetings
Hi Mick, I'm not an expert, but I've been through some of the same issues that you may be encountering. So I'll pass along what I've learned for what its worth. Firstly, your temperature swings are much more extreme than we have here in the Southern US (Florida). Our temperatures mostly range betwee...
- Tue Jul 30, 2019 14:07
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My First Coppa
- Replies: 3
- Views: 2838
- Sat May 25, 2019 16:25
- Forum: For beginners
- Topic: Post-drying PH is 6.5 - is my sausage safe?
- Replies: 7
- Views: 1822
Re: Post-drying PH is 6.5 - is my sausage safe?
For what its worth, there is a link at the bottom of each page of this forum that takes you to the Wedliny Domowe main page.Agoracritus wrote: ↑Fri May 24, 2019 23:35if anyone is having trouble finding the Wedliny Domowe main page and section
- Mon Apr 22, 2019 00:52
- Forum: Sausages
- Topic: Semi Dry Cured Pepperoni
- Replies: 4
- Views: 1845
Re: Semi Dry Cured Pepperoni
Hi redzed, Hope you had a great Easter yourself . . . and also that work slacks off a bit soon. I vaguely remember those long hour days, but as an old retired guy, I have lots of time to post on forums that I like to learn from. lactic acid bacteria are intolerant of a high acid environment Thanks f...
- Sat Apr 20, 2019 21:27
- Forum: Sausages
- Topic: Semi Dry Cured Pepperoni
- Replies: 4
- Views: 1845
Re: Semi Dry Cured Pepperoni
Forgot an important step in the above post. After smoking, the sausage was poached in a sous vide bath at 143ºF for 4 hours.