michi wrote: ↑

Fri Dec 13, 2024 11:10

I highly recommend the book!

Thanks Michi, seems it's worth having in our "recipe library"

I highly recommend some of their other books. I already have and have used a lot their books "The Art of Making Fermented Sausage", "Home Production of Quality Meats and Sausages", and "Polish Sausages, Authentic Recipes And Instructions" along with one of their greatest recipes books. So, maybe th...

jens49 wrote: ↑

Tue Sep 03, 2024 11:18

Guess I will order today and see if there is anything new...
Thanks

Hi Jens, Did you get the book? Supposed to be an update to "The Art of Making Fermented Sausage". If you got it, what do you think?

michi wrote: ↑

Fri Sep 06, 2024 23:12

I just received my copy

Michi, Any update to your earlier comment?

John

The 2.5 grams per Kilogram "cure#1" in the recipe is a mixture that contains 6.25% sodium nitrite and 93.75% salt. If you were to use sodium nitrite, then you would need 0.156 g/Kg sodium nitrate and 2.34 g/Kg additional salt. In the U.S. cure#1 is also called Prague powder number 1, instacure numbe...

Fakebook . . . the place for misinformation on almost any subject.

Its not high tech, but I just wrap my salami tightly in saran wrap (clingy plastic film) to ferment. That keeps the humidly at essentially 100%. I use B-LC-007 culture and like to ferment at 18º (64ºF), so since the house is typically kept at 80º, I use a small used mini fridge with temperature cont...

Since posting this a few months ago, this kielbasa has become our favorite smoked sausage. Just made the fourth batch last week. The only change was adding one more g/Kg marjoram and picking up some bear garlic on Amazon. Stuffed about 5 pounds in 26-28mm sheep casings (hot dogs?) and 2+ pounds in 5...

can Bacto-Ferm be used in place of fermento Simple answer, no. You can certainly use one of the bacto-ferms to produce the "tang" flavor(like LHP as Dave suggested), but you will require addition of a fermentation step. AND Fermento is also used as a binder, that the bacto-ferm will not supply. Enc...

Recently, Chris posted in the Polish Sausage Club facebook group a recipe for "Kiełbasa Swojska z Podkarpacia -Homemade Kiełbasa from the Carpathian Foothills" here: https://www.facebook.com/groups/564056007388967/posts/1569853823475842/ Chris attributed the recipe to a Bogumił Sztuczka on a Polish ...

Can someone explain to me why you would use different starter/fermentation cultures for salami? I'm no expert on the subject, but simple answer is different cultures impart different flavor profiles and fermentation speeds. Here's some information from the main site about Chr Hansen cultures. https...

I don't know how to use those in lieu of salt, but I make most of my fresh and cooked sausages using 50% salt and 50% "No Salt". The No Salt is potassium chloride, so reduces the sodium that my cardiologist scolds me about every time I see him. Here's a link to discussion of reduced salt sausage in ...

Here's a book by the Marianskis that has lots of recipes indexed alphabetically, and by type and country of origin. https://www.amazon.com/gp/product/0990458652/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0990458652&linkCode=as2&tag=wedlinydomowe-20&linkId=7baba50ff71d8436d49ce77405755...

if I smoke the salami after I ferment it then the fermentation would continue dropping the pH vs cooling off the salami in the chamber and slowing down the fermentation If you look at the Chr Hansen Bactoferm(TM) Meat Manual Volume 1, figures 5 and 6 (pages 24 and 27) they give some limited informa...

I don't read German, but the fourth paragraph of this appears similar to the text you quoted. https://s3p.expydoc.com/store/data/008765072.pdf?key=6052db7848f8c2d91556bbf00f873173&r=1&fn=8765072.pdf&t=1649386639149&p=86400 Also, there is a user that posts here going by cajuneric who has a sausage/ch...

fordtruckbeast wrote: ↑

Tue Mar 29, 2022 18:45

İ wont be able to find that where im living....

Most about any restaurant, butcher shop or anyplace handling food around here uses some kind of iodine based disinfectant. I have no idea what Star San is, but if others like Butterbean are using it and its available to you, seems the way to go.