By the moment of the picture they were fresh (my friend had just cleaned them up) but right now they are under salt and look just the same.
Search found 62 matches
- Fri Mar 18, 2022 17:57
- Forum: School of Domestic Meat Processing
- Topic: Question about odd casings
- Replies: 7
- Views: 18495
- Thu Mar 17, 2022 14:26
- Forum: School of Domestic Meat Processing
- Topic: Question about odd casings
- Replies: 7
- Views: 18495
Re: Question about odd casings
What are the casings being used for? Salami, smoke sausage or fresh sausage? I think they will be fine for smoke or fresh sausage, but the blood might be an issue for salami, but I really don't know. I know blood pockets are a problem for hams and that is why the veins are milked to remove the bloo...
- Tue Mar 15, 2022 04:26
- Forum: School of Domestic Meat Processing
- Topic: Question about odd casings
- Replies: 7
- Views: 18495
Re: Question about odd casings
Hmm, never seen casings like that before? Did they process the casings themselves? Yes they did. It is kinda a family business (the hog butchering, not the casing process) but it was not the first time cleaning the intestine. I actually recommended to double check if there was an extra membrane the...
- Mon Mar 14, 2022 03:22
- Forum: School of Domestic Meat Processing
- Topic: Question about odd casings
- Replies: 7
- Views: 18495
Question about odd casings
I hope you guys are doing great. It's been I while. A friend of mine just asked me a question regarding some casing he got from big hog. The hog was a bit more than 300kg, it was fed with a mixture of pork food and fruits/vegetables left overs. IMG-20220312-WA0027.jpg IMG-20220312-WA0025.jpg IMG-202...
- Thu May 20, 2021 17:10
- Forum: Dry Cured Meats and Sausages
- Topic: Could different acidity level slow down the drying speed?
- Replies: 7
- Views: 2716
Re: Could different acidity level slow down the drying speed?
So a new question comes up in my mind. Is this thin greasy film on the casings normal? I ferment in a melamine plywood box I made and front is opened with a fabric mesh (to keep insects out) and a transparent plastic that allows me to fully close it or open it as much as I need (depending on how hi...
- Thu May 20, 2021 17:03
- Forum: Dry Cured Meats and Sausages
- Topic: Could different acidity level slow down the drying speed?
- Replies: 7
- Views: 2716
Re: Could different acidity level slow down the drying speed?
I can't even imagine how you made three 100g sausages exactly the same weight - that would drive me nuts. Just made 3 meat balls of 100gr each and stuffed them using a small horn I made. You didn't say what your fat content was. I always use 30% of backfat and 70% of lean meat (as lean as I can mak...
- Wed May 12, 2021 23:33
- Forum: Dry Cured Meats and Sausages
- Topic: Could different acidity level slow down the drying speed?
- Replies: 7
- Views: 2716
Re: Could different acidity level slow down the drying speed?
I was thinking.... during fermentation, sausages started feel kinda greasy as they were losing a little bit of liquid fat. Of course, the one fermentated for 2days was a bit more greasy than the one fermented for 1 day and less greasy than the one fermented for 3 days. I never wiped this grease off ...
- Wed May 12, 2021 16:24
- Forum: Dry Cured Meats and Sausages
- Topic: Could different acidity level slow down the drying speed?
- Replies: 7
- Views: 2716
Could different acidity level slow down the drying speed?
So, here's the thing. My last batch of salami turned out great in flavor but poor in texture as it was kinda crumbly and imposible to cut it in thin slides. I basically cured the lean meat for 2 days with 28gr/kg sal and 2,5gr/kg cure#2, ground it and mix it with the starter, 5gr/kg sugar and spices...
- Mon May 10, 2021 01:56
- Forum: For beginners
- Topic: Pasturizeation
- Replies: 11
- Views: 9209
Re: Pasturizeation
I have chamber at 12c 80% humidity. The skins are quite sticky tacky is this an issue? I've found that some stickyness on the casing is not an issue but when is extremely sticky, my sausages tend to slow down the drying speed. In my first batch, I started with the RH in 80% and after 1 week I found...
- Tue May 04, 2021 04:45
- Forum: Dry Cured Meats and Sausages
- Topic: Sausages drying faster than others
- Replies: 9
- Views: 4488
Re: Sausages drying faster than others
A practical solution will be to put the humidifier in the upper part of the fridge. You can also manage the humidity by simply rotating the dry cured This worked as a charm in my last batch of 4kg of salami so I'm keeping this setup. No need to rotate the sausages so far as they are not that long. ...
- Mon Apr 26, 2021 16:17
- Forum: Canned meat products
- Topic: Lots of liquid loss when canning spreadable ham
- Replies: 21
- Views: 28456
Re: Lots of liquid loss when canning spreadable ham
:D it is actually an odd recipe and I have give it thought or two as maybe I could change the process and get the same result but I always end up thinking "if it works... Why change it?". So, yes. After the first heat round, as I said, it ends up being a big block of meat. That's why I grind that bl...
- Sun Apr 25, 2021 15:58
- Forum: Canned meat products
- Topic: Lots of liquid loss when canning spreadable ham
- Replies: 21
- Views: 28456
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.... Basically what I do with this f...
- Sat Apr 24, 2021 19:34
- Forum: Canned meat products
- Topic: Lots of liquid loss when canning spreadable ham
- Replies: 21
- Views: 28456
Re: Lots of liquid loss when canning spreadable ham
how long and in which environmental you going to keep cooked jars? Probably in a dark shelve at 28-32 °C (that's the average temp of this place, all year long). But I can certainly find a cooler place in the house (20-24°C). I would like to give them away as gift and don't know where they are going...
- Sat Apr 24, 2021 03:17
- Forum: Canned meat products
- Topic: Lots of liquid loss when canning spreadable ham
- Replies: 21
- Views: 28456
Re: Lots of liquid loss when canning spreadable ham
I have to bring this post alive as I tried a couple times the same recipe after my last comments in this post but have the same results. Some jars lose a little liquid, others lose a lot... everything in the same batch. So... I came back here again to re-read all the comments and found this line wri...
- Tue Apr 13, 2021 17:03
- Forum: For beginners
- Topic: Wrong texture everytime I try fresh/smoked sausages
- Replies: 7
- Views: 6232
Re: Wrong texture everytime I try fresh/smoked sausages
So by grinding meat/fat together would prevent the smearing when mixing (keeping everything as cold a possible) and this should give me a nicer texture? What's the technical explanation for what I've experienced? I mean... The fat is there. Even when it leaks out a bit, it's never too much like to s...