Search found 208 matches

by Igor Duńczyk
Tue Nov 25, 2014 00:12
Forum: Sausages
Topic: Corn Syrup Solids?
Replies: 16
Views: 14037

Hi Chef James, I am more than just a bit curious to hear if the declaration of your corn syrop solids states anything about its DE (Dextrose Equivalence) so you would know how it compares to Dextrose in terms of sweetness. One reason why I find this interesting is because Devo in his posting from th...
by Igor Duńczyk
Mon Nov 24, 2014 09:43
Forum: Smoked pork products
Topic: German Summer Sausage (Len Poli)
Replies: 12
Views: 11526

If I remember right sometime ago Idakraut (Rudi) tested 0,4% GdL in combination with T-SPX in a Landjäger and found the combination just a bit too tangy for his taste though the Germans seems to have grown accostumed to it as it is still a quite common fermentation ingredient at smaller producers (l...
by Igor Duńczyk
Sun Nov 23, 2014 19:02
Forum: Smoked pork products
Topic: German Summer Sausage (Len Poli)
Replies: 12
Views: 11526

...somewhat baffled as to the instructions to "incubate" the sausage for 48hrs. at 80F. Leaving it for that long without a starter culture is not a wise idea as it will invite wild and nasty bacteria to take over... You said it before me Chris! The only thing that saves our souls in this game is th...
by Igor Duńczyk
Sun Nov 23, 2014 17:37
Forum: Dry Cured Meats and Sausages
Topic: Sugars in Dry Cured Sausages
Replies: 13
Views: 9595

Hi Nick, After having been absent quite some time from this entertaining and enjoyable forum I just wonder if you, now as almost one Month has passed since your last posting, got on with the job and in best case have some results and experiences to share with us? Being absulutely on par with all of ...
by Igor Duńczyk
Sun Nov 23, 2014 16:38
Forum: Dry Cured Meats and Sausages
Topic: Making Salami in Thailand
Replies: 18
Views: 19816

Hi Barry! (as I have now discovered is your real name!) I love to hear these stories from real life that just totally defy ones conception about unbreakable food safety rules :mrgreen: but the facts (as I have experienced them on or rather inside my own body) is that after a certain time of "interna...
by Igor Duńczyk
Sun Nov 23, 2014 13:25
Forum: Dry Cured Meats and Sausages
Topic: Why We Use Nitrites/Nitrate Cures and Starter Cultures
Replies: 31
Views: 38816

Hi Doc, Thank you for an intriguing story about fighting for making the stuff in the right way. I am quite sure that in such a hot humid ambience I would also be very reluctant to use the non-nitrite/nitrate curing method, which otherwise should be safe enough when you find yourself in an environmen...
by Igor Duńczyk
Sun Nov 23, 2014 12:47
Forum: Sausages
Topic: Corn Syrup Solids?
Replies: 16
Views: 14037

Hi there all of you Happy Home Sausage Makers! :grin: Cris gave a kind kick in side to wake me out of my slumber and get reactivtated at wedlinidomowe to share some technical advice whenever some questions pops up. So, when it somes to the amusingly clumsy product designation CORN SYROP SOLIDS I fir...
by Igor Duńczyk
Sat Sep 27, 2014 13:00
Forum: Dry Cured Meats and Sausages
Topic: Wine in salami? Why not sweet?
Replies: 12
Views: 9769

Hi Seadog!
How is your Syrah Sausage doing? :roll:
Just curious....
by Igor Duńczyk
Mon Sep 08, 2014 09:14
Forum: Dry Cured Meats and Sausages
Topic: Salami done too fast?
Replies: 8
Views: 6409

How much salt (in percentage) did the recipes prescribe and what was the final weight loss?
by Igor Duńczyk
Sun Sep 07, 2014 23:49
Forum: Dry Cured Meats and Sausages
Topic: Wine in salami? Why not sweet?
Replies: 12
Views: 9769

Oops - I guess that glass too much of Egri Bulls Blood Redwine made my tongue go a little too Hungarian for this forum :sad: Jokes apart: Some time ago one of our members had a decidedly bad experience after adding sweet Italian Vermuth which was actually prescribed in a (....hmmm ...if I remember r...
by Igor Duńczyk
Sun Sep 07, 2014 23:11
Forum: Dry Cured Meats and Sausages
Topic: Salami done too fast?
Replies: 8
Views: 6409

Hi Jason! How did your salami venture end up? And did you solve the situation with the uneven mold? Well ...just guessin´about a possible cause :roll: I assume that the location of the humidifier/heating element could play a part if there is a fan involved which could (unintentionally) lower the hum...
by Igor Duńczyk
Sun Sep 07, 2014 19:54
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 108282

Baconologist wrote:I certianly appreciate your insight, Igor.
Well Bob ...at least we are two who can share the pipe tonight -and I better not inhale too deeply or I might loose my way to the village of Danish Troll Idiots :lol:
by Igor Duńczyk
Sun Sep 07, 2014 17:46
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 108282

Sorry Guys! It was NOT intentional that my resurfacing should trigger a rawing War of Sausages or Bacon-Slandering-Campain (the reasons of which I am actually quite unaware!). Please know I DO NOT make any claims to be an authority - but if I can contribute with some experience and share observation...
by Igor Duńczyk
Sun Sep 07, 2014 17:04
Forum: Technology basis
Topic: GDL
Replies: 9
Views: 7683

Hello Rudy Good to have you back (back for good would be even better :grin: ) I have the impression that GdL, or rather the effects of it, is an acquired taste that falls easier on the German or (in my case) Danish palate than compared to a more "south-style minded" audience that is used to naturall...
by Igor Duńczyk
Sat Sep 06, 2014 23:45
Forum: Sausages
Topic: Beef middles and dry cured salami question
Replies: 28
Views: 15998

Hi Chris! This looks really nice. Do you experience the mushroom taste to become more intense with time? A question on your mould: is it the Chr.Handen "600" type? And how do you disperse it? I guess that you don´t just rely on the residue spores in your chamber but also add extra by dipping or spra...