Search found 3655 matches

by redzed
Sat Jun 26, 2021 05:31
Forum: Dry Cured Meats and Sausages
Topic: PH Quandaries
Replies: 6
Views: 247

Re: PH Quandaries

Hi Lee, 5.04 is a good pH reading. if you don't want a distinct tang, you're OK as long as you don't drop under 5. Eventually the pH will rise, almost the same level as you started with. As to calculating how much sugar to add, try adding 0.6g of dextrose or dextrose/sucrose combination for every 0....
by redzed
Mon Jun 21, 2021 14:25
Forum: For beginners
Topic: Venison Salami not drying enough in the center
Replies: 5
Views: 236

Re: Venison Salami not drying enough in the center

With game meat you never know how it will taste because it depends on the age and what the animal has been eating. I usually make my venison sausages from white tail deer from rhe Canadian prairies. 90% of the time the the meat has only a mild taste of gaminess. There is a type of sugar called treha...
by redzed
Sat Jun 19, 2021 18:44
Forum: Sausages
Topic: Stefans kielbasa
Replies: 99
Views: 47142

Re: Stefans kielbasa

Very nice looking kiełbasy! Wish I lived closer so that I could come over for a sample! My sausage supply is almost down to zero. Have been busy with too many other things. Must be getting older because everything takes me longer to do.
by redzed
Sat Jun 19, 2021 18:40
Forum: Dry Cured Meats and Sausages
Topic: difficulty getting mold to grow
Replies: 16
Views: 437

Re: difficulty getting mold to grow

Those of you who have not already done so, check out Bactoferm Meat Manual Vol. 2. Read the section on trouble shooting, or better yet, read the whole thing. https://hjemmeriet.com/da/ChrHansen/Bro ... 20(UK).pdf
by redzed
Sat Jun 19, 2021 18:14
Forum: Smoked pork products
Topic: Bob K Inspired smoked pork loin
Replies: 5
Views: 429

Re: Bob K Inspired smoked pork loin

Always better to smoke and then poach. Cooked meat does not take on smoke as well as raw. I'm surprised that you have not noticed any difference.
by redzed
Sat Jun 19, 2021 18:09
Forum: For beginners
Topic: Venison Salami not drying enough in the center
Replies: 5
Views: 236

Re: Venison Salami not drying enough in the center

30mm is a narrow gauge sausage. And if it is fatty and already lost 40%, vac pac it and leave it in the fridge for two or three weeks the remaining moisture should migrate from the center to the uter portion and even out the sausage. The reason that you had uneven drying could be fat smearing or hig...
by redzed
Sat Jun 19, 2021 18:01
Forum: Sausages
Topic: South African farmers Sausage
Replies: 11
Views: 1499

Re: South African farmers Sausage

Make sure that the milk powder is the non-instant type variety. Instant milk powder is highly soluble and does not hold water. But if you overcook the sausage it will be dry and crumbly no matter what you do. Overcooking the main reason why sausages are dry.
by redzed
Sat Jun 19, 2021 17:53
Forum: Sausages
Topic: Kiełbasa Taty - Dad's Sausage
Replies: 9
Views: 900

Re: Kiełbasa Taty - Dad's Sausage

Red thanks for posting this wonderful authentic Polish kielbasa. I have wanted to make this for a long time and finally got around to it. Sorry for not replying earlier but I was away camping and totally off grid when you posted that and then I returned home and went fishing for halibut for 3 days....
by redzed
Wed Jun 02, 2021 15:18
Forum: Sausages
Topic: Cheese Kubi Burgers
Replies: 5
Views: 2656

Re: Cheese Kubi Burgers

Any good recipe for a garlic sausage will work. I regularly make myself a kubi burger or two from whats left in the stuffer. Usually my lunch if I'm making sausage in the morning. The only thing I would suggest here is that if you are preparing the meat only for kubbies, you don't need to add as muc...
by redzed
Wed Jun 02, 2021 14:53
Forum: Smoked pork products
Topic: Bob K Inspired smoked pork loin
Replies: 5
Views: 429

Re: Bob K Inspired smoked pork lion

That loin sure does look good. Nicely spiced and flavoured. The sous vide process also kept it moist. Keeping a loin in the smoker for a long time to bring it up to temp dries it out. So sous vide is a good idea. If the IT hit 145 at any point, then the loin is safe to eat.
by redzed
Mon May 24, 2021 16:52
Forum: Dry Cured Meats and Sausages
Topic: Making Salami in Thailand
Replies: 33
Views: 25196

Re: Making Salami in Thailand

When fermenting, it's the temperature which determines the speed of the the fermentation and the amount of carbohydrate drives the the pH drop and acid. A slightly lower pH is also attained when the fermentation temp is higher. Although designed to ferment slower and at a lower temp, you can certain...
by redzed
Sun May 23, 2021 02:15
Forum: Sausages
Topic: Smokies
Replies: 1
Views: 165

Re: Smokies

Very good idea. That's called prep cooking. Just don't leave them on the grill too long. I have seen a million complaints about a sausage recipe where the sausages are grilled, cooked too hot, too long, and as Rytek Kutas put it, "taste like sawdust".
by redzed
Sat May 22, 2021 16:49
Forum: Hardware
Topic: Salami and sausage casings
Replies: 3
Views: 233

Re: Salami and sausage casings

The dried hog casings sold by sellers in North America are all from China, as far as I can determine. A great proportion of fresh hog casings sold around the world are also from China. They are the largest producer and consumers of pork in the world. I've ordered various dried products from Aliepres...
by redzed
Sat May 22, 2021 16:33
Forum: For beginners
Topic: Smoking a whole chicken
Replies: 5
Views: 381

Re: Smoking a whole chicken

It's been a while since I smoked chickens, but the last time that I did, I used Cure # 1. What I do is prepare a mixture of 900g salt and 100g Cure#1. That becomes an equivalent of European curing salt which is .6% nitrite. This way when I make a brine it's fast and easy. All I do is add 80g of the ...
by redzed
Sat May 22, 2021 16:17
Forum: Dry Cured Meats and Sausages
Topic: Making Salami in Thailand
Replies: 33
Views: 25196

Re: Making Salami in Thailand

Sounds like you want to make a traditional Italian pepperoni which is fermented and dried rather than the American version which is fermented (or soured in a different way), hot smoked and semi dried. The American version is the one we usually get on pizza. As to the amount of sugars, 6g/kg usually ...