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....

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...

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.

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

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.

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...

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.

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....

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...

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.

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...

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".

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...

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 ...

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 ...