Hi All! Hi Jan! Finally resurfacing after a period of delightfull workload with (...guess what) FERMENTED MEAT PRODUCTS I would like to thank you Chris for referring to my previous thread on GdL. Actually IdaKraut (Rudy Reichelt) afterwards tried out using GdL in a 0,4% dosage in Landjäger and (if I...

NO COPYPASTING ALLOWED FOR DANES

Helt i orden! Jeg venter :wink: OK Red, thanks! I´m on Explorer. Guess I have to install Firefox. But I honestly thought it was enough to copypaste the already present ... ø (now I have copypasted yours from your above message and let´s see how THAT works :???: ). Anyway Red, considering the ...

Ursula! Personally I would feel more comfortable if we from now on refer to CW´recipe as "Salami Danese" because in CW´s very elaborate and much preferable makeover "a la italiana" it has become quite remote from the general Danish salami concept (and in this case: for the better!). But if you haven...

Hi Ursula, I think the F-1 would always be a natual choice if you make large calibre (60mm and upwards) salami and want a fast fermentation in order to minimize the risk of dry rim if you are unsure if humidity can be kept up at 90 - 98% during all of the time before pH 5,0 is reached The fast cultu...

Hi Ursula, If you are thinking to make a classical Danish "Spegepoelse" the F-1 culture could come in handy as it may give the right tangy and slightly sour taste providing that you are generous with the sugar/dextrose, but in a classical old-timer spegepoelse wine doens´t really fit in, unless you ...

Hi Steve, Being a former CH´representative I certainly see a natural link between a product like cacciatore and the T-SPX culture, and personally I wouldn´t go for a fast culture for this sausage where an "italian style aroma" should really be prominent. F-1 is nothing but a "boosted" T-SPX and you ...

Thanks Red! I just wondered if you at some previous instance has tried to keep pH around 5.0 or even higher?
If so I´m curious to know if you noticed if color development was more prolonged as well as giving a improvement in taste?

DAMNED !!! HOW DO YOU WRITE AN "Ø" ON THIS MF-EDITOR!!???

Danish sausages. [...] Sounds like some cousin was trying to convince everyone of their quality :roll: And given the choice I would rather opt for an invitation to try to sell sand in Sahara... To convince somebody about the "quality" of Danish meat products you would have to mobilize some supernat...

Hi Red!
Did you do a pH reading of the spicy chorizo as you took it out (sounds like a winner!)

As for bottom adds´we Danes seem to be on top, at least in terms of economics: "Ten investment errors which you should avoid in 2014: If you have investments of $ 500.000 you are not interested to discover that you made some costly investment errors" ...whee - with souch a pile of dough I´d invest i...

After that initial 48 hour fermentation, the sausage casings were definitely still soft and not hardened. It seems like if I increase the drying RH, it should remedy the dry rim hopefully Yes I totally agree, just don´t expect hardness to occur that quickly during fermentation. With a drying/maturi...

Hi Gauthier, To judge from the pic´s I think you did one heck of a good job for a first timer :grin: OK there is dry rim, but it obviously not enough to be annoying. Congrats´! What I noticed on the picture as a possible flaw in the grinding/blending process was somehow confirmed by yourself: Used a...

Hello there Ped! Whereas the average (bacterial) starter cultures simply have to get into a freezer as quickly as possible after hopefully not too many days of transport, the mould spores is somewhat more sturdy stuff. But why go over lenghts (or in this case, oceans) when there ought to be reasonab...