Search found 436 matches
- Wed May 26, 2021 20:12
- Forum: For beginners
- Topic: Smoking a whole chicken
- Replies: 5
- Views: 3165
Re: Smoking a whole chicken
My 5 cents - sometimes I'm doing smoked chicken. I'm using 10 % brine (1 liter of brine = 1 kg of chicken). Depends on size of chicken it is 16-24 hours in refrigerator. Then around 1 hour chicken is hang for drip of excess of brine. During that time preparing pot plus water plus spices. Heating wat...
- Sun May 02, 2021 12:33
- Forum: Sausages
- Topic: Vac sealer upgrade
- Replies: 9
- Views: 2764
Re: Vac sealer upgrade
Vac Master VP 215
- Sat May 01, 2021 23:14
- Forum: Sausages
- Topic: Vac sealer upgrade
- Replies: 9
- Views: 2764
- Mon Apr 26, 2021 01:45
- Forum: Canned meat products
- Topic: Lots of liquid loss when canning spreadable ham
- Replies: 21
- Views: 19363
Re: Lots of liquid loss when canning spreadable ham
So lets start from beginning - In your recipe is nothing that can hold juice/water inside your mix. That recipe never will give you SPREADABLE meat mix only will give you liquid/jelly around of block of mince inside jar. There isn't nothing like, potato starch/corn starch, or vaporized dry milk. You...
- Sun Apr 25, 2021 01:06
- Forum: Canned meat products
- Topic: Lots of liquid loss when canning spreadable ham
- Replies: 21
- Views: 19363
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.... Another tip - myself and my coll...
- Sat Apr 24, 2021 16:15
- Forum: Canned meat products
- Topic: Lots of liquid loss when canning spreadable ham
- Replies: 21
- Views: 19363
Re: Lots of liquid loss when canning spreadable ham
Why would Stefan consider this recipe don't need the 121ºC treatment? 1). how long and in which environmental you going to keep cooked jars? 2. what is purpose of that step? - [b ]I 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...
- Wed Apr 14, 2021 00:46
- Forum: For beginners
- Topic: Wrong texture everytime I try fresh/smoked sausages
- Replies: 7
- Views: 3752
Re: Wrong texture everytime I try fresh/smoked sausages
IMO- 1. over cooked during smoking or poaching 2. Mix the meat using a regular bread kneeding machine at low speed for 3-5min. -Added the ground fat (it didn't look as separate particles of fat after the grinding) which now looks as a paste) fat in not right stage - plus can be a lot of unsaturated ...
- Mon Mar 22, 2021 01:16
- Forum: For beginners
- Topic: Should I add sugar to my whole muscle salami recipes
- Replies: 6
- Views: 3209
- Sat Mar 20, 2021 17:08
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 76436
- Thu Mar 18, 2021 13:52
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 76436
Re: Stefans kielbasa
Few days ago i finally decided to make something special (just for fun). Artist sausage - outstanding taste (visible green spots - pistachios) - DSC_0586.JPG DSC_0587.JPG Milky Way sausage - there are 3 different minces in spiral configuration, center of "galactic as piece of pork loin, and "black h...
- Sun Mar 07, 2021 16:52
- Forum: For beginners
- Topic: So let's talk about salt percentages....
- Replies: 13
- Views: 5379
Re: So let's talk about salt percentages....
Personally i don't think so that you can find any strict Government regulations on salt amount. In production of fermented "salamis" as well as other meat products I'm using "common sense" and good practices. Underlaying scientific theory is that 2.5 % of salt (with nitrites) added to raw salamis is...
- Thu Mar 04, 2021 20:00
- Forum: Sausages
- Topic: Busy week/weekend sausage/meat making!
- Replies: 39
- Views: 8045
- Sat Feb 27, 2021 16:47
- Forum: Sausages
- Topic: Busy week/weekend sausage/meat making!
- Replies: 39
- Views: 8045
Re: Busy week/weekend sausage/meat making!
WOW - you're really busy with that good looking staff..
- Thu Feb 25, 2021 22:28
- Forum: Dry Cured Meats and Sausages
- Topic: Curing Process Observations & Questions
- Replies: 4
- Views: 1378
Re: Curing Process Observations & Questions
Welcome to the forum. I too love data- I come from a family of engineers. Ideal temperature is 53-59*F. For controlled drying humidity should lag sausage Aw by 0.2 - 0.5, 0.3 being average. When you add 2.5% salt to the meat, the Aw drops to about 0.97... this is the starting Aw. When the salami re...
- Thu Feb 25, 2021 22:13
- Forum: Dry Cured Meats and Sausages
- Topic: Very low ph sobrasada after 2 days using t-spx
- Replies: 18
- Views: 4004
Re: Very low ph sobrasada after 2 days using t-spx
in 8 grams of pepper powder there are 2.3 grams fructose and 2.7 grams of sucrose. hmmm - 62.5% of sugars? 60/8g powder = 7.5; 7.5 x 2.3g fructose = 17.25g fructose. 7.5 x 2.7g = 20.25g sucrose. can you check your math and info sources please? also - sucrose is disaccharide so if it is that high in...