Search found 73 matches
- Thu Nov 26, 2020 11:25
- Forum: Sausages
- Topic: Smart thermometers
- Replies: 5
- Views: 2404
Re: Smart thermometers
"The Maverick ET-732 is a dual-probe, remote thermometer used to monitor both barbecue and food temperatures. The probes plug into a transmitter that sends data to the receiver that can be located up to 300' (91m) away, according to the manufacturer." I have been using this in my smoker for the last...
- Sat Sep 19, 2020 07:28
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Strolghino
- Replies: 7
- Views: 3999
Re: Salame Strolghino
Looks great! Very simple recipe. Right now I have a pure beef salami in my chamber.
Just salt (& nitrite) Some times we just have to try...
Just salt (& nitrite) Some times we just have to try...
- Sat Oct 19, 2019 11:05
- Forum: Offal products
- Topic: Smoked Liver Sausage and Cure #1
- Replies: 10
- Views: 13453
Re: Smoked Liver Sausage and Cure #1
Redzed. You poach the liver for a couple of minutes. Marianski writes the following; "Liver must not be cooked as it will loose its emulsifying properties. In many recipes liver is cooked briefly (blanched) in hot water for up to 5 min to remove any leftover blood but there is no real need for that ...
- Mon Jul 22, 2019 07:34
- Forum: Dry Cured Meats and Sausages
- Topic: Prosciutto di Nanoose
- Replies: 7
- Views: 6030
Re: Prosciutto
Redzed; that prosciutto looks absolutely flawless.
Perfectly dried!
Perfectly dried!
- Mon Mar 11, 2019 21:56
- Forum: Announcements
- Topic: Forum Software Upgrade
- Replies: 26
- Views: 31638
Re: Forum Software Upgrade
Thank you for your work
- Sat Mar 09, 2019 16:30
- Forum: Announcements
- Topic: Forum Software Upgrade
- Replies: 26
- Views: 31638
Re: Forum Software Upgrade
Do any of you see this kind of txt after the software upgrade? Or is it something I can fix on my Mac? Don't see it anywhere else. ==//== Aceite de Oliva..............................................olive oil.......... Azafran...........................................................saffron...........
- Sun Feb 10, 2019 18:13
- Forum: Announcements
- Topic: Forum Software Upgrade
- Replies: 26
- Views: 31638
- Wed Jan 23, 2019 07:35
- Forum: Hyde Park
- Topic: What happened
- Replies: 4
- Views: 17626
- Tue Dec 18, 2018 13:15
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 129590
- Sun Dec 16, 2018 20:21
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 129590
- Fri Sep 14, 2018 07:05
- Forum: Microbiology of meat and products
- Topic: Natural ferment
- Replies: 5
- Views: 13105
- Mon Sep 03, 2018 15:25
- Forum: Microbiology of meat and products
- Topic: Natural ferment
- Replies: 5
- Views: 13105
Tried a little test to see how the pH changed by adding red wine to tap water. PH water 8,9 Yes, really. I checked with the authorities. Red wine 3,4 0,75 liter water which I added 1 % red wine at a time. (7,5 gr) I did the test twice and the numbers are rounded. 1 % 7,5 pH 2 % 6,8 3 % 6,2 4 % 5,5 5...
- Sat Sep 01, 2018 05:58
- Forum: Microbiology of meat and products
- Topic: Natural ferment
- Replies: 5
- Views: 13105
Hello Redzed Meat contains naturally occuring lactic bacteria, and that is what reduces the pH from neutral 7 immediately after slaughter to around 5.8. I actually thought that the first drop in pH was because of glycolysis which did not include LAB. If time permits I will be doing some very unscien...
- Sun Aug 26, 2018 14:37
- Forum: Microbiology of meat and products
- Topic: Natural ferment
- Replies: 5
- Views: 13105
Natural ferment
I have been working on fermenting salami without starter cultures. Understand the temperature should be less than 15° C for maybe 5 days. High humidity. Add little or no sugars.
If I add 5 % dry red wine is there any way I can know how much the pH would drop? Say the pH of the red wine is at 3,5.
If I add 5 % dry red wine is there any way I can know how much the pH would drop? Say the pH of the red wine is at 3,5.
- Wed Apr 25, 2018 06:15
- Forum: Microbiology of meat and products
- Topic: Natural Fermentation
- Replies: 6
- Views: 12163
Have you given any thought to making your own cure mix with salt and salt peter and curing the meat old school and let the nitrate break down? This takes longer but it gives the little bugs time to do more work and some say this leads to a better product. I have actually. But I can not get hold of ...