Not to mention that 1 package costs $15 plus shipping Eat your heart out with a very blunt knife: Knowing the production prices I think nobody ought to pay more than $6,50 for a T-SPX like culture -and even that price would leave a pretty headroom for the distributor. Or did you quote the price for...

Is it too late to catch up on this thread...? Because I need to make a statement I believe a lot of people are OVER adding cultures. I have see some ridiculous amounts quoted to be used both in print recipes and in online forums Some of the way I agree with you Joe: More is NOT better - but the agai...

Hello Lynn, Having finally returned after almost 1½ months of silence I have some reading to catch up with on these enriching pages :mrgreen: With Red´s groundbreaking and well documented excursion into yougurth-culture-country he ought to be the right guy to pass some credible advice rather ...

Yeah, even I am a bit surprised that you can achieved such a weight loss in only ten days, also considering that the 70ish deg. F is too low to be able to boost fermentation, but I prefer to interpret this as a sigh of a successfull fermentation process. What amount of fermentable sugars does Ruhlma...

I so much like the color of your Salame di Cervo and my bet is that it will remain very stable until the last slice. If that will be the case I´d say that you can thank the sodium erythorbate (or iso ascorbate -which I think sounds more human :wink: ). Anyway, I would never leave it out of any recip...

Hi Cris! How is the development? You have been curiously silent for the last couple of weeks. So has I - but that´s because of a load of business visits to polish meat-processors and testing out some new SACCO starter cultures. What specially interests me is how color development has been as compare...

Grüß dich Pete und herzlich willkommen zu dieser Versammlung von Wurst-Fanatiker!
Your informative videos look great! Feels tempted to visit you some time if I should happen to be in your neighborhood ....and it´s nearer to me than anywhere in the US

...about being (right- or wrongfully) labled as an expert ? :mrgreen: ...or about the use of GdL ? That´s a usfull remedy of the category "Too much of a good thing can become a pretty awfull thing" because while GdL may help you to achieve a fast pH drop down to 5.0, too much of it will eventually a...

Thank´s for the laurels Rudy :grin: I´m waiting eagerly to hear more about the Landjäger progressions - and about results with the B-LC 007. It seems that you are on pioneering ground with this culture. Didn´t see it mentioned by any others in this forum yet though it has been around since 2011 or s...

That would be the first Kolbász with Tokaji which I´d ever tried -and I have been to Hungary quite a few (and can never be enough) times. For me it sounds like a bit of a gimmick, though given the sweetness of a Öt puttonyos Aszu Tokaji you can forget about adding any kind of sugars (...sugar comes ...

It was all on the tip on my tongue but then came Red :wink: And I´am totally on par with the suggestion; Just mix the culture with the spices. Why add to the water activity when in fact you want water out of the sausage as (reasonably) quickly as possible? I have used water dilution some times but d...

...I understand that different sugars have different purposes and can alter the end result... and depending on how many answers that are going to tick in from now on you may soon be facing a bunch of answers that goes in different directions. I guess that most of you will agree with me, that the "m...

Saludarte! Basically I would regard the F-LC as a traditional culture on the fast side. That means; if you ferment at high temperatures it will ferment relatively fast and provide a quick pH drop (at least one contributor here has experieced this with F-LC) whereas if you keep fermentation temperatu...

Looks very Polish indeed :razz: Is the Rzezowska supposed to be enjoyed here and now -or is it to hang for some days (or even longer) to become dry and solid ? Also: do you want to reveal the dosage of cardamon in this recipe or is a well kept family-secret? :mrgreen: I´m a bit curious because I rea...

I now cube and season the meat, grind it only once, then mix for primary bind and, finally, stuff the casings which is also very close to a common practice seen in many German recipes for sausages that are only grinded (and not cut at high speed in order to emulsify): First grind the semi frozen cu...