Search found 98 matches
- Wed May 05, 2021 01:11
- Forum: Dry Cured Meats and Sausages
- Topic: Hungarian salami
- Replies: 11
- Views: 4450
Re: Hungarian salami
The way I understood the pH scale is that it is a tenfold increase or decrease (of acidity or alkalinity) to go one whole pH step. You are absolutely right,Mmmm Meat. I got tenths and full pH points confused, and this entire post So, lets say that it takes 1 unit of lactic acid to reduce pH from 5....
- Sun May 02, 2021 22:00
- Forum: Dry Cured Meats and Sausages
- Topic: Hungarian salami
- Replies: 11
- Views: 4450
Re: Hungarian salami
Measuring the initial pH might be a good idea, but it needs to be recalled that pH is a logarithmic scale. So, lets say that it takes 1 unit of lactic acid to reduce pH from 5.9 to 5.8. Then it takes 10 units to go from 5.8 to 5.7, 100 units from 5.7 to 5.6, . . . . . and a hundred thousand units to...
- Fri Apr 30, 2021 05:46
- Forum: For beginners
- Topic: Pasturizeation
- Replies: 11
- Views: 6426
Re: Pasturizeation
I make various cooked sausages using sous vide (summer sausage, pepperoni, hot dogs, etc.). I use 62ºC (144ºF) for about an hour after the sausage reaches the final temperature. From what I've been able to determine, 7 log10 pasteurization is achieved in 15-20 minutes after reaching temperature. Tim...
- Thu Apr 22, 2021 16:13
- Forum: BBQ
- Topic: My favorite version of pastrami
- Replies: 9
- Views: 5250
- Mon Apr 19, 2021 16:38
- Forum: BBQ
- Topic: My favorite version of pastrami
- Replies: 9
- Views: 5250
- Mon Apr 19, 2021 02:40
- Forum: BBQ
- Topic: My favorite version of pastrami
- Replies: 9
- Views: 5250
Re: My favorite version of pastrami
How does the price of chuck rib compare to brisket The price of beef has spiked around here lately, but this is tourist trap land. All local beef is grass fed. Anyway, brisket is about $3.70/pound and chuck roll $4.00/pound. The Seabra beef ribs were $5.99/pound. The price difference is somewhat co...
- Sun Apr 18, 2021 21:56
- Forum: BBQ
- Topic: My favorite version of pastrami
- Replies: 9
- Views: 5250
My favorite version of pastrami
I love pastrami but not the salt laden leather sold in grocery stores. Traditional pastrami (ie. Katz) is made from beef navel. I have not been able to source beef navel at a reasonable price, so I've experimented with several cuts. Many use brisket, but I find the flat too lean. The point is good, ...
- Thu Apr 08, 2021 03:33
- Forum: Sausages
- Topic: 100% beef fresh sausage?
- Replies: 12
- Views: 5637
Re: 100% beef fresh sausage?
Just passing along my experience, If the reason is other than my assumption, so be it.LinkMeAllOver wrote: ↑Tue Apr 06, 2021 15:34jcflorida - You say you had trouble achieving a good bind
I make small batches for just the two of us. Either mix by hand or with Kitchen Aid mixer. So maybe that has something to do with it.
- Tue Apr 06, 2021 02:52
- Forum: Sausages
- Topic: 100% beef fresh sausage?
- Replies: 12
- Views: 5637
Re: 100% beef fresh sausage?
I make smoked all beef sausage using brisket flat and brisket fat at about 80/20. There is very little connective tissue in this, so mixing enough to get a good bind is quite difficult and not always entirely successful. Lately, I've given up and used non fat milk powder to improve the bind. But its...
- Fri Apr 02, 2021 01:15
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 526533
Re: WD Daily Chat - Talk about anything You Like
if you used the instant variety Hi Red, The milk powder I use is not the instant type. I've noticed that all of Eric's salami variants list 1.5% to 2% non fat dry milk powder as an "optional" ingredient and I planned to try without it next time. The last batch disappeared so fast that the current b...
- Tue Mar 30, 2021 20:22
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 526533
Re: WD Daily Chat - Talk about anything You Like
JC, is the brisket salami 100% beef w/beef fat? If so were you happy with the results? And did or could you post recipe? Scogar - I used the brisket fat. Separated the lean(ish) brisket flat meat, then added 20% fat back in. The recipe is from this video: http://twoguysandacooler.com/making-a-100-b...
- Tue Mar 30, 2021 03:14
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 526533
Re: WD Daily Chat - Talk about anything You Like
Share pics! I'm not sure what pictures you want shared (Or even if you're asking me), but here's some of the types I'm making this week. Hot dogs - skinless are the only ones my grandkids will eat! (These made with 80/20 chuck). https://i.imgur.com/nOXyhpd.jpg Previous smoked beef sausage from bris...
- Mon Mar 29, 2021 22:24
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 526533
- Mon Mar 29, 2021 21:25
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 526533
Re: WD Daily Chat - Talk about anything You Like
Picked up a couple of choice briskets cheap sooo.... - Yesterday, a couple of 100% beef salamis into fermentation. - 100% pork version with same recipe as an experiment also fermenting. - Tomorrow, all beef smoked sausage and all beef hot dogs. - Smoke the points for burnt ends over next weekend. Be...
Re: Pork ribs
https://amazingribs.com/best-barbecue-ribs-recipe
We've had some baby backs on the smoker for the last 2 hours this morning