So_not_rad, thanks for your reply. I can't remember where I got the recipe from, but I figure the recipe is not the issue as they all look similar. It calls for 70% meat with little connective tissue 30% backfat or jowl fat ,4% garlic ,15% marjoram ,3% black pepper 1,5% salt ,21% cure #1 -Cure my me...

Hello guys! Well... as the subject says. I have made 7 batches of fresh sausages and they all have ended up dry and crumbly. Last week I wanted to try a Kielbasa recipe. After a month struggling to find the marjoram I got the meat and set everything up. Ground the meat, mixed it , stuff it, smoke it...

I would say that RH is too high (although I understand a lot of people dry with high RH). A high RH tends to slow down the drying process and invite some unwanted molds to grow in the chamber. Beside this, was the meat and fat almost frozen when you ground it? Could it be a fat smearing case + high ...

It's not just the placement of the humidifier. The humid air is actually less dense than dry air, so you will always have higher humidity in the upper portion of the fridge. A fan is not a solution, because in will lead to case hardening. But if this was the case and the humidity was higher in the ...

I don’t know if it makes a difference but I try and hang my sensor midway down the sausages as a sort of average. I will try this for my next batch. I have to figure how to pull the sensor down (I made a small hole on the top of the fridge and I passed the sensor and a power wire through and now th...

Hi guys. Just wanted to ask you... Have you ever noticed sausages of the same batch drying faster than others? I made 2 small batches of Spanish chorizo and salami (1kg each), made links of 8cm and put them in the chamber at 13-14°C and 75% RH and noticed that the sausages hanging lower are drying w...

StefanS wrote: ↑

Wed Mar 11, 2020 17:31

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Kielbasa smoked with cherry wood.

Always wondered how to get that texture in the sausage meat. I keep seeing pictures and videos where they all look like that but I have never be able to reproduce it.

Hello guys, so I made my first big non-traditional nduja (non-traditional because I can't find de right ingredients so I use what I can find here) and now I'm wondering how can I put it in mason jars to storage it for months, maybe years (in case I forget about it, but I doubt that since I can't tak...

My God! I am feeling so envious right now. You can get some fine cuts of meat, process them, smoke them all by yourself and of course, enjoy them. I have always been curious about that and I just read in one of Marianski's book a reference... poaching right after smoking. For some reason I always th...

Seems I recall reading where regions which have high heat often add vinegar to their mince That actually lines up with a recipe my aunt gave me a few years. Her mother in law was a very traditional Spanish woman (and a genius in the kitchen as far as my mouth recalls). When she died she left her a ...

I'm not an expert but the only times I've seen my sausages leaking is then is way too hot (my controller was saying 28ºC but it was actually 34ºC) or when I grind meat and fat together using a fine grinding plate. Last week I made 1kg of spanish chorizo to dry and 1kg of chistorra (I use the same re...

I'm wondering if you have high humidity there. It's hot (30-34 ºC average) and wet (85-infinite-and-beyond). Heck, I'd go and see what I could learn from him. I agree. After a few hours of thinking "does he really know this stuff?" Then I remembered that even if I only learn 1 thing, then it's goin...

I saw dried Sausages in South Africa while I was living over there a while ago. They are actually good. I also got to see a place whee they were made (I must have seen them a few Minutes after they were hanged to get sun because they looked like regular sausage). Now I realize it is the same product...

I imagine what the answer will be but I'm making the question anyway : do you guys have any reference about drying sausages using the heat of the sun? I happen to know a Spanish man who used to be food preservation teacher in a technical school in the city. He used to teach about sausages. He told m...

The fan located in the freezer side and it runs almost all day. The fridge timer stops the motor and the fan every 6hrs for 15-20min. Early this morning I stopped the motor and the humidity started going up until 75-80% and it stayed that way for 20-25min so I decided it was time to add the temperat...