Good Info. Are you using them for fresh / smoked sausage or dry cured? Did they seem to have any stretch when stuffing?

That's a hybrid of an Orange Lonzino http://wedlinydomowe.pl/en/viewtopic.php?t=6593&postdays=0&postorder=asc&highlight=orange+lonzino&start=0 and Sweetheart Ham http://www.wedlinydomowe.pl/en/viewtopic.php?f=10&t=8102&sid=84f765d0665e826aeaf8b2e1835fd1bb&start=15 . Sounds tasty! I would add the bla...

Fact is oil cant impregnate steel as it is not porous. It has to be a surface coating. I would try burning it off with a torch or on an outdoor grill.

I am pretty sure that the meat bags and the sausage bags are made from a different membrane.
Have you tried adding a few frozen gallon jugs of water to get the temp down? That will work as a temporary fix for your chamber.

To be honest I have never heard of anyone EQ curing whole poultry. My thoughts are chicken always has a high bacterial count so the faster you get it cured and cooked the better. Brining is faster and probably the way to go with the added benefit of keeping the chicken moister.

Lorenzoid wrote: ↑

Tue May 11, 2021 18:20

How about those collagen sheets? It seems there is no point in using them if beef bungs are optimal and reasonably priced.

I have never tried them them so I don't know. Redzed has used them a lot for larger cuts of dry cured product so I am sure he can add to this.

Those 100MM casings are good for Bologna or Mortadella or something else that is cooked and peeled off. They do not seem to stretch or even shrink with any dried products leaving air pockets as they dry. Try Butcher and Packer http://www.butcher-packer.com/index.php?main_page=index for Quality Bungs...

Its unbelievable that the cost is 2x what it is in the States. Looks like a nice machine.

I know several members have the VP215. viewtopic.php?f=7&t=7907

If you are using 10 gram dextrose and 5 gram sugar per Kilo almost all starter cultures will give you a pronounced tang.
If you want to pasteurize or cook the sausage I would follow the semi-Dry method of cooking and then drying rather than cooking a dry cured product

Why did you use a recipe and culture formulated for a fast fermented, cooked sausage if you were going to dry cure it? If you are concerned about Listeria I would cook/pasteurize it for peace of mind. If available to you use F-LC culture it has Listeria protection and can be used for fast or slow fe...

I agree with Ron. Your best solution is to make a fermentation chamber. as simple as a cooler. That situation will come up continually. If you want to ferment in your chamber I would take what is unfinished in your chamber place in a sealed container and refrigerate while you are at fermentation tem...

From what I have read... The salt and cure was divided, rubbed into meat, packed in containers and allowed to drain. The salt and cure was added in stages so that there was a continuous supply throughout the curing period. As far as the spices it is probably a matter of personal preference. IMHO the...

Scogar wrote: ↑

Mon Apr 19, 2021 12:33

but I still hesitate to sous vide

When you do it will be one of those I should have done this sooner moments. Steaks always cooked to perfection...mashed potatoes without the taste boiled out of them.....its a great tool in the kitchen arsenal.
That looks delicious JP!!

Your texture problem could have been caused by, fat smearing, under mixing (only 1-2 minutes), or overcooking, so it is difficult to pinpoint. Try following the processing directions in one of Redzeds well written recipes like this one https://wedlinydomowe.pl/en/viewtopic.php?f=9&t=9382 it should h...