Search found 95 matches
- Sat Feb 17, 2018 13:56
- Forum: Dry Cured Meats and Sausages
- Topic: Pack them in during fermentation (then lots of space later)?
- Replies: 7
- Views: 4476
Hi, This method of packing the fermentation chamber full with little airflow has been working out well for me. However the size of the fermentation chamber is my limiting factor in terms of batch size. So last time I tried taking the idea to the extreme - I didn't use the fermentation chamber at all...
- Sat Feb 17, 2018 13:19
- Forum: Dry Cured Meats and Sausages
- Topic: Pork for dry cured sausages - how fresh is fresh?
- Replies: 5
- Views: 2852
Pork for dry cured sausages - how fresh is fresh?
Hi, Something I've never been able to get a clear answer on is how fresh does pork need to be in order to make dry cured sausages? I've been told 'the fresher the better' - but does anyone have any info on how much impact a few extra days hanging in the cold room at the abattoir really has on pork? ...
- Sun Feb 04, 2018 18:40
- Forum: Microbiology of meat and products
- Topic: Problem with starter culture - BL-C 007
- Replies: 41
- Views: 26298
Re: Problem with starter culture
As I understand it: you cannot use too much starter culture because it will stop acidifying when there is no more sugar to work with.... I have dropped the dosage from 1 gram to 1/2 gram per kilo meat and only make small batches. That´s why I up the dosage from the recommended 0.2 gram/kilo. I thin...
- Tue Jan 23, 2018 20:48
- Forum: Dry Cured Meats and Sausages
- Topic: Bacon Recipe?
- Replies: 10
- Views: 5345
I've done a number of bacons. The flavors came through just fine but they're all very salty. Is soaking the remedy? Yes - I've found soaking/rinsing is the key to controlling saltiness of bacon. If necessary leave for several hours in cold water - and repeat if necessary. However once I worked the ...
- Sun Jan 21, 2018 23:10
- Forum: For beginners
- Topic: Bactoferm B-LC-007
- Replies: 7
- Views: 4745
- Wed Jan 17, 2018 11:23
- Forum: Hardware
- Topic: Climate Control Solution for Curing Room
- Replies: 7
- Views: 5122
Hi, I have a similar sized room I use as a drying room. I have a separate fermentation chamber for the initial stage - then the drying room holds multiple batches at once. I looked at AC systems to control the temperature - but they mostly seem to be limited to around 18c minimum which is a bit warm...
- Mon Dec 18, 2017 21:08
- Forum: Dry Cured Meats and Sausages
- Topic: Premixing lots of cure in advance - any issues?
- Replies: 3
- Views: 2172
Premixing lots of cure in advance - any issues?
Hi, When making Chorizo I first cure the pork with the following mix: Sea Salt 2.50% Insta Cure #2 0.25% Demerara 0.30% Dextrose (Glucose) 0.20% I grind this mix into a fine powder before applying it. However measuring everything for each batch takes time - and I was wondering it there was any reaso...
- Fri Dec 08, 2017 19:52
- Forum: Hardware
- Topic: Sealing casings - string vs hog rings vs clipper machines
- Replies: 5
- Views: 9227
Looks like a nice machine and a bargain if it speeds up the process. :lol: Can one person handle the stuffing and clipping or do you need another set of hands? It was easy with one person. In the past I've always stuffed one sausage worth, then tied that off before moving onto the next - which alwa...
- Tue Dec 05, 2017 13:47
- Forum: Hardware
- Topic: Sealing casings - string vs hog rings vs clipper machines
- Replies: 5
- Views: 9227
Hi, I bought one of these - https://www.expondo.co.uk/royal-catering-sausage-clipper-stainless-steel-incl-1000-clips-1324 . I only used it once - but it worked really well. I wasn't expecting much given its not very expensive compared to the fancier ones - but it vastly reduced the amount of work in...
- Thu Oct 19, 2017 08:33
- Forum: Technology basis
- Topic: Red pepper/paprika powder negative effect on bind
- Replies: 6
- Views: 9495
- Thu Oct 19, 2017 08:29
- Forum: Hardware
- Topic: I now have a bowl cutter - what do I do with it!
- Replies: 9
- Views: 6546
In regards to the bind, I don't remember whether you are using a starter and fermenting? Yes - fermenting with BLC-007. The problem might be traced to the sausages not reaching a pH of 5.2-5.3 and not developing the "sol" or gelling as described by Gerhard Feiner in his book. I ferment down to belo...
- Sun Oct 15, 2017 18:07
- Forum: Hardware
- Topic: Sealing casings - string vs hog rings vs clipper machines
- Replies: 5
- Views: 9227
Sealing casings - string vs hog rings vs clipper machines
Hi, I use beef middle casings to make chorizo - and until now I've just been sealing the casings with string. The trouble is I too often suffer from the string slipping off and the sausage falls to the ground. Also it takes ages fiddling about with the string trying to make it as tight as possible. ...
- Sun Oct 15, 2017 17:44
- Forum: Technology basis
- Topic: Red pepper/paprika powder negative effect on bind
- Replies: 6
- Views: 9495
- Fri Oct 13, 2017 12:31
- Forum: Hardware
- Topic: I now have a bowl cutter - what do I do with it!
- Replies: 9
- Views: 6546
Hi, I had my first proper go at using the bowl cutter. First I tried to cut 1.5kg of garlic bulbs. It wasn't a great success - bits flew out at various angles at high speed and had to give up on using it for that. As you said - cleanup was then painful. Then I tried cutting meat (pork and pork fat i...
- Thu Oct 05, 2017 19:15
- Forum: Hardware
- Topic: I now have a bowl cutter - what do I do with it!
- Replies: 9
- Views: 6546
Hi, Its a medium size cutter - 5L capacity. Its from a Polish company I've bought a bunch of stuff from. Generally they seem to provide semi-commercial level equipment with reasonable quality and much cheaper than I've found elsewhere. This is the item, though the website is in polish so may not be ...