I don't understand. I use jars from the same manufacturer, same volume (just shorter and wider) to cook fish. The only head space I leave when canning tuna is maybe 1cm -sometimes I don't even leave head space-. I always have some loss but it's so minimal that I can't even notice it by looking at th...

I have been trying to make a some spreadable ham. The whole process goes well except when I use the pressure cooker. This is the result: 97f3c6e3-39a1-4ed6-ab3a-e98d304ce457.jpg a911b505-4c84-49fd-bb96-c7247583cf7a.jpg The recipe: 1kg Pork meat - 70/30 15gr Salt 5gr Sugar 3gr Curing salt #1 0,5 Citr...

Hi guys... first of all I must apologize since I posted this same text in another post a couple weeks ago. I just did a copy/paste to create this new post. ------------------------ I got a hog a few months ago (it went from the farm to my kitchen). I immediately broke it down and froze it. A few day...

Actually I thought the same thing "maybe I did not mix enough" so I made another 300gr sausage using the same ground meat from the same bag. I mixed for I don't know how long waiting for the mix to get sticky but it never happened (that made me think of the freeze/unfreeze process and the ton of los...

Well... I ask about frozen meat because of this. I got a hog a few months ago (it went from the farm to my kitchen). I immediately broke it down and froze it. A few days later I started cleaning each piece and cutting to start grinding it (after I finished cleaning the meat was 100% thawed). Right a...

What about using ground frozen meat? I froze 4kg of ground meat (70%meat and 30%fat). I have no experience in making cured sausages but I have been doing some tests by making very small batches of sausages and I noticed that the final product is not nice. With 30%/40% of loss, the meat tends to fall...

I've seen people who storage nduja in Mason jars. I've always wondered how to storage large batches in Mason jars to keep them for long times. It's very hot where I live and these spreadable tend to spoil quick right after opened/cut open (happened to me with 4kg batch). I read about people storagin...

so why not use that citric acid but in less amount (let say 2g/kg) and see effects. Or why not use dry red or white wine (50 ml/kg as starting point.) I got scared of the citric acid so for now I am going to avoid it and the wine is out of discussion since it's quite expensive here. I will try ferm...

Thanks. I missed that. I believe that would explain a lot. Yes, I came to realize that when then seller told me "ups... This is regular citric acid. Sorry. My bad. I have no idea what ECA is". This is great. So... I am obsessed with the tangy flavor and I will get it somehow. I talked to 6 differen...

It's not only the commercial producers (small or big) with their formulas. I know people use citric acid just to give a fermented flavor to their sausages just by adding the recommended amount and they have no problems. Anyway I went to store where I bought the citric acid and I found out that the o...

7,5gr citric acid (5gr/kg according to the manufacturer) - The recipe stated that it would give a nice fermented-like tang. that is your problem for - look pale and it falls apart when I cut it or press it with my fingers. -too rapid decline in acidity of mince, interruption of nitrite curing proce...

Hi guys! Hope you're doing well during these crazy times. So yesterday I attempted to make summer sausage and mortadella with no experience (yes yes! I should have tried something easier but I just love to put myself on the fire trying new things). So I had 1,5kg of pork shoulder in the freezer and ...

THanks for the links. I have already seen those videos (I think the guy of the 2nd video is a genius.... he makes everything look so simple). I should get my pork tomorrow so I guess I let you know how turned out my self-harvested casings.

Thanks again!

Are these recommendation the same for the rest (bung, large intestine, stomach, bladder). Cut and scrap off any fat or odd material and then rinse like there's no tomorrow? I have found a lot of material about cleaning the small intestines in order to get the casings but haven't found almost nothing...

Hi guys! I appreciate your replies. I was actually thinking something like that (I still have time to think until we're done with the quarentine situation), thought I still have no idea what to do with the whole package of entrails. I have been reading and watching academic videos (still have not fo...