redzed wrote: ↑

Fri May 31, 2024 19:57

Thanks for the list of ingredients. Can you also post the rest of the recipe?

I already updated the recipe, greetings

700 g Pork shoulder 300 g back fat recipe 1 powdered spices 5 g White Pepper. 2.5 g Mustard powder. 0.5 g Cloves. 0.5 g Nutmeg. 4 g Cayenne pepper (Hot). 1.5 g ground coriander seeds. 40 g Potato starch. or cassava starch or corn starch 150 g Water. ADDITIVES 20 g salt. 5 g Sucrose (Sugar). 3 g CUR...

700 g Pork shoulder 300 g Pork bacon
SPICES
5 g White Pepper.
2.5 g Mustard powder.
0.5 g Cloves.
0.5 g Nutmeg.
4 g Cayenne pepper (Hot). 1.5 g ground coriander seeds. 40 g Potato starch.
150 g Water.
ADDITIVES
20 g fine salt.
5 g Sucrose (Sugar).
3 g CURE SALT #1
1 g SODIUM ERYTHORBATE

You need to use potato starch or cassava starch so that the emulsion can be made and the ham is spreadable

I was not on the lookout for the care of the family pet, a Labrador retriever, Sorry, you lost me there… According to your comment, the high speed of the drill causes the emulsion to break even if the temperature in the emulsion does not rise. The speed of the drill is 2800 RPM. As I told you, I un...

It's a pleasure that you are back again

I have no idea what you did with your drill and how fast it was spinning the blades, so take this with a grain of salt. Theory: if the blades spin too fast, you will create a lot more friction around the contact area of the blades and the farce. That might cause a temperature spike just where the b...

The shaft on my Chinese bowl cutter seized up and it was out of commission for over a year. I finally found someone who was able to replace the bearings and it's working again. Have to make some wieners soon as it's grillin' season! hello redzed I have been making emulsified sausage for over a year...

I have been making emulsified sausage for over a year in a food processor with no problems with the emulsion breaking. My process is to have the meat almost frozen and grind in a 3mm chuck. The fat is frozen and ground with a 3mm chuck twice. the proportion is 80/20 plus 150ml of water at 0 C. where...

Good morning, would you be so kind as to share your frankfurters recipe? Here you go. I've had good success with this recipe. The Wiener taste like I remember them from growing up in Munich. If you want to make Frankfurter, replace the beef with lean pork. (Wiener are made with pork and beef/veal, ...

Well, emulsified sausage always is a fair amount of work. To make it worthwhile, I make a larger batch, so I have to deal with all the clean-up only once. Here in Brisbane, good Frankfurter/Wiener are as rare as hens' teeth, so it's worth my while making them myself. Michi. Michi . Good morning, wo...

Bob K wrote: ↑

Mon Sep 05, 2022 11:30

SafePro is a line of cultures by Ch Hansen designed to combat Listeria in Ready To Eat products. There should also be a name on the envelope ( like FL-C) which would tell us what the culture is used for.

unfortunately it does not bring anything

Good morning,Yesterday they gave me an envelope from a CHR HANSEN SafePro RTE culture. Does anyone know what it is used for? Greetings, thanks for your help.

Bob
Bob, thanks for answering, ask if the grand marnier is boiled, we lose the alcohol and the aromas of the orange would be there, do you think it is viable as a salami, thanks, regards

Redzed


I want to make your recipe but it has been going around my head to substitute grand marnier for white wine I would appreciate your advice and opinion on the matter greetings thank you