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Destroying Trichinae (USDA Rules)
Replies: 1
by
Chuckwagon » Sun May 09, 2010 02:18
First post
Prescribed treatment of pork and products containing pork to destroy trichinae.
USDA Rules can be found here:
Above Edit By Bob K
Hi Sausagemakers,
In 2003, Dr. M. Ellin Doyle at the University of Wisconsin in Madison wrote that trichinella spiralis is so resistant to salt that it takes 8 to...
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Additional information from a post on 5/30/14:
Hi Folks, once again... please note that simple freezing does NOT destroy trichinella spiralis.
In 1900, one and a half persons out of 100 consuming undercooked pork were contracting trich ! That`s outrageous! Unbelievably, it has only been since...
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Last post by Chuckwagon
Fri May 30, 2014 14:56
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Question about acidification of dried sausage.
Replies: 21
by
jcflorida » Fri Mar 30, 2018 20:35
First post
This is my first attempt at making dried sausage. I prepared the mince following Len Poli's Favorite Salami recipe except using B-LC-007 culture. I fermented at 21°C and 90% humidity for about 28 hours. The pH dropped from about 5.8 to a little less than 5.2. I then reduced the temperature to 13°...
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How did it taste?
Thanks for the compliment Eric! It tasted quite good but I wasn't real pleased with the feel of the hand cut fat. I'll probably just grind all or most of the fat next time. Also will make several sausages and try various longer dry times as Bob K , suggested above.
I'd say...
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Last post by jcflorida
Wed Apr 18, 2018 03:04
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prep cooking
Replies: 3
by
jens49 » Sun Jun 19, 2022 07:53
First post
I have a few questions concerning prep. cooking and food safety.
First the instructions. I took these from Redzed’s great Kielbasa Grillowa:
- Made in the traditional Polish way, it is only partially cooked and needs to be fully cooked on the grill. Sausage prepared this way is moist and better...
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Preheat your smoker to 70C, let it cool, and load your sausage into it. Open top and bottom dampers wide and warm sausage at 42C for one hour. Smoke at 55-58C until you achieve a good colour, 2 to 3 hours.
First you dry the sausage, so it can absorb the smoke, then you slowly bring it up to temp....
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Last post by michi
Tue Jul 05, 2022 08:01
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Yogourt as starter culture in sausage making
Replies: 84
by
weoochaun » Thu May 30, 2013 02:11
First post
I have been using yoghurt as my starter culture for quick ferment pepperoni.
I live in Burma, hence my name, which means sausage , literally pork intestine stick .
Bio-cultures are not available and the post is not reliable. I also like the idea that my yoghurt is different to the yoghurt made...
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Bump. Topic came up in another forum. Google led me to this thread eventually. Pertinent with culture prices so hi, flc is $24, flavor of italy 56. I'd love to see more research on available cultures like probiotic or yogurt that would work for salami.
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Last post by Dave in AZ
Tue Apr 19, 2022 08:31
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Cure #1 or #2 in Genoa Salami
Replies: 10
by
bcuda » Sat Apr 22, 2017 02:01
First post
Hello I just finished making some Genoa salami and I followed a recipe exactly as it calls for it.
I read somewhere that I shoud have used the #2 cure and not the #1 cure. Can you all please look at this recipe and let me know if it will be a problem please.
Genoa Salami
5 lbs pork butt (2.27...
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Like Chris said the cure #1 will be fine, most cure #2 sold today only contains about 25% of the nitrate ( 1% vs 4%) that was used as a standard mix not so many years ago.
Hard to say on timing as chambers will vary. I made a batch of Genoa just before Christmas and just cut and wrapped the 75mm...
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Last post by fordtruckbeast
Sat Apr 09, 2022 22:06
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Flavor of Italy
Replies: 4
by
jens49 » Tue Apr 05, 2022 12:23
First post
I have an article from Chr Hansen that I am trying to identify where it is from.
The text starts as follows:
Inspired by the Italian culture of enjoyment, CHR HANSEN has developed a new ripening culture that aims to solve this challenge – FLORA ITALIA LC SafePro®. This ripening culture is made up...
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jcflorida
That is fantastic! Spot on.
I am grateful for your help.
Thank you.
PS
I live just 30 min. north of Germany so reading is no problem.
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Last post by jens49
Fri Apr 08, 2022 05:15
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Beginner question - so many choices
Replies: 4
by
Freelance » Tue Jan 11, 2022 19:44
First post
Hi,
I've done some fair reading and research but still have some questions. This will be my first time making fermented and dry-cured sausages.
I've built my curring chamber from a new full-size fridge with temp and humidity controllers so for that I'm confident that it will work fine.
I have...
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So I just did my first ferment sausage according to the 2guys recipe for saucisson sec.
I wanted to try a mix of T-SPX and SafePro® EasyCure LC , similar to B-LC-007 but without the Pediococcus acidilactici which is considered as fast fermentation and with the addition of Staphylococcus vitulinus...
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Last post by Freelance
Sun Feb 13, 2022 16:45
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Ferment sausage in a bowl, not casing?
Replies: 6
by
bkshafer » Sat Jul 06, 2013 19:34
First post
Is there any reason not to ferment sausage in a bowl and then stuff as opposed to stuffing then fermenting?
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This is an old thread, but for the benefit of those who might have the same question, you can't ferment the farce for salami before casing. Fermentation not only acidifies the meat mass but when the pH drops to 5.3 - 5.2, it will solidify and firm up as gelification takes place. If you were to...
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Last post by redzed
Sat Feb 05, 2022 18:08
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Last post by Indaswamp
Fri Dec 24, 2021 18:04
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Cool Technical Paper I found...on Staph. strains
Replies: 1
by
Indaswamp » Tue Feb 09, 2021 16:25
First post
Abstract:
The aim of this study was to determine the technological properties of 2 strains ofStaphylococcus simulans(Ssm12, Ssm21) and 4strains ofS. carnosus(SC28, SC31, SC54 and SC55) for the selection of a potential starter cultures to employ in the processing of dryfermented sausages. The...
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A lot has been done in developing S. carnosus strains in starter cultures since that paper has been published. One area has been to develop starter where the gram-positive bacteria will grow at temperatures lower than 10C. The paper you cited tested the bacteria in the 15 - 30C range. Chr. Hansen...
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Last post by redzed
Wed Feb 10, 2021 19:36
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Black Spots
Replies: 5
by
Supersat » Wed Jan 27, 2021 01:04
First post
Does anyone know how I can remove or stop black mold on my sopresate. Made them on Jan 9 and three of them have dime to quarter size black spots under the casing. Thank you
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I would cut into one and see whether that is in fact black mould under the casing. Somehow it just sounds improbable to have mould growing under a casing if there is adherence with the meat. Black mould, when it does appear, tends to be in peppercorn size and grows on the surface of the casing. It...
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Last post by redzed
Fri Jan 29, 2021 19:02
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Texel DCM-1 % Percentage
Replies: 4
by
harleykids » Wed Jan 20, 2016 17:35
First post
RedZed,
I found the email finally.
What % of Texel did you use in your whole muscle meats?
I was told the below, just want to make sure it is correct.
thanks!
Jason
0.050%, or 0.00050 in decimal form, is your Texel amount to add.
Get this math correct or you will end up with WAY too much...
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Lou - check it out - - im in process of experiment and one of salamis are with Texel DCM 1 only.
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Last post by StefanS
Mon Jan 18, 2021 15:22
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Backslopping mould culture
Replies: 6
by
redzed » Thu Jun 19, 2014 06:47
First post
The sausages on the left is my latest batch of Salame di Cervo, 16 days after fermentation. I am getting low on on Bactoferm 600 Mould, so instead I inoculated them with mould from skins of previous salami that I had frozen in a plastic bag in my freezer. The skins had been frozen for at least 3...
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I’ve only inoculated one set of salami and now it just transfers and grows on the new ones as I put them in.
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Last post by Albertaed
Sun Jan 17, 2021 02:11
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Question about microbes and salt concentration
by
Indaswamp » Sat Jan 16, 2021 23:57
So when looking at the salt concentration microbes can handle, Is this salt concentration of the meat or is it salt in water concentration?
For example, staphylococcus aureus can tolerate salt down to 15% according to table in Marianski 'The Art of Fermented Sausages'. Is that a salt in water...
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Last post by Indaswamp
Sat Jan 16, 2021 23:57
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Potential of toxic moulds in sea salts
Replies: 8
by
redzed » Sat Feb 15, 2020 16:27
First post
Here is your weekend reading assignment. :D
Most of us consider salt as being sterile, producing an environment hostile to pathogens. But according to one study, this is a misconception. Sea salts apparently may contain spores of potentially dangerous moulds. This is both interesting and...
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I don't think there is other than the impurities in the sea salts. I was researching this a few years ago and found some sea salts from Italy that had a guaranteed analysis on the label and this showed a guaranteed minimum amount of nitrate. From this I concluded that this might be part of the...
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Last post by Butterbean
Wed Mar 18, 2020 20:37
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Storing vacuum packed, peeled, dry cured sausages at room temperature
Replies: 2
by
reddal » Sat Feb 08, 2020 14:45
First post
Hi,
If I take a fully mature dry cured sausage (salami, chorizo etc) and peel off the casing and vacuum pack it, how safe is it to store at room temperature for long periods? i.e. up to three months?
I apply all the usual safety hurdles - eg use fresh meat, cure with salt and cure#2, control...
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Some time ago - I have tried keep vac-packed dry cured staff in curing chamber at temp. 54-55 F. Not a good idea for longer period of time (few months up to one year). Piece of Culatello started to loose color for more pale, it loosed springy structure towards pizza dough , pieces of lonzino,...
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Last post by StefanS
Sun Feb 09, 2020 16:27
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Using Cultures in Curing Whole Muscle Cuts
Replies: 26
by
Bob K » Sun Oct 27, 2013 14:26
First post
Has anyone used or even know if they are available in the US (in small quantities) any of the whole muscle cultures manufactured by CHR Hansen?
They sound interesting to try to enhance the flavor of commercially raised pork.
Here is some info from the CHR Hansen Product Info sheet:
C-P-77...
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Thanks for the feedback Red, unfortunately we can't get this type of culture in the UK so am unable to consider whether it would be worth importing a packet or two!
Westcombe dairy in the UK sell a range of cultures - including B-LC-78
- reddal
- 26 Replies
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Last post by reddal
Mon Nov 18, 2019 19:01
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Rowu Ferm/Rowu Star
Replies: 9
by Kunde » Wed May 11, 2016 12:14
First post
Do anyone have any experiences about this product?
I want to start making salami and this one I can get here Thailand easily. Is it suitbale?
It should have Staphylococcus carnosus and Lactobacillus plantarum
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About 4% salt
As i'm used to and like :-)
I also salt my bacon a lot more than most others and use wery little sugar (and i only cold smoke it).
As i said i'm pretty much home safe regarding Salami making and the amount of spices, what was new was the use of Rowu Ferm/Start. And it seems that...
- 9 Replies
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Last post by Chickenthief
Sun Feb 10, 2019 15:05
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Staphylococcus and pH
Replies: 3
by
StefanS » Sun Dec 30, 2018 03:39
First post
so I get confuse - dipper I dig then more confuse I got.. usually during our conversations we are taking that staphylococcus genome bacteria ( CNC - coagulase negative cocci)are very sensitive to pH. I have read that they are start to stop doing their work at pH 5.5, at pH 5.0 it is border line for...
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Stefan, I won't be home for another week, and unable to access my digital library. I'll look at your references when I return home and have some time. Regarding your question about Staphylococcus bacteria producing lactic acid, I'll look into it, but from what I remember reading somewhere is that...
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Last post by redzed
Mon Jan 28, 2019 03:10
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Natural ferment
Replies: 5
by
jens49 » Sun Aug 26, 2018 14:37
First post
I have been working on fermenting salami without starter cultures. Understand the temperature should be less than 15° C for maybe 5 days. High humidity. Add little or no sugars.
If I add 5 % dry red wine is there any way I can know how much the pH would drop? Say the pH of the red wine is at 3,5.
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Hi Redzed
Thank you for your response. Are you staying for Oktoberfest? I was there in ´69 and plan on returning next year. Have a nice stay stay and remember to have a weisswurst.
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Last post by jens49
Fri Sep 14, 2018 07:05
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Green mold
Replies: 6
by
oil99 » Thu Jul 12, 2018 22:09
First post
I've been reading more and more that green isn't necessarily trouble. Does this look sketchy?
Salami wasn't inoculated, this is just natural growth. No curing chamber, just a basement room with temps during drying of 60-65F and RH of 75-85%. Took just under a month and I overshot drying due to...
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Hello oil99
Your question about green mould is a common one among those starting out in dry curing meats. The appearance of surface moulds (and yeasts) have little to do with the amount of salt, nitrite or pH of the salami, since the amounts we use don't affect the sausage mince. Most moulds will...
- 6 Replies
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Last post by redzed
Tue Jul 17, 2018 16:43
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Problem with starter culture - BL-C 007
Replies: 41
by
jens49 » Sun Feb 04, 2018 15:50
First post
I have problems with the use of B-LC 007. I just get too much acidity in my salamis. Have not really had this problem with T-SPX or FLC.
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. If I drop the temperature...
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I have the same pH meter - but with the meat probe sensor which avoids the need to make a slurry. I find this saves a huge amount of time - as I like to test several times during fermentation so when you have several different batches each to be tested several times then the slurry method is a...
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Last post by reddal
Thu Jul 05, 2018 10:16
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Starter cultures in the Philippines?
by
redzed » Sat Jun 02, 2018 04:15
Does anyone know if starter cultures can be sourced in Philippines? I am currently in Manila and the subject came up in a conversation with someone who would like to start a small commercial production.
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Last post by redzed
Sat Jun 02, 2018 04:15
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Natural Fermentation
Replies: 6
by
jens49 » Tue Apr 24, 2018 12:57
First post
I am trying to get a grip on natural fermentation. No starters or GdL as to me many of my products seem to come out with the same underlying sourness/tang using them. Even if the pH only drops to 5,2.
Mr. Marianski writes that natural fermentation should take place from 12 up to 16 C (<15,6 C) and...
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with sausage making, I have found some of the best tasting sausages resulted from my curing the meat first before grinding and adding spices. Maybe its just in my mind but I do believe sausages taste better when the cure and the salt are allowed to work on their own before grinding and the addition...
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Last post by StefanS
Thu Apr 26, 2018 01:39
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Mould-600
Replies: 29
by
Fusion5567 » Fri Jan 20, 2017 22:54
First post
My first Cured product, a Salami Cascina recipe from Len Poli
This recipe didnt ask for any M-600 but after reading a lot about it i decided to use it. I also used F-LC.
I found the following instructions on its use so this is what i did
To use Bactoferm Mold-600, add 3 grams of M-600 to a cup...
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Awesome!!
What's unusual is the other salami in the chamber are growing fine.
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Last post by cajuneric
Sun Apr 22, 2018 17:22
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Cappy Gone Bad?
Replies: 4
by
Kijek » Thu Apr 19, 2018 18:46
First post
Haven't any cappicole in a week or so, so I took out my last piece that I had in the refrigerator, it was loosely wrapped in plastic wrap.
O Boy white mold with green in the mold......... good or bad?
Does not have any funny strong odors, smell a bit mushroomy
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So I cut off the outside layer to get rid of all the mold, and YUP, still taste great, it is now vac sealed.
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Last post by Kijek
Sat Apr 21, 2018 14:37
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Controlling Listeria - Bio Cultures
by
Bob K » Mon Feb 05, 2018 20:55
For all those interested in using Bio cultures, the faster the culture starts working, or the shorter the lag phase, the faster the culture will reduce the Ph and produce pediocin and bavaricin (kind of antibiotics ), and that keeps Listeria monocytogenes at safe levels.
Lag phase can be reduced...
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Last post by Bob K
Mon Feb 05, 2018 20:55
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Pasted hog casings
Replies: 13
by
redzed » Mon Dec 02, 2013 01:53
First post
A little while ago I discovered this product for wrapping dry cured solid meats. I tried it out on a lonzino several weeks ago with excellent results. Easy to work with, and cheaper than beef bungs. The wrapping forms a nice casing and each layer eventually melds into one skin. Today I wrapped a...
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Not yet. but I think i'll order a hank of the 22-24mm. Trying to work with thinner sheep casings is absolute madness. 22-24 will be good for kabanosy and wieners.
I too get them from Aliexpress, the sheep casing.
At times you get nasty surprises when a just filled casing springs leaks at...
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Last post by joe_indi
Tue Nov 28, 2017 07:21
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Can I send salami by mail ?
Replies: 4
by
bcuda » Mon Jun 12, 2017 23:07
First post
Well I just finished up some genoa salami in the cure chamber right at 8 weeks I may leave some in there longer but I would like to send some to a family in the mail. Would this be safe? I read that you could vacuum seal it and it would be ok is that true ? Or what do you suggest.
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I've sent vac sealed dry cured products where it took as long as 10 days to reach the destination and all was well. However, it was in in the winter months when the temp was generally cooler, so Bob has made a good point. However, if you can send your salami by expedited post, there should be no...
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Last post by redzed
Tue Jun 13, 2017 17:40
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Color of mold is it ok ?
Replies: 11
by
bcuda » Fri May 05, 2017 23:43
First post
Does this mold look ok ? I guess you need to copy and paste the URL ?
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Yes it may sound contradictory at times, but why I stated that bcuda's mould was probably fine was based on my expeirience with similar looking moulds. And yes I went wiith colour alone but there were no black or dark brown spots, and no red. I would never state that you should accept a complete...
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Last post by redzed
Mon May 08, 2017 19:42
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Nitrite/Nitrate discussion
Replies: 6
by
Sleebus » Sun Apr 30, 2017 15:30
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Just wondering why you're going with 200 ppm? Normally 156 ppm is used, which is 0.25% of the weight of the meat.
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Ah man. Always seems to be some exception somewhere. Ok. I'm gonna have to set down one evening and read the dang book. I appreciate your patience with my questions. :grin:
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Last post by Sleebus
Tue May 02, 2017 12:51
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MATH!
Replies: 4
by
STICKSTRING » Sun Apr 30, 2017 05:20
First post
Hello all, and thank you ahead of time for your time and knowledge!
I have been having a tough time wrapping my head around the actual mathematical equation in regards to creating a dry cure mix. Please see example below.
Meat - 2000 grams
Cure #1, % Nitrite - 6.25%
Salt % Desired - 2%
Sugar %...
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If you give me the recipe you are trying to follow or you know the percentages you want to follow, I can create a spreadsheet for you where all you have to do is input the total meat in grams that you want to make, and it will automatically give you all the ingredient measurements
Thank you very...
- 4 Replies
- 7769 Views
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Last post by STICKSTRING
Mon May 01, 2017 20:09
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Safety question and GDL
Replies: 12
by
jens49 » Fri Mar 17, 2017 08:17
First post
Two questions
I know GDL is not a popular ingredient because it lowers pH very quickly and to a level that stops taste and aroma improving bacteria from doing their job. But what is the difference between a fast working starter culture eg. FLC and GDL? Doesn`t it also stop the good bacteria. Or are...
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I've been off the radar for a few days and missed this discussion. I think there is a place in the meat industry for GDL, but not in dry cured products. GDL works well in fast acidification in cooked salami products, primarily to add the tang in the taste that is preferred in Northern European and...
- 12 Replies
- 12811 Views
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Last post by redzed
Thu Mar 23, 2017 06:48
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Cold-smoking & Food Safety
Replies: 4
by
Steve Schroeder » Wed Jan 25, 2017 15:46
First post
I've wondered myself about the food safety aspects of holding uncooked comminuted product (like sausage) in a smoker between 40F and 140F (for example) for long periods of time. I know there is a time/temperature relationship but don't know the details. Marianski published a chart showing allowable...
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Thanks, Bob K
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Last post by Steve Schroeder
Wed Jan 25, 2017 18:27
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Surface mold starter question
Replies: 20
by
fatboyz » Thu Dec 22, 2016 02:14
First post
Applied some surface culture to my Genoa today. This is my first time using a surface culture. I diluted it in a spray bottle and applied it. How long does it usually take to start seeing mold growth development.
Thanks
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Red
Thanks for the advice. It came right off. So far so good. This board and all its members are of incredible help.
Thx
charlie
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Last post by muxmun
Mon Jan 09, 2017 20:18
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- 4 Replies
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Last post by Kunde
Wed Nov 23, 2016 05:41
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Two Ol' Time Tricks
Replies: 8
by
Chuckwagon » Wed Nov 16, 2011 07:59
First post
Hi sausage makers,
Here`s a bit of saddlebum scientific savvy. Dr. Lynn Knipe of the Meat Research Center at the Iowa State University has written many good articles pertaining to the proteins and exudates of meat. One of his best describes the unraveling of proteins. Without going into full...
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Thanks - I'll look at those.
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- 14484 Views
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Last post by K98 AL
Tue Nov 01, 2016 18:57
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Storing cultures
Replies: 2
by
fatboyz » Mon Aug 29, 2016 00:55
First post
I picked up some starter cultures today (Mondostat)
They just had them in the cooler with the fresh casings. Should they go in the freezer or is fridge OK?
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Thanks. In the Freezer they go!
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- 7443 Views
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Last post by fatboyz
Mon Aug 29, 2016 14:15
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Question about GDL culture starter?
Replies: 9
by
fatboyz » Wed Aug 24, 2016 01:36
First post
I tried the search function but got a ton of threads with none actually about GDL (that I could find) I got some GDL from Wiberg. I read up about cultures here and on the Wedliny Domowe page (english) It describes a lot of lactic acid cultures and their product name but I didn't see GDL? Does...
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I have used Mondostart SP and Mondostart Classic with very good results. The Mondostart brand is actually made by Danisco, France. SP is quite versatile in that you can ferment at either higher temps or lower temps to achieve a desired flavour. Could be used for products like summer sausage or...
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- 12902 Views
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Last post by redzed
Sat Aug 27, 2016 16:06
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Using cultures after "best before" date?
Replies: 2
by
redzed » Wed Feb 17, 2016 21:09
First post
Over the past couple of years we have had discussions here about the longevity and effectiveness of starter cultures. In the past year I have been using Gewurzmuller Bitec LM-1 and Safepro B-LC-007, forgetting about a packet of Mondostart 2M languishing in my freezer for nearly 2 years. Mondostart...
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Thank you for that explanation... It will surely save folks a lot of money over time...
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- 8665 Views
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Last post by DaveOmak
Wed Feb 24, 2016 02:58
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Water in dry cured products
Replies: 3
by
redzed » Tue Feb 09, 2016 22:50
First post
The type of water that we use in making fermented sausages and rinsing whole muscle cuts before drying, is something that is easy to overlook. But the water can make a difference, as is explained in Volume 2, DRY AND SEMI-DRY SAUSAGE PRODUCTION , of THE MEAT PROCESSOR'S JOURNAL , pp. 101, 102....
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Me bad :cry: :cry:
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- 8040 Views
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Last post by Shuswap
Fri Feb 19, 2016 21:02
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A Question That Was Asked On Another Forum
Replies: 10
by
Devo » Tue Feb 09, 2016 13:12
First post
OK guys & girls
I was going through some posts on another forum and came across this fellows question. I read through the answers but somehow they still left me wondering. So here is his question. Please give me your thoughts on this.
I was reading the bacon section of Home Production of...
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Yes. Similar to untaxed whiskey will make you blind. :mrgreen:
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- 12946 Views
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Last post by Butterbean
Thu Feb 11, 2016 07:25
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B-LC-007
Replies: 12
by
IdaKraut » Mon Mar 17, 2014 20:15
First post
I recently found out about this culture, B-LC-007, but could not gather much information on its use or flavor profile. I decided to do a test batch of Landjäger sausage using this as well as my old standby, T-SPX but with the addition of GDL at 0.3% as suggested by our starter culture expert Igor....
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Thanks RedZed, you are right, I forgot to add a zero to my post, should have been 0.00022 x meat weight, for .99g, you are correct.
That scared me, so I just looked at my log book and I added 1g in my notes, so thankfully I am good to go! Teaches me not to post from memory! I keep a very detailed...
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Last post by harleykids
Wed Jan 20, 2016 06:59
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Trichinae parasites in wild game
Replies: 6
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redzed » Mon Mar 02, 2015 19:01
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Hank Shaw pulled together an excellent article about trichinae parasites in wild game:
Serious stuff, please take into consideration when using wild game in your sausages.
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For those of you who may be hunting bear this fall or getting some meat as a gift, make sure you cook it throughly and don't order your bear steak other than well done! Watch this 5min. video:
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Last post by redzed
Sat Sep 26, 2015 16:04
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Using cheese cultures as in fermented sausages.
Replies: 1
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billy218 » Tue Apr 21, 2015 20:32
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Hi all,
long time reader, first post here.
I've been making my own cheese for a while now and I am moving into fermented sausages and meats. I have been reading like a madman and seem to know most of the basics. I have created a fermentation chamber with controlled humidity and temperature and my...
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Billy
Your cheese cave will work fine as both a cheese cave and and a drying chamber as both are in the same range of humidity and temperature.
You will still need a separate area/chamber for the actual fermentation usually between 68 and 100f depending on the culture used and type of dry cured...
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Last post by Bob K
Tue Apr 21, 2015 22:17
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Evan M. Brady Thesis Articles For Download
Replies: 1
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Devo » Mon Jan 26, 2015 14:30
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Evan M. Brady has made his papers available to the general public for down load. For those that don't know him he is a very knowledgeable in the art of Charcuterie.
He works at The Craft Butchers' Pantry and Salumi & Charcuterie Business Consultant
Past: Mill House Brewing Company and Elia's Meat...
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Thanks Devo :!:
A lot of good info there.
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Last post by Bob K
Mon Jan 26, 2015 15:43
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Trichinella in wild boars
Replies: 19
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Devo » Tue Nov 11, 2014 03:03
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With these being raised on a farm is the risk of Trichinella any less then say one that is out in the wild?
This is kind of neat.
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Here is a report about trichinellosis spirallis in wild boars from Spain. After our discussion here and this incident, it shows that the danger lurks and that the warnings are real.
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Last post by redzed
Thu Dec 18, 2014 00:57
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Equalization under vacuum
Replies: 18
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Devo » Tue Nov 18, 2014 21:08
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Well I thought I had read most tricks for our passion for making cured meats but today I must say I learnt something or at least I think I did. I have never had this problem when making coppa so maybe thats why I never ran into this before. One of the facebook pages I follow had a post there this...
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Chris - we actually don't disagree. Search equalization of moisture in meat processing and the third hit is Marianski's article on dry curing ham and the role of equalization. I believe the bloke who used the term eqaulization of moisture created the confusion. I'm done - going to the shop to make...
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Last post by Shuswap
Sat Nov 22, 2014 18:57
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Factors that influence the color of meat
Replies: 4
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Shuswap » Tue Nov 18, 2014 16:07
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While investigating the role of blooming in meat processing I came across this interesting paper that deals with the factors that influence the color of meat post slaughter to the table. I like that the paper was a collaboration between professionals of Cda and the US. Don`t know why the source was...
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Did you also go to the U of S? I did my undergraduate there.
No a couple of degrees from UBC, graduate school at Purdue a looooong time ago :smile:
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Last post by Shuswap
Wed Nov 19, 2014 05:50
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Bactoferm 600
Replies: 2
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crustyo44 » Mon Nov 10, 2014 08:10
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Hi Members,
Obviously this post is important to Australian and New Zealand members.
Bactoferm 600 is now in stock in Adelaide. SA. First time ever!!!!!!!!!
Contact: Mel Harley, MBL Food service. www.mblsa.com.au
Satchet cost is AU $ 17.00 each.
Let's give them a go, they deserve it. We might need...
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Thanks Jan
Will have to place an order soon
Steve
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Last post by oneills
Mon Nov 10, 2014 11:02
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Spreadsheets/calculators to determine nitrite amount:WARNING
Replies: 2
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redzed » Wed Nov 05, 2014 05:44
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A reminder to everyone that your calculation of the amount of Cure #1 or Cure #2 should be based only on the green weight of the meat used in the formulation of your product. You do not factor in ingoing amounts of binders and extenders, such as nonfat dry milk, (NFDM), soy flours, spices and...
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What spreadsheets and calculators are you talking about?
~Martin
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Last post by DiggingDogFarm
Wed Nov 05, 2014 06:43
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