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Recent content by PolishDeli

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    vegan sausage

    Looks like a success to me. I’ve never heard of Boca crumples but I’m pretty sure what you have there is regular ‘ol TVP. Since you aren’t putting this into a casing, you can spice the stuff however you want and not worry about binding. If you do try casing it, you’ll need gums, starches, and...
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    Sausage Making

    My $0.02: That kitchenaid grinder/stuffer combo is good enough for getting started. I used one for a few years. Made everything from gator burgers to kabanosy. Dedicated equipment is always better, but there’s no need to shell out several hundred dollars to make your first bratwurst.
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    History of meat curing

    There’s been some discussion about the history of nitrites and nitrates elsewhere on the forum. I think it’s an interesting enough topic that it warrants it’s own thread. The following is an good read, and comes from Keeton J.T. (2011) History of Nitrite and Nitrate in Food. In: Bryan N...
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    Thermal Stability of Cure#1 – Kitchen Science Lab

    According to Herrador et al. (2005), Mediterranean sea salt contains 1.2 ppm NaNO2 and 1.1ppm NaNO3: “Como sea, los resultados obtenidos indicant un contenido de 1.2 y 1.1 mg/kg de nitritos y nitratos, respectivamenta…”
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    Thermal Stability of Cure#1 – Kitchen Science Lab

    I was wrong to use the word “yeast” As pointed out by JJ, it’s lactic acid producing bacteria, not yeast, that is in starter cultures. My understanding of the curing process is that NaNO3 is reduced to NaNO2 by microorganisms. Then NaNO2 is reduced to NO which binds to heme iron in myoglobin...
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    Thermal Stability of Cure#1 – Kitchen Science Lab

    I’ll have to get a NaNO3 test kit, and repeat the experiment. Thermodynamically though, NaNO3 is actually more stable than NaNO2. (It has a lower Gibbs energy of formation). So I don’t think breaking it apart into NaNO2+O2 would be a favorable reaction; and it’s why yeasts need to get involved...
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    Thermal Stability of Cure#1 – Kitchen Science Lab

    When mixing up a wet cure, some recipes say to use hot water to help the ingredients fully dissolve. Other say not to use hot water because the sodium nitrite (NaNO2) in cure#1 breaks down when heated. Over the weekend, I did some kitchen science experiments and concluded that it is safe to...
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    Is it crazy idea..?

    Can't comment on tumblers; but dryer drums do make good fire pits
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    First sausage run this weekend - Kind of long

    I’ll do this if (1) I’m making a fresh sausage and (2) all the meat is ground at the same time with the same plate. With the kictenaid grinder/sausage stuffer combo, you can be super lazy and mix spices/grind/stuff all in one pass. Usually, I do not use this approach though. Especially when...
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    frankincense and myrrh

    Anyone ever try using frankincense and/or myrrh for smoking meats? Seems like it’d work with some types of sausage? Historically, would this have been done anywhere in Europe? These resins come from the horn of Africa, and were used throughout the Mediterranean (Jesus got some for his...
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    Using cure #1 right away?

    Meat cut into 2inch pieces: cure 72 hours in refrigerator. Ground meat: 12-36 hours in refrigerator (depending on size of grind plate used), or hang at room temperature for 30-60 min. Flavor and texture are probably better if you let it rest overnight; but doing it all right away is...
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    Potassium nitrate meat cure?

    It occurred to me how the USDA came up the allowable KNO2 levels vs NaNO2 levels in bacon: Essentially, they recalculated ppm in terms of molecules, and not mass. When we calculate ppm levels of cure, we are doing it in terms of mass. But because K is a heavier atom than Na, you actually get...
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    Potassium nitrate meat cure?

    Reagent grade KNO2 and KNO3 can be purchased; but I’ve never seen them sold in a “pink salt” form like NaNO2 and NaNO3 are. You can mix your own, but I wouldn't without proper controls and tests in place. USDA says to use KNOx like its sodium counterparts. Allowable levels of KNO2 in bacon are...
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    Closing Casings

    It depends on the casing and it depends on the sausage. Twisting is usually good enough to form links. Twine or a knot in the casing to close the ends. Maybe this method from Marianski's book will work for you:
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    Ham curing questions

    Calculator attached. It’s a bit different than the one linked to by pc farmer. -This calculator uses fundamental equations rather than rule-of-thumb ratios (but it dose not include sttp as an ingredient). -Automatically converts the recipe into several different units of measure. -Has...
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