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Salamis at 35% weight loss after just 3.5 weeks. What to do?
Thank you. Your Salami looks great. I'll go for 40% weight loss as well, and set the temperature at 36F -
Salamis at 35% weight loss after just 3.5 weeks. What to do?
I have a humidifier in the garden house at 45% -
Nitrate/Nitrite Discussion
Sorry for my English... Exactly! If Ecocure really protects against botulism toxin formation they have to prove it in a lab environment, and publish the result. Just claiming is far from enough. Nitrates also protects against Listeria. Listeria can also kill you. As a norwegian I am puzzled... -
Salamis at 35% weight loss after just 3.5 weeks. What to do?
Thank you! That would buy me some extra time for maturing. This is my first time using Umai for sausage. I have a small house in my garden for my food related hobbies. I dry them there. It's winter time here in Norway now so no problem to get a stable 42F. -
Salamis at 35% weight loss after just 3.5 weeks. What to do?
This time my Salamis will be at my 35% weight loss after just 3.5 weeks. 30% now. They are a deer/pork mix. Stuffed in 2 inch umai skins. I used texel sp318 starterculture. I tried to split one. Not dry on the outside, no airpockets at the inside. My theory is that the taste development are not... -
Your pro tip to empty the sausage stuffer?
Smart and easy solution! Thank you! -
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Hi from Norway!
Thank you 😊 Yes, I made the salamis. Picture from my "furtebu" It's my wife in the sausage "forest". I have a small house (picture as of now) in my garden for my food related hobby projects. It's a wood fired baking oven, beer brewing equipment, grinder and sausage equipment etc inside. And of... -
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Your pro tip to empty the sausage stuffer?
Hi and greetings from Norway! I have a sausage stuffer like the one in the picture. When I make a big portion of sausages I usually don't bother with the amount of meat lost in the bend and in the tube and just use it for meatballs or something else. However. I like to experiment and make some... -
Signs,Signs,Sings
Hilarious! If that sign was on my way to work, I would have passed by every day even if it was a detour -
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Hi from Norway!
Hi, and thank you for the welcome greeting in norwegian :-) Yes, you really should go to Norway to visit your relatives :-) I once read an article. A team had interviewed a lot of old people about to die. One of the questions they asked then was "What do you regret the most about your life"... -
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Hi from Norway!
Hi! English is not my first language, but I'll give it a try. I'm a Norwegian male living in the middle of Norway, close to the nature (my house in the picture) Too many hobbies and most of them food related. To name a few. Bread baking in a wood fired baking oven, smoking salmon and meat... -
Storing emulsified sausage meat overnight
Thank you! Nice to know that it is easy to clean. My plan is to use the Champion for emulsified sausages only to extend the lifetime of the cutter blades. Too bad that the Champion is no longer in production. -
Storing emulsified sausage meat overnight
Thank you for helping! The blank plate is included with the champion I bought (it's still in the mail). Not a good idea to store emulsified sausage dough overnight then. When you emulsify the grinded meat does it heat up a lot from friction from the Champion processing? Have you had any problems... -
Storing emulsified sausage meat overnight
Hi! Please excuse my bad grammar and spelling errors. I'm Norwegian and English is not my first language. I've just been a reader of this forum for some time. Great forum and great people here! I really want to try to make emulsified sausage. Unfortunately I do not have space for a bowl cutter...
