Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. S

    How many days of continuous cold smoke for dry-cured sausage

    Specifically csabai kolbasz. I've done Marianski's process of cold smoking for 4 days straight. I've done this maybe 3 or 4 times with pretty good success. But is that many days really necessary? With my current set up, I'm having to wake up through the night and check the camera i have...
  2. S

    Meathead's Wet Curing Calculator

    Hi all, would like to brine a pig's hind leg and make a smoked ham out of it. I did some googling on wet curing and found Meathead's wet brine calculator his professor friend formulated and he stakes his reputation on it...
  3. S

    Safe Aw but high pH

    I am 1 month into drying 3 different recipes, using cure #1 for 2 of them and #1 for 1 of them. No starter cultures. Unfortunately I didn't monitor the pH during the cure or the fermentation process. The pH on all sausages is apprx. the same at 5.8. Since I didn't add starter culture and these...
  4. S

    My dry-cured sausages have frozen solid during cold smoking

    Up in central Ontario, Canada and the weather has dipped to about -20 °C. Just had the first overnighter of cold smoking a new batch of sausages and the fire went out overnight (constantly is but that's a different issue). The sausages are frozen completely solid. I wonder what implications...
Top Bottom
Back
Clicky