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  1. smokeaddict

    What are your favorite smoked sausage recipes?

    Hungarian Csabai, of course mate ! Pork 100% 70/30 Sweet paprika 2.5 % Hungarian is a must, Spanish is different Hot Paprika 0.001 % More if you like hot sausage Fresh Garlic 0.01 % Salt 1.75 %...
  2. smokeaddict

    Trying to duplicate Tibors Spicy Gyulai Kolbasz

    Hello KVN, Here is a basic recipe for Gyulai. Hot paprika is not added to this kolbász, that is a decision for the maker. The 2 % sweet should be the base, then add the hot according to your taste if you like. Pork 100% 70/30 Salt...
  3. smokeaddict

    Refreezing Thawed Raw Meat

    Thank You Chef Jimmy, Good information. My food scientist friend said that flash frozen meats do not suffer from burst cells, the problem is limited to our slow freezing - 18º ç fridges. Have you heard of this ? Keep Safe ! Gus
  4. smokeaddict

    Need help Setting up cure fridge

    Dave, I am ageing whole muscle, rib eye, bone in, to be trimmed as steaks. Are you thinking of salami, or Coppa, or some such charcuterie ? Gus
  5. smokeaddict

    Need help Setting up cure fridge

    Hmm Daveo, I would be worried about trying to age beef in a fridge set to 50-55 º. Nowhere in my reserarch about ageing states those temps. I will use the salt method though, Thank You, Gus
  6. smokeaddict

    Need help Setting up cure fridge

    Daveomac, I know this is an old post, may I ask a question ? I am using a humidifier in the ageing fridge it is presenting a daily proble. The fridge isn't frost free, has a panel at the back which is the source of cooling. There is a fan also to create air flow. The panel frosts up every few...
  7. smokeaddict

    Storing Dry Aged meat

    Al, In the freezer for a year ? Are you keeping it for a special occasion ?
  8. smokeaddict

    Storing Dry Aged meat

    :emoji_slight_smile: If the delivery costs for Sydney to the US weren't so high, I might entertain the thought of sharing ...... Very soon after I posted the question, it became obvious that freezing is the only way, as much as I dislike doing it. Meat sold fresh here is never frozen, rather...
  9. smokeaddict

    Storing Dry Aged meat

    First dry aging process nearing completion. I am the one meat eater in the house. The rib eye 4 point is far too much to consume and looking for a good storing method. I whenever possible do not freeze meat because that destroys the texture and some of the taste, especially beef. I ask the...
  10. smokeaddict

    Dry Aging Cabinet settings

    Yes, rib eye, and strip loin whole muscle. Gus
  11. smokeaddict

    Dry Aging Cabinet settings

    Thank you Davomac. I have used M600 for salami fermentation. Gus
  12. smokeaddict

    Dry Aging Cabinet settings

    Thanks very much for your advice Indaswamp ! I am going to age whole muscle. You mentioned inoculation with mould. Had not planned to do that. Please elaborate, Gus
  13. smokeaddict

    Dry Aging Cabinet settings

    A question for the experienced dry agers. After years of charcuterie making, imagining that I have enough knowledge to get into dry aging whole muscle, in a just set up mini fridge. I assume there is a difference between the empty, and the loaded unit outcomes of settings, that is, for example...
  14. smokeaddict

    Antioxidant

    Hi Chopsaw, thank you, doing ok, I hope you are too ! Just finished a Coppa, 5kg Salami, the yearly load of belly bacon and cured /smoked ribs, and smoked Hungarian sausage. Make fresh sausage when the freezer empties. The salami is a new product for me, spurred on by the family requests to...
  15. smokeaddict

    Antioxidant

    Thanks for the reply. What % do you add to meat ? Does it add to saltiness like cures, so compensate for it ? Regards, Gus
  16. smokeaddict

    Antioxidant

    Members, Does anyone use antioxidants in addition to nitrite/nitrate in smoked products ? If so, what do you use, why, where do you source it, and how ? Thanks, Gus
  17. smokeaddict

    Salami drying too fast

    Thank you again for your input. I meant to enquire a whole ago re your comment, "Equalization of the liquid in the chubs. This could affect the integrity of the meat." Would you mind elaborating on that please ? What might happen to the meat ? Regards, Gus
  18. smokeaddict

    Salami drying too fast

    Thank You for the reply. Have since completed the drying cabinet. I will resume the process. Do you find any risk in this ?
  19. smokeaddict

    Salami drying too fast

    Do you mean during hanging in the cellar Dave ? No fan, not much, if any air movement in there.
  20. smokeaddict

    Salami drying too fast

    Max 20, overnight, using an Amazen pellet smoker.
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