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Bactoferm Mold-600 Penicillium NalgiovenseCHR Hanson #ad - Storage: In Freezer. A must have product for anyone interested in Dry Curing sausages the old fashioned way. Increments included. Due to the limited shelf life outside of a freezer, we can not ship this outside of North America. 25grams for 10 liters. Is it safe and how can you tell? Well, when this concentrate is diluted and sprayed onto the sausage as it is hang-drying.
Bactoferm Mold-600 Penicillium Nalgiovense #ad - The spray is composed of a bacterial culture that's sole purpose is to ensure the beneficial surface mold wins the battle over the pathogenic bacteria. Formerly known as bactoferm m-ek-4 the most common problem and question that arises from dry-curing is what to do with the mold that forms on the outside.
Net weight: 25gper packet usage: 25g for 10 Liters of Solution Instructions on making 10 lb.
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Bactoferm F-RM-52 Lactobacillus sakei and Staphylococcus carnosusCHR Hanson #ad - Increments included Storage: freezer. Please note: due to freezer storage requirements, this product cannot be shipped outside North America. This robust flavor is caused by a boost in lactic acid, a reaction that occurs when certain types of bacteria are introduced to the sausage during fermentation. Net weight: 25g per packet usage: 25g for 100kg 220lbs Instructions for making 10lb.
Many types of medium-diameter salamis and other dry, call for a distinct, especially those traditionally made in northern Europe, fermented sausages, somewhat sour flavor. This freeze-dried culture blends Bactoferm lactobacillus and staphylococcus bacteria for medium to fast acidification and food fermentation.
Bactoferm F-RM-52 Lactobacillus sakei and Staphylococcus carnosus #ad - Bactoferm f-rm-52 starter culture causes the meat's pH to drop to under 5. 0 in about four days or under 5. 4 in two days in a 90°F environment. This is a fast culture containing Lactobacillus sakei and Staphylococcus carnosus strains, targeted for fermentation temperatures of 70-90°F. This product is intended only for use with meat products and is not intended to treat, cure or prevent disease.
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Eva-dry Edv-1100 Electric Petite Dehumidifier, WhiteEva-dry Edv-1100 #ad - Instructions on making 10 lb. Works well in areas Up To 1100 Cubic Feet. White. Store in a freezer. Usage: 25g for 10 Liters of Solution. Ideal for bathrooms, boats, Campers, Counter Tops, And More. Dry air is Then Expelled Out. The unit draws humid air in and heats it over a warm plate inside The Dehumidifier, Then Cools The Air Causing Condensation Which Is Trapped In The Removable, Spill-Proof Reservoir.
Increments included. 1 year Limited Warranty. 4-1/2" w x 8-1/2" h x 6" l. Dilute this bacterial culture with water and spray onto hang-drying sausage to ensure beneficial surface mold wins the battle over the pathogenic bacteria. Features an automatic water Level Detector Switch To Indicate That The Tank Is Full.
Eva-dry Edv-1100 Electric Petite Dehumidifier, White #ad - Eva-dry electric petite dehumidifier With Peltier No Compressor Technology Which Makes It Light And Quiet. Absorbs 8 ounces of moisture in a 24 hour Period With Relative Humidity Of 80% At 86 Degrees Fahrenheit.
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The Art of Making Fermented SausagesBookmagic LLC #ad - Usage: 25g for 10 Liters of Solution. Increments included. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions. Highly technical papers were published in Food Technology journals which unfortunately were written in very difficult terms.
Thus the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist was born. The majority of books written on making sausages do not tackle the subject of fermented sausages at all. Well, the main reason for writing this book was that the authors did not share this opinion.
The Art of Making Fermented Sausages #ad - On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. Instructions on making 10 lb. Dilute this bacterial culture with water and spray onto hang-drying sausage to ensure beneficial surface mold wins the battle over the pathogenic bacteria. Store in a freezer.
The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker.
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TSM Natural Beef Bung, 102-114mm 4"-4 1/2"The Sausage Maker #ad - Sausage maker casings are packed in purified salt for an indefinite shelf life when properly refrigerated and packed liberally in purified salt. Casings should be flushed before using and are not edible. Usage: 25g for 10 Liters of Solution. Put them back into the refrigerator and this odor for the most part will subside.
Approximate length per strand: 28-32" Stuffing capacity per casing: 8-10lbs. Ideal for large-diameter sausages like capicola, large bologna, veal sausage, lebanon and cooked salami, our 4-4½" natural beef bung has a distinctly traditional look and texture. Trust only beef bung sausage casings for sale from reputable retailers, as cleaning and preservation of these casings is crucial for food safety.
TSM Natural Beef Bung, 102-114mm 4"-4 1/2" #ad - Without refrigeration, these salted casings will soon begin to give off a strong odor even though they are not spoiled. Store in a freezer. Instructions on making 10 lb. Increments included. Diameter: 4" to 4½" when stuffed dilute this bacterial culture with water and spray onto hang-drying sausage to ensure beneficial surface mold wins the battle over the pathogenic bacteria.
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AC Infinity AXIAL 1225, Quiet Muffin Fan, 120V AC 120mm x 25mm Low Speed, for DIY Cooling Ventilation Exhaust ProjectsAC Infinity LS1225A-X #ad - Includes a 4 foot power cord that can be easily attached to the fan's metal terminals and allows it to be powered through a wall outlet. Increments included. Heavy duty construction the fan's housing is constructed of die-cast aluminum painted black and able to perform well in harsh environments and withstand shocks.
The fan runs on 100 to 125v ac and contains everything needed to easily mount the fan and power it through a wall outlet. Applications this low speed fan is suitable in applications that requires a lower noise level and can accept a weaker airflow. Instructions on making 10 lb. Its impeller and blades are molded with thermoplastic and meets UL 94 standards for resistance to flammability.
AC Infinity AXIAL 1225, Quiet Muffin Fan, 120V AC 120mm x 25mm Low Speed, for DIY Cooling Ventilation Exhaust Projects #ad - Usage: 25g for 10 Liters of Solution. Dilute this bacterial culture with water and spray onto hang-drying sausage to ensure beneficial surface mold wins the battle over the pathogenic bacteria. Because this is a standard industrial size fan, it can be used to replace fans found in various electronics and machinery.
Store in a freezer. Containing long life dual ball bearings, the fans can be run continuously for 67, 000 hours and be mounted in any direction. Product description The heavy duty axial fan kit is designed for custom projects and as a replacement fan. Ac infinity fans are certified by CE, UL, TUV, and RoHS.
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Salumi: The Craft of Italian Dry CuringW. W. Norton & Company #ad - Ruhlman and polcyn give recipes for the eight basic products in Italy’s pork salumi repertoire: guanciale, pancetta, spalla, coppa, and salami, lardo, lonza, prosciutto, and they even show us how to butcher a hog in the Italian and American ways.100 illustrations; 16 pages of color photographs Dilute this bacterial culture with water and spray onto hang-drying sausage to ensure beneficial surface mold wins the battle over the pathogenic bacteria.
This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new. The craft of italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Usage: 25g for 10 Liters of Solution. Store in a freezer.
Salumi: The Craft of Italian Dry Curing #ad - As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Michael ruhlman and brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie.
Instructions on making 10 lb. Now they delve deep into the italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. Increments included.
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SensorPush Wireless Thermometer/Hygrometer for iPhone/Android - Humidity & Temperature Smart Sensor with Alerts. Developed and Supported in The USASensorPush HT1 #ad - Try it today. It can even increase toxic airborne chemicals like formaldehyde. Dry air is also a problem. Stable temperature and humidity is often the most important factor to avoid costly and irreparable damage. But you're busy. And some of the most important places are the ones you visit the least, like your attic.
Store in a freezer. Sensorpush is constantly monitoring conditions, even while you're sleeping or away. Usage: 25g for 10 Liters of Solution. Skin, eyes and mucous membranes dry out, causing discomfort and greater risk of infection. If you love data, we've got it, beautifully graphed. It also estimates that half the homes in the U.
SensorPush Wireless Thermometer/Hygrometer for iPhone/Android - Humidity & Temperature Smart Sensor with Alerts. Developed and Supported in The USA #ad - S. This encourages allergens like mites and fungi. Your family's health depends on proper temperature and humidity. Otherwise, rest assured. Dilute this bacterial culture with water and spray onto hang-drying sausage to ensure beneficial surface mold wins the battle over the pathogenic bacteria. Are too humid. A study cited by the world health Organization suggests that dampness is the root problem for one in five asthma sufferers in the U.
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Charcuterie: The Craft of Salting, Smoking, and Curing Revised and UpdatedW. W. Norton & Company #ad - Instructions on making 10 lb. Usage: 25g for 10 Liters of Solution. My polish grandma made kielbasa every Christmas and Easter, ” he told Ruhlman. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. At the time, polcyn was teaching butchery at Schoolcraft College outside Detroit.
Ruhlman and polcyn teamed up to share their passion for cured meats with a wider audience. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. Readers will find all the classic recipes: duck confit, and knackwurst, bacon, pâté de campagne, prosciutto, sausages, among others.
An essential update of the perennial bestseller. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. Store in a freezer.
Charcuterie: The Craft of Salting, Smoking, and Curing Revised and Updated #ad - With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie. Ruhlman and polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine.
This love song to animal fat and salt has blossomed into a bona fide culinary movement, of curing meats and making sausage, throughout America and beyond, pâtés, and confits.
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General Hydroponics pH Control KitGeneral Hydroponics 722080 #ad - Increments included. The kit contains ph up potassium hydroxide, pH Test Indicator, pH DOWN phosphoric acid, and a test vial. The ph control kit by general Hydroponics provides everything you need for testing the pH level of the nutrient solution in your hydroponic system. Instructions on making 10 lb. Incorrect nutrient solution pH can cause slow growth, sickly plants and low yields.
Dilute this bacterial culture with water and spray onto hang-drying sausage to ensure beneficial surface mold wins the battle over the pathogenic bacteria. Usage: 25g for 10 Liters of Solution. Store in a freezer. Vital elements in nutrient solution having pH that is too high basic or too low acidic cannot be properly absorbed by plants.
General Hydroponics pH Control Kit #ad - The ph balance is essential for stimulating vigorous plant growth. To test, add 3 drops of ph test indicator per 5 mL of solution, fill the vial halfway with nutrient solution, and observe the coloration of the liquid in the test vial. Using either ph up or ph down, adjust the nutrient solution in your reservoir by adding small amounts of UP or DOWN with frequent re-testing to achieve the desired pH range typically 5.
5 to 6. 5 for hydroponics.
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