Search found 1798 matches

by Butterbean
Mon Jun 01, 2020 15:55
Forum: For beginners
Topic: White Mold during fermentation please help
Replies: 6
Views: 1194

Re: White Mold during fermentation please help

I no longer worry about the color of the mold as long as it is not slimy or wet feeling after a friend who is a retired microbiologist dropped by and I asked him about some funky colored molds on some meat I had drying. You need to understand that this guy is anal about food safety because he lost h...
by Butterbean
Tue May 26, 2020 14:28
Forum: For beginners
Topic: White Mold during fermentation please help
Replies: 6
Views: 1194

Re: White Mold during fermentation please help

Sounds to me like your humidity is too low. I'd check the pH and if you are on target I'd just pull them and start drying because that's what it sounds like you are beginning to do anyway.
by Butterbean
Tue May 26, 2020 14:26
Forum: Other products
Topic: Pastrami
Replies: 8
Views: 1030

Re: Pastrami

wkw wrote:
Mon May 25, 2020 15:43
Fantastic! Many thanks!!!!!
What temperature did you sous vide at?

Thanks again!

Ken
140F. This seems the best for this product since it is not hot enough to render the fat so your slices are tender and juicy yet still have a lot of structure.
by Butterbean
Tue May 26, 2020 14:21
Forum: Sausages
Topic: Beef salami: need a substitute for beef short rib.
Replies: 2
Views: 582

Re: Beef salami: need a substitute for beef short rib.

I'd use plate and if I couldn't find that I'd just use more brisket.
by Butterbean
Sun May 24, 2020 02:38
Forum: Other products
Topic: Pastrami
Replies: 8
Views: 1030

Re: Pastrami

Is your pastrami cure posted here? Thanks Ken I may have posted something a while back about making corned beef but I can't remember and I stink at search but if you are interested in trying this I'll give you the details. It may not be the "right" way of making it but it works for me. When I start...
by Butterbean
Sat May 23, 2020 12:07
Forum: Other products
Topic: Pastrami
Replies: 8
Views: 1030

Re: Pastrami

Thanks Bob it turned out really good and I really like the process because it gives consistent results. I got inspired with the cider from a trip to Scotland a couple years ago. Not something I've ever drank much but the trip got me hooked and I've been making it ever since. My favorite is Perry mad...
by Butterbean
Sat May 23, 2020 05:30
Forum: BBQ
Topic: Brisket burgers
Replies: 2
Views: 764

Re: Brisket burgers

I'd grind the whole thing myself but I guess it would depend on how lean you wanted the burger.
by Butterbean
Fri May 22, 2020 21:23
Forum: Other products
Topic: Pastrami
Replies: 8
Views: 1030

Re: Pastrami

Started out making some corned beef using an EQ dry cure for 20 days then sous vide'd the brisket for 2.5 days then since I had the smoker going I thought I'd go ahead and make use of the smoke so I put pastrami spices on the corned beef and hot smoked it for a little less than an hour just to bake...
by Butterbean
Fri May 22, 2020 21:02
Forum: Sausages
Topic: Struggling with Frankfurters
Replies: 15
Views: 3395

Re: Struggling with Frankfurters

Thank You I Live in Connecticut , and last week I check five small farms in here , so most of them wants 4-5$ for lb fresh pork , they call organic that’s way you have to pay that’s much . Maybe I will try call more farmers , I know some people driving to PA from CT to get fresh hog from farmers fo...
by Butterbean
Fri May 22, 2020 00:13
Forum: Sausages
Topic: Struggling with Frankfurters
Replies: 15
Views: 3395

Re: Struggling with Frankfurters

Martin you should shop around. $500 for half a hog is robbery. I could get you a whole hog for less than half that price. Hogs are cheap, especially with the breakdown in the supply chain, I'd look around some. Do you guys have FFA in your schools? That's a good place to start if you do. Sales are o...
by Butterbean
Tue May 19, 2020 19:20
Forum: Sausages
Topic: Sausage recipe for large diameter casing
Replies: 4
Views: 421

Re: Sausage recipe for large diameter casing

Have fun with it. Be sure to make plenty of glue else you will have air pockets between the chunks and I've learned its best to be patient and cure the meats separately to extract the max amount of myosin to glue things together well. I've cut corners here before and wasn't to thrilled with results.
by Butterbean
Tue May 19, 2020 19:17
Forum: Dry Cured Meats and Sausages
Topic: Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?
Replies: 5
Views: 1103

Re: Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?

The 'spices' could include celery salt - which is a common way 'nitrate free' producers get nitrate into the product without admitting it. Personally I predict the whole trend towards nitrate free charcuterie will end abruptly after there is a serious outbreak of botulism and a bunch of people die....
by Butterbean
Tue May 19, 2020 19:06
Forum: Sausages
Topic: Sausage recipe for large diameter casing
Replies: 4
Views: 421

Re: Sausage recipe for large diameter casing

If its not just any recipe you are looking for and care to experiment I'd consider making something along the lines of krakowska. I've played around with making chubs for sliced luncheon meat and used that recipe as general guide. Found it best to cut the meat into chunks and cure the meats 2-3 days...
by Butterbean
Tue Apr 28, 2020 13:35
Forum: Dry Cured Meats and Sausages
Topic: Mold Question
Replies: 6
Views: 666

Re: Mold Question

In my opinion, this is not what you want but is it ruined? I doubt it. My take on molds may be different than most however because in his book, Francois Vecchio speaks of eating a real good salami that was covered in black mold and after reading this I had some meat hanging in my kitchen that had an...
by Butterbean
Wed Apr 15, 2020 02:46
Forum: For beginners
Topic: Storing sausage after drying
Replies: 2
Views: 581

Re: Storing sausage after drying

I agree with Bob. Leaving the casing on is a recipe for an ugly looking product and leaving it to dry will lead to it becoming really hard and losing much of its good flavor.