Search found 1812 matches

by Butterbean
Thu Sep 17, 2020 12:58
Forum: For beginners
Topic: Using frozen fresh pork for salami
Replies: 11
Views: 452

Re: Using frozen fresh pork for salami

I agree with what Indaswamp said. You just don't know what might be in pre-ground meat or how its been handled so the possibility of it causing problems is real.
by Butterbean
Wed Aug 19, 2020 03:34
Forum: For beginners
Topic: Meat Mixing and Weight Loss
Replies: 6
Views: 318

Re: Meat Mixing and Weight Loss

As long as the meat is cold it would be hard to overwork it. The problem with hand mixing is you either don't do it long enough because you should near about be in tears from frost bite or your meat warms up and the fat begins to smear. I'm usually working with a mixer grinder and I keep mixing unti...
by Butterbean
Tue Aug 18, 2020 21:06
Forum: For beginners
Topic: Meat Mixing and Weight Loss
Replies: 6
Views: 318

Re: Meat Mixing and Weight Loss

If I follow you right it would seem to me the second batch had a better bind but due to the high amount of beef and lower fat the sausage was "tougher" or more chewy. I think a more meaningful comparison could have been drawn if you used the same mixture to compare the difference mixing makes with g...
by Butterbean
Sat Aug 15, 2020 16:28
Forum: For beginners
Topic: Meat and fat selection
Replies: 6
Views: 343

Re: Meat and fat selection

In short, yes, just cut it into pieces and grind however it really depends on what type sausage you are making and your desire to replicate it as genuine as possible. For most fresh sausages a butt offers the perfect balance. However, there are some sausages which get their uniqueness from the vario...
by Butterbean
Fri Aug 14, 2020 15:16
Forum: Dry Cured Meats and Sausages
Topic: lamb prosciutto
Replies: 14
Views: 821

Re: lamb prosciutto

When rubbing the cure into the meat i notice a flap meat between diff muscles. If I cut it off it would prob be 150-200g I think to much to cut off. If I put pepper under the flap then truss tight will it be ok to dry? When I cured I packed a good handful cure into it... bout another 7days till I p...
by Butterbean
Thu Aug 13, 2020 14:17
Forum: Smokehouses. Construction and Maintenance.
Topic: Smokehouse Modification
Replies: 5
Views: 909

Smokehouse Modification

Productive day yesterday as I had some good help modifying my smokehouse. I had designed and built this myself and though it worked like a champ there were a few things I thought could be better. I sought to increase the draw through the house so I did this by raising the roof some and then adding m...
by Butterbean
Sat Aug 01, 2020 21:01
Forum: For beginners
Topic: New member.
Replies: 11
Views: 1117

Re: New member.

Welcome to the forum Bluc, can't wait to see your finished bresaola, that's one of my favorites.
by Butterbean
Sat Aug 01, 2020 20:59
Forum: Sausages
Topic: South African Russian Sausage
Replies: 5
Views: 298

Re: South African Russian Sausage

I think you are seeing emulsified sausages are an art/science and takes some practice to get it right. You are right about needing to add the extra fat later in the process. Essentially what you need to do is begin with very cold meat and begin chopping this and adding the spice and salt to it. Afte...
by Butterbean
Wed Jul 29, 2020 14:28
Forum: Hyde Park
Topic: Back after a long absence
Replies: 2
Views: 342

Re: Back after a long absence

Good to see you back.
by Butterbean
Thu Jul 23, 2020 22:11
Forum: Technology basis
Topic: Celery Powder Nitrate? Get the butter!
Replies: 33
Views: 33943

Re: Celery Powder Nitrate? Get the butter!

What bothers me the most about this subject is when people criticize other producers with false claims concerning food safety and such. This hurts everyone in the end. I believe quality will always sell and it will always warrant a better price so when someone stoops to using false claims I think th...
by Butterbean
Tue Jul 21, 2020 21:07
Forum: For beginners
Topic: Hot Italian Today
Replies: 4
Views: 860

Re: Hot Italian Today

I think it all has to do with your personal preference.
by Butterbean
Tue Jul 21, 2020 21:06
Forum: For beginners
Topic: Variable temperature and A/C control
Replies: 1
Views: 216

Re: Variable temperature and A/C control

Until you slice it and see if it has hardened I don't think you can really tell and as long as you have used the cure and fermented the meat properly you haven't compromised the meat itself but you may have compromised the quality if you have case hardening. Slice a piece and post a pic. If you have...
by Butterbean
Tue Jul 21, 2020 21:01
Forum: Hardware
Topic: slicer recommendations?
Replies: 3
Views: 544

Re: slicer recommendations?

I agree with Scogar. Be patient and look at the restaurant equipment auction places. Up around the Atlanta area there are a lot of things for sale at reasonable prices. Personally, I like Hobart and have found several good quality commercial slicers for just a couple hundred dollars. Keep in mind th...
by Butterbean
Tue Jul 21, 2020 20:57
Forum: For beginners
Topic: 1st Sucuk (soujuk) attempt
Replies: 5
Views: 482

Re: 1st Sucuk (soujuk) attempt

There are a lot of people more knowledgeable than me on fermentations but I don't think the amount of culture would play much of a role but the temp and the amount of sugar will play a roll. Temperature I'd think would have a larger effect on speed of fermentation and how far it goes would depend on...
by Butterbean
Mon Jun 01, 2020 15:55
Forum: For beginners
Topic: White Mold during fermentation please help
Replies: 6
Views: 1557

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...