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...

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.

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.

I'd use plate and if I couldn't find that I'd just use more brisket.

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...

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...

I'd grind the whole thing myself but I guess it would depend on how lean you wanted the burger.

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...

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...

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...

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.

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....

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...

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...

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.