Ok so here's an update on my end. 2 days ago i made a batch of Genoa and Cremona Salami following SM recipe. Here is it as he writes it: Genoa lean pork trimmings (ham, butt)400 g beef (chuck)400 g pork back fat or fat trimmings200 g Ingredients per 1000g (1 kg) of meat salt 28 g Cure #2 2.5 g dextr...

Good Idea with the sugar. The chili paste has a touch of sugar in it as well but I think you are right about increasing the values,,

Here's a snap shot of the mix this morning. I'm about to get crazy!!

Bob "you are going to need a larger chamber" You are right about that. Just this week I finished putting together my second chamber. The first one is packed!! What's cool is that my wholes muscles that I did when I first started are starting to come out. So as I cryovac them I'm.packing it full of m...

Thanks Kijek. That's awesome!!! Hope the knee replacement happens soon,, Till then I'll keep you entertained with the projects that we've been doing.. Tomorrow I may be crossing the Charcuterie line :mrgreen: :mrgreen: Thanks Bob, You know what;s crazy. Here in Panama all the beef is grass fed and e...

Hey Everyone, I am finally finishing uploading my new video on making Pepperoni. If you want to check it our here's the link. Bob I ended up using the mods you made and big thumbs up. It looks and smells great!! Can't vouch for the taste yet but in 2 months I bet it'll be great also!! :mrgreen: Here...

Thanks Bob,

I am well pleased with the results so far. I have a few other radical ideas that will need the assistance or TransGlutaminase.... I can't wait to share them...

I think that collagen sheets would work great. I ended up using a clear fibrous casing that didn't bond too well with the meat so I took it off mid way and allowed it to dry without a casing. The issue is the size. The belly and the fillet are generally going to start off kind of thick... The sheets...

So after checking my chamber this morning I was able to nick a piece off the end of this new project. I think I will continue to let it dry for another month but the flavor and presentation is awesome!! The pancetta is smoky and creamy while the filet (bresaola) is herby and melt in your mount tende...

We were in Panama City for a week on an extended layover while As crazy as it sounds in the 7 years of living here I've never been to the canal... Not a big fan of the city.. I'm a mountain man myself!!! So check out this update. 2 days ago I had my repair man make a late night call to finish getti...

Nice!!!! Great minds think alike

It's actually an awesome process. I saw where they lay their force meat and make it a rectangle. Then the loin is placed right in the middle and the force meat is wrapped around it kinda like a scotch egg. Finally collagen sheets are sewed together or natural casings are sewn together to bind it all...

It smells amazing!!

Ok, so I'm fermenting my pepperoni and at 24 hours it read 5.04. So I waited another few hours. When I took the reading again ( I might have dozed off a bit) it was 2am. Roughly 27+ hours into the fermenting stage and it read 4.72 - 4.78. It smells great. Just like pepperoni is supposed to smell lik...

Red, Unfortunately the cuisine is not very inspired here and as I've mentioned before there really isn't any charcuterie to speak of. Outside of one local family that makes sausages commercially (Berards) most of what Panama has to offer comes through the way of imports. Every now and again one will...

So I can't wait to share with you the process of this week's labor. I'm going to try and knock out about 8 different flavors of salami. One that I'm very excited about is my homage to Panama. I've only been here 7 years but this place is out of control amazing. I thought that I could create a salami...