WD Daily Chat - Talk about anything You Like
Here is an unfortunate story how overzealous health inspectors are destroying traditional salumi production by small operators.
http://torontolife.com/food/corey-mintz ... al-salumi/
http://torontolife.com/food/corey-mintz ... al-salumi/
- Butterbean
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- Location: South Georgia
I hate to see this article but I'm all too familiar with their plight. Our food police here actually even have a SWAT team. Complete with M-16's and body armor to bravely storm the doors of those dangerous artisans who insist on doing things the old way. Is it true one can still smoke a cigarette in a bar in Moscow? Just wondering.
Nice instructional video with different twist on preparing a pork belly.
https://www.youtube.com/watch?v=s4czohhLGpM
https://www.youtube.com/watch?v=s4czohhLGpM
chorizo
hi all made some chorizo in uami bags put twice the cure in due to typo in recipe 28 days in have gone from 460g to 270 g was advised that 40 days they would be good to eat can i now hot smoke them and will this make the cure dissipiate to a better level so i can eat them will this affect the shelf life and do i take them out of the bags if not how do i stop further weight loss they are in my face every time i get a beer and look good hungry for a taste lol pls excuse my typing am hopeless thks
- Butterbean
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- Location: South Georgia
Some of the nitrate-free bacons sold here have been tested and found to have ten times the allowable limit so I wouldn't worry about the cure amount. By now its most likely broken down to an amount far less than you'd get in your vegetables.
I'd just cut me a wheel or two when I grabbed my beer and enjoy.
I'd just cut me a wheel or two when I grabbed my beer and enjoy.
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Salami will usually start having a bit of a tang once the pH dips below 5. Northern European products have that distinct tang or are sour tastings and are fermented to 4.5 or lower. It is the amount of sugar that will determine the pH since the bacteria will have more food to produce lactic acid. How much dextrose did you add to your chorizo, what temperature did you ferment at and for how long? Did you use Opti-Start?northener wrote:thks had a taste very nice have made lots of ready to eat fermented they are nice to but lack that tangy taste you get in store brought how do you get them to taste tangy thks
Northener, if you would like to have more tang, use more sugar, and dextrose only, because I don't know which bacteria Biostart 50 contains. All starters work with dextrose. So add 6g dextrose and ferment faster, at 25-28C, 36-48 hrs will probably be enough. That way you will drop your pH well under 5 and have some tang in your sausage. If 6g of dextrose will still be not enough, bump it up to 8.
Let us know how it works out.
Let us know how it works out.
- Butterbean
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- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia