Search found 138 matches

by cajuneric
Sun Apr 22, 2018 17:22
Forum: Microbiology of meat and products
Topic: Mould-600
Replies: 29
Views: 10610

Awesome!!


What's unusual is the other salami in the chamber are growing fine.
by cajuneric
Sat Apr 21, 2018 02:51
Forum: Dry Cured Meats and Sausages
Topic: Peperone
Replies: 25
Views: 8009

So I've decided to tweak the pepperoni video (nothing that anyone would notice but my ocd was killing me) Here is the new video. https://www.youtube.com/watch?v=L7-hoSfSE08&t=66s I also uploaded the same video but in Spanish in case any Latin Americans out there want to make some Pepperoni!! https:/...
by cajuneric
Fri Apr 20, 2018 15:42
Forum: Microbiology of meat and products
Topic: Mould-600
Replies: 29
Views: 10610

Good point. I guess I have some work to do today!!
by cajuneric
Fri Apr 20, 2018 14:30
Forum: Hardware
Topic: Dedicated smoker for sausage making
Replies: 14
Views: 5194

Awesome. Hope it works great for your needs.... Keep us posted

Eric
by cajuneric
Fri Apr 20, 2018 13:37
Forum: Microbiology of meat and products
Topic: Mould-600
Replies: 29
Views: 10610

Would you suggest that I respray with mold 600 or make these "mold less" salami's and use Potassium Sorbate. Or is this unchartered water :mrgreen: I know when you introduce Lactic acid to fruits and vegetables and you allow them to ferment for months you create a probiotic super food. We do it all ...
by cajuneric
Fri Apr 20, 2018 13:06
Forum: Dry Cured Meats and Sausages
Topic: What is the Craziest Salami flavor you've ever made?
Replies: 53
Views: 13921

Would you guess that they are unedible?
by cajuneric
Fri Apr 20, 2018 13:01
Forum: Microbiology of meat and products
Topic: Mould-600
Replies: 29
Views: 10610

Great Theory. I hope it wasn't a complete bust!! :oops:


Eric
by cajuneric
Fri Apr 20, 2018 12:46
Forum: Dry Cured Meats and Sausages
Topic: What is the Craziest Salami flavor you've ever made?
Replies: 53
Views: 13921

Good point.


The thought had crossed my mind. Back to the drawing board.....
by cajuneric
Fri Apr 20, 2018 04:55
Forum: Dry Cured Meats and Sausages
Topic: What is the Craziest Salami flavor you've ever made?
Replies: 53
Views: 13921

Ok... A week has gone by and I had one of those crazy idea moments. What would happen if I made a bacon egg and cheese salami. It's a wild concept so hear me out. We raise quails. My daughter has roughly 200 of them and their eggs are just amazing. Tiny little protein packed miniature eggs!! My plan...
by cajuneric
Fri Apr 20, 2018 02:44
Forum: Hardware
Topic: Dedicated smoker for sausage making
Replies: 14
Views: 5194

Sorry I'm late to the party but I'd love to chime in. I currently own a smokin-it #4. I had a number 3d for a while but needed something bigger. The smokin it model 3d and above (3.5, 4 and 5) hold temps between 0f up to 300f. This not only makes it ideal to cook and cold smoke but also you can use ...
by cajuneric
Thu Apr 19, 2018 23:11
Forum: Microbiology of meat and products
Topic: Mould-600
Replies: 29
Views: 10610

The pepperoni was the same casing. Fibrous protein lined 61mm

Strangely enough. I have the 10 pounds (3 Chubs) that I made 3 weeks ago then 2 weeks ago I made another 30 pounds (10 more chubs) and none of the pepperoni are doing that,
by cajuneric
Thu Apr 19, 2018 22:51
Forum: Microbiology of meat and products
Topic: Mould-600
Replies: 29
Views: 10610

I know it's crazy

Red, Butterbean, any thoughts?
by cajuneric
Thu Apr 19, 2018 22:13
Forum: Microbiology of meat and products
Topic: Mould-600
Replies: 29
Views: 10610

I just made a video for you. Check it out and let me know what you think


https://www.youtube.com/watch?v=DfnzZg6 ... e=youtu.be
by cajuneric
Thu Apr 19, 2018 20:49
Forum: Microbiology of meat and products
Topic: Mould-600
Replies: 29
Views: 10610

Am I putting too much Mold 600 on my Salami's??


Eric
by cajuneric
Thu Apr 19, 2018 20:48
Forum: Microbiology of meat and products
Topic: Mould-600
Replies: 29
Views: 10610

OOPS I forgot to add a picture

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