Search found 138 matches

by cajuneric
Thu Apr 19, 2018 20:42
Forum: Microbiology of meat and products
Topic: Mould-600
Replies: 29
Views: 10621

I have a mold 600 question


My salami's have been in the chamber 2 weeks now. Completely covered. A few are really growing a lot as it looks as if the casing is separating from the salami. It's actually just the blanket of mold that has formed. Is this normal?
by cajuneric
Thu Apr 19, 2018 17:25
Forum: Hardware
Topic: Best Type Meat Mixer
Replies: 5
Views: 2320

Not sure. In Panama the selection is limited.

This is the one I have

KitchenAid Professional 550 Plus Stand Mixer
575 watt
by cajuneric
Thu Apr 19, 2018 16:58
Forum: Dry Cured Meats and Sausages
Topic: Bacon wrapped Filet!!
Replies: 22
Views: 6705

So as I am a bit under the weather yesterday and today I though that I would finish editing my video and post it on youtube.


If you want to check out the steps on how I made this salumi then click here..

https://www.youtube.com/watch?v=hWa1SL1gJt0&t=121s
by cajuneric
Thu Apr 19, 2018 16:56
Forum: Hyde Park
Topic: Top 5 Items You make
Replies: 8
Views: 4164

Nice question!!

For me it's:

Smoked Cajun Andouille Sausage
mild/spicy Breakfast Sauage
Traditional German Bratwurst
Chicken and Apple Sausage
Sweet/Hot Italian Sausage

BUT>>>>>

Now that I am curing and drying meats I am quite sure that list will change a bit.

Eric
by cajuneric
Thu Apr 19, 2018 16:51
Forum: Hardware
Topic: Best Type Meat Mixer
Replies: 5
Views: 2320

I can answer that also. The gears on the kitchen aid grind quite easily. If there is any resistance whatsoever the main gear locks down and starts to grind. A kitchen aid is a great machine and certainly has its place in a kitchen but using it long term for mixing meat might cause the gears to wear ...
by cajuneric
Thu Apr 19, 2018 15:23
Forum: Hardware
Topic: Best Type Meat Mixer
Replies: 5
Views: 2320

Great question. I personally find that the stand mixer delivers a better texture. It also mixes more effectively. The clean up is far easier as well!!

My choice is standmixer with paddle attachment. The difference is night and day.

Eric
by cajuneric
Tue Apr 17, 2018 12:24
Forum: Microbiology of meat and products
Topic: Question about acidification of dried sausage.
Replies: 21
Views: 7210

Nice looking sausage!! Well Done

That looks Yummy! How did it taste?

Eric
by cajuneric
Sun Apr 15, 2018 14:50
Forum: Dry Cured Meats and Sausages
Topic: Bacon wrapped Filet!!
Replies: 22
Views: 6705

Now your talking. I've got 4 more in the chamber. I'll let em keep going.
by cajuneric
Sun Apr 15, 2018 00:30
Forum: Dry Cured Meats and Sausages
Topic: Bacon wrapped Filet!!
Replies: 22
Views: 6705

Looks like today we get to enjoy the fruit of our labor.. I want to share this experiment with you as it will now be a staple on our charcuterie plate. Talk about beautiful and flavor is out of control. The filet in tender with hints of thyme and rosemary while the bacon (pancetta) has a soft smoky ...
by cajuneric
Sat Apr 14, 2018 17:30
Forum: Microbiology of meat and products
Topic: Problem with starter culture - BL-C 007
Replies: 41
Views: 12680

I just want to keep it above 5.0. That seems to be my issue...
by cajuneric
Sat Apr 14, 2018 17:11
Forum: Microbiology of meat and products
Topic: Problem with starter culture - BL-C 007
Replies: 41
Views: 12680

so is it a bad thing if the ph gets down to 4.9? I just took the ph of the meat I made a few days ago. (Genoa and Cremona). Apparently the ph continued to drop in the during chamber at 55F. It is now 4.95 for both. What does that mean for flavor? Perhaps .2% dextrose and .2% is too much. Maybe Red u...
by cajuneric
Sat Apr 14, 2018 05:44
Forum: Dry Cured Meats and Sausages
Topic: What is the Craziest Salami flavor you've ever made?
Replies: 53
Views: 13921

Ok.of all the flavors ive made in the last few weeks (14 different types) this mornings Korean Kim chi salami has got to be the weirdest. It really embodied all the flavors of authentic Kim chi. The smokiness from the red pepper flakes,. The spicy chili paste that's mildly sweet, the ginger coming t...
by cajuneric
Sat Apr 14, 2018 05:27
Forum: Microbiology of meat and products
Topic: Problem with starter culture - BL-C 007
Replies: 41
Views: 12680

redzed What was your starting pH? It was 5.9 I read that a few days ago. I made lots of notes. Thanks for posting that info. My issue was assuming that blc 007 was a slow ferment culture. Now that I realize it is not I have this on lock!!! 24- 30 hours max with 2-3 % dextrose and we are in that low...
by cajuneric
Fri Apr 13, 2018 15:46
Forum: Microbiology of meat and products
Topic: Problem with starter culture - BL-C 007
Replies: 41
Views: 12680

Oh Good. I though I was crazy.... (Still may be)




So whats the reccomended ferment time on BLC?
I see the temp ranges from 50f to 80f (80 being optimal)
Is TSPX better for flavor and color development?
by cajuneric
Fri Apr 13, 2018 15:17
Forum: Microbiology of meat and products
Topic: Problem with starter culture - BL-C 007
Replies: 41
Views: 12680

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...