Hi Stefan, I know this is an older thread but I have a question for you. In your culatello projects I noticed that you used s. Erythorbate. Out of curiosity why did you choose to use a cure accelerator for culatello? Did you notice anything different between that culatello and the other ones? Color,...

For whatever reason I wasn't getting notified that there was a reply. I need to check my settings. Thanks Bob. I couldn't have said it better myself. This culture is actually called Flora Italia LC US. Renamed "Flavor of Italy". If you get a chance to use it i'd go with a slightly smaller dose. TSM ...

Hey ewanspeirs, Thanks. I've made Geona, Calabrese, and sopressata. Nice culture. Great flavor..

Has anyone had any experience with the new starter culture from The Sausage maker. It's called Flavor of Italy. I've been playing with it for the last 4 months with incredible results. here are the specs: l. Sakei p. Acidilactici s. Carnosus s. Carnosus (Subs. Utilis) Fermenting range 75f - 90F Humi...

Hey Kijek. I feel you man. I've been out for a while as well and just getting back into the swing of things. It's been a crazy 18 months!! CJP is a very interesting ingredient. I made a video about it a while back that outlines the things I noticed when using it. I got mine from TSM. Not a huge fan ...

Thanks. We general do 100g of salami and 80 grams of salumi presliced for each tray. :mrgreen: That's funny. We get asked constantly to ship our product to the us. For now it's only available in Panama :wink: On a different topic this afternoon I was finally able to get around to curing the meat for...

The cost of pork here is ridiculous. So I slice it paper thin and package it up in 80-90 gram packages


E

We started a frozen food business. Basically we make tons of different dishes then freeze them in portions for 2 adults. All our customers have to do is heat and eat. We cook whatever we want when we want so we aren't tied to any specific menu. The varieties are changing each week. If you check out ...

Thanks for checking out the videos. I agree about the business opportunity. I'm already one step ahead. 7 years ago we moved here and immediately noticed a possibility to earn a living doing what we love. We started a small business that's now grown quite substantially and I get to work along side m...

OOPs I posted a wacky link.... Sorry for that... Just an FYI. We are about 2 weeks away from slicing into those other crazy flavors!!! I can't wait to post the results of the new flavors!!! Here is the working link to the kim chi video!! https://www.youtube.com/watch?v=O5cdolHa9gk&feature=youtu.be

Here's the video of Kim Chi Salami... ENJOY


https://www.youtube.com/watch?v=h7yzfhHWA68&t=17s



Eric

OK Here is the final revision of the Kimchi Recipe Recipe: Lean pork 80% Back fat 20% Salt 2.5% Cure 2 .25% Dextrose .4% Sugar .4% White Pepper .2% Garlic powder .2% Ginger powder .1% Onion powder .2% Gochugaru (Korean red chili flakes) 1% Gochujuang (Korean fermented chili paste) .5% Fish sauce 2 t...

As crazy as it sounds it is actually very delicious. I'll post my final recipe as I made a few last minute tweaks. We have a test kitchen of sorts where we can basically act wild and make all sorts of crazy dishes. Many never see the light of day, but every once in a while one comes up and shines as...

ok work has been outrageous lately but today I was delighted to have a sample ready of the Kimchi Salami! All the rest of the links are large but this 32-34mm sample came out today. It weighted in at 40% loss and smells amazing. The flavor is actually incredible. There's a slight tangy quality to it...

Not really breakfast flavored. But Breakfast inspired. Sage, Quail egg yolk, maple syrup. marjoram,, red pepper flakes, clove, salt and pepper. Still working on formulating a solid recipe. Now on to the other issue!!!! That's what I'm talking about!!! I just ordered a full slab of belly and an entir...