Recent content by rfwoodvt
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Venison Bresaola
Quick Update: I was able to slice the bresaola on my hobart then packaged most of the meat into vac bags. That helped tremendously. I saved the rinds and bagged them separately to treat as jerky! Moving forward I'll go with a higher RH next time. What I'm wondering is would I benefit from... -
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Venison Bresaola
That's what I thought going into it but follwed the recipe's 65/65. Yup, that's the plan. -
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Venison Bresaola
Looks Good Bro! I did almost the exact same thing...venny pulled from freezer. followed the recommended humidity/temp ratio for drying (65*/65%) for the recipe I used. After 10 days (they were small cuts: tenderloin, loin from a small doe, etc) in the drying chamber they be ready but have... -
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Bad or good white mold? (Photo attached)
Am getting slightly fuzzier mold on my bresaola (see pic) I've also had some of those white spots begin to go green on me. For those I've trimmed off that section of meat and sprayed the whole thing down with vinegar. Having said that, how the the molds in these pics measure up to what I... -
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Advice on clearing out sausage stuffer?
I tried the rice thing today. Got most of it but not all of it. Also tried mashed taters. Worked but was a bit explosive and bypassed a lot of the meat -
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Fermentation temps and time
Making my third, and largest, batch of Summer Sausage: 57# worth! We've always done both SS and Pepperoni together in the chamber using the spec'd temp for the 'roni (100* f) despite the SS recipe calling for a lower temp. Anyhoo at 100* f it generally takes about 18 hours for either sausage... -
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Accuracy of Published Casing Capacities
Morning! Planning on purchasing some different casings for my pepperoni to make it more of the "pizza size" for slicing but am having a hard time figuring out how many to buy for a given batter weight per casing. I know the vendors give estimated fill weights , however the math doesn't seem... -
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Reducing the amount of tanginess in Fast Ferment sausage
Thanks, it explains quite a bit. Seems the first hurdle is the cure #1. that holds things stable during the ferment, whether fast or medium. The second hurdle will be the temps under which the fermentation occurs if I read that correctly. Higher for fast, lower for medium. Going back to... -
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Reducing the amount of tanginess in Fast Ferment sausage
Attaining the proper Aw for shelf stability is a slow process in any sausage. Longer than the times I've suggested. Also, Aw appears to be more of a shelf-stability factor, not a fermentation period factor. Indeed in slow fermented products there is no appreciable acidification and it is not... -
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Reducing the amount of tanginess in Fast Ferment sausage
How would that be any different aside from getting the target pH a bit sooner? Wouldn't that still give what you consider a sub-optimum pH? Also, dry sausages (which the one I am making is not even going to be semi-dry) rely more on the lower Aw than the acidity, indeed the acidity doesn't... -
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Reducing the amount of tanginess in Fast Ferment sausage
Just exploring possibilities here. Would like to make a milder Summer Sausage with less lactic acid twang. Shelf stability will not be a consideration as the final product will be frozen after being made and kept in a refrigerator when being consumed. While I'm happy for simple and direct... -
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Freezing after corning
All good questions. Salt and nitrite are weighed, 2% and 1/4%. No sugar. Complete vacuum as possible. Massaged and released juices distributed several every few days. This is a method and recipe I've been using successfully for dozens of corned Venison roasts. The salt and freezing, though... -
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Freezing after corning
So far, then the reason for cooking and bagging is the convenience of RTE? Any reasons to not just freeze as is? -
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Freezing after corning
I've got some corned venison just about done curing. The method I used for curing is to dry-cure in a vac-bag in the fridge for the prescribed amount of time. Now that they are done curing I'd like to freeze them for later. Just trying to suss out how I'm gonna do it and would like your...
