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Meat Cure Experiment.
Of course, individual tastes vary, but I have found that anywhere above about 0.6% KCl in a sausage and you get that bitter potassium taste...... -
Bresaola 2025!!
4 days later, mold coverage almost complete. It always establishes faster from live mold off a casing rather than from a starter culture..... -
Cold Smoking Sausage - Getting Started
The method you posted by @Cajuneric will work. It is what I do. I smoke quite a few large batches of sausage 100-120#. With that much thermal mass in a smokehouse at low heat, it take quite a while to finish if you smoke them to an internal temp. of 155-160*F. And frankly-it is not necessary to... -
Meat Cure Experiment.
Understood. Was not a challenge. I should have posted "for clarification"....sorry for the confusion. Looking forward to the results. -
Meat Cure Experiment.
I would say that it depends on the definition of 'cure' you use.... If you mean to say that the pink color will be evident in the product when cooked using only cure #1 at 0.25%- then yes, this is true. But using the traditional definition of 'cure'; meaning dry aged; then no. You MUST have... -
Planning ahead - Upgrade to Sausage Making Equipment
No lie.....start taking the B-vitamins. Specifically, B1, B6, B9 and B-12. My family has a history of carpel tunnel and the B-vitamins are a godsend. There is a synthetic form of B-1 called Benfotamine that is absorbed 25X higher rate into the fatty acid rich sheath around the nerves. I did not...- indaswamp
- Post #11
- Forum: Slicers, Grinders, Tools, Equipment
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Planning ahead - Upgrade to Sausage Making Equipment
Yes, we do 100# at a time in a 120qt. ice chest. I use a stainless steel ladle which is common around here with all the jambalaya cooking and seafood boiling. Best way to do it is to flip evenly, then use the paddle like a blade and rip it through the meat paste, them flip again. pulling the...- indaswamp
- Post #7
- Forum: Slicers, Grinders, Tools, Equipment
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Venison/Beef Burgers...
Yep....I am on Keto. Lost 45# since August 2024 and I am maintaining my weight now. 158-163# range. I eat a few carbs, but not often. I do eat a lot of fat though! LOL!!!!! Have not felt this good physically since I was in my 20's! -
Venison/Beef Burgers...
Left-over homemade whipped cream and fresh strawberries for dessert, along with the last glass of Sauternes dessert wine. I just poured the glass, I am enjoying it now....first sip is salted caramel.... -
And Now For Something Completely Different....
Looks to me like a wood saw dust compressed tray, with compressed wood disks in it. will take a little while before it burns through to the outside cardboard. I guess you have to soak the wood 'grate' sticks or they will burn up.....- indaswamp
- Post #4
- Forum: Charcoal Smokers
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Venison/Beef Burgers...
I inherited my Uncles old Weber Gas grill...been using it a lot lately for some quick easy meals during the week. Just over 1/3# burgers....not quite 1/2# though. The plate...with simple steamed broccoli and cheese. I did add a big pat of butter to my burger and let it melt. Wish I would... -
This is a must try Italian Sandwich
I watched a youtube of a Mortadella factory in Bologna, Italy....that is where I first saw the blanching of fat for the Mortadella....- indaswamp
- Post #19
- Forum: General Discussion
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This is a must try Italian Sandwich
Yep. There is one trick though. You need to blanch the fat cubes in 100*F water before adding to the meat paste. This will change the surface structure and allow the fat to adhere and bind to the meat paste without popping out when trying to slice....- indaswamp
- Post #17
- Forum: General Discussion
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Salumi Palooza Jan, 2025 (Culatello 2024)
Oh- that one still has 17 months to go before I cut into it!! 2 years total aging time. But Culatello 2023 will be ready this fall so I have that to look forward to. -
Salumi Palooza Jan, 2025 (Culatello 2024)
Culatello update... after 7 months of drying, Both Culatelli have reached around 30% weight loss. Both will undergo summer fermentation starting in September. I might start them a little early though before the cold weather starts. Here is a pic... great mold coverage and the ammonia smell is... -
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Bresaola 2025!!
I've wanted to make another one for a while now...saw a sale 2 weeks ago on some beef eye of round so time to make more! I have been going through the last one I made pretty fast, that Bresaola salad is killer good!!! OK, the beef... Trimmed then Cured 14 days.... Ready to case. I had a...
