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  1. G

    Sodium Erythorbate Woes

    Yeah, I didn't actually think there was a difference initially. However, when it was called out earlier in the thread, I felt it merited testing. Especially because this seemed like somewhat of a sticking point for some reason. Totally true. This is about getting clarity on the best process...
  2. G

    Sodium Erythorbate Woes

    I bought a few more books and reviewed all the referenced literature. Mariansky never says that it is better to cure the meat before it is ground. To claim otherwise is incorrect. As long as sufficient curing time takes place, it is fine. Nevertheless, I ran two experiments side by side to test...
  3. G

    Review of $90 Fohere 3000W #12 Grinder

    That's weird. I don't get that at all. My understanding is that hard oxide layer is quite resistant to further corrosion and protects the underlying metal. In fact, I think technically there's no such thing as bare aluminum (it always has some oxide on the surface). Possibly your grinder parts...
  4. G

    Korean Spam BBQ

    Thought you guys might get a kick out of this... So I finally got around to making my Korean BBQ Spam Loco Moco. This is close to my favorite Loco Moco recipe, as shown here. I think Loco Moco is pretty ad-hoc, so if you don't have these exact ingredients, you can use something close...
  5. G

    Review of $90 Fohere 3000W #12 Grinder

    You totally can. It'll just ruin the shiny surface. Oxidized aluminum will have no impact on the grinder's safety or function. It will just look less pretty, which isn't a big deal to me. This stuff works great for my grinder: Dawn Powerwash. After I clean the chunks, spray a little of this...
  6. G

    Review of $90 Fohere 3000W #12 Grinder

    I upgraded to the LEM dualgrind and gifted this one to my brother. The reason I moved on is that I needed an extra-coarse 12mm plate and I couldn't source anything that would fit this machine (the plates are proprietary). Another reason is that the machine is LOUD, and my wife found it annoying...
  7. G

    Grillable Louisiana Crawfish (or Shrimp) Boudin

    The rice is cooked. Since you can cook your rice so that it ends up "wet", I was saying you wanted fairly dry rice (like sushi texture). So when you cook it, if it appears a bit wet, I'd let it evaporate a bit before you use it. Or possibly even use day-old rice (as is done for recipes like pork...
  8. G

    Sodium Erythorbate Woes

    Absolutely!! Now that I'm able to actually test the fat percentage, I've been comparing the ground beef from local stores and multiple stores are totally off. Like 7%-10% off in terms of fat content. I think either because they're saturating with water before grind or are just trying to save...
  9. G

    Sodium Erythorbate Woes

    Yeah, especially even given this thread wasn't about the tired cure-before-grind vs. cure-after-grind debate. My apologies.
  10. G

    Sodium Erythorbate Woes

    This isn't true, but I get why you'd say that. I consider every post and every suggestion on any of my threads. I accept the experience of others and try to learn from that experience first hand through action. When I try that thing and it doesn't work, I'll earnestly take suggestions for why it...
  11. G

    Sodium Erythorbate Dry Rub Test

    I was thinking about osmosis and how water always follows sodium, and if that wasn't going on how that'd impact the nitric oxide test. Like, in one scenario, you have nitric oxide binding with only the surface myoglobin, but there's no movement (osmoregulation?) taking place. In other...
  12. G

    Sodium Erythorbate Woes

    Yep, I know. The 24hrs was an example curing time. That was just a scenario to ensure we were on the same page. I was thinking maybe @chopsaw was thinking I'd just smoke immediately after grinding or something, so that's why I picked an arbitrary 24hr cure time to try to really make it obvious...
  13. G

    Sodium Erythorbate Dry Rub Test

    That's my thinking as well. Moisture and meat need to be present to kick things off. I do think @DougE might be onto something thinking there might be a difference between bagged and unbagged. Possibly in those studies, if the meat was salted, the nitric oxide gas might have reacted beyond the...
  14. G

    Sodium Erythorbate Woes

    Sorry if I was annoying there. I just wanted to be absolutely certain. If cube-cure-then-grind was undeniably better, than it would have been a really devastating blow to me. It would've meant I wasted countless hours doing things the wrong way. My aim is highest quality, so there's any step...
  15. G

    Sodium Erythorbate Woes

    You might be right. I was thinking he was talking about air dried in general: "Curing accelerators are of little use in air dried products as by increasing nitrite reaction they deplete its amount. As a result, less nitrite is available for long term curing." But maybe it only...
  16. G

    Sodium Erythorbate Woes

    No, I didn't. Let's go over the summary of his 4 paragraphs again, starting with the first paragraph. I agree with his critique on "Modern methods." There is a lot done for more profits that yields to a product of lower quality. However, I have no reason to believe he's referring to the order...
  17. G

    Sodium Erythorbate Woes

    Ok, that just made my head explode. Thanks for posting that! So Waltons may not be completely wrong in including sodium erythorbate (their dry cure salt percentage is still too high, though). In any case, it does show that Mariansky's recommendation to not use erythorbate with dry curing may...
  18. G

    Sodium Erythorbate Woes

    Yes, I read the whole page several times. The prior four paragraphs summarized: The best sausages made in Europe in years 1950-1990. He's implying that modern methods have lost a bit of quality. He talks about how we use curing accelerators, pump injectors, and meat tumblers. In short, he's...
  19. G

    Sodium Erythorbate Woes

    Hmm, I read the page and saw: "The dry method of curing is used to cure meat for sausages. Meat should be cut into smaller pieces, about 2 inches (5-6 cm) and not heavier than 0.5 lb (250 g). Meat should be thoroughly mixed with salt, Cure #1 (salt, nitrite), sugar (if used) and packed tightly...
  20. G

    Sodium Erythorbate Woes

    You're absolutely right! Check out this dry rub bacon cure from Waltons. They use way too much salt in their forulation. And as a result, folks complain that it's too salty. Their answer? To instruct people to the SOAK the dry rubbed bacon in water for 20 minutes! They use erythorbate in their...
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