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  1. G

    Sodium Erythorbate Woes

    Thanks! This is useful to know. I have seen mention of Mariansky recipes including cure on cubed meat, but it seems like that's more of because it's a traditional Polish method and Mariansky is a bit of a traditionalist. I haven't seen anything that says how or why it's better. I'll dig through...
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    Sodium Erythorbate Woes

    I read that before I bought my vacuum tumbler. Almost was dissuaded back then, but I'm glad I wasn't! I think there's some good points there, but I'm not convinced that vacuum tumbling simply doesn't work at all. Two points about the Blonder article: His vacuum was weak (he used a cheap food...
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    Sodium Erythorbate Woes

    Thanks for your thoughts on that! I'm trying the Pepperoni being discussed, and just wanting do a bit of a sanity check. Based on your feedback, my plan is to vacuum marinade the meat in seasoning and apply the cure with the erythorbate when I grind the next day (i.e., option #1). This is sort...
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    Sodium Erythorbate Woes

    So I love sodium erythorbate. I love the bright red coloring it gets me, the preservative benefits, and the antioxidant properties. However, what I don't love are the pitfalls that Mariansky mentions about cure accelerators: "Curing accelerators are of little use in air dried products as by...
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    Sandwich Size Pepperoni Ideas?

    @BGKYSmoker Do you think that's better? If so, which ferment would you pick? LDP-Dry? @chopsaw didn't ferment in his batch and liked it better than the Mariansky fermented version, I believe.
  6. G

    Sandwich Size Pepperoni Ideas?

    Thanks for confirming. The same Rick formula you used from "Pepperoni For You" thread is what I was referencing above. @Dave in AZ fwiw, I'd definitely recommend using something a little extra for heat as @chopsaw did. Last time I made this I felt it could use a little extra kick.
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    Sandwich Size Pepperoni Ideas?

    Is this the recipe and process? If so, I do have a conversion in my notes if that's helpful: Per 1000g of meat (Half Beef Chuck, Half Pork Sirloin) 2.5g cure #1 15g salt 1g pepper 1g white pepper 2.5g mustard seed whole 0.5g fennel seed 2g red pepper flakes 1g garlic powder 1g sugar 3g paprika...
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    Sandwich Size Pepperoni Ideas?

    Yeah, good catch! I'll go with this one. Thanks!
  9. G

    Sandwich Size Pepperoni Ideas?

    Good tip! I think I'll try this. Do you have any recommendations? I think I'll try this one: Amoretti
  10. G

    Sandwich Size Pepperoni Ideas?

    For what it's worth, I think you can achieve something delicious and very pepperoni-like without fermentation. That's primarily what I do with my snack sticks. So I wouldn't let fermentation dissuade you from this awesome idea! Definitely agree with sous vide at that diameter. I'd probably...
  11. G

    Making a dehydrator

    That's a good recommendation for jerky. It'll work fine with MERV-1 filters. Unfortunately, won't work for anything that needs a gentler drying (I've tried).
  12. G

    Making a dehydrator

    I think the approach you're thinking of (high heat + high airflow) wouldn't work out that well. If you added something for temperature regulation, it might get the job done for jerky, but it wouldn't work well for things that should be drying more slowly. Of course, if you just want to dry...
  13. G

    Pork butt question for the sausage makers?

    I get the sentiment, but whenever I try to minimize fat it ends up impacting the taste. I overemphasized the hand-diced lean on my last chorizo, which unintentionally took the fat ratio a bit too low. It held together fine, but didn't taste nearly as good as normal. So IMO, we should have more...
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    Pork butt question for the sausage makers?

    Lot of good responses here, so I don't have much to add. On the topic of trimming. I've tried being meticulous (trimming the softer fat) and I've tried the lazy end of the spectrum, using literally 100% of the Swift shoulder butt from Costco. I frankly don't notice the difference. If I see...
  15. G

    Air-Dried Boneless Spalla

    Yeah, with a freezer, the difference is so much more drastic. I'm at 58F at the top, 46F at the bottom, but for about a foot in the middle (i.e., bottom of meat to top of meat), the temperature gradient is only a difference of 2.2F. You think that's significant enough for me to need to flip it...
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    Air-Dried Boneless Spalla

    Despite the nooks and crevices, the Ruhlman-recipe seems to be doing OK so far! I've got a looooong way to go (~165 more days at least), but it is looking promising in the early days at least :) I also got a humidity/temp logger in the chamber, and fortunately there isn't any...
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    Determining Fat Content of Arbitrary Meat with a Microwave

    First off, that's not what I'm trying to do. I am trying to present tool to use and inform and assist in sausage making, roughly equivalent to computing weight loss to see if your fermented sticks are shelf stable, for example. This in no way distills sausage making into a raw number. That would...
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    Determining Fat Content of Arbitrary Meat with a Microwave

    Yeah. It's a bit of math, and I think if you have a good eye and don't care as much about consistency between batches, it's not needed. But it's a useful tool to have, if you're troubleshooting or trying to get really consistent. In any case, once you get a sense of how moisture relates to fat...
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    Determining Fat Content of Arbitrary Meat with a Microwave

    Moisture content correlates with fat content. Fat holds on to less moisture than lean, and knowing this, we can deduce the fat % by computing the amount of moisture in the product. This is the approach used by Univ. Pennsylvania and my initial post. As for what I want. I suppose I should...
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    Determining Fat Content of Arbitrary Meat with a Microwave

    I understand, and it's great that that approach works well for you. Most everything can be cooked well that way. Brilliant Chef's can work through feel and their intuition and create wonderful masterpieces without looking at a book or anything. That sort of beauty and experience is valuable and...
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