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Specialty, Duroc and Berkshire. I would settle for commodity, but none of the supermarkets locally sell it. I've called like 7-8 supermarkets. Exhausting. Only one that was reasonable was about an hour plus drive. So when I found a Berkshire back fat source in LA for $3, I purchased 10lbs...

I bought 10lbs of Berkshire backfat specifically for salami. I've got multiple salamis using the fat in the chamber. Unfortunately, I'm pot committed at this point. I've gone down the path of calling butchers around here, but it's just not economically viable ranging from $13-$18 for backfat...

This would just be for the lean in my recipes. I bought frozen backfat in slabs. You are saying that's no good in salami? I have to toss it all?

Not following you. Just to be clear, I'm not trying to grind the meat prior to freezing. Workflow #1: Fresh Meat > Cubed Meat>Freeze Partially> Grind>Mix salt, cure, culture Workflow #2: Fresh Meat > Cubed Meat>Freeze Fully>Freeze Partially> Grind>Mix salt, cure, culture I'm trying to do...

Yep, but you are doing the same when you are starting from fresh pork, freezing to partially frozen, and then grinding. The only difference is I'd be freezing fully, then going back to partially frozen (in the fridge) before grinding. So your only difference in terms of having bacterial...

I agree with all of this, but this is the part I would contend, "AND because you thawed meat to cut, it also increases bacteria ability to grow." I agree it greatly increases the bacteria's ability to grow under normal conditions, but there's really not much an ability for it to grow when you...

I'm reading Home Production of Quality Meats and Sausages and I'm not seeing how going from freezer to thawing in fridge to partially frozen (32F) would increase bacterial load in any meaningful way. From the book: "It can be seen that at 32° F (0° C) bacteria needs as much as 38 hours to...

Sure. Just trying to understand the actual science behind that advice. The growth of bacteria of meat thawing from the freezer to the fridge wouldn't be much, especially if the meat temperatures are starting at frozen and ending at partially frozen.

You are cutting to smaller pieces in both processes.

What's the difference between starting with a whole muscle, cutting into cubes, freezing to temp and grinding vs whole muscle, cutting into cubes, freezing entirely, thawing safely in fridge, and then grinding? Why would there be a big difference in bacterial load?

I wanted to make my life a little easier and vacuum seal and weigh out cubed meat for when I want to make a salami. I'm thinking of doing it in 1kg packages, 500g, 250g. I've read you shouldn't grind frozen meat. Now the question I have is how long do you thaw in the fridge from the freezer...

I have a bamboo double steamer: https://a.co/d/fzM21H0 Fits on top of one of my stainless stockpots perfectly. It's versatile. Can do as single level or two levels. Works for dumplings. Vegetables. Anything. I feel like steaming things in general is underrated cooking method. They also make...

Should maybe save a piece and steam next day and see how you like it. I find it offers a more traditional pastrami texture.

1. Protein-Lined Casings 61mm 2. Makes sense. 3. Possibly. I thought it was cold. I had it in the freezer, but that was definitely my concern with this one. I've been a lot colder on my 2 subsequent salamis. I didn't measure this one. 4. That makes sense. How do you keep the top tight? Like on...

Hummmm interesting. I had done the grab a hunk and see if it sticks to your hand upside down test. I guess what's tripping me up is how much it was leaking grease while it was aging. I would think that's why it lost weight so quickly.

So I weighed this Saucisson Sec and to my surprise, only a month in and it was at 40%+ weight loss. I'm not sure what to make of it, and will err on the side of tossing it. Feels softer in the middle. Greasy on the outside. It smells good. But one end seems to have gotten rotten perhaps where...

Update: Now at 764g. 34.8% loss in 54 days. Wonder how much longer for another 5%. I'm expecting some dry ring due to the previous fan speed in my chamber. Will see how she is hopefully soon.

Honestly, I couldn't tell you. This world is all new to me. I don't know how the fennel pollen would be in the salami compared to one with just fennel seeds/ground fennel. @LoydB said pollen was more floral. I know some fancy restaurants sprinkle it on things, like cheese. For me it was more...

I didn't. I was considering something like this because my concern would be bug eggs, but I froze it for about a week prior to using, and hoping that's enough to kill the eggs. I don't know if I could sous vide the pollen and just hold the temp at pasteurization temps a while.

I did, and I'm hoping everything in my fridge grows more than it has been. I sprayed everything, and now the 2 main fans are off in my curing fridge. I definitely had too much airflow. If it doesn't grow well, I'll be out of ideas. My humidity is probably closer to 75% than 80%+, but that's the...