Beef cheeks Daveomac this is for you
- Thread starter Holly2015
- Start date
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WOW !!! Nice looking cheek... I just wrote to Modernist Pantry about RM MooGloo and charcuterie... I'm not sure they will answer my 2nd question... First was, Can I add RM, salt, and cure#2 together to bind hunks of beef cheeks... Pretty much a "NO" as the other ingredients may effect the gluing process... They said "Glue first, then cure"... I asked 2nd, about pathogens on the inside and effective destruction after acceptable Aw and salt and cure penetration.. Me thinks that will not get a response.. Too much liability.... BUT ... I did order some RM... be here next week...
OK, I'll be the first to say it... those look fugly!
I can't wait to hear how they taste!
What taste are you expecting? I mean, what will they taste like being so lean?
I can't wait to hear how they taste!
What taste are you expecting? I mean, what will they taste like being so lean?
I just noticed the moldy sausages in the back of the chamber.
is that what a real good mold coverage is supposed to look like? that looks thick and 100% coverage.
is that what a real good mold coverage is supposed to look like? that looks thick and 100% coverage.
That would be considered a 100% successful inoculation!
one day soon, I want to try dry cured products.
one day soon, I want to try dry cured products.
Got the Moo Gloo RM the other day... Haven't got around to using it yet.... I'm making a Picnic Ham right now...
https://www.smokingmeatforums.com/threads/ham-easy-peasy-no-mess-disclaimer.276489/
https://www.smokingmeatforums.com/threads/ham-easy-peasy-no-mess-disclaimer.276489/
My other product got here today... Ordered from "The Craft Butchers Pantry" .. https://www.butcherspantry.com/ The owner is a member here... Evan Brady...... I read where he used it in one of his products and the flavor enhancement was awesome... FREEZE UPON ARRIVAL ....
https://www.smokingmeatforums.com/threads/hanger-steak-bresaola.235751/#post-1468245
https://www.smokingmeatforums.com/t...ld-calabrian-fennel-seed.235752/#post-1468253
TEXEL® DCM-1 Whole Muscle Color & Flavor Development Culture (New Lot Available!)
8.95
TEXTEL® DCM-1 is a maturation starter culture that has been freeze dried, and specifically designed for developing more flavor and color in a cured meat application. This culture was designed by Danisco for use in the production of Speck, dry hams, etc., but is not limited to those whole muscles. The strains of bacteria within the bag are Staphylococcus carnosus and Stapylococcus vitulinus. Both of these strains secrete high amounts of nitrate reductase at the generally below 40ºF curing temperature, rapidly develops good color stability, enzymatically reduces the amount of residual nitrate in your product, produces strong catalase activity (which neutralizes peroxides that form during drying), and lastly produces good amounts of proteolytic and lipolytic activity (which is not only a precursor to flavor development, but aids in a great aroma producing action as well).
Use:
For use with whole muscle products, it is recommended by Danisco's meat specialist to use one whole bag per ham if making a Prosciutto or Speck, and to add the bag in an evenly dispersed way throughout the salt measured for curing. Based on the general weight of hams being between 25-30# dry weight we can estimate how much of the pack to use with smaller muscles like Coppa, Fiocco, and Culatello. You can use the whole bag with these smaller muscles, but it is a good recommendation to think of the bag in quarters. If you want to use with a Coppa, your options are to a) use the whole bag, or b) use a quarter of the bag. Both will give you good results! Measure out how much salt you need to use (we prefer equilibrium curing), then add the culture and disperse before applying to the muscle. We are working on developing percentages, but as of now it is hard as the ratios vary on product - so stay tuned as we work to get a streamlined percentage of use for whole muscle. It is fine to cure under vacuum (if you prefer) as these bacteria are falcultative anaerobes; meaning they thrive and are still alive in the absence of oxygen.
If you want to add to a salami paste, or any ground paste the ratio is 10g (1bag) per 100Kg (220#) of meat. This use is 0.01% of the weight of the meat.
If you want to add to a brine, the ratio is 10g (1bag) per 50L of brine. The strains of bacteria are salt tolerant up to 16% salt in brine, so make sure you make your concentrations accordingly as to not hurdle the growth of the bacteria.
https://www.smokingmeatforums.com/threads/hanger-steak-bresaola.235751/#post-1468245
https://www.smokingmeatforums.com/t...ld-calabrian-fennel-seed.235752/#post-1468253
TEXEL® DCM-1 Whole Muscle Color & Flavor Development Culture (New Lot Available!)
8.95
TEXTEL® DCM-1 is a maturation starter culture that has been freeze dried, and specifically designed for developing more flavor and color in a cured meat application. This culture was designed by Danisco for use in the production of Speck, dry hams, etc., but is not limited to those whole muscles. The strains of bacteria within the bag are Staphylococcus carnosus and Stapylococcus vitulinus. Both of these strains secrete high amounts of nitrate reductase at the generally below 40ºF curing temperature, rapidly develops good color stability, enzymatically reduces the amount of residual nitrate in your product, produces strong catalase activity (which neutralizes peroxides that form during drying), and lastly produces good amounts of proteolytic and lipolytic activity (which is not only a precursor to flavor development, but aids in a great aroma producing action as well).
Use:
For use with whole muscle products, it is recommended by Danisco's meat specialist to use one whole bag per ham if making a Prosciutto or Speck, and to add the bag in an evenly dispersed way throughout the salt measured for curing. Based on the general weight of hams being between 25-30# dry weight we can estimate how much of the pack to use with smaller muscles like Coppa, Fiocco, and Culatello. You can use the whole bag with these smaller muscles, but it is a good recommendation to think of the bag in quarters. If you want to use with a Coppa, your options are to a) use the whole bag, or b) use a quarter of the bag. Both will give you good results! Measure out how much salt you need to use (we prefer equilibrium curing), then add the culture and disperse before applying to the muscle. We are working on developing percentages, but as of now it is hard as the ratios vary on product - so stay tuned as we work to get a streamlined percentage of use for whole muscle. It is fine to cure under vacuum (if you prefer) as these bacteria are falcultative anaerobes; meaning they thrive and are still alive in the absence of oxygen.
If you want to add to a salami paste, or any ground paste the ratio is 10g (1bag) per 100Kg (220#) of meat. This use is 0.01% of the weight of the meat.
If you want to add to a brine, the ratio is 10g (1bag) per 50L of brine. The strains of bacteria are salt tolerant up to 16% salt in brine, so make sure you make your concentrations accordingly as to not hurdle the growth of the bacteria.
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