New Batch this week

[SCBBQ]

Here we go this week on a new batch of a few recipes and meats.

 

[SCBBQ]

Blending 2.4% salt on all 5 batches. Trying to keep 20-30% fat content across all batches as well. These are cubed and into the walk in overnight to develop myosin. Tomorrow morning will go in the bowl chopper.

 

[SCBBQ]

My friends and chef all pitching in.

 

[negolien]

Send me your addy and I'll shoot you some gloves /snicker.. Just teasin thanks for sharing lookin forward to seeing what you got. I'd give my only nut for that wok set up lol

 

[indaswamp]

Dats a lot of garlic in dat bowl!!!
What salami are you making this time?

P.S.- ask your chef if he knows how the quality of the fat affects the flavor profile and the drying properties of a salami...as well as how fast the fat is broken down through lipolysis. He may be able to help you sort that out.

 

[SCBBQ]

That’s cubed iberico fat not garlic -

 

[indaswamp]

Ah! Yes sir it is! My mistake!

 

[indaswamp]

Here is a wild hog coppa I made and as you can see, the fat degraded fast and greased out...Same would happen when making salami...
https://www.smokingmeatforums.com/threads/some-salamis-are-finishing.305564/page-5#post-2321568

 

[indaswamp]

*see Dry-Cured Meat Products by Fidel Toldra'; page 196 :Effect of feed type

 

[indaswamp]

*also see page 205: Effects of Processing Conditions

It talks about water activity and the effect it has on enzyme activity. High Aw for a long time leads to overactive enzyme activity and prolonged breakdown of muscle and fat tissues. This is what happened in your case.....

 

[SCBBQ]

Big day of making sausage here in beautiful South Carolina.

 

[SCBBQ]

Casings - I've decided I only liked the tied and sewn casings. Ended up getting rid of the rest of them, besides the few I needed to complete today's work.

 

[indaswamp]

FWIW...when using a bowl chopper, it is best to freeze the fat 28-32*F and add it in last. This prevents the fat from heating up too much, and prevents fat smearing.

 

[SCBBQ]

This stuffer leaves almost a pound or two of meat mix at the end- I have to use the hand stuffer to complete - I need to find a better way.

 

[indaswamp]

All stuffers will leave some mince in the hopper...no way around that. I just stuff the last little bit by hand....

 

[SCBBQ]

FWIW...when using a bowl chopper, it is best to freeze the fat 28-32*F and add it in last. This prevents the fat from heating up too much, and prevents fat smearing.

I know what you mean - I had the bowl, knife, lid, all in the deep freezer, (negative 7 F) - and the meat batches in the freezer for pan hour or so each - that helped mitigate any smearing and allowed me to mix it all together evenly. In fact, after I mixed spices etc, I ran it back through the chopper one last time for a spin or two and that really helped it blend nicely.

 

[SCBBQ]

All stuffers will leave some mince in the hopper...no way around that. I just stuff the last little bit by hand....

Then I need a better hand stuffer. 1-2 pounds is a lot for the little plastic one I currently have on hand.

 

[indaswamp]

Recommended reading:
https://www.meatsandsausages.com/sausage-making/grinding-meat

 

[SCBBQ]

Spending a half hour doing calculations on all the recipe quantities - translating everything to grams, etc. Most helpful to do this at a table before you have meat stuff everywhere.

 

[indaswamp]

I recommend taking temperature readings after chopping in the bowl chopper. And after mixing. If the temp. is above 34-35*F, then I do not recommend running it back through the bowl chopper immediately. Rechill, then rechop.