Salami WHAT?...Anchovy

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
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1.58Kg pork and chuck ready for the grinder with a fine plate.
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Getting all my players in the same bowl.
Here they are.

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Once they were all weighed out I ground them up some.
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Here is 2T distilled water with .4g FRM-52.
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Had the meats in the freezer just about half frozen.
Now grind thru the fine plate. This should give good fat distribution.
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Put in a larger bowl as I will be hand mixing.
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Added the bacoferm in and the dry.
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Sorry had meat on my gloved hands and didnt get a pic of the protein bind.

This small one will be my pH read. I'm needing a 5.3 or lower on these.
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I had to use some larger hog casings for these, I'm sure they will shrink up some.
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Cover with a large clean bread bag and tied shut.
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Putting in my proofer at 80* for 12 hours, check pH at this time, I may need more time to get to the target pH.
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Be back later.
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Rick, Looking good, I hope you have a big wagon/strong horses because we are all on for the ride.
 
The red boat salt is infused with anchovy sauce or oil something like that.
Interesting. Ifd always got some Red Boat sauce in the frig. Will have to check out this salt. I love anchovies. Have been eating a couple cans a week between salads and mini low carb tortillas pizzas.
 
Interesting. Ifd always got some Red Boat sauce in the frig. Will have to check out this salt. I love anchovies. Have been eating a couple cans a week between salads and mini low carb tortillas pizzas.
Buddy of mine bought me some for Christmas. It's amazing. I started putting it on my home-made Chex mix.
 
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