WD Daily Chat - Talk about anything You Like

Post by **redzed** » Mon Jun 06, 2016 04:55

Hey nuynai thanks for that! Watched a couple of the videos from the series and they are definitely worth looking at. Will also post a link on the Polish site since they are eager to learn the American art of the barbecue.

Happy grillin!

Post by **redzed** » Mon Jun 06, 2016 15:53

Here is an unfortunate story how overzealous health inspectors are destroying traditional salumi production by small operators.

http://torontolife.com/food/corey-mintz ... al-salumi/

nuynai · Post by **nuynai** » Mon Jun 06, 2016 16:12

I remember this discussion awhile ago. Remember my post was, that soon, we'd be in the woods like moonshiners making our products, due to government regulations. Guess commercial producers are worried about competition, as our products are much better than mass produced.

Post by **Butterbean** » Mon Jun 06, 2016 19:20

I hate to see this article but I'm all too familiar with their plight. Our food police here actually even have a SWAT team. Complete with M-16's and body armor to bravely storm the doors of those dangerous artisans who insist on doing things the old way. Is it true one can still smoke a cigarette in a bar in Moscow? Just wondering.

Post by **redzed** » Sun Jun 12, 2016 19:02

Nice instructional video with different twist on preparing a pork belly.

https://www.youtube.com/watch?v=s4czohhLGpM

northener · Post by **northener** » Mon Jun 13, 2016 08:44

hi all made some chorizo in uami bags put twice the cure in due to typo in recipe 28 days in have gone from 460g to 270 g was advised that 40 days they would be good to eat can i now hot smoke them and will this make the cure dissipiate to a better level so i can eat them will this affect the shelf life and do i take them out of the bags if not how do i stop further weight loss they are in my face every time i get a beer and look good hungry for a taste lol pls excuse my typing am hopeless thks

Post by **Butterbean** » Mon Jun 13, 2016 14:33

Some of the nitrate-free bacons sold here have been tested and found to have ten times the allowable limit so I wouldn't worry about the cure amount. By now its most likely broken down to an amount far less than you'd get in your vegetables.

I'd just cut me a wheel or two when I grabbed my beer and enjoy.

Post by **Bob K** » Mon Jun 13, 2016 14:46

If you feel they are dry enough, vac.seal or wrap in plastic and keep refrigerated.

Post by **Butterbean** » Mon Jun 13, 2016 21:25

This must have been some gooooood bacon.

http://www.qatarscoop.com/news/qatar-ma ... al-cavity/

northener · Post by **northener** » Tue Jun 14, 2016 09:03

thks had a taste very nice

have made lots of ready to eat fermented they are nice to but lack that tangy taste you get in store brought how do you get them to taste tangy thks

Post by **redzed** » Wed Jun 15, 2016 00:18

northener wrote:thks had a taste very nice have made lots of ready to eat fermented they are nice to but lack that tangy taste you get in store brought how do you get them to taste tangy thks

Salami will usually start having a bit of a tang once the pH dips below 5. Northern European products have that distinct tang or are sour tastings and are fermented to 4.5 or lower. It is the amount of sugar that will determine the pH since the bacteria will have more food to produce lactic acid. How much dextrose did you add to your chorizo, what temperature did you ferment at and for how long? Did you use Opti-Start?

northener · Post by **northener** » Wed Jun 15, 2016 08:25

ok 2g dex 2g sugar and used raps biostart sprint 50 for 1kg fermented for 72 hrs@20c for the cooked and fermented just went by the recipes on the home page no culture fridge for 24hrs then hot smoke bet that bacon tasted a bit chitty

northener · Post by **northener** » Mon Jun 20, 2016 07:43

hey redzed u still around

Post by **redzed** » Mon Jun 20, 2016 17:10

Northener, if you would like to have more tang, use more sugar, and dextrose only, because I don't know which bacteria Biostart 50 contains. All starters work with dextrose. So add 6g dextrose and ferment faster, at 25-28C, 36-48 hrs will probably be enough. That way you will drop your pH well under 5 and have some tang in your sausage. If 6g of dextrose will still be not enough, bump it up to 8.

Let us know how it works out.

Post by **Butterbean** » Tue Jun 21, 2016 01:22

Here is a chart I nicked from a production manual that might be helpful.

% Dextrose/final pH
0.37% - 5.2
0.50% - 4.9
1.00% - 4.6
1.50% - 4.4