Search found 129 matches

by cajuneric
Sat Jun 13, 2020 17:45
Forum: Sausages
Topic: Difficulty with non-culture PH drop
Replies: 6
Views: 1044

Re: Difficulty with non-culture PH drop

I completely agree. I am noticing the same thing...
by cajuneric
Fri Jun 05, 2020 18:13
Forum: Sausages
Topic: Difficulty with non-culture PH drop
Replies: 6
Views: 1044

Re: Difficulty with non-culture PH drop

How did your salami turn out? Did you get the ph drop or did you toss it? I've been experimenting with different ingredients that I can add to my mince to introduce LAB's. Things like fresh garlic, sauerkraut juice, kombucha, kefir, buttermilk, yoghurt, kvass, things like that. So far the results ha...
by cajuneric
Fri Jun 05, 2020 17:57
Forum: Technology basis
Topic: "Anti-Oxidants - Pros and Cons"
Replies: 24
Views: 28260

Re: "Anti-Oxidants - Pros and Cons"

Nitrite then generates nitrous oxide by a series of steps: . . . . . . . . .2HNO2+ 4H+ + 4e <-> H2N2O2 + 2H2O . . . . . . . . .N2O4 + 2H+ + 2e <-> 2HNO2 . . . . . . . . .2HNO2+ 4H+ + 4e <-> N2O + 3H2O ...which is what reacts with the myoglobin, as we are often told. Indeed, these are shown as rever...
by cajuneric
Fri Jun 05, 2020 17:48
Forum: Dry Cured Meats and Sausages
Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
Replies: 18
Views: 3938

Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

Just though I would chime in on this one as I've been using this starter culture for about a year now. Adding .1 - .2% dextrose and fermenting at 75F - 79F will get you to a pH of 5.0 very fast. Especially if you use the recommended dose of 1 teaspoon per 10 pounds of mince. I generally use 1/4 - 1/...
by cajuneric
Wed Nov 20, 2019 14:19
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 108
Views: 28556

Re: Cured, dried and fermented by StefanS

Thanks for the response. I too am experimenting with this cure accelerator and have been using it in some of my projects. I have noticed a huge color change on a few cuts and on others nothing too noticeable. I think it really shines when you use it with high temp cheeses. Thanks for the answer
by cajuneric
Thu Nov 14, 2019 16:55
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 108
Views: 28556

Re: Cured, dried and fermented by StefanS

Hi Stefan, I know this is an older thread but I have a question for you. In your culatello projects I noticed that you used s. Erythorbate. Out of curiosity why did you choose to use a cure accelerator for culatello? Did you notice anything different between that culatello and the other ones? Color,...
by cajuneric
Thu Nov 14, 2019 01:38
Forum: Dry Cured Meats and Sausages
Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
Replies: 18
Views: 3938

Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

For whatever reason I wasn't getting notified that there was a reply. I need to check my settings. Thanks Bob. I couldn't have said it better myself. This culture is actually called Flora Italia LC US. Renamed "Flavor of Italy". If you get a chance to use it i'd go with a slightly smaller dose. TSM ...
by cajuneric
Sat Nov 09, 2019 14:17
Forum: Dry Cured Meats and Sausages
Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
Replies: 18
Views: 3938

Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

Hey ewanspeirs, Thanks. I've made Geona, Calabrese, and sopressata. Nice culture. Great flavor..
by cajuneric
Fri Nov 08, 2019 00:15
Forum: Dry Cured Meats and Sausages
Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
Replies: 18
Views: 3938

New Starter Culture for Fermented Sausages -- Flavor of Italy

Has anyone had any experience with the new starter culture from The Sausage maker. It's called Flavor of Italy. I've been playing with it for the last 4 months with incredible results. here are the specs: l. Sakei p. Acidilactici s. Carnosus s. Carnosus (Subs. Utilis) Fermenting range 75f - 90F Humi...
by cajuneric
Thu Nov 07, 2019 23:48
Forum: Dry Cured Meats and Sausages
Topic: Celery Powder Cure
Replies: 9
Views: 1115

Re: Celery Powder Cure

Hey Kijek. I feel you man. I've been out for a while as well and just getting back into the swing of things. It's been a crazy 18 months!! CJP is a very interesting ingredient. I made a video about it a while back that outlines the things I noticed when using it. I got mine from TSM. Not a huge fan ...
by cajuneric
Sat May 12, 2018 23:34
Forum: Dry Cured Meats and Sausages
Topic: What is the Craziest Salami flavor you've ever made?
Replies: 53
Views: 10225

Thanks. We general do 100g of salami and 80 grams of salumi presliced for each tray. :mrgreen: That's funny. We get asked constantly to ship our product to the us. For now it's only available in Panama :wink: On a different topic this afternoon I was finally able to get around to curing the meat for...
by cajuneric
Sat May 12, 2018 20:44
Forum: Dry Cured Meats and Sausages
Topic: What is the Craziest Salami flavor you've ever made?
Replies: 53
Views: 10225

The cost of pork here is ridiculous. So I slice it paper thin and package it up in 80-90 gram packages


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by cajuneric
Sat May 12, 2018 18:05
Forum: Dry Cured Meats and Sausages
Topic: What is the Craziest Salami flavor you've ever made?
Replies: 53
Views: 10225

We started a frozen food business. Basically we make tons of different dishes then freeze them in portions for 2 adults. All our customers have to do is heat and eat. We cook whatever we want when we want so we aren't tied to any specific menu. The varieties are changing each week. If you check out ...
by cajuneric
Sat May 12, 2018 17:04
Forum: Dry Cured Meats and Sausages
Topic: What is the Craziest Salami flavor you've ever made?
Replies: 53
Views: 10225

Thanks for checking out the videos. I agree about the business opportunity. I'm already one step ahead. 7 years ago we moved here and immediately noticed a possibility to earn a living doing what we love. We started a small business that's now grown quite substantially and I get to work along side m...
by cajuneric
Fri May 11, 2018 03:39
Forum: Dry Cured Meats and Sausages
Topic: What is the Craziest Salami flavor you've ever made?
Replies: 53
Views: 10225

OOPs I posted a wacky link.... Sorry for that... Just an FYI. We are about 2 weeks away from slicing into those other crazy flavors!!! I can't wait to post the results of the new flavors!!! Here is the working link to the kim chi video!! https://www.youtube.com/watch?v=O5cdolHa9gk&feature=youtu.be