Search found 125 matches

by cajuneric
Wed Nov 20, 2019 14:19
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 107
Views: 24041

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: 107
Views: 24041

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: 13
Views: 1379

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: 13
Views: 1379

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: 13
Views: 1379

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: 745

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: 9149

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: 9149

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: 9149

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: 9149

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: 9149

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
by cajuneric
Thu May 10, 2018 21:15
Forum: Dry Cured Meats and Sausages
Topic: What is the Craziest Salami flavor you've ever made?
Replies: 53
Views: 9149

Here's the video of Kim Chi Salami... ENJOY


https://www.youtube.com/watch?v=h7yzfhHWA68&t=17s



Eric
by cajuneric
Thu May 10, 2018 20:16
Forum: Dry Cured Meats and Sausages
Topic: What is the Craziest Salami flavor you've ever made?
Replies: 53
Views: 9149

OK Here is the final revision of the Kimchi Recipe Recipe: Lean pork 80% Back fat 20% Salt 2.5% Cure 2 .25% Dextrose .4% Sugar .4% White Pepper .2% Garlic powder .2% Ginger powder .1% Onion powder .2% Gochugaru (Korean red chili flakes) 1% Gochujuang (Korean fermented chili paste) .5% Fish sauce 2 t...
by cajuneric
Wed May 09, 2018 02:22
Forum: Dry Cured Meats and Sausages
Topic: What is the Craziest Salami flavor you've ever made?
Replies: 53
Views: 9149

As crazy as it sounds it is actually very delicious. I'll post my final recipe as I made a few last minute tweaks. We have a test kitchen of sorts where we can basically act wild and make all sorts of crazy dishes. Many never see the light of day, but every once in a while one comes up and shines as...
by cajuneric
Mon May 07, 2018 01:08
Forum: Dry Cured Meats and Sausages
Topic: What is the Craziest Salami flavor you've ever made?
Replies: 53
Views: 9149

ok work has been outrageous lately but today I was delighted to have a sample ready of the Kimchi Salami! All the rest of the links are large but this 32-34mm sample came out today. It weighted in at 40% loss and smells amazing. The flavor is actually incredible. There's a slight tangy quality to it...