-Added the ground fat (it didn't look as separate particles of fat after the grinding) which now looks as a paste) at this point I already knew something was about to be disappointed). If would like to avoid fat smearing problems Never, ever grind the fat separately no matter what you have read on ...

You can try checking here: https://wedlinydomowe.pl/en/viewtopic.php?f=18&t=6050 or here: https://wedlinydomowe.pl/en/viewtopic.php?f=18&t=7768 Is f1 suitable for small diameter american pepperoni? Yes, it is a fast fermenting culture and can be used interchangeably in recipes calling for F-LC or LHP

Got it. I'll run it through the smaller plate next time. I was sort of loathe to do it since I used a manual grinder and my arm was really sore after the initial grind . Lesson learned for next time! For this batch, would you just recommend letting it dry longer (up to/past 40%?), maybe cutting rea...

anrew wrote: ↑

Fri Apr 09, 2021 18:46

For this batch, would you just recommend letting it dry longer (up to/past 40%?), maybe cutting really thin slices to avoid the chewiness?

That would be my plan!

That's why it is chewy, the plate is too large. Use the smaller plate next time. The recipe calls for a 5 mm (3/16) plate.

Like Fatboyz said it really looks good. If it had a raw mouth feel let it dry longer 40% loss is not to much. What size plate did you use to grind it? The meat chunks look a little large

Now you need homemade sauerkraut to go on that. Fresh and crunchy, not cooked or canned.

These Folks make 150,000+ lbs for Easter New Britian CT https://www.google.com/maps/uv?pb=!1s0x89e7b3cb7fdcc387%3A0xe76dddc902775349!3m1!7e115!4shttps%3A%2F%2Flh5.googleusercontent.com%2Fp%2FAF1QipNkFIAmA7UM3izuZghqOg_hqEX368VJTAxLSjtD%3Dw355-h200-k-no!5sMartin%20Rosol%27s%20-%20Google%20Search!15sC...

Smaller chambers like refrigerators/freezers are notorious for uneven air flow,even with slow speed fans. Best solution is to rotate product, top to bottom and side to side around the chamber throughout the drying process. That should even things out for you.

Eric's recipe is a cooked, semi-dry sausage so you could safely use a lot less, even 1.5% will do. Not sure I would be comfortable fermenting with less salt, even though the Ph drop is fast. the total amount of sugars ( 6g glucose and 2g sucrose) in that recipe is too much unless you are from Denma...

Bones wrote: ↑

Fri Mar 26, 2021 10:47

"Take with grain of salt" anything you have learn from the official government papers. If you look into standards before 50 - 60 years, you'll find exactly what I mean and I tell you this as fellow scientist.

The bar has been raised on safety and spoilage issues from 60 years ago.........

It doesn't get any better..... :lol: :lol: :lol: https://wedlinydomowe.pl/en/viewtopic.php?f=5&t=8505&hilit=pepperoni+pizza&start=15 Be sure to click on Cajuneric's (Two Guys and a Cooler) Vidio. this is the slow fermented version. The fast fermented was posted above by Indaswamp To be honest this t...

There really is no correct answer as its just a matter of taste. Some may use sugar to tone down the harshness of the salt...

..using an equilibrium cure is there an upper limit on time? I mean can I leave "wet/raw" meat with salt and cure 1 in the refrigerator indefinitely? If you look at cured, uncooked meats that are sold in stores the best by dates are around two months. Meats like prosciutto have also been dried so t...

Nice JC! You can use a OO high gluten flour (pizza flour) instead of the clear, the first clear was used back in the day. The caraway seeds can also be ground fine, the same flavor and aroma without the seeds that some folks object...