One of the things I have learned from a Swiis sausage maker here in Rocky Mountain House is the use of a base emulsion instead of binders. In all his cured and fresh sausage he uses about 25 percent base emulsion instead of any binders. This makes his products all gluten and dairy free ( other than...

Butterbean wrote:Several ways to do it but here is youtube video showing how to condense the water vapor from your smoke.

https://www.youtube.com/watch?v=nxJtjg6PvSw

Thanks for that ... will try but doubt very much if it will work for me as no heat when I cold smoke

Butterbean wrote: If that is the case then why not capture the smoke before it leaves your smokehouse and make your own liquid smoke? Simple enough to do .

Curiosity has got the better of me .........

Any chance of enlighten me on this ..... thanks in advance

So 10% is roughly 1 pound of salt per gallon? In all honesty the simple solution that I always use is to set the taps in the sink running gently with tepid water and gently wash off with a soft nylon brush then as mentioned pat dry and hang until completely dry for me it is about cross contamination

Butterbean wrote: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

just enquiring ........

Would the above hold true for Corn Syrup Solids

Butterbean wrote:
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Just a quick question ... have you got meat separation as there seems to be a hole in the top piece

Can't speak for Brican but when I do hang meat in this cooler it does get some mold on it but only after its been left unattended for some time - many weeks if not months but I do have some smoked bacon in it that has better than a year on it and there is no mold on that. We are talking about tow d...

So, assuming the humidity is the same 75% in the walk-in, do you find the colder temp to dry slower or faster? Slower -- just like aging fine wine -- I have had my Duck and Orange Salame toke up to a year to come close to 40% weight loss -- most of the time Salame;s take 6 months Are you introducin...

Its a 10x10 with a 3 fan unit. I've been tempted to try and hang some salami in it but am afraid the air speed would lead to case hardening but the humidity is about perfect and it feels very cave-like apart from the air speed. So here is the deal -- what is under your 3 fan unit (by the way ours i...

Brican, somewhere I got the idea you are curing in a walk in cooler Yes I am and have been since the late nineteen hundreds and if this is right I was wondering how this is set up. In particular, the condenser fan unit. I was wondering if you have it where the fan runs continuously or have you hook...

Bob K wrote:You should also mention the temperature and environment that you dry them at.

If I am not drying at home in my basement (12 degrees C. with 75% humidity) I am drying in the walk-in cooler at work which runs at 4 degrees C with 75% humidity

That high? What culture and what types of meat recipes? I do as I said fermentate at 85F to 90F for a minimum of 3 days and up to 7 days depending on the salame's Without trying to start a holy war .. I do not use starter cultures at all. I have tried while running a smokehouse but it was not to my...

LOUSANTELLO wrote:I was hoping the unit would go to 75F, as I could use it as a fermentation unit, but 85F is the lowest.

I fermentate at 85F to 90F always with no problems

bacteria are more active in warmer temps and sometimes become overactive and we get that ammonia smell. To reduce their activity you lower the temp in your chamber. So to answer your question, as to how to achieve a less funky tasting product, you can dry in a colder environment, that is less than ...

LOUSANTELLO wrote:Would you spray the 10 pounders with m-600?

You can if you like .. but in all honesty unless it is slimy I would (and do) leave it alone, most do not realize that this is part of the flavour profile

I am not set up on this computer to show you pictures of my stuff at work