Bob
I think I have figured out a way around the spoilage issue with the eggs. Check this out. I finished it yesterday....
https://www.youtube.com/watch?v=57oey5VI4mw
Eric
Search found 139 matches
- Mon Apr 23, 2018 19:03
- Forum: Dry Cured Meats and Sausages
- Topic: What is the Craziest Salami flavor you've ever made?
- Replies: 53
- Views: 18964
- Sun Apr 22, 2018 17:22
- Forum: Microbiology of meat and products
- Topic: Mould-600
- Replies: 29
- Views: 16536
- Sat Apr 21, 2018 02:51
- Forum: Dry Cured Meats and Sausages
- Topic: Peperone
- Replies: 25
- Views: 11678
So I've decided to tweak the pepperoni video (nothing that anyone would notice but my ocd was killing me) Here is the new video. https://www.youtube.com/watch?v=L7-hoSfSE08&t=66s I also uploaded the same video but in Spanish in case any Latin Americans out there want to make some Pepperoni!! https:/...
- Fri Apr 20, 2018 15:42
- Forum: Microbiology of meat and products
- Topic: Mould-600
- Replies: 29
- Views: 16536
- Fri Apr 20, 2018 14:30
- Forum: Hardware
- Topic: Dedicated smoker for sausage making
- Replies: 14
- Views: 9949
- Fri Apr 20, 2018 13:37
- Forum: Microbiology of meat and products
- Topic: Mould-600
- Replies: 29
- Views: 16536
Would you suggest that I respray with mold 600 or make these "mold less" salami's and use Potassium Sorbate. Or is this unchartered water :mrgreen: I know when you introduce Lactic acid to fruits and vegetables and you allow them to ferment for months you create a probiotic super food. We do it all ...
- Fri Apr 20, 2018 13:06
- Forum: Dry Cured Meats and Sausages
- Topic: What is the Craziest Salami flavor you've ever made?
- Replies: 53
- Views: 18964
- Fri Apr 20, 2018 13:01
- Forum: Microbiology of meat and products
- Topic: Mould-600
- Replies: 29
- Views: 16536
- Fri Apr 20, 2018 12:46
- Forum: Dry Cured Meats and Sausages
- Topic: What is the Craziest Salami flavor you've ever made?
- Replies: 53
- Views: 18964
- Fri Apr 20, 2018 04:55
- Forum: Dry Cured Meats and Sausages
- Topic: What is the Craziest Salami flavor you've ever made?
- Replies: 53
- Views: 18964
Ok... A week has gone by and I had one of those crazy idea moments. What would happen if I made a bacon egg and cheese salami. It's a wild concept so hear me out. We raise quails. My daughter has roughly 200 of them and their eggs are just amazing. Tiny little protein packed miniature eggs!! My plan...
- Fri Apr 20, 2018 02:44
- Forum: Hardware
- Topic: Dedicated smoker for sausage making
- Replies: 14
- Views: 9949
Sorry I'm late to the party but I'd love to chime in. I currently own a smokin-it #4. I had a number 3d for a while but needed something bigger. The smokin it model 3d and above (3.5, 4 and 5) hold temps between 0f up to 300f. This not only makes it ideal to cook and cold smoke but also you can use ...
- Thu Apr 19, 2018 23:11
- Forum: Microbiology of meat and products
- Topic: Mould-600
- Replies: 29
- Views: 16536
- Thu Apr 19, 2018 22:51
- Forum: Microbiology of meat and products
- Topic: Mould-600
- Replies: 29
- Views: 16536
- Thu Apr 19, 2018 22:13
- Forum: Microbiology of meat and products
- Topic: Mould-600
- Replies: 29
- Views: 16536
I just made a video for you. Check it out and let me know what you think
https://www.youtube.com/watch?v=DfnzZg6 ... e=youtu.be
https://www.youtube.com/watch?v=DfnzZg6 ... e=youtu.be
- Thu Apr 19, 2018 20:49
- Forum: Microbiology of meat and products
- Topic: Mould-600
- Replies: 29
- Views: 16536