What is the Craziest Salami flavor you've ever made?
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 my favorite people in the world. My wife and 3 kids!! How cool is that!!
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 my website click on the "menu" tab and scroll down to cured meats. This is our newest addition to the menu!!
We are called 2 Guys & A Cooler (like on the videos)
http://doshombrespanama.com/
Eric
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 my website click on the "menu" tab and scroll down to cured meats. This is our newest addition to the menu!!
We are called 2 Guys & A Cooler (like on the videos)
http://doshombrespanama.com/
Eric
Thanks. We general do 100g of salami and 80 grams of salumi presliced for each tray.
That's funny. We get asked constantly to ship our product to the us. For now it's only available in Panama
On a different topic this afternoon I was finally able to get around to curing the meat for that "Double Bacon" Salumi.
The belly was wack and I had to "fix it before I cured it. The loin was ok. Needed some trimming but I just put it in the fridge to EQ cure for a few weeks!!
here's the breakdown on what I used for the loin (Canadian Bacon):
Salt 2.75%
Cure 2 .25%
Maple Syrup 1/4 cup (per 4 pounds)
Brown Sugar 2%
Bay Leaves 1 per pound roughly torn
Minced Garlic 1%
Cracked Black Pepper Corn .5%
Tomorrow once my belly is done healing I will cure it and get it going. The butcher cut it all uneven and there was a huge gash in the middle where the meat and fat was removed. Instead of complaining about it I just glued other trimmed parts of the belly to the bare spot and tomorrow she'll be good as new. Transglutaminase comes in real handy in a pinch!!
That's funny. We get asked constantly to ship our product to the us. For now it's only available in Panama
On a different topic this afternoon I was finally able to get around to curing the meat for that "Double Bacon" Salumi.
The belly was wack and I had to "fix it before I cured it. The loin was ok. Needed some trimming but I just put it in the fridge to EQ cure for a few weeks!!
here's the breakdown on what I used for the loin (Canadian Bacon):
Salt 2.75%
Cure 2 .25%
Maple Syrup 1/4 cup (per 4 pounds)
Brown Sugar 2%
Bay Leaves 1 per pound roughly torn
Minced Garlic 1%
Cracked Black Pepper Corn .5%
Tomorrow once my belly is done healing I will cure it and get it going. The butcher cut it all uneven and there was a huge gash in the middle where the meat and fat was removed. Instead of complaining about it I just glued other trimmed parts of the belly to the bare spot and tomorrow she'll be good as new. Transglutaminase comes in real handy in a pinch!!