Posted: Thu Apr 05, 2018 14:50
You are going to need a larger chamber!!So I can't wait to share with you the process of this week's labor. I'm going to try and knock out about 8 different flavors of salami.
Recipes for Tasty Homemade Sausages
https://wedlinydomowe.pl/en/
You are going to need a larger chamber!!So I can't wait to share with you the process of this week's labor. I'm going to try and knock out about 8 different flavors of salami.
I was thinking the same Bobk, but then I thought, if you encase the tenderloin in the ground pork, then wrap the whole thing in the collagen paper, then stuff in the netting, one can most likely make an easy process out of it.Bob K wrote:Yes it is. I have never made one. Looks like a challenge to get cased
Well that part of the process is just like making a Jumbo Sushi roll.cajuneric wrote: It's actually an awesome process. I saw where they lay their force meat and make it a rectangle. Then the loin is placed right in the middle and the force meat is wrapped around it kinda like a scotch egg.
There you go another great mind in actionlike making a Jumbo Sushi rol
We were in Panama City for a week on an extended layover while on our way to Colombia. Explored Casco Viejo, hiked up Ancon Hill, and did a lot of walking round the city. Spent a couple of days watching the ships going through the locks on both sides. Also squeezed in a day of hiking in Chagres Park. Lot more to see and do, but just not enough time.cajuneric wrote:Red,
Unfortunately the cuisine is not very inspired here and as I've mentioned before there really isn't any charcuterie to speak of. Outside of one local family that makes sausages commercially (Berards) most of what Panama has to offer comes through the way of imports. Every now and again one will stumble on a little gem that offers a truly memorable experience.
What part of the country did you visit? Casco Viejo, the Canal? Did you make it up to the Highlands out by Costa Rica? We live in the valley alongside the Volcano Baru
As crazy as it sounds in the 7 years of living here I've never been to the canal... Not a big fan of the city.. I'm a mountain man myself!!!We were in Panama City for a week on an extended layover while
I would add the same amount of sugar as the peperone, or maybe .1 more. I don't think that the .2 and .2 will get you there. For more tang like kamichi I would go .5 and.5. You will find that the FL-C is much more predictable than 007cajuneric wrote:Ferment at 80f and 85-90% humidity till pH reaches 4.7-4.9