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! If you take your time and trim all the connective tissue off the meat, it is really not necessary to...

Funny...I posted this same video on SMF last week....

Congratulations to the winners!

Craft Butchers Pantry sells a hot and mild pepper paste that contains only pepper paste and a little salt. Then the sealed cans are pasteurized for shelf stability... Sweet: Imepa/Marinella Brand Sweet Calabrian Pepper Paste (bulk 800g can) Hot: Imepa/Marinella Brand Hot Pepper Paste (bulk 800g can)

What makes this sausage so juicy??? A binder to hold the water in. Non fat dry milk is a good one, but there are many commercial binders available here in the states. Adding salt to meat to extract salt soluble proteins for a really good bind is key. Mix very well until meat paste will stick to you...

dried is best....FWIW...

Then yes, spray with mist of water....I'd do so every 8-12 hours until they rehydrate, then allow the drying process to proceed.

So an update... I found why my pH readings were off. It was operator error as I was forgetting a step during calibration. After settling to the correct pH while calibrating with my Milwaukee 102, I was not pressing the CFM button to lock it in. I went through and rechecked the pH on some of my finis...

Are you fermenting or at least at the end of fermenting? take a spray bottle and soak the casings with distilled water. Casings should rehydrate. If they are super dry, repeat application of spray water may be necessary.

The French add fruit all the time. As long as it was fresh when picked and then dried...free of mold and blemishes, should be fine.

Cannabis salami....

I have seen it all now...LOL! Never in a million years would I have thought to make that one. I don't partake...but I'm not judging....

Seems like I have read the acceptable numbers, but I can't remember where I saw it at. I know the goal is for the freshest and cleanest whole cuts of meat you can get, but all meat will have some bacteria present. I'm just looking for the acceptable range. The reason I ask is it came up on another f...

Thanks Redzed. I'll report back with my readings next batch I do.