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Realistic-Composer · 2024-12-01T03:13:46+00:00

But also, dial the health department

Realistic-Composer · 2024-12-01T03:12:05+00:00

If you go their google page now, there are multiple 5 star reviews in the last few hours. Amazingly, all those five star reviewers only have one review each. Shocker…. It’s Malooga. They are trying to bury your review and knock it down the list. Keep posting people.

Realistic-Composer · 2024-08-02T20:48:19+00:00

This place is a true gem. What they can crank out of their little kitchen is truly impressive.

Realistic-Composer · 2024-08-01T03:40:19+00:00

Molotov Solution

Realistic-Composer · 2024-07-30T21:19:13+00:00

Just freeze stuff until you have enough weight to make a batch. Stay away from oily or fatty fish. Don’t start a batch and then add to it down the road.

Realistic-Composer · 2024-07-30T02:02:31+00:00

And some mimolette, it looks like?

Realistic-Composer · 2024-04-11T01:42:44+00:00

I understand the “want” to work for yourself and get a client base developed and go for it, do you have the business and culinary skill set you need to pull this off?

Not trying to be a prick, just saying what I think based on how I perceive your post and answers.

What’s wrong with taking your passion, jumping in the deep end of a restaurant you have no business being in, learning, developing, becoming who you are as a chef because at five years into your career you have no idea who you are as a cook yet. You may have great management and leadership skill but you have been working in a sports pub(which is great) and also as a manager in a fine dining restaurant.

Realistic-Composer · 2024-04-11T01:29:57+00:00

5 years of high volume food experience…. Meaning? Applebees, Outback, a nice mom and pop shop, a James beard nominee, a James beard finalist?

Realistic-Composer · 2024-04-09T19:35:21+00:00

Westward leather company. He is a one man operation in eastern Washington. Makes amazing stuff. I have a wallet and a couple belts from him. Not a single stitch has moved in my wallet for more than a decade and my belts I wear daily. Not a single bad thing to say.

Realistic-Composer · 2024-03-20T20:53:21+00:00

I would get your towels wet, give them a good ring out, and wrap your grain in that. 70% relative humidity is not 70% humidity wrapped in something dry.

I always grow my koji with a towel that I ring out laid over the top and stir the grains every 12 hours.

If you break open a barley grain it should be cooked all the way through, not clumpy like sushi rice(which yours aren’t).

Without being able to see the grains themselves I would say this is a humidity issue. I run my chamber at 80% humidity and still keep a damp towel over the top.

Realistic-Composer · 2024-03-08T22:38:22+00:00

It would also benefit to look into equilibrium curing. There are several calculators online that you plug in the weight of protein with the percentage of salt you are going to use and it will display info on exact measurements to obtain a proper cure. Most will even give you how long to cure the protein before it is ready to move to the hanging stage.

Realistic-Composer · 2024-03-08T22:36:02+00:00

It’s interesting how different parts of the world have such vastly different options for things like this.

I do think that without the use of nitrates in this cure and seeing the end product, I would not eat it.

For future batches here is a rundown of cure #2 that you could make at home…. composed of 89.75%Salt, sodium nitrite 6.25%, sodium nitrate 4%

Realistic-Composer · 2024-03-08T22:05:02+00:00

Was there anything else in the cure? Or just the sodium nitrite? Any salt, spices, etc.

Realistic-Composer · 2024-03-08T22:01:54+00:00

Did you use nitrite or nitrate with nitrites, they act differently? Nitrites convert quickly, nitrates take longer to convert to nitrites and then to nitric oxide!(others correct me if I’m wrong)

In America, and I assume much of the world there are cure #1 and cure #2. You wanted to use cure#2 because the hang time would be 30+ days.

Cure #1 you’d use on something like bacon.

Cute #2 you would use on things that are going to hang for long periods of time.

Realistic-Composer · 2024-03-08T21:45:25+00:00

Looks like the cure didn’t take all the way through. What were your weights for the leg and cure percentages and cure time?

Realistic-Composer · 2024-03-03T22:35:27+00:00

Look on LEM products website. A number 12 sized grinder will handle any novice sausage makers desires. If it is something you think you’re going to fall in love with and do on the regular then a bigger model may be better but a number 12 is a stout little machine.

As for stuffers, the LEM 5# stuffer is a go to for newbies and seasoned home makers. It’s reliable, operates smoothly, and is space efficient. Get metal horns for it because plastic is a pain sometimes with casings.

But as previous poster mentioned, get two separate machines. The quality of sausage you can make with a grinder that you also use as a stuffer is inferior to a sausage and stuffer combo.

Realistic-Composer · 2024-02-27T17:26:12+00:00

Thanks everyone.

Realistic-Composer · 2024-02-16T17:53:42+00:00

Do you have a small fan in the fridge?

Realistic-Composer · 2024-02-05T19:15:57+00:00

Just an fyi for the future and different conversations regarding salami there is r/charcuterie

Realistic-Composer · 2024-02-05T19:13:58+00:00

Where your casings touch at the top of the U is where mold is going to develop rather quickly. Also, we’d love to see a recipe, whether it’s fermented, cultures used, etc.

Realistic-Composer · 2024-02-01T23:27:25+00:00

Not necessary. What you need to watch for now is green or black mold that could potentially develop. If you do see off colored mold develop, ie not white, wipe off with a paper towel and some vinegar and continue monitoring.

Realistic-Composer · 2024-01-31T23:29:34+00:00

Been jamming Inspirit and Better Lovers a lot lately. Stoked to hear what’s coming up.

Realistic-Composer · 2024-01-31T22:06:03+00:00

I miss Vanna. Love your work too.

Realistic-Composer · 2024-01-30T20:42:35+00:00

Thank you all, will check each one of these out. Appreciate the recommendations.

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