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Thread: meat drying cabinet

  1. #36
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    Default Re: meat drying cabinet

    Peperone..... recipe from the book Charcuterie



    peperone 002 (375x500).jpg
    peperone 003 (500x375).jpg

  2. #37
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    Default Re: meat drying cabinet

    Looks grand. Do you use that mold culture spray on the casing?
    We're merely mammals. Let's misbehave! óCole Porter

  3. #38
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    Default Re: meat drying cabinet

    "Do you use that mold culture spray on the casing?"

    Yep, there's a culture added to the meat to help lower the ph and another sprayed on the casing.It keeps the wild molds from getting started and looks really cool.

  4. #39
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    Default Re: meat drying cabinet

    Tummy growling. Mmmmmmmmmm

  5. #40
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    Default Re: meat drying cabinet

    Bump, Salami Calabrese

    <br><br><br><img src="http://forum.woodenboat.com/attachment.php?attachmentid=12049&amp;stc=1" attachmentid="12049" alt="" id="vbattach_12049" class="previewthumb">


    salami2 001 test.jpg
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  6. #41
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    Default Re: meat drying cabinet

    Looks grand. What sort of casings did you use? And what grinding plate?

    My sausage-making is on hold 'til I get a decent grinder. I'm looking at a hobby model, since I never do more than 5 pounds at a go.



    I'll try stuffing with it before I decide if I want a separate stuffer. The old hand-crank grinder I found isn't so good and the KitchenAid mixer attachment doesn't stuff evenly– the tray and the chute are so small that it's tough to keep the thing filled.

    Right now I'm devouring my experiments. Not great, but definitely edible.
    We're merely mammals. Let's misbehave! óCole Porter

  7. #42
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    Default Re: meat drying cabinet

    I used a 4 in dia collegen casing. They shrink with the meat as it dries. This was ground through the coarse plate, 1/4 in. If I can offer advice on they grinder,get the most powerful one you can afford.Also the separate stuffer makes things easier for one person.

  8. #43
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    Default Re: meat drying cabinet

    Some more sausage. This is a Peperone from the book Charcuterie. All beef and very little fat and just a touch of heat. It could stand some more heat,next time.


    peperone 006.jpg

  9. #44
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    Default Re: meat drying cabinet

    yr making magic. Love the pics.

  10. #45
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    Default Re: meat drying cabinet

    you don't eat the fuzz right?

  11. #46
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    Default Re: meat drying cabinet

    Yep, fuzz and all. The "fuzz" is a live culture sprayed on the sausage to choke out wild molds and improve the look. It has a mild taste that compliments the meat.

  12. #47
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    Default Re: meat drying cabinet

    Quote Originally Posted by cathouse willy View Post
    Yep, fuzz and all. The "fuzz" is a live culture sprayed on the sausage to choke out wild molds and improve the look. It has a mild taste that compliments the meat.

    ah, interesting. i knew it was a growth, but not sure if you were supposed to eat it. looks delicious.

  13. #48
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    Default Re: meat drying cabinet

    Watch out for mice.

  14. #49
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    Default Re: meat drying cabinet

    Quote Originally Posted by Dave Hadfield View Post
    Watch out for mice.
    Do they make good sausage?


    Did a trial run with the new meat grinder, a #12 kitchen grinder from SausageMaker.com (see above). It has a 2/3 HP motor and the spec is that it grinds 3 pounds per minute. Since I've never done more than 5 pounds at a go, that seemed like the right choice.

    We had a package of arm chops, 2 inches thick and rather fatty, from a whole lamb we bought from the uni meat program that included some weird cuts. So I cubed them and loaded them up.



    Used a 3/8 inch plate, medium-coarse, and packed the ground meat into plastic tubs for freezing, after which they get vacuum-packed. This is the yield of one chop, just over a pound. I set aside enough for a couple patties and had a fry-up for lunch.

    The next test is how it stuffs sausage. I've got an overstock at present, so once I eat that up, I'll give it a go.
    We're merely mammals. Let's misbehave! óCole Porter

  15. #50
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    Default Re: meat drying cabinet

    Nice looking grinder,Mine is similar but 1/2 hp. One little trick I was shown is to use dried bread at the end of the grinding. It pushes the last of the meat through so it all gets ground with no waste.I just started 7 lbs of salami and I'm looking for a different type of sausage to try.Maybe a saucisson sec or maybe a smoked sausage.

  16. #51
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    Default Re: meat drying cabinet

    Bresaola...dry cured beef

    breasoal april 002.jpg

  17. #52
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    Default Re: meat drying cabinet

    That's a useful trick, with the dry bread. The bresaola looks good. Is it a beef round?

    Probably my favourite smoked sausage so far is Chef Milo's Country Venison Sausage, p.155 in the Charcuterie book.



    I used pronghorn antelope and pork. A friend gave us some whitetail deer roasts, so I might make it again. I promised Herself to eat up all my previous experiments before starting any new ones, and I'm down to three packages in the freezer.
    We're merely mammals. Let's misbehave! óCole Porter

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