Charcuterie - Show us your work

lkapigian

FarmingPhD said:

Bacons out of the cure and hot smoked on Saturday with apple. Slicing and packing for the freezer and smells fantastic.

Excellent Job 

FarmingPhD

Thanks Larry!

alaskanassasin

@lkapigian the book I am reading mentions spraying everything with a bleach water blend to sanitize. Over the top? Or good advice?

lkapigian

alaskanassasin said:

@lkapigian the book I am reading mentions spraying everything with a bleach water blend to sanitize. Over the top? Or good advice?

I may get flamed but, not necessary, it is good practice, in some cases .

I do use bleach but not on everything…star San is a good sanitizer …. There is a lot of salubrious bacteria that we kill off with bleach,

I changed my process after attending a class in Washington and I asked that question , his 8 foot butcher block only sees a block brush and maybe vinegar…, 

when the Italian charcuterie makers came to the states , they could not replicate what they did back home because of sterility and lab conditions, they were forced into lab starter cultures 

some makers have received special permission to go back to wood ( blocks )and away from stainless ( yes the class I took never passed health dept but they looked the other way ) 

yes you should was your hands, but there is some very good bacteria that will inoculate and get the good bacteria going in your cured meats ,

I’m sure @nolaegghead and @JohnInCarolina would have better insight , but I don’t go heavy on bleach , I DO pay attention to everything that’s going on with the process, feel, smell , Sight, heck I even talk to the meats lol

On another note, with my catering , SafeServ all the way even if it’s over kill, but not in sausage or charcuterie 

these guys are healthy and happy , and I care for them like kids ..

alaskanassasin

Roger. I will use brewing protocols, I wash everything and star san everything. Thanks for taking the time to answer 

lkapigian

alaskanassasin said:

Roger. I will use brewing protocols, I wash everything and star san everything. Thanks for taking the time to answer 

Lol, a bit of a long winded answer 

alaskanassasin

Nope that was excellent I soaked it up thanks 

alaskanassasin

Alright Larry, I am confused. The peperone recipe that I am using calls 5lbs of beef and 20 grams of Bactoferm F-RM-52.   The package of Bactoferm says 25 grams for 100kg. 

alaskanassasin

@lkapigian

alaskanassasin

Am i supposed to make a starter? and 20 grams of the starter?

nolaegghead

Just to confuse you more, I found this:

Each 25-gram packet of Bactoferm™ F-LC will treat 220 pounds (100 kilo) of meat. You can use the whole packet in 100 pounds of meat or use half of the packet and refreeze remaining culture. Use ¼ of a packet in any production under 50 pounds of meat.

alaskanassasin

So it says 1/4 cup/20 grams of bactoferm.    does this mean I put 6.25 Grams of bactoferm into 1/4 cup of distilled water?

lkapigian

@alaskanassasin 1/2 TSP per 10 Pounds of meat in distilled  water, so for you , 1/4 TSP for 5#

https://youtu.be/XRgVL_o3C0w

alaskanassasin

I know I am over complicating this but what does 1/4 cup / 20 grams mean? 

lkapigian

1/4 cup water  to 20 grams of culture------you will be way way less than that ---

That being said if you did use 1/4 cup and only 1/4 tsp it will be fine-- add a sprinkle of dextrose 

alaskanassasin

 I guess they just want you to use 20g but I will use 1/4 packet.  The thing is this stuff is 26$ a ounce, I’m not trying to have $26 in a few sticks of pepperoni 

alaskanassasin

Thanks for the clarification Larry.

lkapigian

alaskanassasin said:

Thanks for the clarification Larry.

for your 5 pound 1/4 tsp is all you need

I quit using starter cultures all together a while back and like it better ...if I ever use anything for that tang, I have been using ECA

lkapigian

nolaegghead said:

Just to confuse you more, I found this:

Each 25-gram packet of Bactoferm™ F-LC will treat 220 pounds (100 kilo) of meat. You can use the whole packet in 100 pounds of meat or use half of the packet and refreeze remaining culture. Use ¼ of a packet in any production under 50 pounds of meat.

need a jeweler's scale for the cultures and cure forsure .025%

nolaegghead

https://www.harborfreight.com/digital-pocket-scale-93543.html

what I use for yeast, measuring epoxy, tints, etc.

alaskanassasin

I am hoping these work. if not I have these

lkapigian

@nolaegghead, that is a bargain @alaskanassasin those will certainly work ....

alaskanassasin

I have the hot and cold working, I haven’t played with humidity but it shouldn’t be a problem 

lkapigian

Pulled a pressed chub out today, going to let the rest mature 2 or 3 more weeks then start some more 

caliking

lkapigian said:

Pulled a pressed chub out today, going to let the rest mature 2 or 3 more weeks then start some more 

I so wish I lived closer to you. MOG, that looks good. 

lkapigian

caliking said:

lkapigian said:

Pulled a pressed chub out today, going to let the rest mature 2 or 3 more weeks then start some more 

I so wish I lived closer to you. MOG, that looks good. 

Thanks @caliking, I’m going to be coat 1 on the cops and 1 Lonzino with Chaimen to make a Faux Basturma, I’ll send you some to try 

caliking

lkapigian said:

caliking said:

lkapigian said:

Pulled a pressed chub out today, going to let the rest mature 2 or 3 more weeks then start some more 

I so wish I lived closer to you. MOG, that looks good. 

Thanks @caliking, I’m going to be coat 1 on the cops and 1 Lonzino with Chaimen to make a Faux Basturma, I’ll send you some to try 

Oh man. Don't tempt me. I'd settle for sampling some,  over a few beverages with you some time. 

alaskanassasin

In there deep now! Probably could have made shorter length but it was getting late last night.

alaskanassasin

 It is amazing how quickly the moisture comes down when the freezer kicks on

lkapigian

alaskanassasin said:

 It is amazing how quickly the moisture comes down when the freezer kicks on

Mine has no fan over coil cooling so it does not swing much, those links above look great!

what are your humidity settings ?