tag:blogger.com,1999:blog-9190984942207410953.post3945892797422622241..comments2023-06-06T11:57:50.826-04:00Comments on Cured Meats: Salame di Capra - Goat SalameJasonmolinarihttp://www.blogger.com/profile/15053725760642707017noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-9190984942207410953.post-3519200254577525122011-01-14T13:34:44.615-05:002011-01-14T13:34:44.615-05:00Josh, i don't see how carrageenan in commercia...Josh, i don't see how carrageenan in commercial salame would make it more red.<br />What % of dextrose are you adding for fermentation?<br /><br />A friend is also having color issues, his stuff tastes great, but it isn't as red as mine...we're thinking it might be b/c he's using less dextrose, so it's acidifying less....Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-1202317602763344952011-01-14T13:26:54.754-05:002011-01-14T13:26:54.754-05:00could this be the cause of not reddening enough?
...could this be the cause of not reddening enough?<br /><br />http://www.wisegeek.com/what-is-carrageenan.htm<br /><br />its a thickening agent that is sometimes present in commercial salamis or so im told<br /><br />Joshdierwolfhttps://www.blogger.com/profile/14747950538190923426noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-80327065846681691912010-12-23T06:49:48.506-05:002010-12-23T06:49:48.506-05:00I love goat, biltongI love goat, biltongJasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-77484799826082407602010-12-23T06:33:23.424-05:002010-12-23T06:33:23.424-05:00I worked as a chef for 20 years trying all differe...I worked as a chef for 20 years trying all different kinds of meat and trust me goat is good.biltonghttp://www.lovebiltong.co.uknoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-61422533179584682582010-12-16T13:50:55.715-05:002010-12-16T13:50:55.715-05:00That's great, thanks James!That's great, thanks James!Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-7376707213237523292010-12-16T13:46:48.098-05:002010-12-16T13:46:48.098-05:00You all might find this interesting.
I got in tou...You all might find this interesting.<br /><br />I got in touch with eBay member dive-xtras, and they are currently making a run of 9.5mm plates for Kitchenaid grinders. They plan to have them in stock before Christmas.<br /><br />Wish I would have known that before I just spend $25 in a bidding war on one.<br /><br />-James O'MearaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-86504150780509587552010-12-13T07:32:27.621-05:002010-12-13T07:32:27.621-05:00It's kind of hard to say how long is long enou...It's kind of hard to say how long is long enough for mixing. It'll depend on the quantity of meat and on your mixer speed. <br />You have to mix until the paste becomes tacky and sticky...without smooshing the fat blobs:)<br /><br />i'm not sure what's going on with the color..sounds like you have the right additives.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-66352618247295910712010-12-13T01:48:46.450-05:002010-12-13T01:48:46.450-05:00thank you for your response. Is 1-1/2 minute on t...thank you for your response. Is 1-1/2 minute on the Kitchen Aid mixer with the paddle attachment too little? I am always concerned that I mix it too much and that will cause the fat pieces to disintregrate. I do use cure #2 and most of the recipies I use call for a .25% of the weight of the meat. This pinkness is more pronounced when I use ham meat rather than shoulder, but the shoulder salamis aren't that deep dark red that even columbus brand Sopressata has every time.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-91514384649505811492010-12-12T14:28:44.453-05:002010-12-12T14:28:44.453-05:00The crumblyness could be coming either from insuff...The crumblyness could be coming either from insufficient mixing before casing to create a bind in the meat. Mix until you see a white film on the sides of the bowl, and the paste feels tacky.<br />Other reason is maybe you're not packing it in the casing enough? Make sure it's tightly packed in there with no air pockets.<br /><br />Are you using cure #2 for your salame? What %?Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-17423904163044624902010-12-12T13:52:21.107-05:002010-12-12T13:52:21.107-05:00May I impose on you with two questions? I've ...May I impose on you with two questions? I've had a difficult time getting my salamis to be chewey. The taste is good, but the texture is crumbly. Any idea what I'm doing wrong? The secons question is about color. My salami is pinker rather than redder. What do they do to get that nice dark red color? Thank You. FrankAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-73084954301201104572010-12-10T21:34:49.256-05:002010-12-10T21:34:49.256-05:00Mike, i just leave the humidity the same pretty mu...Mike, i just leave the humidity the same pretty much all the time...75% is where i target.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-22731924947885687142010-12-10T20:41:50.629-05:002010-12-10T20:41:50.629-05:00just a regular old spray bottle. Clean it with cle...just a regular old spray bottle. Clean it with clean water and soap, nothing special.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-48439682035798852232010-12-10T19:13:05.880-05:002010-12-10T19:13:05.880-05:00What do you use to spray the mold and how do you c...What do you use to spray the mold and how do you clean your sprayer afterword?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-80252986059009622352010-12-10T16:51:20.525-05:002010-12-10T16:51:20.525-05:00Nice!!
I'm doing a goat leg for proscuitto ( ...Nice!!<br /><br />I'm doing a goat leg for proscuitto ( mochetto )<br /><br />I still haven't made a single salume.. and I bought a grinder, I really need to get my butt moving!!<br /><br />toddPortland Charcuterie Projecthttps://www.blogger.com/profile/11741838890062064902noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-43968774414097142292010-12-10T14:23:49.851-05:002010-12-10T14:23:49.851-05:00I have a question, I see you have lots of differen...I have a question, I see you have lots of different things hanging in the fridge. When you raise the humidity for something new does it effect the other things in the fridge? Or do you do it in batches so it all runs about the same?<br /><br />MikeAnonymoushttps://www.blogger.com/profile/13820722088774137847noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-62630176839458160082010-12-10T08:49:01.861-05:002010-12-10T08:49:01.861-05:00thanks Jimmy. did you make the pizza oven?thanks Jimmy. did you make the pizza oven?Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-5256681928987188402010-12-10T08:47:28.250-05:002010-12-10T08:47:28.250-05:00awesome jason! salumi may be my next project in 20...awesome jason! salumi may be my next project in 2011....your website is such a great resourcejimmynoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-23364130943054324382010-12-10T07:07:12.235-05:002010-12-10T07:07:12.235-05:00Scott, i anxiously await your response!Scott, i anxiously await your response!Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-6594439297573149622010-12-10T01:45:21.092-05:002010-12-10T01:45:21.092-05:00Goat, huh? The bar has now been raised......touch...Goat, huh? The bar has now been raised......touche', sir. Prepare for my retort.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.com