Pictures of finished Salam through different sized plates

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Pictures of finished Salam through different sized plates

Postby Swing Swang » Mon Feb 01, 2016 8:32 am

Would people be so kind as to upload pictures of their finished product stating what sized grinding plate they used when mincing, with something included in the picture for scale?

The reason for asking this is that I like my hand cut chourico and am wondering how similar the final product would look if I used a 12mm plate?

Thanks.

Philip
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Re: Pictures of finished Salam through different sized plate

Postby BriCan » Fri Feb 12, 2016 8:32 am

This might help, my course plate is 10mm and is what I use to make my Salame's

Pork was course ground twice, spices and 4mm hand diced back fat --- hope this helps

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Re: Pictures of finished Salam through different sized plate

Postby wheels » Fri Feb 12, 2016 4:04 pm

As always, that looks fantastic.

Phil
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Re: Pictures of finished Salam through different sized plate

Postby Swing Swang » Sat Feb 13, 2016 6:01 am

Thanks for the picture. I'll get a 10-12mm plate, but rather suspect I'm after a texture that only hand chopping will achieve.
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Re: Pictures of finished Salam through different sized plate

Postby BriCan » Sun Feb 14, 2016 2:53 am

This is a Duck and Orange Salame ...

Three quarters of the duck was hand cut, the other quarter was ground twice with my 10mm plate -- to get the binding without air pockets I vacuumed packed overnight before stuffing --- this helped two fold --- no air pockets and flavour profile


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