Weoochaun wrote:Hi Robert, appreciate getting a response from a professional.
I expect this is a tried and trusted method that you've been using for years;
what advantages do you see to vacuum packing for a night rather than straight to stuffing?
Also would be interested to know what your thoughts are about vacuum packing machines. Been thinking of getting one but not sure on what size to go for.
BriCan wrote:Weoochaun wrote:Hi Robert, appreciate getting a response from a professional.
Just to let you know ... the only professional part of me is my background as a Master Butcher --- the curing side (other than bacon) is something I have only started doing -- within the last twenty odd years
BriCan wrote:I am possibly the worst one to chime in on things like the bind....
I do not over mix .. in fact my mixes usually last a couple of minuets .. well maybe three at the most
Just over a year ago I produced a Duck and Orange Salame and for some unknown reason I acquired some air pockets while drying --- the Salame tasted great other than having a few holes within it
I myself tend not to see the problems only the solutions ...
I course grind my meat twice, add the salt, cure and spices -- mix for two minuets, add the chilled back fat and give it a quick blend at the same time adding the booze. Total mixing time no more (maybe less) than four minutes
I then vacuum pack the meat and place in the walk-in cooler overnight for the spices and the booze to meld/blend with the meat -- the next day stuff into casings and ferment and dry
These are photos of my last batch of Salame's (custom blend) --- the bind is tight as you can see by the slices which are paper thin --- I have just put down another 25kg of this Salame as everyone is going nuts about it
BriCan wrote:
I did a Duck and Orange Salame just over a year ago, -- I had problems where I acquired/got some holes/voids in the finished Salame --- everything went right on the drying side so all I can put it down to was that the paste did not bind properly for whatever reason (people said I had not mixed enough)
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