The muscle proteins that create texture dissolve with salt and it takes at least 1.75% of meat weight salt to do that. Some binders can interfere with that, so salt & cure should go in & mix before the binders are added. Even when you’re done mixing, the proteins will continue to dissolve through about 72 hrs and the texture will get more stiff and rubbery so after mixing, you can hold in the refrigerator for 4-8 hrs or overnight , then remix a little (or do your final grind ) before stuffing to get a more chewy texture. You can feel the difference and it can get stiff enough to cause problems stuffing it. You can overmix something or smear the fat in grinding or mixing if the particle size gets too small for the fat, no amount of protein can capture it and you can get a pasty texture or grease-out. If you take a slice of pepperoni out of the package and rub it gently between your fingers, your fingers will be coated with an oily film or if you’ve ever troweled cement, you know rubbing with the trowel across the surface puddles & smooths the surface - same thing happens with friction going through a grinder or through a stuffing horn and the product will have surface grease or the collagen casinfg won’t adhere to the meat. You can maybe see some of this if you put a meatball-sized piece of batter in a sandwich bag and squash it flat, then look at the particle size and how well the particles are defined, especially the fat - compare one made at a lower temperature like 32F vs. one at a higher temperature made at 40-45F.

@Jonathon It may be one of those deals if NoChanceAtAll ESPN #.... Does not claim it in a certain timeframe, the prize goes to #2 which looks like old smokey. You may have to set a deadline.

@Jesser #1, I agree with Paul. Meat is 70% water, held in place in protein bonds etc. When you freeze it, the ice crystals mess up that bond, and water leaks out. In whole muscle, it only leaks from surface, and interior gets mostly reabsorbed. But in ground meat, it leaks from surface...which is everywhere. I freeze meat in chunks, and try not to do ground frozen. #2. There are tons of SV threads where folks express opinions on bagged vs unbagged. I probably posted remarks both ways. Some juice gets in water. Cooked sausage, like smoked, has less juice come out, so less worry there for unbagged. Most folks say no loss of smoke flavor. Poaching in water has been the German go-to method, forever. But sometimes if I only hit the smoke for 1 hr or 2, and I want it all, I bag them to be sure all smoke stays on. -- tenderness of casings. Most folks say long drying of casings is what causes toughness. Moist cooking seems to help. I'm not totally sure myself, as I don't think my casings are tough often enough to form an opinion. Some 8 hr smoked TX hotlinks were tough, won't do that again.

@Dave-in-AZ hi Dave I have a couple of questions if you would be kind enough to answer #1 I cut up a pork butt and put back in freezer. ground the meat later and got ready to mix in spices and noticed the ground meat was really wet. Have NOT added anything yet. No water nothing. NEVER experienced this before, texture was if I had added to much water. Could this be from refreezing, old meat or something else? #2 when processing smoke sausage in hog casings like Walton’s hot links smoke first and you bag before Sous vide or just toss links in SV after smoking? Trying to resolve issue of tough casings. Thanks

Jesser I make all mine all flavors with venison, pork and pork fat

@Keith-Roever I think we may need a bit more detail on your process. When you say you are making "cold cure summer sausage" can you describe how you are doing this? Can you tell us what temperature your smoke house is at through the smoke cycle? I am suspecting the smoke cycle is fairly cool to barely warm and that may be why you are experiencing the unwanted mold growth on the exterior of the casings. A hotter smoker will not be conducive to mold growth. The uneven fill on your casings also has me wondering a bit. By any chance are you stuffing with a filler funnel on a grinder? Or are you using an actual piston type sausage stuffer.

@Dry-Cured-Sausage members anyone want to help him out? I've never followed his process, I believe I've identified the main issue but first we need to know what smoking means. @Keith-Roever when you day smoke, are we talking about cold smoking or are you cooking it as well? Sure cure is nitrites which gives short term curing power but when those nitrites are gone you have nothing. If your wanting to dry cure you either need a starter culture like bactoferm or cure #2 that has nitrites and nitrates. Nitrates breakdown into nitrites over time. Now, I tagged the dry curing group in this because the dry curing portion isn't my strength and we've got some good people on here for this. @Power-User @Regular-Contributors anyone have some good advice for our new member?

deweymeats said in Sous vide questions:

Quite often I have see helpful advice to reduce the size of my picture, thanks but what size is acceptable, how much smaller is too small? Any comments for us iPhone users??

See Austin comment on Iphone picture file format. The issue is not file size, it is the file format apple uses.

You can convert the file format of the pictures you want to post here.
https://meatgistics.waltons.com/post/110572

@Dave-in-AZ could you fellas answer a couple more questions? I would appreciate it. #1 summer sausage using fibrous casings after they are smoked are you putting in bags and vacuum down before you put in Sous vide or putting in SV without bags? #2 in summer sausage since your water in Sous vide is not over 155 degrees have you used normal mild or sharp cheddar cheese? If so how did it compare with using high temp cheese in your summer sausage? #3 with meat sticks I realize after you smoke you have to put in bags and vacuum them down before putting in SV but does your sticks always come out with tight casings? One of the biggest problems with making sticks is getting a tight casings. The only way I have been able to always achieve tight casings is to smoke low and slow to my finish temp. This takes 9 to 11 hours sometimes. Using a SV Will really speed up the process. Do you ever run into a casing problem using a SV? Again thanks for sharing your knowledge!

pepaw,,,, Dried is one I have down pat,,, very easily salt/pepper/fresh garlic,,, cure ( usually #2) if you need hot,, cayeene,, or jalapenos ,,or both,,,,,,,,,,,,,I have never ever used a drier,, stuff em ,, smoke the chit out of em,,, hang em in my gar till I cant squeeze em much,,,, usually 7/10 days,, depending on weather,, done,,,, I have never made anybody sick an been doing that one for over 15 years,,, hope that helps,,,,,,,,,,,,

I haven't been doing much with curing things. I have made bacon a number of times using the EQ method of curing. I did some reading before I started making bacon. One of the things I noticed is that one of the recipes is calling for Cure #2, and one is calling for cure #1. They are different and used for different purposes. I would think that you would want to use the cure #1 for jerky. The cure calculator that I use starts with the weight of the meat and then calculates out the amount of water, sugar, salt and cure #1. You can change the percentages of the water, salt and sugar, but the cure #1 is locked at .25% of the total weight of the water and meat. For 4 pounds of meat the calculator calls for 762.9 grams of water which is about 1 2/3 cups of water and 4.54 grams of cure #1 that is around 1.3 teaspoons. What am I missing about this?

N.h. is #2. I would have never guessed that

I am with @Idaho-Smokey I think the reason for the differences is the difference between cure #1 and cure #2. Cure #2 has nitrates and nitrites. The nitrates break down into nitrites, which break down into nitric oxide which provides the curing power. So, because we are holding for a shorter period of time than normal for using cure #2 they might have been calculating it by the amount of Nitrites in the cure, knowing that all the nitrate wont break down into nitrites in that time. However, the nitrates in cure #1 are a very small amount.....it seems like a lot of cure for a 4 lb roast.

@HerbcoFood Sounds similar to mine. I use one called "Pop's Brine". I question the 2 tablespoons per gallon. I believe it is still within the safe level but I find that amount of "Cure" unnecessary. The other is the use of "Cure #2", That is used for sausages and other meats that are for a longer cure time than those that are measured in days or weeks up to 4 or so? Here is mine, 1 gallon of pure clean quality water 1 cup non-iodized kosher or canning salt 1 cup white sugar 1 cup brown sugar (or 2 cups brown and omit the white sugar) 1/2 cup corned beef spices 2 tablespoons crushed juniper berries 1 tablespoon of Cure #1 (Prague powder, DQ curing salt or other, not Morton's Quick Cure or Insta Cure) Dissolve all and mix in food-safe container, stir until clear, then chill. Side note: It needs to have the sodium nitrite level at a maximum of 6.25%. I use this as reference: Computing equivalency, for 100 gallons of curing brine, you add 24 lbs. of curing salt to 100 gallons of water and mix. That is .24 lbs, or 3.84 oz. of curing salt to 1 gallon of water maximum. My recipe calls for 1 tablespoon of curing salt to 1 gallon of water. A level tablespoon is .88 of an ounce. Heaping is approx. 1 ounce. Either is fine. Neither comes close to the maximum amount allowed, but just enough to do the job. Curing at Maximum, plus with injection, requires 48 hours of cure time maximum. This process uses less than one third the curing salts and a longer curing time to tenderize and flavor the meat. You must cover the product until it floats off the bottom of the container, then weight it down to stay submersed in the brine, leaving no area to be exposed to air. At minimum the cure takes ¼”/day plus a min of 2 more days (cure penetrates both sides), a 2” thick brisket takes 4 days plus 2 = 6day minimum cure time When the curing time is completed Take out the beautifully cured "corned beef" (because that's what it is at this point), and wash off all of the brine and spice. Then, put it in some clean water to soak for an hour to soak out any of the extra salt and rinse it once again. Lightly pat it with a paper towel, but not too dry. With the corned beef being damp proceed to the next step, the Pastrami rub. Note: I will do a double batch of the brine in a 5 gallon food safe bucket with a lid for 2-10 pound ish brisket flats. Then comes the process to make pastrami, reseason it and smoke it to make your corned meat into pastrami. You will lose approximately 40% of the weight during the smoking process depending on the cut of meat

Jonathon and Idaho Smokey thanks for making my head hurt!

@Jamieson22 I will play.... #1 PK, #2 dehydrator, #3 pellet smoker. To be sure tho, I think you should send me some so I can be sure of my guess. They all look great, nice job

@salmonmaster Reduce your fraction, divide by 3 because it will go into each evenly = 1/3. Where does the #2 come from?

@zbigjeff I wanted to share for 2 reasons. #1 to maybe help someone new to canning not make the same mistake, and #2 to show that even experienced people can make a mistake that could have been a lot worse all because of a lack of focus.

mrobisr thanks. I tried natural cases this time with the kabanosy. I like them better with them instead of the collagen. It seemed a bit easier to dry them out in the smoker. I did use my wood fired smoker, so they got more smoke then they are suppose to have, but I think they turned out great. Thanks again for introducing them to me.

Thanks so much for the quick reply Dave. Makes my day on when I can stuff and smoke.

Dave in AZ said in Guanciale, Have you made it?:

Taste of Italy

That is my go-to since it has the bio protection added.

TheBandit Papa & Process have hit the nail on the head. I don’t mess with any of the other stuff though, not even the ice. If they really need more of a cleaning after the soaking, I have some small bottle/pipe tube brushes that will finish the job.

wdaly thx 😉

Jonathon well what was the result of the great dove hunt, we are all waiting on average shells per dove?

Grimpuppy They look awful good to me, nice job.

Dave in AZ No confusion at all I understand the guidelines perfectly just confusing the biltong requirements and forgot that it uses vinegar.

130f Internal meat Temp, for 121 minutes
135f Internal meat Temp for 37 minutes.

Unfortunately, this will not meet the requirements either. The meat must reach 160f then it can be reduced to 140-150f for drying. The high sugar recipe that Jon shows on the video, and I have had was very good and within the USDA standards, so maybe that is the only viable option at this point.

Dave in AZ No confusion at all I understand the guidelines perfectly just confusing the biltong requirements and forgot that it uses vinegar.

130f Internal meat Temp, for 121 minutes
135f Internal meat Temp for 37 minutes.

Unfortunately, this will not meet the requirements either. The meat must reach 160f then it can be reduced to 140-150f for drying. The high sugar recipe that Jon shows on the video, and I have had was very good and within the USDA standards, so maybe that is the only viable option at this point.

Miller If they taste good I would not lose too much sleep over it, they slices you pictured look terrific.

arnprior
Yep, as processhead said, kinda by definition something labeled “cure#1” is 6.25% sodium nitrite.
There are other names for mixtures found in Europe or a Mortons product with different ratios.

Thx for the book recommendation for rubs 😉

i might just have to try this

Jamieson22 A lot of work, for sure but definitely worth it. Everything looks great. You’ll be enjoying that for a while.

mrobisr Thank you. I smoked the rest of what I had. So it all was smoked in less then 3 days

calldoctoday said in Jerky:

Denny O & a great chaw it is, but a chaw that needs swallering at some point.

:jerky: 👍

Jonathon Ok, so a 3/4 hp will but a 1/2 hp will not Thanks.

Tex_77 Thanks Tex great articles.

Tex_77 Thanks Tex great articles.

Ive got new holland cabin fever brown!

Mcjagger That will be in my next batch for pork belly bacon. Back then when I was asking I already had one and a half whole belly in brine.
On my June 23rd comment about deer bacon, that will now be coming up in the next months. I put it on hold last June as I ended up with too many irons in one fire!

bocephus It was a plant obviously but I did sort of figure someone would see it! Next time we will make a game out of it with some sort of reward for whoever finds it first!

For all the shooters out there, MidwayUSA is running a big optics sale that includes red dots. You can see it here: https://www.midwayusa.com/optics/br?cid=657&Discounts+and+Deals=Sale&Discounts+and+Deals=Clearance .

Dave in AZ sounds great. Thanks for sharing 👍

Dave in AZ sounds great. Thanks for sharing 👍

jfyoung45 thx for the explanation, love seeing what a clever handyman can come up with!

Is this considered Social media?

It’s the SteakAger

glen said in Simple back (Canadian) bacon smoke:

Am I worried about what I’ve used in the past? Not at all, quantities were small and for the most part I never took much to the trigger temp.

I have used plenty of it in the past too and have fried it to high temps, but as you said it was small quantities and I have not lost any sleep about it either.

glen said in Simple back (Canadian) bacon smoke:

Am I worried about what I’ve used in the past? Not at all, quantities were small and for the most part I never took much to the trigger temp.

I have used plenty of it in the past too and have fried it to high temps, but as you said it was small quantities and I have not lost any sleep about it either.

Jonathon said in Help us grow!:

@DennyO The entire User Recipe section might only be the users initial post. We might be able to allow the creator to allow comments or not but not sure on that yet. We are going to put together a template for people to be able to enter information on and then they will all look the same so the information will be easy to digest.

I hope this is something that I may discuss with you before Walton’s makes a decision.

Thanks for your help!

daryl how right you are. I already do my own deer for some of the reasons you listed. Now it’s time to make myself do the rest of it. In September I took a 1400lb steer to my local slaughter house. I was not happy. Ribeyes were supposed to be 1 1/4in thick . I got 10 packages of 2 that were 5/8in thick. I took a package back to them and asked why they were so thin and where the rest of them were. They pulled my sheet and saw they messed up. They said if I was unhappy just don’t come back they have plenty of business without mine. I have lost faith in the slaughter houses here. They always give away sausage samples so I figured that’s where the rest of my steer went.

IVERYAN You machine could have been used in the movie Saw!!! One day I may own one

pepperettes Those look delicious. If thermal processing before drying is giving you the results you want I wouldn’t change it.
l will say that cure #1 has only nitrite and salt and is sufficient for 1 month or so drying . #2 adds nitrate which converts to nitrite over time and is generally used for longer dry cures

pepperettes Those look delicious. If thermal processing before drying is giving you the results you want I wouldn’t change it.
l will say that cure #1 has only nitrite and salt and is sufficient for 1 month or so drying . #2 adds nitrate which converts to nitrite over time and is generally used for longer dry cures

pepperettes Those look delicious. If thermal processing before drying is giving you the results you want I wouldn’t change it.
l will say that cure #1 has only nitrite and salt and is sufficient for 1 month or so drying . #2 adds nitrate which converts to nitrite over time and is generally used for longer dry cures

Perfect, thanks for your input! I will definitely be trying a no cook next, #2 cure. Every bit of info is excellent.

pepperettes That’s a real wiener!

Top 5 Meat Hacks: Cured Sausage Top 5 Meat Hacks: Cured Sausage

Keep Your Meat Cold No Stomper on Second Grind Let the Mixer do the Work Put Sponges in Smoker Finish Thermal Process in Sous Vide

00:00 Intro
00:31 Hack # 1: Keep Your Meat Cold
01:20 Hack # 2: No Stomper on the Second Grind
02:45 Hack # 3: Let the Mixer do the Work
04:00 Hack # 4: Put Sponges in the Smoker
04:45 Hack # 5: Finish Thermal Process in Sous Vide
05:25 Conclusion

We dive into the top 5 meat hacks that help us when making cured sausage. From the basics of keeping meat extremely cold during processing to adding automotive sponges to your smoker Walton’s and Meatgisitcs do the hard work for you. Follow these hacks and feel free to share a few of your own! We promise once you do it this way, you’ll never go back to your old process. Enjoy!

Walton’s Sales Page: https://www.waltonsinc.com/sales
Walton’s Learning Center: https://wltns.link/learningcenter
Meatgistics Community: https://wltns.link/meatgistics
Walton’s YouTube: https://wltns.link/waltonstv
Walton’s Facebook: https://wltns.link/facebook
Walton’s Twitter: https://wltns.link/twitter
Walton’s Instagram: https://wltns.link/instagram
Walton’s Pinterest: https://wltns.link/pinterest

Shop waltonsinc.com for Waltons 50 lb Meat Mixer Shop waltonsinc.com for PK 100 Pro Smoker Smokehouse Shop waltonsinc.com for Walton’s Chamber Vac Sealer Shop waltonsinc.com for Walton’s 6x10 Vac Bags Watch WaltonsTV Top 5 Meat Hacks: Cured Sausage. < div>

badexpresso I use straight rice bran in a 4in. pvc gravity feeder. They love it. I have also just poured a pile on the ground. When it’s gone they will even eat the dirt it was sitting on.

badexpresso I use straight rice bran in a 4in. pvc gravity feeder. They love it. I have also just poured a pile on the ground. When it’s gone they will even eat the dirt it was sitting on.

badexpresso I use straight rice bran in a 4in. pvc gravity feeder. They love it. I have also just poured a pile on the ground. When it’s gone they will even eat the dirt it was sitting on.

wvhunter1965 said in Chipped Deer:

mrobisr ,

Thanks for the info, sorry to be such a rookie but I am learning!

We were all rookies at one time or another.

wvhunter1965 said in Chipped Deer:

mrobisr ,

Thanks for the info, sorry to be such a rookie but I am learning!

We were all rookies at one time or another.

Old post, but to clear up some misconceptions I’ll attempt to set the record straight for future use and discussions.

Morton sugar cure and tenderquick are essentially the same product exception being that sugar cure contains a small amount of dextrose to feed the beneficial bacteria in long cures and a small packet of spices better known as California ham cure on Waltonsinc.com.

The reason that Morton doesn’t recommend tenderquick in bacon anymore is that the high heat of frying underutilized cure #2 nitrates causes nitrosamines to be produced and that is not very good for colon health.

For long cures, non-cooked meats, and boiled meat tenderquick works well though it is extremely salty. Unfortunately you cannot lower the saltiness because then you don’t get enough cure.

For fried meats use only cure#1 and leave cure#2/ tenderquick for long cures and recipes such as Gepockelte. I agree with Austin that using the Excalibur cures may be a better option for most because the salt content of tenderquick is extremely high (intentionally) and has very specific uses that most people will never need.

Commercially, nitrate is no longer allowed for use in curing of smoked and cooked meats, non-smoked and cooked meats, or sausages (US FDA 1999). However, nitrate is still allowed in small amounts in the making of dry cured uncooked products. Home food preservers should avoid the direct use of this chemical and opt for the mixtures described above.
https://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html

johnsbrewhouse The problem with the Excalibur MRT sugar cure is that it has both nitrate and nitrite in it so that rules it out for making bacon.

Boy that’s something I didnt think through. Idk? Anyone???

Boy that’s something I didnt think through. Idk? Anyone???

Ridley Acres said in Celery Juice Powder for All Natural Beef Bacon?:

Jonathon @JohnG5 Did the smaller size packages of Celery Juice Powder 5 lb. come in yet? I was thinking Nov 11 was mentioned in a recent livestream.

@JohnG5 FYI, the events calendar shows a livestream on Thanksgiving, but I presume that is actually not going to be the case.

Also, @JohnG5 Jonathon did the smaller packages of celery juice powder come in yet?

zbigjeff said in Chef vs Claude Battle …… to the Death!!!!:

Dr_Pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish.

I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that’s before we added just the right amount of water to be absorbed by the rice)

zbigjeff said in Chef vs Claude Battle …… to the Death!!!!:

Dr_Pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish.

I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that’s before we added just the right amount of water to be absorbed by the rice)

zbigjeff said in Chef vs Claude Battle …… to the Death!!!!:

Dr_Pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish.

I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that’s before we added just the right amount of water to be absorbed by the rice)

zbigjeff said in Chef vs Claude Battle …… to the Death!!!!:

Dr_Pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish.

I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that’s before we added just the right amount of water to be absorbed by the rice)

@dr_pain I believe that

Midwest_kc No I haven’t.

if the sausage is stuffed you can add the eca it will not activate until 130 degrees ? and will be fine to use but if holding it overnight it is not needed as the cure in the sausage will have time to work

Dr_Pain Still not even done getting it all cut. Hopefully I can get the carcass processed tonight.

The first one didn’t go so well. She moved and the shot grazed her, then the sticking didn’t get the mainline so she didn’t get bled as quick as I would have liked. And the hoist setup I had failed as we began skinning. So there was more blood in the shoulders to trim and more hair on the hind to clean.

The second gilt was textbook. I didn’t even need to put feed or milk down to get her still, she just stood there staring at me. I had longer knife so I got the jugular right away. The pen was a little muddy and after the first we just wanted to get her processed as quick as possible so we didn’t save any blood…but we’ll try again next time.

@jamieson22 so to answer some of your questions I’ll try to do my best #1 you can use regular cheese in your sausage only thing is it’ll probably melt when you cook it so you won’t see the chunks in your sausage #2 10 mm is close to 3/8 so I’d use the 10 mm first and the 4.5 is probably around 3/16 size so you could use that or the 3mm is around 1/8 so either the 4.5 or 3 for your second grind #3 I don’t use ECA much in any of my sausage just don’t care for it (personal preference) so I’m sure someone else will chime in and help you with that #4 your smoke schedule looks good I’d say 2-3 hours of smoke should work far as heavy or light it all depends on how much smoke flavor you like I like a heavy smoke but seems when I smoke sausage I can’t really taste much smoke flavor….If you are going to sous vide I’d get them to 135°-140° then pull them…..one other piece of advice is make sure you mix your meat enough to get good protein extraction…..and have fun….there’s a lot of great people on here and they’re always willing to help someone out….don’t forget to post pictures of your finished product…..we always wanna see pics….if I missed something someone will be on here to help

zbigjeff said in Chef vs Claude Battle …… to the Death!!!!:

Dr_Pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish.

I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that’s before we added just the right amount of water to be absorbed by the rice)

zbigjeff said in Chef vs Claude Battle …… to the Death!!!!:

Dr_Pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish.

I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that’s before we added just the right amount of water to be absorbed by the rice)

zbigjeff said in Chef vs Claude Battle …… to the Death!!!!:

Dr_Pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish.

I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that’s before we added just the right amount of water to be absorbed by the rice)

@dr_pain said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54153): > @chef said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54069): > > @dr_pain Looks great. Guess I'll make this soon. Now What's up with the 400 days until it's ready? > > I made a Parmesano "Reggiano", which needs to stay in the cheese cake for a little over a year :) > >  That looks great. My next life I want to be a cheese maker. Right now, I just consume. When we travel around our home state of WI, I stop at every cheesehouse we see. I would be more then happy to be your quality control person🤪

@dr_pain I can control temperature and humidity. Ready to run with it. I'm starting out small with a 60 cubic foot chamber, but been accumulation parts for a walk in style chamber. I always think large for my projects.

@johnsbrewhouse said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54168): > @dr_pain That's a good looking wheel of cheese. I tried cheese making several times, but my impatience with the process and lack of proper equipment caused me to loose interest, plus with everything else I was loosing space. I bought my mould on Amazon, I use sousvide, and buy my rennet, calcium chloride, thermophilic and mesophilic cultures online (and the other ones like proprionic shermani, Penecilium etc..) I buy whole milk (not ultrapasturized) from the store. The fresher the better! And I just set the process as I watch a movie.

@dr_pain That's a good looking wheel of cheese. I tried cheese making several times, but my impatience with the process and lack of proper equipment caused me to loose interest, plus with everything else I was loosing space.

I you have a cheese cave or the ability to have a temp/humidity controlled environment then I will be glad to give you all my recipes or processes. I currently have 2x Cheddar, 1 Colby, 1 Gouda, 1 Baby Swiss, 1 Pepperjack and 1 Parmesan aging in the meat locker. I was going to continue making new ones but we are in the process of listing our house to sell (to capitalize on this ridiculous market) so won't be making charcuterie or cheese for a little while

@dr_pain Noted, but I would not have included the process time of the ingredients. You got me this time, next time I'll just need to sharpen the pencil. LOL Speaking of which, I've never made cheese before. Looks very interesting. Would you please post a recipe or reference you use. I would love to try it. Ultimately, I want to cure Prosciutto. Given what an authentic one goes for, I would really love to do this myself. Would be great on my muffulettas.

@chef said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54069): > @dr_pain Looks great. Guess I'll make this soon. Now What's up with the 400 days until it's ready? I made a Parmesano "Reggiano", which needs to stay in the cheese cake for a little over a year :)