Does anyone know how the Italians make their Mortadellas so air free/tight? Do they use some form of binder? My batches are smooth but not 0 air pockets like I see from large scale producers. They have almost 0 air pockets and studded inlays that don’t fall out when slicing. I have access to an industrial vacuum stuffer/grinder and emulsifier. I’ve been watching a lot of videos online, and searched a lot of websites for processes but can’t find answers. Has anyone seen a Mortadella production or another countries emulsion process that may be able to help me? Thanks
The chuck is on the saw
Looks like you're American by your posts (Btw GPG). Id recommend reaching out to Lady Edison, they might be able to sell you an entire leg. Theyre becoming a fan favorite our the East coast. Other than that, theres the classic southern companies like Benton, Edwards, and Broadbent.
AMSA's Online Courses
https://meatscience.org/events-education/salumi-101
Anyone attending this in April? Anyone previously attend this and have thoughts on it?
Thanks
Yeah, just vacuum seal them and one year will be fine. I feel like 2/3 months is just an opinion of quality deterioration (Which wont be too bad) or someone doesnt actually know and they parrot whatever freezer shelf life they heard before.
Beautiful. What was your drying chambers humidity % set at?
I just found this in one of the Amazon reviews.
" It came with two separate-sized grinding plates. One plate is 1/4 inch, and the other is 3/16th of an inch."
8mm is about 5/16. So...I have no idea what to tell you but, you may be able to buy like sized dies and plates from other companies that clearly label their equipment.
From what I understand, meat sales doesnt fall under cottage law, so youd need to be inspected by USDA, FDA or Ag and Markets.
Maybe Olympiararefoods on instagram can hook you up.
I use https://www.hannainst.com/hi98163-portable-meat-ph-meter.html But I’m in a USDA facility so I don’t think home use requires such an expensive piece of equipment.
Hows Saquon been doing? I feel like if teams jam their rb's down our throats, they gain good yardage.
When you cook it youll see the interior stay pink. I believe that is just oxidation for now.
On Insta you can DM chefcharliebrooks, for private dining. I can recommend him enough.
Clothing Question
Hey all,
Last year I skied with merino base layers and a down Helly Hansen with a Black Diamond cirque shell over it. Every time I went skiing throughout Colorado, I ended up ditching my HH during a lunch break.
Would a Patagonia down vest be warm enough for the mornings when the sun hasnt quite risen but not overly hot during mid day, when the sun is brightes, so I wont have to go back to the car/throw it in my backpack?
Thanks
All of those parts are used. They just need to be processed properly.
There are better cuts that require 'specialty' processing. As another commenter said, Bryan Mayers video is good.
If you are interested in selling at a farmers market, or online, I would study this video a couple of times and then reach out to a local butcher shop. Ask them if you can bring them skin on, split pigs for them to process, then ask if they can 1. breakdown whole animals 2. Have the knowledge of extracting steaks that processors usually dont take the time to(flat irons, denvers, pork skirt steaks, etc.) If they dont know how, move on.
You can research local mobile butchers that can come to your farm to slaughter and break down on your property, having the same discussion as the butcher shop though.
Getting all of those steaks from pigs does take more finesse and time so it might be a bit more expensive than some USDA plant, but thats because your getting more options/ niche cuts.
As we all know pure bred Mangalitsa's tend to have large amounts of fat. Grinding this may not be ideal. Youll either grind it all and have a very fatty grind mix, or youll have to get a 70/30 lean/fat ratio, which wont yield alot of grind and it will leave you with fat that you will want to turn a profit on (turning into lard for cooking, making cured lardo, lotions, freezing for future grind batches).
To be fair, I would too. But id need more than 1lb to sacrifice.
This is as good as it gets right here.
I run a USDA meat facility that is viewed as 'artisanal'. We make salumi and salami, we make other things too in the hundred and sometimes thousands of pounds but if you have questions feel free to DM. Its a hard set of standards to keep up with; not becoming mass produced garbage vs streamlining production runs, meeting price points and monitoring your raw material/finished goods traceability.
Does anyone here make charcuterie as business? Lets share experiences/idea/thoughts
Charcuterie