Look/see if you can find a Manglista, an American Guinea, or a Mulefoot hog for one of your vids. Their meat is redder and more marbled than commercially produced pork. Would really enjoy your opinion on the results.
I've been getting pork from a couple of friends of mine who raise hogs so I've been using the breeds that they have. My favorite so far has been the Old Spotted Gloucestershire x Red Waddle. That meat was so marbled and red, I've never seen anything like it! I'm still working my way through the Berkshire x Hampshire that I got last winter, he was almost 400 lbs hanging weight. I'm always interested in finding new breeds to work with.
What is the equalizing step, and why is so long. I notice you reference Stanley Marianski & Adam Marianski's publications a lot and I have read three of them and do not remember them mentioning the equalizing step in their books. Please comment.
Equalizing involves vacuum sealing the product and leaving it in the refrigerator for the same amount of time as it took to dry or at least half that time at a minimum. It is common for the outer edge of a cured whole muscle to be drier than the inside of the muscle, especially if one side is lean and the other is fatty. Equalizing will make for a more uniform moisture content throughout the entire product improving the texture. It also allows the salami or salumi to continue to develop flavor without continuing to dry.
My drying chamber is a used fridge that I converted. I use a small dehumidifier and a fine mist humidifier with Inkbird controllers for humidity and temperature control. I made a video a while ago that goes over most of the equipment that I use. Here is the link to that video: th-cam.com/video/kmrMNGM6B78/w-d-xo.html Hope this helps!
![[🔴LIVE] งานประกาศรางวัล MAYA TV AWARDS 2024 : มายามหาชน](http://i.ytimg.com/vi/nwmWYXXVwBY/mqdefault.jpg)
Another very interesting video! Thank you for taking the time to make it.
Glad you enjoyed it!
Look/see if you can find a Manglista, an American Guinea, or a Mulefoot hog for one of your vids. Their meat is redder and more marbled than commercially produced pork. Would really enjoy your opinion on the results.
I've been getting pork from a couple of friends of mine who raise hogs so I've been using the breeds that they have. My favorite so far has been the Old Spotted Gloucestershire x Red Waddle. That meat was so marbled and red, I've never seen anything like it! I'm still working my way through the Berkshire x Hampshire that I got last winter, he was almost 400 lbs hanging weight. I'm always interested in finding new breeds to work with.
What is the equalizing step, and why is so long. I notice you reference Stanley Marianski & Adam Marianski's publications a lot and I have read three of them and do not remember them mentioning the equalizing step in their books. Please comment.
Equalizing involves vacuum sealing the product and leaving it in the refrigerator for the same amount of time as it took to dry or at least half that time at a minimum.
It is common for the outer edge of a cured whole muscle to be drier than the inside of the muscle, especially if one side is lean and the other is fatty. Equalizing will make for a more uniform moisture content throughout the entire product improving the texture. It also allows the salami or salumi to continue to develop flavor without continuing to dry.
Im gonna try my hand at it some day but not yet. Can you put a list or links to equipment you use please sir? Especially the aging equipment.
My drying chamber is a used fridge that I converted. I use a small dehumidifier and a fine mist humidifier with Inkbird controllers for humidity and temperature control. I made a video a while ago that goes over most of the equipment that I use. Here is the link to that video: th-cam.com/video/kmrMNGM6B78/w-d-xo.html
Hope this helps!
The spreadable sausage, would you flip it over and hang it from the other end?
Yes, I've been flipping it periodically