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I use MBL all the time for sausage ingredients. I'll use lacto if i'm not happy with the results, but i am not a fan of the flavour and it should generate naturally anyway.
FC the starter is various cultures (right up your alley) most of them being lacto's but usually a combination of three or four bugs. Glucose or lactose is used for food for them and they are introduced to make an acidic environment that is unfriendly for some of their more dangerous cousins. Modern sausage making always uses cure 2 for dried sausage so it's kinda a belts and braces thing.
It was a big day yesterday, starting about 7.30 and finishing about 2 (not including the second cleanup). We broke down the pig into whole muscles and minced first and then calculated cure per weight of each muscle, mixed and vac packed one at a time. These will sit for three weeks or so.
We did all the loin as Lonzino, a stack of small leg cullatello's, 4 big pancettas and some coppas. The rest went into mince and we ended up with about twenty kilos of heritage mince we will be stuffing today.
Plan is for a smoked air dried german salami, some 50/50 beef and pork pepperoni sticks, some slim jim style pork and beef sticks, some soppressa and both girls have put firm orders in for fresh Pork. Apple and bourbon snags which i haven't made for a while. I'll be cold smoking tomorrow as well as have the offset out to do the ribs and some beef ribs.
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Punkin, if you weren't so far away, I would offer to send you some of my live dunder for your sausage. Just imagine the flavors!
It's a good feeling eh?
I think this was my first endeavor into air dried.
Anyone ever tried to make vegetarian marshmallows (= without gelatin)?
The wifey is vegetarian and Halloween is coming up. Thinking about red wine and limoncello infused marshmallows...
What happens if you over work an Italian meringue then roll quenelles of it on corn flour?
Why not just substitute agar? Do they have to be heated?
Had a google and if shes one of those egg eating style vego's then this will work apparently.
Adventures in Vegetarian Marshmallow Making
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Did the agar sub but it's not seeing up. I think that I messed up the temps as agar needs to be really hot to activate and I followed a gelatin recipe.
Eggs are up next - spare egg yolks will go very well in a tiramisu. That way I have a back up if I f up the marshmallows again...
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Home made Pork, Apple and Bourbon sausages from the heritage pig. Mash, honey carrots and the first of the new season asparagus from the garden.
Seafood truck comes into town from over the coast 4-5 hours drive on Thursdays here. Not very often we can get good fresh local seafood at a reasonable price and today was a good day.
Trawler Trash and Chips for tea tonight :D
Little whiting fillets frozen and some fresh squid that is so good their eyes look alive.
Crumbing the fish and Chilli Salt And Lime Pepper for the squid.
Bit of home made tartare to top it off.
Lovley, love fresh squid.
I remember getting calamari into the restaurant one time that was so fresh the colors were still flashing as I was cleaning them.
Jeez you are a hungry boy! all that in one meal? Your photography and food styling is excellent and really at a professional level.
I don't care about the photos so much as i care about the food :x
She likes salad, hates squid and likes potato cakes;
I'm a salad dodger. I ended up going with Chipoltle Mayonnaise instead of Tatare
I would devour your last photo set Punkin! I love salads (hold the beets) and seafood. I like to relive great food moments when I have no possibility to leave the office to grab a bite...gluttony for food and punishment, I guess.
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