Another good one Dave. Thanks!

@ArtisanCook

2 ай бұрын

Glad you enjoyed it!

Very good tutorial!! That ECA will certainly get that tangy fermentation flavor!! Very well done sir!!

@ArtisanCook

2 ай бұрын

Thanks so much Eric, you've been a great mentor and inspiration, you're the very best-- content, production, knowledge, professionalism, my favorite channel by far! Thx for your kind comment ;)

Looks great!

@ArtisanCook

2 ай бұрын

Thanks!

I love cumin, but not for this type sausage - good choice of spices!

@ArtisanCook

2 ай бұрын

Same here!

Do you have a link for the Smooth Acid blend, ECA/ELA/trelahose mix? Great video, going to give this a shot.

@ArtisanCook

2 ай бұрын

Sure do, here ya go! This is Walton's, a great meat processing supply store with fantastic customer service. I brought this ELA mix to their attention, and they started carrying it for me, much easier to source now! I use about 2% of meat weight, so 20g acid per 1000g meat. This gives around pH 4.8 I'd guess. I should go measure that... waltons.com/smooth-acid/

@kprowler

2 ай бұрын

@@ArtisanCook Thank you very much! It is ordered. Looking foward to more content!

@ArtisanCook

2 ай бұрын

Hope it works well for you, I like it better than citric acid.

Thanks for another great video Dave!

@ArtisanCook

2 ай бұрын

Thank YOU for watching, glad you enjoyed!

@salmonmaster

2 ай бұрын

Good job! So 45% weight loss makes for a shelf stable product? When do you weigh it? After stuffing, then after drying?

@ArtisanCook

2 ай бұрын

I weigh it after stuffing all piled on a tray. Then again after pulling it all from the smoker. For salami, you usually weigh individual chubbs, but a pile of sticks all together. Shelf stability is tricky, you actually need to know the Aw, or Water Available, which is the water that is not chemically bound up and thus is available to pathogens to grow. The FDA uses 0.85 Aw to decide if a food is shelf stable unrefrigerated. The Aw is actually a measurement of the water vapor pressure of the food vs. distilled water, and is expensive to measure--cheapest meter I have found is over $700! As the pH gets lower, which inhibits bacterial growth, the Aw can be higher and still be shelf stable. Most home salami makers use the time tested drying weight loss of 35-40%, along with a pH of 5.3 or below, for a salami to be "done". To be extra sure on my guess with these (I don't have an Aw meter), I went for pH 4.8 and 45% weight loss, which is pretty deep into safe territory. Wouldn't work for salami, but is a good tang and dryness for snack sticks!

@coloradosunsa

2 ай бұрын

The pork tenderloin that I've been making gets to about 45-50% before I clean it up and rebag it to equalize. The flavor is more concentrated than a moist product you can buy but I feel it is safer when left out. I really need to test the pH of this last batch next week before shipping off a sample.

@ArtisanCook

2 ай бұрын

Sounds tasty!