This morning, we moved to a new classroom and Brad talked about cooking method on meat, which I am not interested in. Then we went to make some jerkys. I love jerkys, but they are too expensive. I was thinking it could be a good idea to run a meat processing plant (start up) making jerkys. With not too much investment, not too many equipments (mixer/grinder, smoke house, vacuum packagin machine and it’s done).
In the afternoon, he talked a lot about the ingredients and meat to make a formula. One interesting thing is to keep the moisture/protein ratio equals 4:1. I asked him where the number comes from and he said well, it is all from real practice. If the number is higher than 4:1, the sausage would be too wet. If the number is lower than 4:1, it could be too dry.
At noon, Brad showed us the pH of the Salami sausage we just made yesterday and the pH went down to 4.8 which is good. The degree*hour is lower than 550, so we are good. Then he will let the sausage being at 33 oC for another week and we can taste it next week, before we leave.