Search found 3291 matches

by redzed
Tue Aug 11, 2020 23:48
Forum: Dry Cured Meats and Sausages
Topic: prosciutto
Replies: 9
Views: 2444

Re: prosciutto

bluc wrote:
Tue Aug 11, 2020 09:51
Redzed how did the proscuitto end up?
It's all here :D :
viewtopic.php?f=5&t=8903&hilit=prosciutto
by redzed
Sat Aug 08, 2020 06:06
Forum: Dry Cured Meats and Sausages
Topic: lamb prosciutto
Replies: 7
Views: 411

Re: lamb prosciutto

Applying a paste composed of lard and rice flour to exposed meat area will certainly slow the drying. The pepper that is often added to the mixture was traditionally used to ward off flies and not for added flavour. If you are ageing the prosciutto in a curing chamber, pepper is not needed. A coat l...
by redzed
Tue Aug 04, 2020 04:29
Forum: For beginners
Topic: Mold Strategy
Replies: 3
Views: 261

Re: Mold Strategy

Inoculating with a mould culture is your best bet. Hygiene is also important. I would also lower the temp in the chamber to 12C.
by redzed
Tue Aug 04, 2020 04:24
Forum: For beginners
Topic: 1st Sucuk (soujuk) attempt
Replies: 4
Views: 316

Re: 1st Sucuk (soujuk) attempt

The Lutron works well but it does need to be calibrated before each session. That is, you don't need to calibrate it each time if you are testing a batch over a 2-3 day period, but definitely after it has been sitting for a period of time. The Lutron electrodes are also very thin and break easily, s...
by redzed
Tue Aug 04, 2020 01:42
Forum: Hyde Park
Topic: Back after a long absence
Replies: 2
Views: 226

Re: Back after a long absence

Hey DLFL welcome back! How about an update on some of the meats and sausages that you have been smoking?
by redzed
Tue Aug 04, 2020 01:32
Forum: For beginners
Topic: New member.
Replies: 8
Views: 667

Re: New member.

Hi bluc and welcome aboard! If you are using 32mm casings for dried sausage, you might be able to remove the casings. If they adhere firmly to the salami, brush off the mould and slice. If you have only a light coat of noble mold, you can serve it with the mould on. But do a taste test first.
by redzed
Tue Aug 04, 2020 01:24
Forum: Sausages
Topic: Pepper lined cloth casings
Replies: 11
Views: 578

Re: Pepper lined cloth casings

that's right now Red. After fermentation they were 5.2. I didn't really expect the ph to continue to drop after fermenting. THey definitely need to dry some more. That is unusual. Normally you will have a slight drop in the pH after fermentation, but the pH will rise to being very close to what the...
by redzed
Tue Aug 04, 2020 01:17
Forum: Dry Cured Meats and Sausages
Topic: Making Salami in Thailand
Replies: 23
Views: 21302

Re: Making Salami in Thailand

If you send me the info on the probiotics you have shortlisted I will be be happy to take a look at the bacteria contents and see whether any of them might be suitable. Keep in mind that the lactobacilli found in probiotic capsules can work well in fermenting the salami, but they don't contain any c...
by redzed
Sun Jul 26, 2020 16:57
Forum: Sausages
Topic: Pepper lined cloth casings
Replies: 11
Views: 578

Re: Pepper lined cloth casings

Looks still soft inside, should improve after you get to around 35% loss. When you say the final ph is 4.7 is that reading after fermentation and before drying or now?
by redzed
Sat Jul 25, 2020 16:11
Forum: Sausages
Topic: Pepper lined cloth casings
Replies: 11
Views: 578

Re: Pepper lined cloth casings

Nice looking pepper salami. How long was the drying period? Can you show us what the cross section looks like?
by redzed
Thu Jul 23, 2020 17:31
Forum: Technology basis
Topic: Celery Powder Nitrate? Get the butter!
Replies: 33
Views: 33038

Re: Celery Powder Nitrate? Get the butter!

Despite various efforts to change that terminology, it also persists in Canada. While I have nothing against using celery juice powder, the product is certainly cured with nitrates. And here you can't blame the producers but rather the government regulatory agencies that set the rules.
by redzed
Thu Jul 23, 2020 17:18
Forum: For beginners
Topic: Dark Color On Sausage
Replies: 1
Views: 243

Re: Dark Color On Sausage

At this point I would not be concerned, it may have been touching something or just drying unevenly. We need more more info about your process.
by redzed
Thu Jul 23, 2020 17:14
Forum: For beginners
Topic: Mold Strategy
Replies: 3
Views: 261

Re: Mold Strategy

A little too early to tell, but most probably the mould will be fine. Just let it grow for now. You can slow it down by lowering the temp and humidity. Wiping with vinegar will not prevent new mould growth. If you really don't want mould, spray the sausage with a 2.5% potassium sorbate solution (25g...
by redzed
Thu Jul 23, 2020 17:00
Forum: For beginners
Topic: 1st Sucuk (soujuk) attempt
Replies: 4
Views: 316

Re: 1st Sucuk (soujuk) attempt

Hello Ba2 and welcome to the forum. To begin with, we need a bit more info about the soujuk you made. What type of meat did you use and how much glucose did you add? What were the other ingredients? 5.3 is unusually low for a starting pH. Did you calibrate before testing? I used a Lutron meter for a...
by redzed
Thu Jul 23, 2020 16:49
Forum: Dry Cured Meats and Sausages
Topic: Making Salami in Thailand
Replies: 23
Views: 21302

Re: Making Salami in Thailand

Hello Barry, It's been a while, welcome back. Glad to hear that you are continuing with your salumi making and managing it with all the challenges. Are you still using yogourt to ferment or have you tried some of the commercial starter cultures? And when you do find the time, can you post your compl...