Hey Stefan
I read this article about smearing : http://wedlinydomowe.pl/en/viewtopic.php?p=2403
some things applied to my sausages but others didn't. for example, I didn't have case hardening, neither had any bad smell or spoilage in the center of the meat.. but maybe it was smearing.. what I know ...
Search found 12 matches
- Sat Mar 09, 2019 01:28
- Forum: Dry Cured Meats and Sausages
- Topic: Humidity Issue with my curing chamber
- Replies: 10
- Views: 4306
- Fri Mar 08, 2019 22:16
- Forum: Dry Cured Meats and Sausages
- Topic: Humidity Issue with my curing chamber
- Replies: 10
- Views: 4306
Humidity Issue with my curing chamber
An update ! The sausage is dried well but it kept oozing out oil even I reduced the temp. range to be 50~52. I tried today one of the sausages and it had a very funky flavor. The meat is in tact and there is no spoilage, but the taste is incredibly unpleasant.. I noticed that the bacteria that was s...
- Fri Nov 16, 2018 07:46
- Forum: Dry Cured Meats and Sausages
- Topic: Humidity Issue with my curing chamber
- Replies: 17
- Views: 12668
Taylor good thank you very much for the half full information! The recipe I used cold for 12 hours of fermentation on 90 degrees. I wish I have left them at least 24 hours or so.. Next time I'll make sure to use T SPX culture and ferment on a lower temperature for 3 days. I would really be proud of ...
- Fri Nov 16, 2018 01:21
- Forum: Dry Cured Meats and Sausages
- Topic: Humidity Issue with my curing chamber
- Replies: 17
- Views: 12668
Forgot to mention that the pH now is 4.41 .. i think it dropped way than it should because of the wine.warston wrote:An update on how it looks now after a week.
Image
I hope I don't end up with a super sour Soppressata.
- Thu Nov 15, 2018 05:37
- Forum: Dry Cured Meats and Sausages
- Topic: Humidity Issue with my curing chamber
- Replies: 17
- Views: 12668
- Fri Nov 09, 2018 19:12
- Forum: Dry Cured Meats and Sausages
- Topic: Humidity Issue with my curing chamber
- Replies: 17
- Views: 12668
- Fri Nov 09, 2018 17:26
- Forum: Dry Cured Meats and Sausages
- Topic: Humidity Issue with my curing chamber
- Replies: 17
- Views: 12668
- Fri Nov 09, 2018 17:22
- Forum: Dry Cured Meats and Sausages
- Topic: Humidity Issue with my curing chamber
- Replies: 17
- Views: 12668
@LOUSANTELLO This is total sense ( How new 20 lb of meat will release lots of humidity at first ). I think because I used heating element the first 2 days, it resulted in dropping the humidity after 2 days to 77 ( as I was frustrated with the high humidity). The recipe didn't mention any details abo...
- Fri Nov 09, 2018 08:31
- Forum: Dry Cured Meats and Sausages
- Topic: Humidity Issue with my curing chamber
- Replies: 17
- Views: 12668
Actually it is F-Rm 52 which calls for high humidity and fast fermentation. An update ! : The humidity now is maximum reaching 77 and it is dropping to 68 after the refridge finishes its cooling cycle !! I didnt do anything different! I think you were right about the sausage being newly introduced i...
- Fri Nov 09, 2018 01:34
- Forum: Dry Cured Meats and Sausages
- Topic: Humidity Issue with my curing chamber
- Replies: 17
- Views: 12668
Hi Stefans Yes you are right. it is too small. the span of the humidity range from 60 to 70. the selected RH is 67. the humidifier will kick in when the RH is 60 and the dehumidifier will kick in as soon as the humidity hits 70 I am sorry have not mentioned the recipe. It is this Receipe The recipe ...
- Thu Nov 08, 2018 21:40
- Forum: Dry Cured Meats and Sausages
- Topic: Humidity Issue with my curing chamber
- Replies: 17
- Views: 12668
Hi Bob Thank you very much for the quick reply. I have panicked enough to buy 2 dehumidifier and subscribe into Amazon Prime to get them in two days .. I was super duper worried. Would the 82-85 RH contributes to slimy sausages ? This is my frustration ! Roger https://i.imgur.com/mWkwi8a.jpg https:/...
- Thu Nov 08, 2018 19:27
- Forum: Dry Cured Meats and Sausages
- Topic: Humidity Issue with my curing chamber
- Replies: 17
- Views: 12668
Humidity Issue with my curing chamber
Hello folks I am having the common issue of the rising humidity in my curing chamber. and will appreciate any input and direction. I am curing 25 of Soppressata for the first time ever. I am beginner who read lots of posts and now tackling it myself. I am using a wine cellar or a soda fridge I am as...