Where Lactic Acid Bacteria is involved in described above process? or any bacteria?

redzed wrote: ↑

Wed Aug 26, 2020 16:52

After the slaughter the bacteria metabolizes available glycogen taking the pH from 7 to 6 or less. By adding sugar we feed the remaining lactic bacteria and get a further drop.

or I misunderstood your statement?

Possible, but unlikely. Lactic bacteria occurs naturally in the carcass. After the slaughter the bacteria metabolizes available glycogen taking the pH from 7 to 6 or less. By adding sugar we feed the remaining lactic bacteria and get a further drop. IMHO - it is very brave statement. As to these da...

Hang on smoke sticks for 1-2 hours at room temperature OR place sausages in a preheated smoker at 130º F (54º C) with draft dampers fully open.( for about 30-40 min. ) there should be also some change - word " OR" should be changed with word "THEN". [/quote]Remove from smoker and shower with water ...

Strong smell of ammonia, thick, fluffy mold covering on batons is sign of high humidity, lack of air circulation, high temperature of your cellar. As @bob K mentioned - p. nalgiovense had too good environmental to grow. Just peel casings, put in vac-pack for few weeks. Do not use any ideas about oil...

1. Does it make sense in your opinion to by AA Canner for about $300 instead of cheaper caner like Presto at around $160 -200? hmm - i'm using AA canner. but just for try you do not need spend money. They are good for metal tin cans but not for glass Mason jars. Question: is it possible to make it ...

It is not mold. Your casing changed color in place where it has contact with press material with access of oxygen. IMO

you can upload your picture directly here without problem.

Smacznego..

so_not_rad wrote: ↑

Sat Apr 25, 2020 09:38

In the picture the one on the left is mine and the one on the right is another company!

IMHO - yours is much, much closer to American pepperoni than another showed in hand. (pepperoni should be orange color).

Yes - it is correct - 9 g/kg sea salt + 1 g/kg cure #1 - so I made with 10 g/kg peklosol.(not everybody in my circle of eaters like saltines).

wasuky wrote: ↑

Tue Apr 14, 2020 21:50

So... I am obsessed with the tangy flavor and I will get it somehow.

so why not use that citric acid but in less amount (let say 2g/kg) and see effects. Or why not use dry red or white wine (50 ml/kg as starting point.). On small batches of product.

Did you use encapsulated citrus acid or simply citrus acid? BB- here is answer IMO - Anyway I went to store where I bought the citric acid and I found out that the one I got is pure citric acid (or that's what the bag says) and it's not encapsulated citric acid as the seller told me. So... it seems...

It is looks like we are having difficult time in our easy life. During these times i have prepared some food just in case that there can be more difficult times. Friend of mine have had some over stocked meats that he had to take care of it. He dropped off one pork butt, one picnic shoulder and one ...

wasuky wrote: ↑

Sun Apr 12, 2020 17:52

of course, besides the fact that they might know what they're doing and I almost have not a clue ) ???

totally agree with you... and by the way - citric acid - 1 g/kg of meat lower pH of mince for 0.2-0.3 rapidly and commercial guys having their own formulas contain almost whole Mendeleev table.

WOW - you keep yourself busy. Very Impressing.