Pork Loin, no additional fat. It was about 12-15% fat, fine grind. Typical for me 2.5% sea salt, 0.25% cure #2, 0.3% cayenne, 0.3% ground red pepper flakes and I added 0.3% smoked paprika. I added 0.35% dextrose. The loin was processed on 5-11-20 and I ground the meat on the 21st. 1.6"x12' air dried...

This is now my 2nd batch of ground pork 40mm casings, using cure #2 along with 2.5% salt and 0.3% dextrose. Original PH of pork was anywhere from 5.61-5.7. I am now at 60 hours at 70F, 88% humidity with little to no PH drop. In fact, one batch I'm getting readings 0.5 higher than the original occasi...

There is a very easy way to calibrate your humidity controller without a hygrometer. Search online for the salt/ziplock bag method for calibration. Mine was off over 15% and the offset wouldn’t let me adjust for that amount, so I confirmed that I needed a new sensor.

I re-read your original post. I am assuming the question was that you're going to still use a culture, dextrose and cure #1, but you want to eliminate the cold smoke process for the 2nd batch? If that's the case, your fermentation should still reach your PH goal, then transfer them immediately into ...

Why pass up the fermentation process? Just do everything you normally do with dextrose and starter culture, let the PH drop according to the culture suggested temperature, then transfer them into the chamber? If it's a smaller casing that will only take 2-3 weeks to cure, the only thing you should c...

After hundreds of pounds of soppressata, I decided to be the nice guy and offer a buddy of mine to mix a whole batch and use the chamber. Of course, this is exactly what happened to about 10% of the batch. I had some brown lines that were very noticeable after fermentation along with some brown spot...

Food inspection is slightly different than building houses. You could be doing everything by the book, but if the inspector says you cant use a residential facility to make food to resell it, that’s the way it could be. There’s a company in town that dry ages their own meat by the thousands of pound...

Sorry for the confusion. I did not know whether you were going thru the process or just inquiring whether they would let you sell at a farmers market.

I didn’t understand the question. So, you’re asking if you can sell it at a farmers market without any kind of certification? I would say no. Your facility must pass all inspections.

I've seen alot of guys just buy a bakers rack and wrap it in plastic, like a greenhouse. Put a hang a lightbulb in it and plug the lightbulb into a controller. Set the controller for your fermentation temperature. Most likely, the meat alone will hold a high enough humidity. Once you go this route, ...

yes, although there is a chart based on fermentation temperature and hours whereby the meat must reach 5.3 within that time period, otherwise you must toss it.

This had a brown stripe in them as soon as they came out of fermentation. Im thinking bad mixing job. That’s all I can think

Same. 60-65mm beef middles soaked overnight

It depends on which video. This was the 4 hour video. yes

I've made thousands of pounds of soppressata, and every single batch has come out very predictable. On my last batch, I made 3 batches of 25 pounds each using the same 2 recipes ( 1/3, 2/3) using a LEM mixing box, which is what I always use. I used the same amounts of cure #2, dextrose and BLC-007. ...