Search found 567 matches

by LOUSANTELLO
Wed Sep 02, 2020 03:14
Forum: Curing chambers and Related Equipment
Topic: Fermentation Chambers
Replies: 18
Views: 3779

Re: Fermentation Chambers

Laying them down on racks will give you brown stripes in the salami
by LOUSANTELLO
Thu Aug 27, 2020 16:36
Forum: Sausages
Topic: Difficulty with non-culture PH drop
Replies: 22
Views: 2329

Re: Difficulty with non-culture PH drop

3-4. I normally use a culture and only watched one drop without a culture
by LOUSANTELLO
Thu Aug 27, 2020 16:25
Forum: Sausages
Topic: Difficulty with non-culture PH drop
Replies: 22
Views: 2329

Re: Difficulty with non-culture PH drop

But back to my question. Even adding sugar/dextrose to further drop the ph isnt happening without a starter culture to kickstart it, even if I hung it for the maximum 120 ferment hours. Im lucky if it drops 0.1 on a ph meter with 0.3-0.5% dextrose
by LOUSANTELLO
Tue Aug 25, 2020 13:56
Forum: Sausages
Topic: Difficulty with non-culture PH drop
Replies: 22
Views: 2329

Re: Difficulty with non-culture PH drop

Lou- did you use distilled or boiled and then cooled tap water? Stupid question I know, but after 20 years of making fresh and smoked sausages I have to catch myself and think about the water I am using when making salami. Tap water will kill the starter culture. I always used distilled water when ...
by LOUSANTELLO
Wed May 27, 2020 04:12
Forum: Sausages
Topic: Difficulty with non-culture PH drop
Replies: 22
Views: 2329

Re: Difficulty with non-culture PH drop

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...
by LOUSANTELLO
Sun May 24, 2020 11:53
Forum: Sausages
Topic: Difficulty with non-culture PH drop
Replies: 22
Views: 2329

Difficulty with non-culture PH drop

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...
by LOUSANTELLO
Sat Aug 31, 2019 12:37
Forum: Dry Cured Meats and Sausages
Topic: Drying fast fermented sausages?
Replies: 22
Views: 5137

Re: Drying fast fermented sausages?

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.
by LOUSANTELLO
Wed Jul 17, 2019 11:15
Forum: Dry Cured Meats and Sausages
Topic: Drying fast fermented sausages?
Replies: 22
Views: 5137

Re: Drying fast fermented sausages?

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 ...
by LOUSANTELLO
Tue Jul 16, 2019 10:24
Forum: Dry Cured Meats and Sausages
Topic: Drying fast fermented sausages?
Replies: 22
Views: 5137

Re: Drying fast fermented sausages?

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...
by LOUSANTELLO
Thu Jun 20, 2019 06:45
Forum: Dry Cured Meats and Sausages
Topic: Mixing (big?) Mistake
Replies: 4
Views: 1413

Re: Mixing (big?) Mistake

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...
by LOUSANTELLO
Thu May 30, 2019 02:20
Forum: Dry Cured Meats and Sausages
Topic: FDA “hurdles”
Replies: 15
Views: 2785

Re: FDA “hurdles”

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...
by LOUSANTELLO
Wed May 22, 2019 03:41
Forum: Dry Cured Meats and Sausages
Topic: FDA “hurdles”
Replies: 15
Views: 2785

Re: FDA “hurdles”

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.
by LOUSANTELLO
Wed May 22, 2019 03:24
Forum: Dry Cured Meats and Sausages
Topic: FDA “hurdles”
Replies: 15
Views: 2785

Re: FDA “hurdles”

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.
by LOUSANTELLO
Tue May 21, 2019 13:23
Forum: Curing chambers and Related Equipment
Topic: Fermentation Chambers
Replies: 18
Views: 3779

Re: Fermentation Chambers

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, ...
by LOUSANTELLO
Tue May 21, 2019 13:16
Forum: Dry Cured Meats and Sausages
Topic: FDA “hurdles”
Replies: 15
Views: 2785

Re: FDA “hurdles”

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.