Search found 571 matches
- Mon Jan 18, 2021 14:38
- Forum: Microbiology of meat and products
- Topic: Texel DCM-1 % Percentage
- Replies: 4
- Views: 3843
Re: Texel DCM-1 % Percentage
Even though DCM-1 suggests that it's not a ph reducer, and I've heard you can definitely use it on ground products also, I gave it a shot using some wine and dextrose, and sure enough the PH dropped below 5.3 in 30 hours. I have attempted to drop the PH in soppressata's using dextrose and wine only....
- Thu Jan 14, 2021 04:42
- Forum: Dry Cured Meats and Sausages
- Topic: Fermenting without starter cultures
- Replies: 30
- Views: 6747
Re: Fermenting without starter cultures
Ph is just one hurdle. If you hit 5.4, I wouldn't be concerned.
- Thu Jan 14, 2021 02:26
- Forum: Dry Cured Meats and Sausages
- Topic: Fermenting without starter cultures
- Replies: 30
- Views: 6747
Re: Fermenting without starter cultures
I dont understand the question. You hit a ph below 5.3, so where's the issue?
- Wed Jan 13, 2021 13:38
- Forum: Dry Cured Meats and Sausages
- Topic: Fermenting without starter cultures
- Replies: 30
- Views: 6747
Re: Fermenting without starter cultures
If you used a culture with the proper amount of dextrose, I never found a time where the PH wont drop below 5.3. What culture did you use? What temperature did you hang them at? DO you happen to know the original PH? Did you add dextrose? If so, how much. How long have they been hanging at that ferm...
- Wed Sep 02, 2020 03:14
- Forum: Curing chambers and Related Equipment
- Topic: Fermentation Chambers
- Replies: 18
- Views: 4380
Re: Fermentation Chambers
Laying them down on racks will give you brown stripes in the salami
- Thu Aug 27, 2020 16:36
- Forum: Sausages
- Topic: Difficulty with non-culture PH drop
- Replies: 22
- Views: 2786
Re: Difficulty with non-culture PH drop
3-4. I normally use a culture and only watched one drop without a culture
- Thu Aug 27, 2020 16:25
- Forum: Sausages
- Topic: Difficulty with non-culture PH drop
- Replies: 22
- Views: 2786
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
- Tue Aug 25, 2020 13:56
- Forum: Sausages
- Topic: Difficulty with non-culture PH drop
- Replies: 22
- Views: 2786
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 ...
- Wed May 27, 2020 04:12
- Forum: Sausages
- Topic: Difficulty with non-culture PH drop
- Replies: 22
- Views: 2786
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...
- Sun May 24, 2020 11:53
- Forum: Sausages
- Topic: Difficulty with non-culture PH drop
- Replies: 22
- Views: 2786
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...
- Sat Aug 31, 2019 12:37
- Forum: Dry Cured Meats and Sausages
- Topic: Drying fast fermented sausages?
- Replies: 22
- Views: 5754
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.
- Wed Jul 17, 2019 11:15
- Forum: Dry Cured Meats and Sausages
- Topic: Drying fast fermented sausages?
- Replies: 22
- Views: 5754
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 ...
- Tue Jul 16, 2019 10:24
- Forum: Dry Cured Meats and Sausages
- Topic: Drying fast fermented sausages?
- Replies: 22
- Views: 5754
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...
- Thu Jun 20, 2019 06:45
- Forum: Dry Cured Meats and Sausages
- Topic: Mixing (big?) Mistake
- Replies: 4
- Views: 1546
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...
- Thu May 30, 2019 02:20
- Forum: Dry Cured Meats and Sausages
- Topic: FDA “hurdles”
- Replies: 15
- Views: 3141
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...