Search found 84 matches

by reddal
Fri Dec 06, 2019 16:09
Forum: Hardware
Topic: DK 506 Manual Clipping Machine
Replies: 3
Views: 284

Re: DK 506 Manual Clipping Machine

I've got a similar looking machine. It works fairly well for natural casings. I've never tried it with collagen.

Takes a bit of getting used to - but definitely a lot easier than trying to get good seal from tying string.
by reddal
Fri Dec 06, 2019 16:06
Forum: Dry Cured Meats and Sausages
Topic: Case Hardening?? What to do.
Replies: 3
Views: 73

Re: Case Hardening?? What to do.

Have made a few changes (higher humidity, took out the fan from the cabinet and use a mould culture) this time and it seems much better. The fan may have been the issue causing case hardening - if too much airflow there can be too much drying too quickly. I wouldn't increase the humidity too much. ...
by reddal
Thu Dec 05, 2019 12:34
Forum: Dry Cured Meats and Sausages
Topic: Case Hardening?? What to do.
Replies: 3
Views: 73

Re: Case Hardening?? What to do.

Hi, They don't look too bad - the middle could do with a bit more drying - but it will probably be fine with a bit more time. You could try setting humidity to 75% after the first couple weeks which might help speed it up. Also I normally aim for 40% weight loss - at 35% loss there is a chance that ...
by reddal
Mon Nov 18, 2019 19:01
Forum: Microbiology of meat and products
Topic: Using Cultures in Curing Whole Muscle Cuts
Replies: 26
Views: 22820

Re:

ped wrote:
Sat May 14, 2016 08:56
Thanks for the feedback Red, unfortunately we can't get this type of culture in the UK so am unable to consider whether it would be worth importing a packet or two!
Westcombe dairy in the UK sell a range of cultures - including B-LC-78

- reddal
by reddal
Mon Nov 18, 2019 16:03
Forum: Dry Cured Meats and Sausages
Topic: Starter cultures for whole muscle curing?
Replies: 2
Views: 99

Re: Starter cultures for whole muscle curing?

sorry - I just noticed there is already a thread on this - viewtopic.php?f=6&t=6817
by reddal
Mon Nov 18, 2019 15:53
Forum: Dry Cured Meats and Sausages
Topic: Casing or No Casing - Cappacola
Replies: 6
Views: 165

Re: Casing or No Casing - Cappacola

Hi, Mold-600 often takes a few days to start growing. I've never used collagen, but it seems to grow on most things if the temperature and humidity are right. I agree with others that beef bung works best for coppa casing. Its quite stretchy, so size isn't critical, but I like to tie it on the outsi...
by reddal
Mon Nov 18, 2019 15:26
Forum: Dry Cured Meats and Sausages
Topic: Starter cultures for whole muscle curing?
Replies: 2
Views: 99

Starter cultures for whole muscle curing?

Hi, I noticed this product - au.thecasingboutique.com/products/meat-culture-chr-hansen-bactoferm-b-lc-78 : The B-LC-78 is typically used to cure whole muscle meats such as Capocolla and Prosciutto. Anyone used it or have an opinion on how useful it is? I think you are supposed to apply it directly i...
by reddal
Sun Dec 30, 2018 11:35
Forum: Dry Cured Meats and Sausages
Topic: New media scaremongering about nitrates / nitrites
Replies: 1
Views: 703

New media scaremongering about nitrates / nitrites

Hi, There is a new round of scaremongering about nitrates / nitrites - eg https://www.bbc.co.uk/news/uk-46710071 Leading scientists and a cross-party group of politicians are calling for chemicals called nitrites to be removed from processed meats like bacon. Cancer specialists and politicians are a...
by reddal
Tue Nov 27, 2018 18:49
Forum: Dry Cured Meats and Sausages
Topic: Cure #2 in small pepperoni?????
Replies: 3
Views: 908

I'd guess sausages in those tiny casings will dry very quick - ie a week or so?

If so then I think you are better off with cure#1. I cant remember the threshold, but you need to be drying for quite a few weeks to justify cure#2.

- reddal
by reddal
Fri Nov 16, 2018 10:04
Forum: For beginners
Topic: Fermented spreadable sausage
Replies: 6
Views: 1009

Do you think the lacto fermented peppers can act as a starter? Seems unlikely. I'd guess whatever culture was used to ferment the peppers isn't viable by the time you use them. Even if they were viable, if there isn't any sugar in the recipe then I don't think there will be much fermentation. Howev...
by reddal
Wed Nov 14, 2018 21:13
Forum: For beginners
Topic: Fermented spreadable sausage
Replies: 6
Views: 1009

Hi, Are you using a starter culture? If so which one? That will determine the correct fermentation temps etc. However you might need some extra sugar in the recipe for effective fermentation. I have made some spreadable, nduja like products. I found I had to use quite a lot of liquid (red wine), plu...
by reddal
Sun Nov 11, 2018 19:24
Forum: For beginners
Topic: Why not just leave fermenting sausages in a container indoor
Replies: 11
Views: 1651

The main reason for not fermenting in an enclosed container is no air flow, so too little drying is taking place and a slime will start to form opening the door to possible problems. Even though fermentation should take place in a high 90% humidity environment, some drying is taking place. I guess ...
by reddal
Sat Nov 10, 2018 14:18
Forum: For beginners
Topic: Why not just leave fermenting sausages in a container indoor
Replies: 11
Views: 1651

Hi, I find this works very well. Initially I tried to setup a fermentation chamber with the right temperature and humidity, but found it tricky to get a consistent temperature throughout the chamber in a small space. Instead, I moved to fermenting in sealed containers in a room where normal heating ...
by reddal
Sat Nov 10, 2018 14:04
Forum: Sausages
Topic: Pig age appropriate for fermented sausages with starter cul?
Replies: 3
Views: 987

Hi, I mainly use outdoor reared, rare breed pigs of at least 10-12months old. However I've also used more intensively reared commercial pork. There is definitely a difference - the intensively reared pork is much lighter in color and softer in consistency. I found the end product didn't have the sam...
by reddal
Sun Sep 30, 2018 15:39
Forum: For beginners
Topic: Making a capacolla and casing
Replies: 2
Views: 1196

Hi, I've used both when making coppa. I think the synthetic casing was 120mm. There is no stretch to the synthetic casing so you end up using one a bit bigger than you would like just to get it in there. Then you have to fold a bit of excess to make it tight. With a beef bung you can stretch and squ...