Search found 95 matches

by reddal
Sun Jul 05, 2020 13:44
Forum: For beginners
Topic: Weight to time relationship
Replies: 2
Views: 119

Re: Weight to time relationship

The environment is set to 13+- 2 but never went to 14. Humidity is set to 70% +-10% but never went to 60%. These were stuffed 18 days ago into 50cm hog castings. Today they looks as expected and feel soft although much more firm then when stuffed. They all feel even. My query is that they have reac...
by reddal
Mon Jun 22, 2020 10:38
Forum: Technology basis
Topic: EQ in Commercial production
Replies: 4
Views: 264

Re: EQ in Commercial production

Yes it is. However it is rarely used because of the time involved. Most all whole muscle cuts are injected For me it depends on the size of the piece being cured. For coppa or loin I find an EQ cure works fine, but for very large pieces like a whole ham it can take a long time and be a bit unreliab...
by reddal
Wed Jun 17, 2020 12:44
Forum: Technology basis
Topic: EQ in Commercial production
Replies: 4
Views: 264

Re: EQ in Commercial production

Why wouldn't it be - its a tried and proven method I think?
by reddal
Mon Jun 08, 2020 09:42
Forum: For beginners
Topic: White Mold during fermentation please help
Replies: 6
Views: 1205

Re: White Mold during fermentation please help

I find when using Mold 600 the normal white powdery mold can go green if humidity is too high or airflow is too low.

It doesn't hurt the product, but people don't like it, so controlling the humidity more carefully will avoid it.
by reddal
Mon Jun 08, 2020 09:37
Forum: Dry Cured Meats and Sausages
Topic: Cured Pork sausages texture please help, Thankyou
Replies: 3
Views: 895

Re: Cured Pork sausages texture please help, Thankyou

Hi, Mass produced dry cured sausage tends to have very firm, almost rubbery texture. Producers aim for this in order to be able to thinly slice the product and have it hold together. To achieve this they often add binding agents. However personally I don't think this texture is a good thing - I woul...
by reddal
Wed May 20, 2020 10:57
Forum: Sausages
Topic: Sausage recipe for large diameter casing
Replies: 4
Views: 433

Re: Sausage recipe for large diameter casing

I've learned its best to be patient and cure the meats separately to extract the max amount of myosin to glue things together well. I agree - curing the meat for at least 24hrs before adding spices and grinding definitely seems to improve the bind of dry cured sausages. A lot of recipes I see don't...
by reddal
Sat May 16, 2020 08:27
Forum: Dry Cured Meats and Sausages
Topic: Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?
Replies: 5
Views: 1110

Re: Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?

The 'spices' could include celery salt - which is a common way 'nitrate free' producers get nitrate into the product without admitting it. Personally I predict the whole trend towards nitrate free charcuterie will end abruptly after there is a serious outbreak of botulism and a bunch of people die. ...
by reddal
Sat May 16, 2020 08:10
Forum: Dry Cured Meats and Sausages
Topic: Good green mold
Replies: 2
Views: 932

Re: Good green mold

I've seen this kind of mold too - I think Penicillium nalgiovense (mold 600) can grow like this when humidity is too high for prolonged periods - or airflow insufficient in one part of the chamber. I don't think its a problem in itself - but the sticks might not have dried as well as they should if ...
by reddal
Sat May 16, 2020 08:06
Forum: Dry Cured Meats and Sausages
Topic: Chorizo, Fuet & Salchichon
Replies: 2
Views: 689

Re: Chorizo, Fuet & Salchichon

The Fuet and salchichon i dipped in mold 600 just before i put them into the curing chamber, after reading a bit more I think I should have done this during the fermentation stage ... as no mold has developed yet but I am only on day 3 at 14 degrees c. I don't think this is a problem. Personally I ...
by reddal
Wed Mar 18, 2020 15:28
Forum: Microbiology of meat and products
Topic: Potential of toxic moulds in sea salts
Replies: 8
Views: 2177

Re: Potential of toxic moulds in sea salts

Is there any advantage of sea salt over regular food-grade salt?

Regular salt is cheaper, its purer (less trace amounts of other chemicals as well as the issue in this thread).

Whats the upside to sea-salt?
by reddal
Sat Feb 08, 2020 14:45
Forum: Microbiology of meat and products
Topic: Storing vacuum packed, peeled, dry cured sausages at room temperature
Replies: 2
Views: 877

Storing vacuum packed, peeled, dry cured sausages at room temperature

Hi, If I take a fully mature dry cured sausage (salami, chorizo etc) and peel off the casing and vacuum pack it, how safe is it to store at room temperature for long periods? i.e. up to three months? I apply all the usual safety hurdles - eg use fresh meat, cure with salt and cure#2, control tempera...
by reddal
Fri Dec 06, 2019 16:09
Forum: Hardware
Topic: DK 506 Manual Clipping Machine
Replies: 3
Views: 733

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: 532

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: 532

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: 24628

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