Search found 138 matches

by cajuneric
Sat Nov 21, 2020 14:13
Forum: Dry Cured Meats and Sausages
Topic: 190mm Genoa Salami Starts drying today
Replies: 6
Views: 121

Re: 190mm Genoa Salami Starts drying today

Thank you. BTW Great looking Spaniata. Very nice... I've been having really nice consistent results with Flavor of Italy starter Culture (Flora Italia). Depending on the recipe when I add .2% dextrose I get to 4.9 - 5.0 pH in 20-24 hours at 80F. Originally I thought it was a random occurrence but af...
by cajuneric
Thu Nov 19, 2020 12:00
Forum: Dry Cured Meats and Sausages
Topic: 190mm Genoa Salami Starts drying today
Replies: 6
Views: 121

Re: 190mm Genoa Salami Starts drying today

Looks like its going to be tasty. What recipe did you use?. It's Genoa Salami. An adaptation of a Marianski Recipe: http://twoguysandacooler.com/italian-genoa-salami-step-by-step-instructions/ Did you compress this like sopressa? Sopprasatta? I didn't compress it, but In the picture it looks like i...
by cajuneric
Sun Nov 15, 2020 16:45
Forum: Dry Cured Meats and Sausages
Topic: 190mm Genoa Salami Starts drying today
Replies: 6
Views: 121

190mm Genoa Salami Starts drying today

Image1.jpg Just started the process of drying a 7.5 inch Genoa Salami. Curious as to how long this bad boy might take to finish. I used a cheese mold and lined it with a collagen sheet from the sausage maker. 20 hours of fermenting (pH 4.97) and just placed it in a 55F and 80% humidity chamber. As ...
by cajuneric
Sat Oct 17, 2020 13:53
Forum: Hardware
Topic: Lifespan of Apera PH60S pH meter?
Replies: 10
Views: 486

Re: Lifespan of Apera PH60S pH meter?

Looks like i'm a little late here. Glad to hear to found a pH meter that works for you. A critical tool in making great salami.. The lifespan of a meter comes down to several things. First and foremost is how it's used and maintained. Keeping the tip hydrated with fresh solution and maintaining the ...
by cajuneric
Sat Oct 17, 2020 13:28
Forum: For beginners
Topic: Rookie failure doing Spanish chorizo
Replies: 3
Views: 218

Re: Rookie failure doing Spanish chorizo

Could be a fermentation issue or even a grinding issue. Was the sausage "greasy" in any way? Just a few weeks ago we made a fresh batch of chorizo using this recipe: http://twoguysandacooler.com/spanish-chorizo/ It's very detailed in the process.
by cajuneric
Tue Aug 25, 2020 17:30
Forum: Sausages
Topic: Difficulty with non-culture PH drop
Replies: 22
Views: 2325

Re: Difficulty with non-culture PH drop

Lou, last week I made a Salame Strolghino, 6mm grind, salt, white pepper, 4g of granulated honey, and no starter culture. Fermented at 20-22. Starting pH was 5.65. For the first 30 hours there was no movement in the pH, then a gradual drop to 5.13 after 60 hours when I transferred it to the drying ...
by cajuneric
Wed Aug 12, 2020 14:04
Forum: Sausages
Topic: New Sausage Series Set to air October 1st 2020
Replies: 6
Views: 1062

Re: New Sausage Series Set to air October 1st 2020

Nice!! I love snack sticks. Goose and pork. That's got to be yummy!! Yeah the show has really exploded. It's going to be a great series. Hopefully we can do a season 2.. Currently I'm running 2 chambers. One for charcuterie and the new one (the one you saw in the video) is for cheese - yeah I'm goin...
by cajuneric
Tue Aug 11, 2020 12:27
Forum: Sausages
Topic: New Sausage Series Set to air October 1st 2020
Replies: 6
Views: 1062

Re: New Sausage Series Set to air October 1st 2020

Hey Keith, How's it going. Glad to hear that the genoa and pepperoni came out great!! What's in there now? BTW. I uploaded a new trailer. This is the official trailer for the series. It keep s getting bigger and bigger. Michael Ruhlman has decided to join us as well as Mark Lafay (author charcuterie...
by cajuneric
Thu Jul 23, 2020 23:29
Forum: Sausages
Topic: New Sausage Series Set to air October 1st 2020
Replies: 6
Views: 1062

New Sausage Series Set to air October 1st 2020

Hey gang. I wanted to announce it here first (albeit a little early) that there's going to be a new sausage series called Celebrate Sausage airing October 1st 2020. There's going to be 31 episodes (one a day) and each episode will feature a different sausage from around the world. It's a true intern...
by cajuneric
Sat Jun 13, 2020 17:45
Forum: Sausages
Topic: Difficulty with non-culture PH drop
Replies: 22
Views: 2325

Re: Difficulty with non-culture PH drop

I completely agree. I am noticing the same thing...
by cajuneric
Fri Jun 05, 2020 18:13
Forum: Sausages
Topic: Difficulty with non-culture PH drop
Replies: 22
Views: 2325

Re: Difficulty with non-culture PH drop

How did your salami turn out? Did you get the ph drop or did you toss it? I've been experimenting with different ingredients that I can add to my mince to introduce LAB's. Things like fresh garlic, sauerkraut juice, kombucha, kefir, buttermilk, yoghurt, kvass, things like that. So far the results ha...
by cajuneric
Fri Jun 05, 2020 17:57
Forum: Technology basis
Topic: "Anti-Oxidants - Pros and Cons"
Replies: 26
Views: 30615

Re: "Anti-Oxidants - Pros and Cons"

Nitrite then generates nitrous oxide by a series of steps: . . . . . . . . .2HNO2+ 4H+ + 4e <-> H2N2O2 + 2H2O . . . . . . . . .N2O4 + 2H+ + 2e <-> 2HNO2 . . . . . . . . .2HNO2+ 4H+ + 4e <-> N2O + 3H2O ...which is what reacts with the myoglobin, as we are often told. Indeed, these are shown as rever...
by cajuneric
Fri Jun 05, 2020 17:48
Forum: Dry Cured Meats and Sausages
Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
Replies: 18
Views: 5650

Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

Just though I would chime in on this one as I've been using this starter culture for about a year now. Adding .1 - .2% dextrose and fermenting at 75F - 79F will get you to a pH of 5.0 very fast. Especially if you use the recommended dose of 1 teaspoon per 10 pounds of mince. I generally use 1/4 - 1/...
by cajuneric
Wed Nov 20, 2019 14:19
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 108
Views: 35029

Re: Cured, dried and fermented by StefanS

Thanks for the response. I too am experimenting with this cure accelerator and have been using it in some of my projects. I have noticed a huge color change on a few cuts and on others nothing too noticeable. I think it really shines when you use it with high temp cheeses. Thanks for the answer
by cajuneric
Thu Nov 14, 2019 16:55
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 108
Views: 35029

Re: Cured, dried and fermented by StefanS

Hi Stefan, I know this is an older thread but I have a question for you. In your culatello projects I noticed that you used s. Erythorbate. Out of curiosity why did you choose to use a cure accelerator for culatello? Did you notice anything different between that culatello and the other ones? Color,...