Search found 14 matches
- Mon Jun 08, 2020 01:56
- Forum: Dry Cured Meats and Sausages
- Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
- Replies: 22
- Views: 16399
Re: New Starter Culture for Fermented Sausages -- Flavor of Italy
I will add my 2 cents giving us 4 cents. I used 2.5% dextrose and 69 degree ferment to a pH of 4.9 in 36 hours. Next batch I will dial the dextrose back a bit. I will second Eric. Really good flavor. It is now my #1 starter culture.
- Mon Apr 27, 2020 16:45
- Forum: Dry Cured Meats and Sausages
- Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
- Replies: 22
- Views: 16399
Re: New Starter Culture for Fermented Sausages -- Flavor of Italy
Finally got around to making a batch. Used .4% dextrose and .025% starter culture which turned out to be 1/4 tsp for 10 lbs. Fermented at 75 degF and 90% RH. Started drying after achieving pH5.0 in 36 hours. Will keep you posted after their done on the results. made 10 lbs Finocchiona with some adde...
- Mon Apr 06, 2020 23:21
- Forum: Dry Cured Meats and Sausages
- Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
- Replies: 22
- Views: 16399
Re: New Starter Culture for Fermented Sausages -- Flavor of Italy
OK Finally received my package from the Sausagemaker. As I'm finalizing my spices, I realized I have one more question. I'm planning on splitting the difference and using 3.5% dextrose and fermenting @ 75 deg F. But my questions is: most of the recipes on this website use Sucrose in addition to the ...
- Tue Mar 10, 2020 17:25
- Forum: Dry Cured Meats and Sausages
- Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
- Replies: 22
- Views: 16399
Re: New Starter Culture for Fermented Sausages -- Flavor of Italy
Thanks so much! This makes sense to me.
- Tue Mar 10, 2020 01:45
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 66240
Re: Cured, dried and fermented by StefanS
StefanS. How was the flavor? Taste like Italy? With the new starter culture.
- Tue Mar 10, 2020 01:44
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 66240
Re: Cured, dried and fermented by StefanS
StefanS. How was the flavor? Taste like Italy? With the new starter culture.
- Sat Mar 07, 2020 15:44
- Forum: Dry Cured Meats and Sausages
- Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
- Replies: 22
- Views: 16399
Re: New Starter Culture for Fermented Sausages -- Flavor of Italy
Ok. I’m getting ready to give the “Flavor of Italy” a try. I’ve used T=SPX with success with 0.2% dextrose and 0.3% sucrose fermenting at 75 deg F to a target pH of below 5.2. I plan to add 0.4% dextrose to get to pH 4.9=5.0. This all makes sense to me. But my question is...Do I still add the 0.3% s...
- Tue Jul 31, 2018 16:50
- Forum: Hardware
- Topic: Selling F Dick stuffers. Seattle area
- Replies: 2
- Views: 3854
- Tue Jul 31, 2018 04:24
- Forum: Hardware
- Topic: Selling F Dick stuffers. Seattle area
- Replies: 2
- Views: 3854
Selling F Dick stuffers. Seattle area
Is it bad form to try and sell something on this forum. I`ll give a good deal I have 2 F Dick stuffers to sell. They are the old style. One is 9 liter and in really bad shape. Want $50. Other is 12 liter and in pretty good usable shape. Want $250. Would like to sell both for $300. Not interested in ...
- Mon Apr 09, 2018 05:14
- Forum: Venison and Other Game
- Topic: Snake Sausage
- Replies: 13
- Views: 10188
- Fri Apr 06, 2018 20:52
- Forum: Microbiology of meat and products
- Topic: Problem with starter culture - BL-C 007
- Replies: 41
- Views: 24545
Based on your charts, I assume that a good first start would be to ferment . . . As has been discussed many places in this forum, there's probably as many variables in this process that effect acidity, flavor, color, etc. as there are posters here. I'm very new to this, so I would not take the char...
- Fri Apr 06, 2018 14:42
- Forum: Microbiology of meat and products
- Topic: Problem with starter culture - BL-C 007
- Replies: 41
- Views: 24545
Jcflorida, thanks for the charts. I've been reading a lot about cultures. My first batches that I made had that cheesy taste that I didn't like. Yesterday I took a trip down to a place here in Seattle called Salumi where they cure salamis. I've always liked the taste of their products. They suggeste...
- Sun Mar 18, 2018 15:24
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 563715
Been lurking here a long time. Finally decided to join. Got my start making sausage when I was 17, I got a job working for a butcher shop near Golden CO. Now 40 years later it's my hobby. Started small with the wife's kitchen aide mixer and little chief smoker. and little by little started upgrading...
- Sat Mar 10, 2018 16:43
- Forum: Hardware
- Topic: Manual Vertical Suasage Stuffer ?
- Replies: 31
- Views: 24467