Search found 136 matches
- Wed May 12, 2021 10:29
- Forum: For beginners
- Topic: Pasturizeation
- Replies: 11
- Views: 8535
Re: Pasturizeation
One string smelled off small amount black mould and very bottom of string the skin was puffed up, it went in the bin. Second string smelled same but no mould or bloating but went in the bin also. 3rd string has virtually no smell and looks fine kept it will test on weekend. I think I am gunna have t...
- Mon May 10, 2021 04:47
- Forum: For beginners
- Topic: Pasturizeation
- Replies: 11
- Views: 8535
Re: Pasturizeation
Yea I wiped mine down with water/vinegar will keep eye on them. Only doing small lots atm.
- Mon May 10, 2021 00:47
- Forum: For beginners
- Topic: Pasturizeation
- Replies: 11
- Views: 8535
Re: Pasturizeation
I fermented the sausage to 4.8 after 2 weeks they have lost 29%. I have chamber at 12c 80% humidity.
The skins are quite sticky tacky is this an issue?
The skins are quite sticky tacky is this an issue?
- Sat May 01, 2021 00:49
- Forum: For beginners
- Topic: Pasturizeation
- Replies: 11
- Views: 8535
Re: Pasturizeation
Awesome info fellas thanks.
- Fri Apr 30, 2021 08:03
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Calabrese
- Replies: 42
- Views: 29491
Re: Salame Calabrese
Oh ok.
- Fri Apr 30, 2021 08:02
- Forum: For beginners
- Topic: Pasturizeation
- Replies: 11
- Views: 8535
Re: Pasturizeation
Awesome thanks. I have often wondered if you can use citric but then I guess you dont get the flavour. I am about 18hrs into fermentation ph at 5.2 and the smell in my fermentation chamber reminds me of my fav pizza yuuum..
- Fri Apr 30, 2021 03:28
- Forum: For beginners
- Topic: Pasturizeation
- Replies: 11
- Views: 8535
Re: Pasturizeation
I tried slow culture and was not happy with taste I want to try a tangy sausage see if I prefer it. Should I have just used a slow culture and more sugar/dextrose? I tried to get f-lc but couldnt find any. Yea was planning to pasteurize which is why I asked about temp time frame. Plan to use a sous ...
- Thu Apr 29, 2021 13:29
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Calabrese
- Replies: 42
- Views: 29491
Re: Salame Calabrese
I thought it turned to slime if not washed off before vacuuming...
- Thu Apr 29, 2021 13:04
- Forum: For beginners
- Topic: Pasturizeation
- Replies: 11
- Views: 8535
Pasturizeation
For any meats dried beyond 30%loss is listeria still a concern. I used f1 culture which apparently does not contain listeria protection. Should I sous vide so its safe for People over 70's? If so what temp how long? I used nitrite and 28mm natural hog casings. I used this spice mix and recipe https:...
- Tue Apr 13, 2021 10:51
- Forum: Dry Cured Meats and Sausages
- Topic: Finding Starter cultures in Australia
- Replies: 2
- Views: 2674
Finding Starter cultures in Australia
Anyone have good suppliers in Australia For starter ciltures? Having a hard time finding anthing that is mentioned here.
Is f1 suitable for small diameter american pepperoni?
Is f1 suitable for small diameter american pepperoni?
- Tue Mar 16, 2021 03:08
- Forum: For beginners
- Topic: New member.
- Replies: 53
- Views: 24197
Re: New member.
Any idea what %loss for spalla crudo? One is at 32% other one that has been getting smoked is at 20% loss.
Thinking I will debone at about 35% ?
Thinking I will debone at about 35% ?
- Sun Mar 14, 2021 05:17
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Calabrese with Cannabis
- Replies: 7
- Views: 13860
Re: Salame Calabrese with Cannabis
You ever thought of doing an extraction with lard, like you would with butter then add that?
- Thu Mar 04, 2021 06:42
- Forum: Sausages
- Topic: Busy week/weekend sausage/meat making!
- Replies: 39
- Views: 9232
Re: Busy week/weekend sausage/meat making!
Just started making sourghdough bread also. Pizza specific meats is next on my list..
- Wed Mar 03, 2021 02:03
- Forum: For beginners
- Topic: Back fat
- Replies: 6
- Views: 4752
Re: Back fat
thanks
- Tue Mar 02, 2021 04:02
- Forum: For beginners
- Topic: Back fat
- Replies: 6
- Views: 4752
Re: Back fat
Ok it seems i cant get 5kg lots either. Will salami work if made with pork shoulder 70/30 fat. Or if I use jowl and keep fat seperate till right at end of mixing. Just mix fat to distribute?