Search found 42 matches

by jens49
Sat Mar 31, 2018 16:27
Forum: Microbiology of meat and products
Topic: Question about acidification of dried sausage.
Replies: 21
Views: 6275

One of the reasons I asked is because I have had so many problems with BLC 007. Simply can not control the acidity. In my latest batch I used 2 gr/kg dextrose and monitored the drop in pH carefully. 20 dgr C and about 92% RH. The pH dropped from 5,7 to 5,2 in exactly 24 hrs! My thinking is that Mari...
by jens49
Sat Mar 31, 2018 07:17
Forum: Microbiology of meat and products
Topic: Question about acidification of dried sausage.
Replies: 21
Views: 6275

Butterbean I have always used Marianskis advice on sugar; "About 1 g (0.1%) of dextrose per 1 kg of meat lowers pH of meat by 0.1 pH. This means that 10 g of dextrose added to meat with initial pH value of 5.9 will lower pH by one full unit to 4.9. Sugar levels of 0.5% - 0.7% are usually added for r...
by jens49
Sat Mar 24, 2018 16:52
Forum: Hardware
Topic: Cleaning pH meter
Replies: 6
Views: 2176

Will do
Thanks both
by jens49
Sat Mar 24, 2018 09:13
Forum: Hardware
Topic: Cleaning pH meter
Replies: 6
Views: 2176

Cleaning pH meter

Did not want to hi jack your thread on pH meters.
How and with what do you "wash" the glass spear after use. The manual says -be extremely carefull - Not even allowed to wipe it with tissue. :smile:
TIA
by jens49
Mon Feb 05, 2018 18:47
Forum: Microbiology of meat and products
Topic: Problem with starter culture - BL-C 007
Replies: 41
Views: 10980

I would have to also agree with Stefan that T-SPX is a better choice. That seems to be my conclusion also. Do not want to sit on a ticking bomb and just wait for the right hour to stop fermentation. How much should I cut the dextrose, how low should my temperature be, how many hours lag phase befor...
by jens49
Sun Feb 04, 2018 18:40
Forum: Microbiology of meat and products
Topic: Problem with starter culture - BL-C 007
Replies: 41
Views: 10980

This is based on taste. Earlier on I took pH on every salami but now I usually can see/smell and feel if there has been fermentation. I could cut back on dextrose but wonder if anybody has experience with 007 and dextrose.
by jens49
Sun Feb 04, 2018 15:50
Forum: Microbiology of meat and products
Topic: Problem with starter culture - BL-C 007
Replies: 41
Views: 10980

Problem with starter culture - BL-C 007

I have problems with the use of B-LC 007. I just get too much acidity in my salamis. Have not really had this problem with T-SPX or FLC. As I understand it: you cannot use too much starter culture because it will stop acidifying when there is no more sugar to work with. If I drop the temperature the...
by jens49
Mon Jan 29, 2018 19:14
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 362393

I´m 68, stuffed 1 kilo Chorizo today. To morrow 1 kilo Hot Dogs. Tough life. Any one interested?
by jens49
Mon Jan 08, 2018 08:51
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 29242

Looking good but why the # 2?
by jens49
Wed Sep 27, 2017 17:53
Forum: Technology basis
Topic: nitrite in brine
Replies: 2
Views: 1993

The reasoning behind cooking the brine is to ensure the salt is dissolved and to extract taste from added spices. I have made ham using EQ, it turned out tasty, but a bit dry. Cooked it sous vide to IT 62 C. Therefore I would like to try to inject with a brine of know strength and then use EQ to avo...
by jens49
Tue Sep 26, 2017 20:43
Forum: Technology basis
Topic: nitrite in brine
Replies: 2
Views: 1993

nitrite in brine

I have been investigating brines for cooked ham. A few of them recommend adding cure no. 1 to the cure after cooking the salt and spices first. Is there any science behind this? Would nitrite lose some of its curing abilities if cooked? I only have access to 0,6 % N in the salt I use. Does anyone ha...
by jens49
Mon Jun 12, 2017 08:37
Forum: Dry Cured Meats and Sausages
Topic: Drying time
Replies: 4
Views: 2883

Starting weight was only 3202 grams. Cased in a hog bladder and had a very nice covering of mould. "Imported" from some Italian salami I brought home from Rome. The weight loss the last 3 months was only 6 %, so I think I will apply sugna at about 25 % WL next time around. PH reading a good idea. In...
by jens49
Sun Jun 11, 2017 17:51
Forum: Dry Cured Meats and Sausages
Topic: Drying time
Replies: 4
Views: 2883

Your suggestions make good sense to me, although it actually was a free range pig. Even if it is not after the book I think it could be a good idea to give my next culatello a coating of sugna on the meat side. To slow down the drying and maybe help prevent dry rim on that side.
What say you? TU
by jens49
Wed Jun 07, 2017 17:31
Forum: Dry Cured Meats and Sausages
Topic: Drying time
Replies: 4
Views: 2883

Drying time

Drying and aging I have just cut into my first Culatello and am very satisfied. Only one thing bothers me: Hoped it would be ready for Christmas instead of today! 6 months in the chamber. When checked today the weight loss was 37 %. I constantly have a temperature of 12 dgr C and a RH of 75 to 80 %....
by jens49
Sat Mar 18, 2017 18:01
Forum: Microbiology of meat and products
Topic: Safety question and GDL
Replies: 12
Views: 5068

"Another way to understand this is that your sausage should never become "unsafe" throughout the whole process. It should be safe to consume at all times, as long as all safety criteria are met. Just drying the sausage to a 35% weight loss will not make it safe to consume if it has already gone bad....