Search found 67 matches

by muxmun
Sun Jan 01, 2017 22:36
Forum: Dry Cured Meats and Sausages
Topic: Beginner might have a PH problem
Replies: 30
Views: 10188

Good info everyone. Thanks. I opened a chub and took a reading and it comes out as PH= 5.23. I'm feeling better now about the PH and the smell. Is it time to lower my temp and start the drying or should I wait until the ph goes lower?? Feeling a lot better about this now! I would be up the creek wit...
by muxmun
Sun Jan 01, 2017 21:31
Forum: Dry Cured Meats and Sausages
Topic: Beginner might have a PH problem
Replies: 30
Views: 10188

No ph strips. Yes, I always rinsed with distilled water before I made the tests. I did get a reading once after the first couple of days I think of 5.3. Your are probably right. My procedures may be suspect. So when I bring this chub in to open and test, I propose to just stick the probe and tempera...
by muxmun
Sun Jan 01, 2017 21:11
Forum: Dry Cured Meats and Sausages
Topic: Beginner might have a PH problem
Replies: 30
Views: 10188

Good idea Butterbean. I'm a little slow on the uptake as well. I'll give that a shot rand let everyone know. Just thinking that maybe my heat source is screwing things up. I am using a small ceramic heater that has a fan that runs very low speed until the correct temp is achieved. It runs maybe 35 s...
by muxmun
Sun Jan 01, 2017 20:35
Forum: Dry Cured Meats and Sausages
Topic: Beginner might have a PH problem
Replies: 30
Views: 10188

Happy new year to all Lou..What a bummer to loose that. I may loose mine also but only a 11 pound loss. I checked the ph again this morning and its going the wrong direction. It stands at 6.5 now. It all looks good. The white mold is working good. When I first made this and put it in the chamber it ...
by muxmun
Sun Jan 01, 2017 00:02
Forum: Dry Cured Meats and Sausages
Topic: Beginner might have a PH problem
Replies: 30
Views: 10188

Good information guys. I'll have to go back to school and take remedial math. ! :grin:

I thought the recipe was dextrose OR sugar not both so That tripped me up. I'll cover the sample and have a look tomorrow. You guys have been most helpful. Thanks all for your time.

charlie
by muxmun
Sat Dec 31, 2016 23:35
Forum: Dry Cured Meats and Sausages
Topic: Beginner might have a PH problem
Replies: 30
Views: 10188

Bob, Thanks. Just 10 grams of dextrose. Its 5K grams of meat. 0.2 would be 100 grams of dextrose. Correct?. I just cranked up the heat to 75 degrees. My sample just sits in an open dish in the chamber. Maybe I should have it in a baggy ? The The mold 600 has kicked in and the chubs are turning white...
by muxmun
Sat Dec 31, 2016 21:33
Forum: Dry Cured Meats and Sausages
Topic: Beginner might have a PH problem
Replies: 30
Views: 10188

The meter seems to be calibrated. 4.0 in the calibrating solution and 2.5 in the vinegar. I'll go out now and crank that heat up to 75 and we will see how it goes. I will also take another reading with the sample in the chamber with just a tad of water in the hole probe as Bob suggested. Hmm..the su...
by muxmun
Sat Dec 31, 2016 20:26
Forum: Dry Cured Meats and Sausages
Topic: Beginner might have a PH problem
Replies: 30
Views: 10188

I did clean it before each use and I did calibrate 1 time this morning and initially when I made the salami. That's when I got the first 5.3 reading after 60 hours. I'll let it go another 12 hours. Should I be looking for a PH of 5.1??

Thanks Bob
by muxmun
Sat Dec 31, 2016 19:46
Forum: Dry Cured Meats and Sausages
Topic: Beginner might have a PH problem
Replies: 30
Views: 10188

I made the slurry like Milwaukee said and it reads 5.7. I'm thinking that if these results are correct then this batch becomes garbage....Waaaaaa :sad:
by muxmun
Sat Dec 31, 2016 19:23
Forum: Dry Cured Meats and Sausages
Topic: Beginner might have a PH problem
Replies: 30
Views: 10188

Bob, I'll give that a try. I used the recipe from this Wedliny site

http://www.meatsandsausages.com/sausage ... inocchiona

Thanks
by muxmun
Sat Dec 31, 2016 17:37
Forum: Dry Cured Meats and Sausages
Topic: Beginner might have a PH problem
Replies: 30
Views: 10188

Beginner might have a PH problem

I made some Salami Finocchiona and its been fermenting for 60 hours. Starting PH was 5.8. The temp was initially set for 66, humidity at 87% and after 48 hours the PH was 5.4 . I was concerned so I bumped the temp up to 70. Today after 60 total hours it read 5.3. The recipe calls for 72 hours of fer...
by muxmun
Fri Dec 30, 2016 02:11
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 133723

And I too am waiting for your book! :grin:
by muxmun
Thu Dec 29, 2016 15:51
Forum: Hardware
Topic: Millwaukee MW102 with MA920B Probe.
Replies: 5
Views: 3016

Lou. Thanks for that. You are spot on. The PH was 5.8. Its been in the chamber for a little over 12 hours now. The temp and humidity is holding real well. I'musing the B-LC 007 for fermentation. I know you said to keep an eye on it because it works pretty fast. My temp is set a bit lower to 66-67 de...
by muxmun
Wed Dec 28, 2016 16:37
Forum: Hardware
Topic: Millwaukee MW102 with MA920B Probe.
Replies: 5
Views: 3016

Bob...Thanks. I'll keep a small amount in a bowl and test from there

charlie
by muxmun
Wed Dec 28, 2016 15:18
Forum: Hardware
Topic: Millwaukee MW102 with MA920B Probe.
Replies: 5
Views: 3016

Millwaukee MW102 with MA920B Probe.

I intend to make salami today but realized I don't know how to use my PH probe. I have the Milwaukee MA920B probe, green in color with a pointed tip. I think I can just stick it into the meat right before stuffing and take a reading. But once its cased and curing , do I just punch the probe through ...