Search found 563 matches

by LOUSANTELLO
Tue Dec 11, 2018 01:33
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 23
Views: 4328

If you don't use a starter culture, but you used .3% dextrose, will the PH drop? If not, how do you know when to stop fermentation process and hang them in the chamber?
by LOUSANTELLO
Mon Dec 10, 2018 12:03
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 23
Views: 4328

redzed, I used .3% dextrose and 1.6% red wine ( on the sweat side). The pork was 5.8 before I added any ingredients. After 30 hours, I am reading 5.5 at 67 degrees F. I'm looking for a better PH meter. I'm not liking the Milwaukee with the external glass probe. Unless I don't know what I'm doing, I ...
by LOUSANTELLO
Mon Dec 10, 2018 11:58
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 23
Views: 4328

I used the T-SPX once. It definitely had a much stronger cheesier flavor and smell. The BLC-007 is more mild, and I prefer it.
by LOUSANTELLO
Sun Dec 09, 2018 14:48
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 23
Views: 4328

OK, I`m giving it a shot only because I am curious as to what it does to the taste being SPX was so different than 007, so the culture must be adding/altering flavor. I made 64 pounds using a mild and hot recipe that I`ve made before. I did keep a sample from each one because I am still curious as t...
by LOUSANTELLO
Sat Dec 08, 2018 16:18
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 23
Views: 4328

Fermenting without starter cultures

If I decide to make soppressata without a culture, do you still add dextrose? How much? What temp for fermenting? Still monitor ph? How long shoild the fermenting take?
by LOUSANTELLO
Sat Dec 08, 2018 04:25
Forum: Hardware
Topic: Netting stuffer photos
Replies: 14
Views: 3319

I made these different than last time and they are great. I added 2.5% salt and 0.25% cure #2 along with crushed red pepper and bagged them in the refrigerator for 14 days turning them every day. After 14 days, I rinsed them, dipped them in red wine and rolled them in crushed red again, then cased a...
by LOUSANTELLO
Sat Dec 08, 2018 03:59
Forum: Hardware
Topic: Netting stuffer photos
Replies: 14
Views: 3319

Image


I just pulled these last week. They are phenominal
by LOUSANTELLO
Sat Dec 08, 2018 03:57
Forum: Hardware
Topic: Netting stuffer photos
Replies: 14
Views: 3319

Depending on the size of the coppa, i usually never had an issue getting the meat into the beef bung, however I do use a netting funnel to net the products.
by LOUSANTELLO
Sat Dec 08, 2018 03:55
Forum: Dry Cured Meats and Sausages
Topic: Making Soppressata
Replies: 7
Views: 2234

There are two plates that comes with a LEM #8 grinder. I always use the coarse grind for everything
by LOUSANTELLO
Fri Nov 09, 2018 13:33
Forum: Dry Cured Meats and Sausages
Topic: Humidity Issue with my curing chamber
Replies: 17
Views: 5413

There`s no doubt that a loaded chamber,especially when fairly fresh will have a high humidity. It`s also very common that when the refrigerator kicks on, your humidity will drop very fast. In the first 2 weeks, it wasn`t uncommon for my soppressata to be "tacky", not slimy, but tacky. After the firs...
by LOUSANTELLO
Tue Nov 06, 2018 14:10
Forum: Dry Cured Meats and Sausages
Topic: Culatello well on its way
Replies: 3
Views: 1108

Why a sugna if it`s in a casing?
by LOUSANTELLO
Tue Nov 06, 2018 11:04
Forum: Dry Cured Meats and Sausages
Topic: Culatello well on its way
Replies: 3
Views: 1108

Culatello well on its way

Well, I finally took the plunge. After watching some videos to find out exactly how to cut the meat, I finally decided to try 2 Culatello. 2.5% salt, 0.25% cure #2 and some black pepper placed in a bag in the refrigerator for 28 days. I rinsed them, drizzled with white wine and black pepper and stuf...
by LOUSANTELLO
Tue Oct 09, 2018 15:00
Forum: Dry Cured Meats and Sausages
Topic: Starter Cultures
Replies: 4
Views: 1466

Many. It`s a valud question, right?
by LOUSANTELLO
Tue Oct 09, 2018 13:40
Forum: Dry Cured Meats and Sausages
Topic: Starter Cultures
Replies: 4
Views: 1466

Starter Cultures

I figured I would ask here because you guys were always spot on. There's a Facebook group that has some pretty knowledgeable guys on the group that's actually certified to sell their product and the discussion of starter cultures came up. We all know that starter cultures do add flavor and they are ...
by LOUSANTELLO
Sun Aug 19, 2018 18:18
Forum: Dry Cured Meats and Sausages
Topic: Soppressata
Replies: 2
Views: 1559

No hardening. I cut one open. I`m going to let it go another week. Thanks