Search found 567 matches

by LOUSANTELLO
Wed Dec 12, 2018 16:26
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 23
Views: 5343

Not sure what to do at this point. They are in the chamber. I already threw the extra cups of meat away that I used for PH monitoring. My parents always made it and they used to wrap the soppressata's in a cloth lined bushel basket and left in the garage overnight before they hung it. It was always ...
by LOUSANTELLO
Tue Dec 11, 2018 21:41
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 23
Views: 5343

Do you transfer them back or is it too late?
by LOUSANTELLO
Tue Dec 11, 2018 11:57
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 23
Views: 5343

I moved them to the chamber
by LOUSANTELLO
Tue Dec 11, 2018 11:35
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 23
Views: 5343

It`s holding at 5.68 after 54 hours. Its been there for quite a while
by LOUSANTELLO
Tue Dec 11, 2018 01:33
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 23
Views: 5343

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: 5343

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: 5343

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: 5343

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: 5343

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: 3813

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: 3813

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: 3813

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: 2554

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: 6254

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: 1270

Why a sugna if it`s in a casing?