WOW!!! I am totally impressed!! I have a green mountain pellet grill and will try this as soon as I get the time. Thx for sharing Sleebus

I cut the carbs out of my diet and went to more high protein diet. First thing that happened is my heartburn that I have had for the last 30 years went away. No more tums. Second thing is almost 20 pounds came off fairly fast. its nice not to have to pop Tums everyday.

Welcome Sleebus. I'm kind of new here myself and there is just a ton of information and help here. Wish my fist try was like yours but I think I am getting better!!
Good job!

Red
Thanks for the advice. It came right off. So far so good. This board and all its members are of incredible help.

Thx

charlie

Red In your post you mentioned a heavy coat of white mould is not desirable. My Salami Finocchiona has been in the chamber for 13 days including fermentation. It appears there is a heavy coat but I am unsure. If in fact it is so, would it be wise to wipe most of it off?? I'm running temp of 57F and ...

Along this same thought, I am using a small ceramic type heater with a low fan speed. Its pretty cold in my shop so it runs a lot it seems but just for 15 seconds or so. Anyone think that may be too much?
thanks...charlie

http://imageshack.com/a/img922/7255/mOmlJa.jpg

http://imageshack.com/a/img921/2464/5ksEMI.jpg

Probably not the right way to do this. I need to figure how you guys imbed these in the post.

Hey..thx guys. I've started to bring the temp and humidity down according to the recipe. I've looked at how to post pics and just as soon as I figure it out I'll do it. I'm finding it hard to wring my hands and roll up my sleeves at the same time. I thing I'm a worry wart. :grin: Thanks for the supp...

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...

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...

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...

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 ...

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

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

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...

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...