Search found 573 matches
- Fri Dec 28, 2018 04:38
- Forum: Dry Cured Meats and Sausages
- Topic: Name this mold!!
- Replies: 6
- Views: 3713
- Fri Dec 28, 2018 04:36
- Forum: Dry Cured Meats and Sausages
- Topic: Name this mold!!
- Replies: 6
- Views: 3713
- Thu Dec 27, 2018 16:25
- Forum: Dry Cured Meats and Sausages
- Topic: Fermenting without starter cultures
- Replies: 30
- Views: 13534
Update: After 54 hours, my PH wasn't moving below 5.5, and I was getting paranoid, LOL, so I transferred them to the chamber. I have 3 variables with this batch. #1) I used 60-65mm casings instead of the 55-60mm, so they are definitely larger. 2) I had some larger whole muscles in the chamber that I...
- Thu Dec 13, 2018 22:46
- Forum: Dry Cured Meats and Sausages
- Topic: Fermenting without starter cultures
- Replies: 30
- Views: 13534
- Wed Dec 12, 2018 20:54
- Forum: Dry Cured Meats and Sausages
- Topic: Fermenting without starter cultures
- Replies: 30
- Views: 13534
Yes, I`ve read it numerous times. Were they not fermenting meat when they stored them in a basket at 55F for 24 hours before they hung them? I know they never used sugars. And I know for sure they never backslopped, so what`s the deal? Is it that it will work, but questionable? Am I better off to to...
- Wed Dec 12, 2018 19:35
- Forum: Dry Cured Meats and Sausages
- Topic: Fermenting without starter cultures
- Replies: 30
- Views: 13534
- Wed Dec 12, 2018 16:26
- Forum: Dry Cured Meats and Sausages
- Topic: Fermenting without starter cultures
- Replies: 30
- Views: 13534
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 ...
- Tue Dec 11, 2018 21:41
- Forum: Dry Cured Meats and Sausages
- Topic: Fermenting without starter cultures
- Replies: 30
- Views: 13534
- Tue Dec 11, 2018 11:57
- Forum: Dry Cured Meats and Sausages
- Topic: Fermenting without starter cultures
- Replies: 30
- Views: 13534
- Tue Dec 11, 2018 11:35
- Forum: Dry Cured Meats and Sausages
- Topic: Fermenting without starter cultures
- Replies: 30
- Views: 13534
- Tue Dec 11, 2018 01:33
- Forum: Dry Cured Meats and Sausages
- Topic: Fermenting without starter cultures
- Replies: 30
- Views: 13534
- Mon Dec 10, 2018 12:03
- Forum: Dry Cured Meats and Sausages
- Topic: Fermenting without starter cultures
- Replies: 30
- Views: 13534
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 ...
- Mon Dec 10, 2018 11:58
- Forum: Dry Cured Meats and Sausages
- Topic: Fermenting without starter cultures
- Replies: 30
- Views: 13534
- Sun Dec 09, 2018 14:48
- Forum: Dry Cured Meats and Sausages
- Topic: Fermenting without starter cultures
- Replies: 30
- Views: 13534
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...
- Sat Dec 08, 2018 16:18
- Forum: Dry Cured Meats and Sausages
- Topic: Fermenting without starter cultures
- Replies: 30
- Views: 13534
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?