Search found 66 matches
- Wed Jan 23, 2019 07:35
- Forum: Hyde Park
- Topic: What happened
- Replies: 4
- Views: 6625
- Tue Dec 18, 2018 13:15
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 78089
- Sun Dec 16, 2018 20:21
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 78089
- Fri Sep 14, 2018 07:05
- Forum: Microbiology of meat and products
- Topic: Natural ferment
- Replies: 5
- Views: 5544
- Mon Sep 03, 2018 15:25
- Forum: Microbiology of meat and products
- Topic: Natural ferment
- Replies: 5
- Views: 5544
Tried a little test to see how the pH changed by adding red wine to tap water. PH water 8,9 Yes, really. I checked with the authorities. Red wine 3,4 0,75 liter water which I added 1 % red wine at a time. (7,5 gr) I did the test twice and the numbers are rounded. 1 % 7,5 pH 2 % 6,8 3 % 6,2 4 % 5,5 5...
- Sat Sep 01, 2018 05:58
- Forum: Microbiology of meat and products
- Topic: Natural ferment
- Replies: 5
- Views: 5544
Hello Redzed Meat contains naturally occuring lactic bacteria, and that is what reduces the pH from neutral 7 immediately after slaughter to around 5.8. I actually thought that the first drop in pH was because of glycolysis which did not include LAB. If time permits I will be doing some very unscien...
- Sun Aug 26, 2018 14:37
- Forum: Microbiology of meat and products
- Topic: Natural ferment
- Replies: 5
- Views: 5544
Natural ferment
I have been working on fermenting salami without starter cultures. Understand the temperature should be less than 15° C for maybe 5 days. High humidity. Add little or no sugars.
If I add 5 % dry red wine is there any way I can know how much the pH would drop? Say the pH of the red wine is at 3,5.
If I add 5 % dry red wine is there any way I can know how much the pH would drop? Say the pH of the red wine is at 3,5.
- Wed Apr 25, 2018 06:15
- Forum: Microbiology of meat and products
- Topic: Natural Fermentation
- Replies: 6
- Views: 5373
Have you given any thought to making your own cure mix with salt and salt peter and curing the meat old school and let the nitrate break down? This takes longer but it gives the little bugs time to do more work and some say this leads to a better product. I have actually. But I can not get hold of ...
- Tue Apr 24, 2018 12:57
- Forum: Microbiology of meat and products
- Topic: Natural Fermentation
- Replies: 6
- Views: 5373
Natural Fermentation
I am trying to get a grip on natural fermentation. No starters or GdL as to me many of my products seem to come out with the same underlying "sourness/tang" using them. Even if the pH only drops to 5,2. Mr. Marianski writes that "natural" fermentation should take place from 12 up to 16 C (<15,6 C) a...
- Sat Mar 31, 2018 16:27
- Forum: Microbiology of meat and products
- Topic: Question about acidification of dried sausage.
- Replies: 21
- Views: 16904
One of the reasons I asked is because I have had so many problems with BLC 007. Simply can not control the acidity. In my latest batch I used 2 gr/kg dextrose and monitored the drop in pH carefully. 20 dgr C and about 92% RH. The pH dropped from 5,7 to 5,2 in exactly 24 hrs! My thinking is that Mari...
- Sat Mar 31, 2018 07:17
- Forum: Microbiology of meat and products
- Topic: Question about acidification of dried sausage.
- Replies: 21
- Views: 16904
Butterbean I have always used Marianskis advice on sugar; "About 1 g (0.1%) of dextrose per 1 kg of meat lowers pH of meat by 0.1 pH. This means that 10 g of dextrose added to meat with initial pH value of 5.9 will lower pH by one full unit to 4.9. Sugar levels of 0.5% - 0.7% are usually added for r...
- Sat Mar 24, 2018 16:52
- Forum: Hardware
- Topic: Cleaning pH meter
- Replies: 6
- Views: 5328
- Sat Mar 24, 2018 09:13
- Forum: Hardware
- Topic: Cleaning pH meter
- Replies: 6
- Views: 5328
Cleaning pH meter
Did not want to hi jack your thread on pH meters.
How and with what do you "wash" the glass spear after use. The manual says -be extremely carefull - Not even allowed to wipe it with tissue.
TIA
How and with what do you "wash" the glass spear after use. The manual says -be extremely carefull - Not even allowed to wipe it with tissue.
TIA
- Mon Feb 05, 2018 18:47
- Forum: Microbiology of meat and products
- Topic: Problem with starter culture - BL-C 007
- Replies: 41
- Views: 24925
I would have to also agree with Stefan that T-SPX is a better choice. That seems to be my conclusion also. Do not want to sit on a ticking bomb and just wait for the right hour to stop fermentation. How much should I cut the dextrose, how low should my temperature be, how many hours lag phase befor...
- Sun Feb 04, 2018 18:40
- Forum: Microbiology of meat and products
- Topic: Problem with starter culture - BL-C 007
- Replies: 41
- Views: 24925