Search found 573 matches
- Thu Jan 14, 2016 20:41
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 60123
- Thu Jan 14, 2016 20:40
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 60123
- Thu Jan 14, 2016 05:55
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 60123
- Thu Jan 14, 2016 05:52
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 60123
All butts. No extra back fat. They came in a case boneless real clean. I thought 6.5 was high also. I teated it using the mw102 with a meat probe as soon as I ground it before adding salt, etc. Once I cases it, I tested the ramiken. Im reading 5.8. 3 hours later, I'm still reading 5.8, so I have no ...
- Thu Jan 14, 2016 05:34
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 60123
- Thu Jan 14, 2016 03:39
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 60123
I bought a case of shoulders from a well know butcher in the area. I know on beef, all he sells i prime. Cant tell you much more than that. What benefit do I have to decrease fermentation temp versus keeping it at 72 and monitoring it? Should I go to 5.0 like you originally said or should I go to 5....
- Thu Jan 14, 2016 01:36
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 60123
- Wed Jan 13, 2016 14:11
- Forum: Microbiology of meat and products
- Topic: B-LC-007
- Replies: 12
- Views: 21782
- Wed Jan 13, 2016 14:00
- Forum: Microbiology of meat and products
- Topic: B-LC-007
- Replies: 12
- Views: 21782
Lou- Redzed had this to say about 007 and I pretty much use the same amount with TSPX. redzed wrote: Bactoferm B-LC-007starter culture - 1g. (.66g per kg is the recommended amount, but it's better to use a bit more in a small batch ) Package suggests 6.33 grams. Based on redzed, it's 28.5 grams. Bas...
- Wed Jan 13, 2016 13:55
- Forum: Microbiology of meat and products
- Topic: B-LC-007
- Replies: 12
- Views: 21782
- Wed Jan 13, 2016 03:44
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 60123
I cut up all my meat and it's going into the grinder tomorrow. Please confirm: Meat: 28500 grams Instacure #2=71.25 grams Salt= 712.50 grams Dextrose=171 grams B-LC-007=28.5 grams Test PH before or after mixing above for reference? Hang in 72 degrees @ 90% humidity Keep small ramekin of meat for PH ...
- Tue Jan 12, 2016 14:12
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 60123
2 more questions, then hopefully I'm on my way. I received the B-LC-007. Although it shows the dosage, I remember reading somewhere that if I'm making 50 pounds or less to use a different dosage? How much distilled water should be used to activate it and at what temperature? Once it's activated, do ...
- Mon Jan 11, 2016 20:52
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 60123
- Mon Jan 11, 2016 17:12
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 60123
- Mon Jan 11, 2016 14:42
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 60123
I always felt like 2.5-3% salt sounded kinda high. Now that I know my bro adds 4.1, he can't tell me mine is too salty. He is doing the steps he was taught without knowing why they did things. I'm not convinced the old farts even knew why, but here's the steps. They would mixed the meat and let it s...