After hundreds of pounds of soppressata, I decided to be the nice guy and offer a buddy of mine to mix a whole batch and use the chamber. Of course, this is exactly what happened to about 10% of the batch. I had some brown lines that were very noticeable after fermentation along with some brown spot...

Food inspection is slightly different than building houses. You could be doing everything by the book, but if the inspector says you cant use a residential facility to make food to resell it, that’s the way it could be. There’s a company in town that dry ages their own meat by the thousands of pound...

Sorry for the confusion. I did not know whether you were going thru the process or just inquiring whether they would let you sell at a farmers market.

I didn’t understand the question. So, you’re asking if you can sell it at a farmers market without any kind of certification? I would say no. Your facility must pass all inspections.

I've seen alot of guys just buy a bakers rack and wrap it in plastic, like a greenhouse. Put a hang a lightbulb in it and plug the lightbulb into a controller. Set the controller for your fermentation temperature. Most likely, the meat alone will hold a high enough humidity. Once you go this route, ...

yes, although there is a chart based on fermentation temperature and hours whereby the meat must reach 5.3 within that time period, otherwise you must toss it.

This had a brown stripe in them as soon as they came out of fermentation. Im thinking bad mixing job. That’s all I can think

Same. 60-65mm beef middles soaked overnight

It depends on which video. This was the 4 hour video. yes

I've made thousands of pounds of soppressata, and every single batch has come out very predictable. On my last batch, I made 3 batches of 25 pounds each using the same 2 recipes ( 1/3, 2/3) using a LEM mixing box, which is what I always use. I used the same amounts of cure #2, dextrose and BLC-007. ...

If you are using Umai, they are made for refrigeration. If you are curing without umai, 62 is still very high, although supposedly the Calabria pork shop hangs their’s from the ceiling in the store and they told me they keep it at 62. I wouldnt.

I've made about 6 prosciutto a while ago, and let's just say I will most likely not make it again. I made a couple of them by removing the bone prior to salting, and others by leaving the bone in until completed. Pressing was a pain. Not only that, but you're waiting 1 year not knowing whether it sp...

T-SPX. I think I have been fermenting too much. Targeting just below 5.0. I will try just below 5.2 on the next batch. Try BLC-007 with .3% dextrose. It should ferment to around 5.3 in 30-36 hours at 70F. That culture is much more mild than T-SPX. Once I started using 007, I have not gone back to T...

I have no tang with the cultures if the proper dextrose was fed. What culture have you been using?

I attended a salumi workshop in Tuscany last week. None of the butchers used cultures or sugars, and only one used wine (to infuse garlic into the mix). I have no clue what cultures were ambient in their cellars, though. They fermented for 6 to 8 days at around 20 to 22 C. No nitrates or nitrites, ...