Search found 573 matches

by LOUSANTELLO
Fri Dec 28, 2018 04:38
Forum: Dry Cured Meats and Sausages
Topic: Name this mold!!
Replies: 6
Views: 3633

A lot of these dehumidifiers dont like that cold temp. Is there a reason you`re running the temp so low?
by LOUSANTELLO
Fri Dec 28, 2018 04:36
Forum: Dry Cured Meats and Sausages
Topic: Name this mold!!
Replies: 6
Views: 3633

That`s most likely humidity. I had some of the furry stuff. As soon as I got my humidity to 70-75%, the chalky white starts growing
by LOUSANTELLO
Thu Dec 27, 2018 16:25
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 30
Views: 13173

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...
by LOUSANTELLO
Thu Dec 13, 2018 22:46
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 30
Views: 13173

Testing daily now. Yesterday at the same time was 5.68. 24 hours later, 5.54, but it varies depending on where I poke it.
by LOUSANTELLO
Wed Dec 12, 2018 20:54
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 30
Views: 13173

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...
by LOUSANTELLO
Wed Dec 12, 2018 19:35
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 30
Views: 13173

I slit a soppressata and pulled a wad of meat out of it and re-tied it. The ph was 5.68 when I transferred it to the chanber. The ph is 5.65
by LOUSANTELLO
Wed Dec 12, 2018 16:26
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 30
Views: 13173

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 ...
by LOUSANTELLO
Tue Dec 11, 2018 21:41
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 30
Views: 13173

Do you transfer them back or is it too late?
by LOUSANTELLO
Tue Dec 11, 2018 11:57
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 30
Views: 13173

I moved them to the chamber
by LOUSANTELLO
Tue Dec 11, 2018 11:35
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 30
Views: 13173

It`s holding at 5.68 after 54 hours. Its been there for quite a while
by LOUSANTELLO
Tue Dec 11, 2018 01:33
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 30
Views: 13173

If you don't use a starter culture, but you used .3% dextrose, will the PH drop? If not, how do you know when to stop fermentation process and hang them in the chamber?
by LOUSANTELLO
Mon Dec 10, 2018 12:03
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 30
Views: 13173

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 ...
by LOUSANTELLO
Mon Dec 10, 2018 11:58
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 30
Views: 13173

I used the T-SPX once. It definitely had a much stronger cheesier flavor and smell. The BLC-007 is more mild, and I prefer it.
by LOUSANTELLO
Sun Dec 09, 2018 14:48
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 30
Views: 13173

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...
by LOUSANTELLO
Sat Dec 08, 2018 16:18
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 30
Views: 13173

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?