Search found 573 matches
- Sat Jan 23, 2016 13:55
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 59459
- Sat Jan 23, 2016 06:47
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 59459
- Sat Jan 23, 2016 06:32
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 59459
- Sat Jan 23, 2016 05:52
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 59459
- Sat Jan 23, 2016 05:50
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 59459
- Sat Jan 23, 2016 05:49
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 59459
Well, I decided to take everyone's advice and I'm convinced I need to circulate the stale air. I thought about how I wanted to do this and make the refrigerator a normal "can of pop" unit when the swimming pool opens, so here's what I decided to do. I created 2 j-tracks. Tommorrow, within the j-trac...
- Fri Jan 22, 2016 00:15
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 59459
- Thu Jan 21, 2016 13:31
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 59459
I ran a small fan on them last night for about 15 minutes. Just enough to watch all the tags flutter. This morning, I ran a small fan again for about 10 minutes with the door open. When I do this, the temperature of course rises, but the temp doesn't increase more than 58-59. I would imagine that's ...
- Thu Jan 21, 2016 12:31
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 59459
- Thu Jan 21, 2016 02:59
- Forum: Dry Cured Meats and Sausages
- Topic: Orange-fennel
- Replies: 11
- Views: 6001
Take it from redzed. Don't toss them. I was sitting at 1% salt and I decided to toss them. I bet I could've been eating them by now. I just talked to a bunch of old geezers that still don't use cure. Salt only, no cultures. They make 400-500 pounds per year. They use 2% salt. Their curing time takes...
- Thu Jan 21, 2016 02:37
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 59459
- Thu Jan 21, 2016 02:34
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 59459
- Thu Jan 21, 2016 02:24
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 59459
No panic here. It can't be half as bad as last time. I just didn't understand whether the tackiness feel on the casings is normal. I did notice that I want to start decreasing the humidity into the high 70's. I now unplugged the humidifier because the sensor is so sensitive that anytime I open the u...
- Wed Jan 20, 2016 05:30
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 59459
I noticed the bottom row especially has a very tacky feel on the outside of the casings. Almost kind of lardy feeling. I flipped the top and bottom rows this morning. I also think they are more mushy in the last 3-4 days than they were at 26 hours of fermentation. Ph is still under 5.0. Is this all ...
- Tue Jan 19, 2016 17:44
- Forum: Curing chambers and Related Equipment
- Topic: Dehumidifier
- Replies: 8
- Views: 11420