Milwaukee claimed I can just probe the soft meat with the meat probe along with temperatur probe attached. I added no water or blending

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 ...

On a side note, my daughter took penicillin 6 times in her life and had a reaction the last time she took it. Now they think she's allergic. To mold or not to mold?

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....

So what happens now that I put in 25grams? Meat only was 6.5 Ph. 6 hours after mixed and cased, ph is 5.8

Ok

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...

Your last comment was 1g per kilo. That's how I got to 28.5 grams of B-LC-007. or should I use .222 per kilo like the package says (6.33 grams)

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 ...

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 ...

Redzed, I jist read your post again and it says go for 6g dextrose. I assume you meant .6%?

awesome. Looking forward to it.

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...