Yes, I tossed the soppressata. My brother made 35 pounds the old way this weekend and he's always been successful. He was always taught to make a mound of meat with your own hands and take one handful of salt per mound. I told him I was curious about weight, so he weighed it this weekend. The mound ...

I also ordered Bactoferm mould 600. Can someone explain when and how I use this? I assume you still use t-spx or B LC007 within the meat mix?

I took your advice and gave it the heave ho. All 46 pounds. Once I threw them away, I installed the auberns dual channel TD-400P and dual channel Humidity HD-200. The refrigerator is empty right now and I'm dialing in the temp and humidity for curing. Once I have that dialed in, I will log those set...

Bob, on a side note, I was the goof that forgot to put the correct dosage of salt in the soppressata. The instacure #2 IS the correct dosage and the bactoferm and dextrose IS the correct dosage. These are in dry bags and not regular casings at 36 degrees in a refrigerator. I am at 21 days now and th...

Thank you Bob. Probably the most refined straight forward answers I was looking for. Thanks again.

Thank You redzed for the reply. As far as recipe. I want to do a very simple Calabrese style soppressata and dry sausage. For the soppressata, I know for a fact the recipe was comprised of nothing but salt, whole black peppercorns and red pepper flakes to taste. That's it. There were no dosages in t...

Can someone explain to me the details as to original PH measuring of meat, the dextrose dosage to lower the ph, to what safe level and how often you measure during fermentation. Do you just put a bag of spare meat in a ziplock? Once the ph gets to that low desired point, does it stay there once you ...

Thank You to all. So, let's assume I am going to dry cure it using instacure #1 and using bactoferm. I assume I use the same procedure for fermentation monitoring the PH? and to what value? Do I still follow the same 35% weight loss value for curing? I also assume that if I follow the 35% weight los...

Well, I wish my dad was still around so I had the opportunity to ask these questions. Unfortunately, he is no longer living and when the family was making 300 pounds at one time, I was too busy partying and could care less about making sausage and soppressata. At any rate, I do know they used to mak...

I am in the process of "reading the book", so please don't tell me to read the book. I am planning on making Italian sausage using natural casings. My dad used to let them dry for 4-5 days before he packed them up. It gave the casings a firmer 'Bite" At that time they were freezer packed and frozen ...

Ok, I'm ready to move forward and I have some questions. #1 Has anybody used Umai bags for soppressata within a curing chamber or should I just use regular casings? #2 Best temperature and humidity for fermentation process? #3 Best temperature and humidity for curing process? #4 Best solution for de...

The meat was consistenly the same moisture throughout. It's still pretty mushy and not dry at all, yet, according to weight, this piece lost 15%. If it consistently dries at the rate it's doing now, the meat may be at 30-35% in a total of 4 weeks. I'm going to let it ride. Still smells good

Based on it already being ground, Brian from milwaukee told me to probe it. There was no reason to blend it, add water or anything you're telling me to do. It's not a whole muscle.

I have an MW-102 and a MA920B/1 Meat probe. I calibrated the probe according to the directions using the 7.0 and 4.0 solution, obviously cleaning the head between the two like they say to do. Once calibrated, I cut one bag in half and tied the ends off leaving 4 ounces of meat out of the bag. I prob...