Hi, This method of packing the fermentation chamber full with little airflow has been working out well for me. However the size of the fermentation chamber is my limiting factor in terms of batch size. So last time I tried taking the idea to the extreme - I didn't use the fermentation chamber at all...

Hi, Something I've never been able to get a clear answer on is how fresh does pork need to be in order to make dry cured sausages? I've been told 'the fresher the better' - but does anyone have any info on how much impact a few extra days hanging in the cold room at the abattoir really has on pork? ...

As I understand it: you cannot use too much starter culture because it will stop acidifying when there is no more sugar to work with.... I have dropped the dosage from 1 gram to 1/2 gram per kilo meat and only make small batches. That´s why I up the dosage from the recommended 0.2 gram/kilo. I thin...

I've done a number of bacons. The flavors came through just fine but they're all very salty. Is soaking the remedy? Yes - I've found soaking/rinsing is the key to controlling saltiness of bacon. If necessary leave for several hours in cold water - and repeat if necessary. However once I worked the ...

Yes I use it a lot. Its the only culture I use nowadays in fact.

Others more expert than me can comment on the exact differences with T-SPX - but my understanding is that there is no real downside to 007.

Hi, I have a similar sized room I use as a drying room. I have a separate fermentation chamber for the initial stage - then the drying room holds multiple batches at once. I looked at AC systems to control the temperature - but they mostly seem to be limited to around 18c minimum which is a bit warm...

Hi, When making Chorizo I first cure the pork with the following mix: Sea Salt 2.50% Insta Cure #2 0.25% Demerara 0.30% Dextrose (Glucose) 0.20% I grind this mix into a fine powder before applying it. However measuring everything for each batch takes time - and I was wondering it there was any reaso...

Looks like a nice machine and a bargain if it speeds up the process. :lol: Can one person handle the stuffing and clipping or do you need another set of hands? It was easy with one person. In the past I've always stuffed one sausage worth, then tied that off before moving onto the next - which alwa...

Hi, I bought one of these - https://www.expondo.co.uk/royal-catering-sausage-clipper-stainless-steel-incl-1000-clips-1324 . I only used it once - but it worked really well. I wasn't expecting much given its not very expensive compared to the fancier ones - but it vastly reduced the amount of work in...

What % of Pimenton do you put in?

In regards to the bind, I don't remember whether you are using a starter and fermenting? Yes - fermenting with BLC-007. The problem might be traced to the sausages not reaching a pH of 5.2-5.3 and not developing the "sol" or gelling as described by Gerhard Feiner in his book. I ferment down to belo...

Hi, I use beef middle casings to make chorizo - and until now I've just been sealing the casings with string. The trouble is I too often suffer from the string slipping off and the sausage falls to the ground. Also it takes ages fiddling about with the string trying to make it as tight as possible. ...

Do you mean Pimenton powder? I've used that a lot - and whilst I've had all kinds of issues with texture over time - not sure I've seen the same thing you are having a problem with. Do you have a photo of the issue?

Hi, I had my first proper go at using the bowl cutter. First I tried to cut 1.5kg of garlic bulbs. It wasn't a great success - bits flew out at various angles at high speed and had to give up on using it for that. As you said - cleanup was then painful. Then I tried cutting meat (pork and pork fat i...

Hi, Its a medium size cutter - 5L capacity. Its from a Polish company I've bought a bunch of stuff from. Generally they seem to provide semi-commercial level equipment with reasonable quality and much cheaper than I've found elsewhere. This is the item, though the website is in polish so may not be ...