Search found 86 matches
- Sun Jul 08, 2018 23:43
- Forum: Dry Cured Meats and Sausages
- Topic: Salami day 12 pics
- Replies: 13
- Views: 5643
Salami day 12 pics
Here are some pics of salami i was freakin out about with a lot of culture on accident. My test link I cut into https://imageshack.com/i/pmuLagSsj https://imageshack.com/i/pmuLagSsj https://imageshack.com/i/pmld2mj4j Smells great. Funky. Little outer ring more red than middle but losing a lot of wat...
- Fri Jul 06, 2018 15:45
- Forum: Dry Cured Meats and Sausages
- Topic: Marianski s book
- Replies: 3
- Views: 2851
- Fri Jul 06, 2018 03:33
- Forum: Dry Cured Meats and Sausages
- Topic: Marianski s book
- Replies: 3
- Views: 2851
Marianski s book
Marianskys book of the art of fermenting sausages says the final ph of salami is somewhere between 5.0-5.5 page 33061- if our initial fermenting drop is to get to 5.3 ( a safe consumable product) or below that, to 5.1-5.0 then on the last thRead " blc 007 problems " our friend said he was at 4.9 in ...
- Thu Jul 05, 2018 18:28
- Forum: Curing chambers and Related Equipment
- Topic: Inkbird vs hum-1
- Replies: 6
- Views: 6836
- Thu Jul 05, 2018 17:22
- Forum: Curing chambers and Related Equipment
- Topic: Inkbird vs hum-1
- Replies: 6
- Views: 6836
- Thu Jul 05, 2018 03:56
- Forum: Curing chambers and Related Equipment
- Topic: Inkbird vs hum-1
- Replies: 6
- Views: 6836
Inkbird vs hum-1
This year I`m giving the ink bird a shot this time around in the chamber since it reads the humidity display as the hum 1 doesn`t. Ink bird is a little cheaper at 35 bucks and the hum1 at 75- only think is you can`t put the hum 1 in a plastic bag filled with a wet napkin to heck the accuracy. What i...
- Wed Jul 04, 2018 22:08
- Forum: Dry Cured Meats and Sausages
- Topic: Fruit flys and gnats in chamber !
- Replies: 1
- Views: 1714
Fruit flys and gnats in chamber !
My 5th day in in my chamber I notice fruit flies or gnats. Everyone I open for fresh air they swarm in considering my apartment smells like a sour meat plant. I`ve seen the apple cider and soda method in a cup but could I put that in the chamber ? I have just now put 4 cups around the area and kitch...
- Tue Jul 03, 2018 16:59
- Forum: Microbiology of meat and products
- Topic: Problem with starter culture - BL-C 007
- Replies: 41
- Views: 28849
- Tue Jul 03, 2018 16:34
- Forum: Microbiology of meat and products
- Topic: Problem with starter culture - BL-C 007
- Replies: 41
- Views: 28849
- Sun Jul 01, 2018 21:25
- Forum: Dry Cured Meats and Sausages
- Topic: Starting ph of 6.2 has me worried
- Replies: 13
- Views: 4768
Bob K wrote: Just FYI the amount .12 gram per kilo in those recipes is the amount of T-SPX the whole envelope is capable of fermenting, not a practical amount for home sized batches. to assure a viable amount of culture. .022% is a more reliable amount to add. How do you even get that on a scale ? ...
- Sun Jul 01, 2018 19:11
- Forum: Dry Cured Meats and Sausages
- Topic: Starting ph of 6.2 has me worried
- Replies: 13
- Views: 4768
I think your ok. It may need a bit of extra time (6 to 12 hours) but you should be able to get the drop. When I ferment I like to open the chamber 2 times a day to change the air. You'll know by the smell and the color if it's right. I'm inclined to think it won't take more time since he used 12 gr...
- Sun Jul 01, 2018 19:09
- Forum: Dry Cured Meats and Sausages
- Topic: Starting ph of 6.2 has me worried
- Replies: 13
- Views: 4768
Just FYI the amount .12 gram per kilo in those recipes is the amount of T-SPX the whole envelope is capable of fermenting, not a practical amount for home sized batches. to assure a viable amount of culture. .022% is a more reliable amount to add. How do you even get that on a scale ? .022? I have ...
- Sun Jul 01, 2018 17:53
- Forum: Dry Cured Meats and Sausages
- Topic: Starting ph of 6.2 has me worried
- Replies: 13
- Views: 4768
Frankly, I would not trust readings using an elecrode designed to test liquids, but rather a properly calibrated meter that is function specific, that is with an electrode made for testing meat. Well when I purchased a meat probe I was able to test a mince with the probe vs a bulb with a slurry fro...
- Sun Jul 01, 2018 17:51
- Forum: Dry Cured Meats and Sausages
- Topic: Salami going in the trash
- Replies: 6
- Views: 3024
- Sun Jul 01, 2018 17:30
- Forum: Dry Cured Meats and Sausages
- Topic: Starting ph of 6.2 has me worried
- Replies: 13
- Views: 4768
A reading of 6.2 is a matter of concern. High pH meat has high water retaining properties and is susceptible to bacterial spoilage. It makes a good cooked sausage since it retains more water and the product is therefore juicier. But not recommended for fresh and dry cured sausages. But are you sure...