Will not make any difference. What was the total amount of meat and fat? What temp are you fermenting at? Meats Metric US Pork, lean 700 g 1.54 lb Back fat 300 g 0.66 lb Ingredients per 1000g (1 kg) of meat Salt 28 g 5 tsp Cure #2 2.5 g 1/2 tsp Pepper 4.0 g 2 tsp Nutmeg 1.0 g 1/2 tsp Dextrose 3.0 g...

Whoa! don't trash it! No damage done. You can't realy over inoculate. The bacteria is dependent on the amount of sugar you feed it with. And while the cell count is important, the key is to get the the cells to multiply. This won`t affext the taste and finish ? As I made this sausage I noticed what...

Recipe called for .12 grams. I put 12.0 grams tspx lol start over

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. Thanks I did a small batch. But the meat was 6.2 I heard it could...

Just finished my batch and packed it up. Checked ph before chamber. 6.22 and 6.19 on the other meter. Here`s the recipe bob sent the link sausages and meats. Meats Metric US Pork, lean 700 g 1.54 lb Back fat 300 g 0.66 lb Ingredients per 1000g (1 kg) of meat Salt 28 g 5 tsp Cure #2 2.5 g 1/2 tsp Pep...

Wonder why 2grams per 1000 is enough in the meat and sausages recipe. A lot of people on that thread posted almost 10g per 1000. You only need to get the Ph down to 5.3 to reach that safety hurdle and the lesser amount will usually get you there if use the specified culture and temps. You can adjus...

As pH is a logarithmic scale, adding a little water to pH 5.1 will not change the pH very much. pH 5.1 is about 50 times more acidic than pH 6.8. If you want to do the calculation for yourself, pH is approximately equal to log10 of 1 over the hydrogen ion concentration. thanks my friend. I will be ...

Is there a way to put a probe on here ? I think Louis said there was a kid you can do. Going to be doing my batch this week but when you test your meat in a slurry or mix it with water to read ph, would the water of the ph you use be added to the ph? My tap water is 6.8 so 10.9 ? For 5.1 ? I`m the a...

Bob K wrote:Read all about it here:

http://wedlinydomowe.pl/en/viewtopic.ph ... sc&start=0

learned a lot. Wonder why 2grams per 1000 is enough in the meat and sausages recipe. A lot of people on that thread posted almost 10g per 1000.

I`m on my 6th book from Olympia to the art of fermented sausages literally reading page for page. Very glad I have been doing a lot of research before this next batch. My chamber has been set and all my controls are perfect ph meter is on point but a few things maybe is newbies might need to know ? ...

Care to elaborate? Like: What style salami, fermentation process, type of culture , etc "1 (8-foot/2.5-m) length (13/4-inch/45-mm) natural hog casing 3 pounds (1.4 kg) boneless lean pork leg, cut into 1-inch (2.5-cm) cubes 10 ounces (280 g) pork fatback, cut into 1-inch (2.5-cm) cubes Starter cultu...

Picked up Olympia book last night. 4.8 ph for his salami

Saltedtyme30 wrote: I`m going to do this. May I ask why you ask for the cure # 2 and salt to the cubes meat and let rest rather than doing in one day ? Its an old school method that may stem from using salt peter (nitrate) as a curing agent. Its to improve the flavor and color. In my opinion it als...

The combination of orange, fennel and garlic has become one of my favourites in dry curing pork loins (lonzino), so I decided to make a salami with the same flavour panel. The sausage dried for 7 weeks, with a weight loss of 38%. The orange and fennel come through beautifully and complement each ot...

B.