cacciatore advice

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Bumper
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cacciatore advice

Post by Bumper » Fri Jun 02, 2017 07:57

I'm going to make this recipe on Sunday. I'm going to sub the 'red flakes' for smoked hot hungarian paprika.. However I don't have dextrose, just sugar. Can I substitute or is it worth the trip to the brew store for some? I'm using T-PX.

cacciatore recipe

As an aside, I found a new farm to home meat supplier that focus on quality free range hormone free meat. I ordered some frozen backfat (and ribs and...) and let him know I was making salami. He threw in an extra frozen 2kg bag of back fat free. This could be the start of a beautiful friendship!
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Bob K
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Post by Bob K » Fri Jun 02, 2017 15:21

While T-SPX ferments both sugar and dextrose, the bacteria can metabolise the dextrose more easily which helps to create a faster Ph drop, and adds a margin of safety.......
If it's your first fermented sausage it's probably worth the trip.

T-SPX works well with both sugar and dextrose in the recipe so you could also substitute .2% dextrose and .2% sugar instead of the .3% dextrose called for.
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redzed
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Post by redzed » Fri Jun 02, 2017 15:32

All the bacteria in TSPX will metabolize sucrose, but slower than glucose (dextrose). Glucose is a simple sugar and it will be used by the bacteria immediately. In order for the bacteria to use sucrose, there is a conversion process and the bacteria can't metabolize it as soon as it's added. Therefore I suggest you use dextrose, ideally 2g dextrose and 2g sucrose per kg of meat.
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Post by Bumper » Sat Jun 03, 2017 10:48

Thanks to you both - fonts of knowledge indeed. I picked up a bag of dextrose accordingly. Given the price of meat here, it is not worth taking any risks. Photos to come.
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Post by Bumper » Sun Jun 04, 2017 08:51

Cacciatore went pretty smoothly today. Mold to be brushed on tomorrow. The black pad on the side is a waterproof hydroponic heater that maxes out at 25c. I use this to make the curing chamber a fermenting chamber. After the photo I moved them slightly so none are touching.

The little computer fan on the bottom left is keeping things moving. Fridge is old but self defrosting and cycles air through so humidity seems to be being controlled well so far. Powered by Inkbird! Wish me luck on my maiden run!

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Post by Bumper » Tue Jun 06, 2017 02:37

Sorry lots of newbie questions, how often should I be weighing these? Once a week?
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Post by Bob K » Wed Jun 07, 2017 13:52

Once a week would be fine. After you reach your goal I would keep drying a few chubs a while longer..... you may like the texture/mouth-feel better
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Post by Bumper » Thu Jun 08, 2017 10:52

Bob K wrote:Once a week would be fine. After you reach your goal I would keep drying a few chubs a while longer..... you may like the texture/mouth-feel better
Thanks Bob! Yes, definitely going to 40% possibly a little higher for all of them. I prefer a slightly drier harder salami.
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Post by Bumper » Sat Jul 15, 2017 02:51

So it took six weeks, but peeled and packed my first ever salami today. The cacciatore turned out great. No case hardening, great flavour, and a median weight loss of 42%.

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Post by Bumper » Sat Jul 15, 2017 10:44

Just logged back in - looks like photobucket isn't letting me share images anymore? any suggestions for alternatives?
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Bob K
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Post by Bob K » Sat Jul 15, 2017 13:36

I don't know why, as not all Photobucket photos are affected. Mine no longer work but Stephans and Redzeds do.

And yet if I re-post a photo it works?

Anyone?

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Post by Bumper » Sat Jul 15, 2017 22:48

Ok played with it some more. So photobucket seems to block the image even in the library at first glance when you get the message overlay, but if you click on past the initial display on the magnifying glass - view image icon you get the original photo. Copy the image link address from this and it seems to work in preview for me at the moment, so here we go again!

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Post by redzed » Sun Jul 16, 2017 01:29

Congrats, the cacciatore looks perfect. Seems like you are a fast learner and have your ducks all in a row! Time for another batch!
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Post by airbrush » Sun Jul 16, 2017 18:30

That is Beautiful!! I'm jealous.
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Post by Bumper » Mon Jul 17, 2017 10:25

Thank you both. Pretty stoked with how it turned out. All thanks to info on here on chamber builds and tips and the recipes on meatandsausages.com. I Might need to do a hot batch of the same recipe.
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