cacciatore advice
cacciatore advice
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!
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!
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.
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.
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.
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!
![Image](http://i1379.photobucket.com/albums/ah133/Bumper200/IMG_1469_zpsrl1vrvrn.jpg)
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!
![Image](http://i1379.photobucket.com/albums/ah133/Bumper200/IMG_1469_zpsrl1vrvrn.jpg)
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!
![Image](http://i1379.photobucket.com/albums/ah133/Bumper200/IMG_1518_zpshnizrwkh.jpg~original)
![Image](http://i1379.photobucket.com/albums/ah133/Bumper200/IMG_1521_zpsuybe5wkh.jpg~original)
![Image](http://i1379.photobucket.com/albums/ah133/Bumper200/IMG_1518_zpshnizrwkh.jpg~original)
![Image](http://i1379.photobucket.com/albums/ah133/Bumper200/IMG_1519_zpscqjd7igi.jpg~original)
![Image](http://i1379.photobucket.com/albums/ah133/Bumper200/IMG_1521_zpsuybe5wkh.jpg~original)