Some basic Curing review

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redzed
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Post by redzed » Sun Jan 07, 2018 18:57

Kijek wrote:
How much salt and cure 2 did you add, and did you also add some sugar?
For 10lbs of pork
1/3 tbs salt = 3 1/3 tbs total
2 tsp cure #2 total
No sugar.

Did you cure the coppa in the fridge before you transferred it into your chamber?
Yes I did

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As I stated above, I have serious concerns about leaving your salami at a temp of 65F for 10 days with no starter culture of sugar. That is way out of line in the way we cure salami.
While the salt and nitrates/nitrites do offer levels of protection from spoilage and pathogens, it is still a very high risk approach. Even when fermenting with cultures it is not considered safe if you don't reach a pH of 5.3 or less within 72 hours. It would be a good idea to read about bacteria here:
https://www.meatsandsausages.com/sausag ... g/bacteria
https://www.meatsandsausages.com/sausag ... eat-safety

I would also urge you to buy and read from cover to cover, Marianski's The Art of Making Fermented Sausages.
https://www.amazon.com/Art-Making-Ferme ... 0982426712
Kijek
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Post by Kijek » Sun Jan 07, 2018 19:41

I may have stated incorrectly earlier, I only had the Coppa and sausages hung in chamber @ 658F and 80% hum , for only 3 days till I had white mold growing from the Bac 600.
After that I lower I lowered to 55*F and 70%hum.
The meat has now been in chamber for 2 weeks and I have since lowed down to 48*F and 65%hum.

I would also urge you to buy and read from cover to cover, Marianski's The Art of Making Fermented Sausages.
Thank you for that suggestion, was wondering if anyone might have a recommendation.

I usually read "Charcuterie" by Michael Ruhlman.
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