Sausage Ready
Sausage Ready
Ok, my dried sausage is ready to pull from chamber.
This is the first time I used Bac600, so what do I do when I take the sausage out, clean (brush) off the mold or what?
Also, I always get the shinkage and the sausage doesn't stay round to some extent, why is that?
This is the first time I used Bac600, so what do I do when I take the sausage out, clean (brush) off the mold or what?
Also, I always get the shinkage and the sausage doesn't stay round to some extent, why is that?
You shouldn't ad water to a sausage that is dried as it adds to the time spent in the danger zone of bacterial growth.Kijek wrote:Could it be that I put too much water in the mix to make it flow better?
I always wondered if the stuffers with the larger dia cylinder would make stuffing more difficult. The laws of physics would say yes.
You know Cajuneric, I would love to explain what I did, but I really can't.
This was my first try in using my chamber and starter cultures and I basically tried to follow recommended temps and humidity, but ended up kind of jumping around too much as I was learning.
I was very lucky I did not loss anything and it turned out very good.
With the help of others in here and purchasing and reading the book, "The Art of Making Fermented Sausage". I now have a better understanding of what needs to be done.
So, my next batch that I'm hoping to start in a few weeks, I will apply what I learned and take careful notes on what I did, as I sure I will still need to adjust things.
My best advice, do yourself a favor and buy the book and read it and ask questions in here, and in no time at all you should be off to a safe start.
Sorry I can't offer more then that.
HERE IS THE LINK FOR THE BOOK
https://www.amazon.com/Art-Making-Ferme ... ed+sausage
This was my first try in using my chamber and starter cultures and I basically tried to follow recommended temps and humidity, but ended up kind of jumping around too much as I was learning.
I was very lucky I did not loss anything and it turned out very good.
With the help of others in here and purchasing and reading the book, "The Art of Making Fermented Sausage". I now have a better understanding of what needs to be done.
So, my next batch that I'm hoping to start in a few weeks, I will apply what I learned and take careful notes on what I did, as I sure I will still need to adjust things.
My best advice, do yourself a favor and buy the book and read it and ask questions in here, and in no time at all you should be off to a safe start.
Sorry I can't offer more then that.
HERE IS THE LINK FOR THE BOOK
https://www.amazon.com/Art-Making-Ferme ... ed+sausage