Salami going in the trash
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Salami going in the trash
Recipe called for .12 grams. I put 12.0 grams tspx lol start over
Philip Anthony
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This won`t affext the taste and finish ? As I made this sausage I noticed what I did wrong before. I never kept everything cold and never mixed cold. This time it made sense until I realized the zero in the 0.12 was not noticeable until I went on the computer and read itredzed wrote: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.
Philip Anthony
Will not make any difference. What was the total amount of meat and fat? What temp are you fermenting at?
Last edited by redzed on Sun Jul 01, 2018 17:36, edited 1 time in total.
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Meats Metric USredzed wrote:Will not make any difference. What was the total amount of meat and fat? What temp are you fermenting at?
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 1/2 tsp
Sugar 2.0 g 1/2 tsp
T-SPX culture 0.12 g use scale
Fermenting at 68 -70 rh 85-90 this was a little batch
Last edited by Saltedtyme30 on Sun Jul 01, 2018 17:37, edited 1 time in total.
Philip Anthony
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