Pepper lined cloth casings

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fatboyz
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Pepper lined cloth casings

Post by fatboyz » Sun Jun 21, 2020 00:41

My friend brought me some in from Germany with his spice order. I'm doing a semi dry fermented cracked pepper salami. THe info he got was to ferment them then in four days peel back the bag and it leaves the pepper coating and the little hood and string on one end to continue hanging them. I'm concerned about mold growth over the pepper. Anybody use cloth casings before?
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Re: Pepper lined cloth casings

Post by fatboyz » Sun Jun 21, 2020 15:31

I found this video on YouTube. For dry fermented he leaves them in the cloth casing the entire drying time then peels the casing off.
https://www.youtube.com/watch?v=W6TC7Ls3GkY
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Re: Pepper lined cloth casings

Post by fatboyz » Sat Jul 25, 2020 13:47

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Worked excellent. Still need to dry some more but I couldn't wait!
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Re: Pepper lined cloth casings

Post by fatboyz » Sat Jul 25, 2020 13:53

Now that I figured out the pictures!, Here they are before fermenting.
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redzed
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Re: Pepper lined cloth casings

Post by redzed » Sat Jul 25, 2020 16:11

Nice looking pepper salami. How long was the drying period? Can you show us what the cross section looks like?
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Re: Pepper lined cloth casings

Post by fatboyz » Sun Jul 26, 2020 06:56

Red, I couldn't wait as I wanted to see what the pepper looked like and if it was covered in mold. This is 1 month and 20% Loss. Other salami is still in the chamber. It tastes excellent. I fermented it to the sour zone. Final PH is 4.7. Will be doing up a larger batch now that I know they work great. I didn't want to try too many to start. They are expensive casings. All in $6.50 each.
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Re: Pepper lined cloth casings

Post by Lorenzoid » Sun Jul 26, 2020 13:24

Nice.

I saw such casings on the Sausagemaker site. $19.99 for 3.
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Re: Pepper lined cloth casings

Post by fatboyz » Sun Jul 26, 2020 15:07

Yes, those are the same casings. They be even more expensive from Sausagemaker for us here in Canada. Add in 30% exchange and then they will charge 30-50.00 US to ship and then we also get charged brokerage fees. It's cheaper to get them from Germany!
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Re: Pepper lined cloth casings

Post by redzed » Sun Jul 26, 2020 16:57

Looks still soft inside, should improve after you get to around 35% loss. When you say the final ph is 4.7 is that reading after fermentation and before drying or now?
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Re: Pepper lined cloth casings

Post by fatboyz » Sun Jul 26, 2020 19:09

that's right now Red. After fermentation they were 5.2. I didn't really expect the ph to continue to drop after fermenting. THey definitely need to dry some more.
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Re: Pepper lined cloth casings

Post by redzed » Tue Aug 04, 2020 01:24

fatboyz wrote:
Sun Jul 26, 2020 19:09
that's right now Red. After fermentation they were 5.2. I didn't really expect the ph to continue to drop after fermenting. THey definitely need to dry some more.
That is unusual. Normally you will have a slight drop in the pH after fermentation, but the pH will rise to being very close to what the starting pH was if the post fermentation reading was 5.3 or 5.4. The lower the pH after fermentation, the lower the pH at the end.
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Re: Pepper lined cloth casings

Post by fatboyz » Wed Aug 05, 2020 14:17

I used my PH meter after fermentation and it is an Aliexpress special. When I cut them open I used the professional model at my friends shop so I'm guessing the final reading is the accurate reading and they were likely very close to that after fermentation?
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