Some basic Curing review

Kijek
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Some basic Curing review

Post by Kijek » Sat Jan 06, 2018 02:09

Ok, I just got back into making dry cured sausagesm cappy, soppra's etc.
Right now, made a curing chamber out of an old refrig, and only have 10lbs of Italian sausage and 1 cappy.

I made everything with seasonings, salt and cure#2 plus sprayed Bac 600 on it and the nice white mold grew within 2 days. @ 65*F and 85% humdity.

Now 1-1/2 weeks later, I have lowered my chamber to 55*f and 70% humdity.

Ok does all this sound ok?

Also, this time I did not use a starter culture, because I do not like the tangy taste.

Do you "think", I'm on the right track with the curing and also, not having that tabgy taste.?

One last thing, is there meter to measure the PH?
Last edited by Kijek on Sun Jan 07, 2018 20:37, edited 1 time in total.
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redzed
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Post by redzed » Sat Jan 06, 2018 09:07

To begin with, I'm assuming that you are not using Umai casings on your salami, and posted your question in that sub forum by mistake.

I would have concerns about leaving the salami in a temp 65F for 10 days. How much salt and cure 2 did you add, and did you also add some sugar? Did you cure the coppa in the fridge before you transferred it into your chamber?

Adding a culture to ferment the sausage is an important safety hurdle, and if you select the right starter culture and don't lower the pH below 5, you will not have a tang. The starter cultures designed for mild Mediterranean products contain the same lactic bacteria and micrococci that occur naturally in Southern Europe.

There are numerous pH meters that are available, you have to select one that is application specific, that is designed for testing soft foods such as ground meat. Google Hanna Halo, Apera PH60S, Milwaukee MW102 + MA920 pH/°C Meter Probe, Lutron PH-212. Prior to purchasing read this excellent tutorial:
https://ourdailybrine.com/how-to-test-t ... and-drink/
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Post by Bob K » Sat Jan 06, 2018 18:44

redzed wrote:There are numerous pH meters that are available, you have to select one that is application specific, that is designed for testing soft foods such as ground meat.
While the Meat/cheese probe is certainly convenient, it is definitely not a requirement for checking Ph in fermenting sausage.
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Post by Kijek » Sat Jan 06, 2018 20:46

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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Post by Laftpig » Sat Jan 06, 2018 22:05

BobK what would be a good alternative to redzed`s suggestions for a PH meter? His choices are in the $200.00 range. Milwaukee with meat probe is $170.00. I just have PH strips at the moment and something a bit more accurate would be nice.
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Post by Kijek » Sat Jan 06, 2018 22:26

Laftpig, how would you use the strips? Do you take a tiny core sample or what?

I've never done PH testing so I know nothing about doing it. But would a tester like this work?

https://www.amazon.com/Luster-Leaf-2956 ... er+digital
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Post by Bob K » Sat Jan 06, 2018 22:41

I use the M102 with the standard probe. Lots of info and how to use in this string: http://www.wedlinydomowe.pl/en/viewtopi ... sc&start=0
You can change to a different probe at any time

http://www.testequipmentdepot.com/milwa ... -mw102.htm

http://www.testequipmentdepot.com/milwa ... a920b1.htm


Kijek
You can use the same method of making a slurry for using Ph papers, Dont bother getting a cheap meter that you can't calibrate
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Post by Laftpig » Sat Jan 06, 2018 23:46

Kijek from what I`ve read you can`t use soil or water testing meters the probes work differently with each material. If you use a meter like BobK has you can buy the different probes which allows the testing of different materials. Personally if you following a known safe recipe and procedure you won`t need a PH meter. It nice to have though. I`m sure members have been making salami`s long before they purchased PH meters.

When I use the strips I take a sample of whatever meat I`m testing and mix it with a little distilled water and make a paste. I have it at room temperature and then test with the strip. The problem with the strips is you can`t tell the difference between 5.2 and 4.8 reading.
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Post by Kijek » Sun Jan 07, 2018 00:58

Thanks guys I appreciate the input. Will stay in touch Thankyou!
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Post by redzed » Sun Jan 07, 2018 02:47

Just keep in mind that when using strips or a pH meter designed for liquids, you have to use deionized water that has a neutral pH of 7. The test sample has to be completely homogenizes and have an even consistency. Since the deionized water is neutral you add three times the amount of the meat sample, but you can add as much as ten times. I have found in the past that the water I purchased was not always 7.
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Post by Bob K » Sun Jan 07, 2018 13:57

redzed wrote: I have found in the past that the water I purchased was not always 7.
I found the same thing however.....You can't get an accurate reading in distilled or deionised water with a Ph meter without using a pHISA. Even just tap water that is neutral can cause your meter readings to float.

https://www.vernier.com/til/1286/

http://www.capitolscientific.com/Thermo ... -Case-of-5
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Post by Laftpig » Sun Jan 07, 2018 17:12

BobK/redzed

To get an accurate reading with the Milwaukee standard probe or others like it you now need PHISA? How far off would you say the readings would be if you used just a distilled water with a 7 pH. It appears PHISA is not a cheap product. With this added, very helpful, piece of information the Milwaukee meat probe is not looking so bad now cost wise.

Great have have input from experts like you. Thanks
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Post by Bob K » Sun Jan 07, 2018 17:44

No. That's just for a neutral or deionised solution. And the probe type makes no difference with a deionised solution. Just read the info in the link :???:
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Post by Laftpig » Sun Jan 07, 2018 18:14

I did read the information. Sorry if I don`t understand. 🧐 Like all other things i find difficult to understand I`ll figure it out myself😀
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Post by redzed » Sun Jan 07, 2018 18:18

And that is why I believe that if you want accurate results in testing pH, you cough up the money and buy a proper application specific pH meter. Because of the ease and convenience of not having to pull out your mini blender every time, you will test more often. You will know when exactly what is going on and get a better handle on different starter cultures and sugar additions.

In addition to suggestions for meters I posted earlier, you could also consider purchasing one from China, through AliExpress.

https://www.aliexpress.com/item/PH-9810 ... 1666&tpp=1

https://www.aliexpress.com/item/PH-03-I ... 9d9d&tpp=1
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