Search found 96 matches
- Thu Jun 30, 2016 21:58
- Forum: For beginners
- Topic: Which Salami's suggested for a newbie?
- Replies: 41
- Views: 27001
I started making sausage back in 1968.I purchased my first book (great sausage recipes) from Haught butcher supply. I still buy from this company. I give most of it away to my kids. We made 170 lbs. of beer sticks and 50 lbs. of summer sausage in one session this year. Thank heavens for the 30 lb. s...
- Thu Jun 30, 2016 02:30
- Forum: For beginners
- Topic: Which Salami's suggested for a newbie?
- Replies: 41
- Views: 27001
- Thu Jun 30, 2016 02:12
- Forum: For beginners
- Topic: Which Salami's suggested for a newbie?
- Replies: 41
- Views: 27001
I sprayed the soppressa 24 hours after the beginning of fermentation. I used the star san on the interior of the fermenter and the cureing chamber. I dryed them down after 3 minutes contact time. I have since double checked the fermenter control against a lab grade thermometer and found that the tem...
- Sun Jun 26, 2016 16:36
- Forum: For beginners
- Topic: Which Salami's suggested for a newbie?
- Replies: 41
- Views: 27001
- Fri Jun 24, 2016 21:58
- Forum: For beginners
- Topic: Which Salami's suggested for a newbie?
- Replies: 41
- Views: 27001
Well I will try to give you a update on the sopprssata project. These are hung in the curing chamber along with two coppa and one breshola. I experienced a runaway humidity (bad sensor) 100%. Changed out controller. Mold on the sopprssata looks like white spots. Weight loss 14-15%. PH has gone from ...
- Fri Jun 17, 2016 00:01
- Forum: For beginners
- Topic: Which Salami's suggested for a newbie?
- Replies: 41
- Views: 27001
- Thu Jun 16, 2016 16:43
- Forum: For beginners
- Topic: Which Salami's suggested for a newbie?
- Replies: 41
- Views: 27001
- Thu Jun 16, 2016 15:00
- Forum: For beginners
- Topic: Which Salami's suggested for a newbie?
- Replies: 41
- Views: 27001
Well back again. We changed internet service and had problems getting on line. I made 10 lbs. of sopprssata using the t-spx/f-lc culture. 6/10/16 starting PH 5.77 6/16/16 PH 5.34 surface (sticky).Mold was sprayed on after 24 hrs. Mold just starting to form. Fermenter at 70 degrees f. Weight loss for...
- Thu Jun 09, 2016 22:42
- Forum: For beginners
- Topic: Which Salami's suggested for a newbie?
- Replies: 41
- Views: 27001
- Thu Jun 09, 2016 22:29
- Forum: For beginners
- Topic: Which Salami's suggested for a newbie?
- Replies: 41
- Views: 27001
- Thu Jun 09, 2016 22:22
- Forum: For beginners
- Topic: Which Salami's suggested for a newbie?
- Replies: 41
- Views: 27001
I will be using 4 grams of TSPX and 1 gram of F-LC. I was also going to ask the proper way to take a ph sample using a Milwaukee 102 PH meter.Do you also make a slurry? and what is the proper way to take readings after the sausage is stuffed. what is the procedure for whole muscle meats. Purchased a...
- Thu Jun 09, 2016 21:35
- Forum: For beginners
- Topic: Which Salami's suggested for a newbie?
- Replies: 41
- Views: 27001
Hi Bob I believe that I also will try making the sopprassta. I have the meat and all the spices. will be making a 10 lb. batch. I just finished figuring the spice amounts. My fermenter without any adjustments is at 69 degrees and 54% humidity. Iwill have to raise the humidity. I also will be using b...
- Fri Jun 03, 2016 13:43
- Forum: Curing chambers and Related Equipment
- Topic: Curing Chamber
- Replies: 15
- Views: 20734
- Thu Jun 02, 2016 02:23
- Forum: Curing chambers and Related Equipment
- Topic: Curing Chamber
- Replies: 15
- Views: 20734
- Mon May 30, 2016 18:06
- Forum: Curing chambers and Related Equipment
- Topic: Curing Chamber
- Replies: 15
- Views: 20734
Can Bresaola and Coppa be cured at the same time and humidity? Also could you introduce a salami or two after they get past there initial cure? I am trying to figure out how to maximize curing chamber space. I also have a extra refrigerator that can be converted. I have a 22cu.ft. freezer (with the ...