I agree, Bob, that it must be on the surface. But it surely doesnt appear to be. I would think that a film so thin as to not be visible couldnt produce so much pooled oil. Yet, it is. I like your idea of burning the impurities off with a torch. Im not a metalurgist and only know the very basics of m...

Hi Everyone, Thanks again for all the invaluable advice you freely share! This is REALLY odd. I came across a deal on a used, lower end electric grinder on a local neighbors social media forum. It looked alot like the Kitchener #12, 0.5HP grinder I currently use (purchased from Northern Tool in the ...

Thanks for the comments and the suggestion of stuffing the casings more tightly. While they did fill out pretty well and I didnt notice any air gaps, I did have a difficult time filling them. Its the first time I had used the 50mm casing. I was using a 1 inch dia stuffing tube, which is the largest ...

Redzed and StefanS, Thank you so much for your guidance. I think your analysis make great sense. I pulled the salchichon out of fermentation at 98 hours as its still registered ph 5.6. Into the fridge it went. Im including two pictures of it so you can judge color, etc if you like. Its color looks a...

Hi All, Im having trouble getting the final fermentation pH of some Spanish Salchichon down to below 5.3. The pH has stalled at 5.6 after 74 hours. Im concerned about the safety of this and wondering about how to proceed and humbly asking for guidance. Im pretty much stumped at this point. Any advic...

Hi bcboy, Sorry for the late reply. I hadnt seen your question. The expiry date on the pH calibration packets is January 2025. They were purchased in Oct 2020. So the shelf life of the calibration solutions in cachets is about 4 years. Everything is conveniently packaged and easy to use. Im happy wi...

Thanks Cajuneric! Thats great info that I dont think anyone could find anywhere other than from you masters in this forum. Ill be sure to adhere to all your guidelines for proper care. Thanks!

Thanks for the input, Redzed! Yes, I had seen your mention of the old Hanna HI98103 in a previous post and the subsequent retraction. I wasnt aware of the new Hanna model when I initiated this post. Once bluc mentioned the new Hanna "6" model I checked it out and was pleasantly surprised at the impr...

Thank you to each of you for your advice on a pH meter. VERY helpful. Ive decided to proceed with the Hanna HI981036. I spoke with the Hanna support folks about the lifespan of the the calibration solutions once theyre opened. The told me 6 months once opened. 5 years unopened from date of manufactu...

Hi, Ronbo here. Intermediate sausage maker, novice salami & whole cured muscle maker. Thank you to everyone who shares their knowledge and wisdom on this forum. Ive made various salami three different times using Umai casings and Marianski's Art of Fermented Sausages and wisdom from this site. So fa...

Hi Everyone. I know this is an old thread but I was making my first pancetta from a butterflied butt but using the Marianski recipe from this site. Three rolls of green weight 763g, 1138g, and 708g, respectively. I cured them as slabs with seasonings and cure #1 in the fridge for 14 days in 3 indivi...

Bob K
Thanks so very much for your input! Im going to leave it in the fridge as is till day 21 and then Umai till 40% loss.
Thx!

Bob K, Thanks for the advice. Yes, thats the recipe Im using. If I understand you correctly, your basically saying cure it like I would for a Marianski Coppa (3% Salt, 0.6% Cure #2, 18 days cure time). Since Ive already washed off the initial cure/salt/spices, would I be creating a risk of too much ...

Hello Everyone, Im making my first lomo embuchado based on the recipe in Home Production by Marianski, but Im trying to adapt it to Umai since I don't have a curing chamber. So far Ive successfully made several salamis and one Coppa from this book using Umai and had great results. Ive got a half por...

Thanks butterbean. I really didnt know what to expect during the curing/drying phase. I dont know of any salami that uses the 50/50 ratio. Does anyone? Im hesitant to split it and spread it since I don't know the pH. Your right that I need to get a pH meter. I looked at some of the other meter recom...