Search found 214 matches

by Albertaed
Thu Jun 24, 2021 13:01
Forum: Dry Cured Meats and Sausages
Topic: PH Quandaries
Replies: 6
Views: 247

Re: PH Quandaries

Ph will drop as long as there is food for bacteria to feed on. I would eliminate the table sugar and go with .2% dextrose.
by Albertaed
Tue Jun 15, 2021 19:52
Forum: Hardware
Topic: Freezer as a drying chamber
Replies: 1
Views: 124

Freezer as a drying chamber

I'm thinking of making a drying chamber out of my upright freezer. Has anybody had any experience with this? Is the cycling on and off any harder on them compared to a fridge?
by Albertaed
Fri Jun 11, 2021 23:24
Forum: Dry Cured Meats and Sausages
Topic: difficulty getting mold to grow
Replies: 16
Views: 434

Re: difficulty getting mold to grow

Good point. I’m not a fan of mold on coppa so I give it a little smoke to keep it off.
by Albertaed
Thu Jun 10, 2021 00:29
Forum: Dry Cured Meats and Sausages
Topic: difficulty getting mold to grow
Replies: 16
Views: 434

Re: difficulty getting mold to grow

I personally don’t like to go much above 54F
by Albertaed
Wed Jun 09, 2021 17:57
Forum: Dry Cured Meats and Sausages
Topic: difficulty getting mold to grow
Replies: 16
Views: 434

Re: difficulty getting mold to grow

Quote Hello Ed - check that post - viewtopic.php?p=40369#p40369 Main reason that i inoculate my batches every time before putting them to curing chamber. Hi Stefan I always use a starter culture. What I meant to say is I haven’t needed to use a surface mold every time. It forms from the salamis I a...
by Albertaed
Tue Jun 08, 2021 21:35
Forum: Dry Cured Meats and Sausages
Topic: difficulty getting mold to grow
Replies: 16
Views: 434

Re: difficulty getting mold to grow

I use the same distilled water I use for starter culture. It’s definitely worth a try. It’s weird because I literally only inoculated one batch and have had it in my chamber ever since. Once new product goes in it will have mold in no time.
by Albertaed
Tue Jun 08, 2021 00:22
Forum: Dry Cured Meats and Sausages
Topic: difficulty getting mold to grow
Replies: 16
Views: 434

Re: difficulty getting mold to grow

It sounds like it’s only been a day or so since you put it in do dry. Give it a week or so. it’s all about patience lol . It’ll be in there for a month or 2 anyway . Good luck and keep us posted
by Albertaed
Sun May 23, 2021 01:33
Forum: Sausages
Topic: Smokies
Replies: 1
Views: 163

Smokies

I’m thinking of only cooking my smokies to 130ish to keep them extra juicy. I’ll cook them to 160 when it’s time to eat them. Thoughts?
by Albertaed
Mon May 17, 2021 14:05
Forum: Dry Cured Meats and Sausages
Topic: Umai bags
Replies: 5
Views: 255

Re: Umai bags

Is your unit cycling more than normal? I ask because I had the same issue and it ended up being a coolant leak. Yes it is. The strange thing is the freezer section is working fine. The fridge only cost me $100 (you get what you pay for I guess) so I might get somebody come and check it. In the mean...
by Albertaed
Sun May 16, 2021 14:23
Forum: Dry Cured Meats and Sausages
Topic: Umai bags
Replies: 5
Views: 255

Re: Umai bags

Bob K wrote:
Sun May 16, 2021 12:37
Have you tried adding a few frozen gallon jugs of water to get the temp down? That will work as a temporary fix for your chamber
Thx Bob I’ll give it a try
by Albertaed
Sat May 15, 2021 22:51
Forum: Dry Cured Meats and Sausages
Topic: Umai bags
Replies: 5
Views: 255

Umai bags

So my fridge can’t keep up with the heat we are having. The temp is creeping up to close to 60F. I normally like it at 52-54F. I do have some umai bags I’ve never tried so I’m wondering anybody has put half dried salami into umai bags and then inti your regular fridge? Some have surface mold but the...
by Albertaed
Fri May 14, 2021 04:08
Forum: Dry Cured Meats and Sausages
Topic: Hungarian salami
Replies: 11
Views: 1207

Re: Hungarian salami

I don’t bother checking the ph once its drying
by Albertaed
Mon May 10, 2021 21:07
Forum: Dry Cured Meats and Sausages
Topic: Put a coppa in the fridge for curing
Replies: 3
Views: 1050

Re: Put a coppa in the fridge for curing

I don’t put cure on in stages.
by Albertaed
Sun May 09, 2021 21:46
Forum: Sausages
Topic: Hoping for some bear for sausage!
Replies: 6
Views: 1148

Re: Hoping for some bear for sausage!

They are just coming out in the open now. You’ll get one on the fall
by Albertaed
Fri May 07, 2021 05:27
Forum: Dry Cured Meats and Sausages
Topic: Göttinger Stracke
Replies: 2
Views: 806

Re: Göttinger Stracke

Göttinger Stracke is an interesting German salami. Here is the info from the EU PGI Designation Thanks for the info. It’s always interesting when you go in blind to a new salami. Having never tasted before it ended up not quite what I expected , however, after a few more tastes my wife and I are en...