Recently I try to batch of semi dried Sucuk. The taste was great, however it was a bit chewy. (This is cooked)

What could cause this? Low-fat content?

Thx

Here are my details. I use 70/30 beef fat ratio. beef and beef fat. I add spices and mix. I use T-Spx and 600 mold so I get nice white power around the casing eventually. I use a Ph meter to ensure fermentation is done properly. (4.9-5) I stop and move to curing chamber. I keep around 80-85 range wi...

I have been making sausages for a year. Usually using cure#2. More or less similar recipes. Always 100% beef. I always have a simple but annoying problem. When I remove the case, the surface of sausage is greasy. I must be doing something wrong consistently. What could be wrong ? Some of the possibi...

Thanks for the good info. I promptly ordered protein lined cases. The problem is that they are large in diameter.

Will keep looking 40mm artificial casing that is suitable for dry aging.

bluc wrote: ↑

Wed Sep 02, 2020 10:19

Can you get protein lined collagen sheets?

I don’t live in USA. I can but it will take time. I need to get it shipped.

What shall I do with this batch ? Will it be safe to eat once it is cured ? Should I throw it away ?

Any update from our experts ?

Hello all. I am attempting to make another sausage. (Soujuk). I have used this time collagen cases. They didn’t shrink well with the meat. See photos. https://i.postimg.cc/CKHwNySd/AE2-F546-B-A184-416-E-88-DA-EAE0-F609-F736.jpg What did I do wrong ? I did keep them in water with vinegar for 30 mins ...

I used a 70/30 ratio of 30% fat beef and 30% fat lamb combo. I followed the recipe from the Maranski’s book. T-SPX and 0.3% glucose. I bought the lutron because of you since I have seen it in some of the posts from you. I calibrated in my subsequent measurements. (First one I didn’t.) when it hit th...

It was fuzzy vs powder like so I wipe it off. There was one where the center of the white mold was slightly darker in color so I won’t let it grow and will attempt to inoculate with the good mold type.

I see some darkened color on my sausage. What is this ? Why it happens ? Is it safe ?

I appreciate the input from masters.

I have been attempting my first sausage and after fermentation I am now in to the drying stage. I am drying my sausages at 15 c and 80% humidity. I see the first signs of some mold. (Photo attached). Yesterday I cleaned with vinegar but I see that they are back in 24 hours. I can keep fighting or le...

Hello all. I am attempting to do my first Sucuk at home. I follow instructions from Marianski’s book. Happy to be part of this community. I have a home build fermantation chamber. (Chiller converted with humidifier), it is fairly small but I can control it decently. Here is the initial question. I u...