Search found 207 matches
- Fri Sep 08, 2023 23:29
- Forum: Hyde Park
- Topic: We are back!
- Replies: 5
- Views: 30591
Re: We are back!
I was wondering what had happened. Glad to see it is back online. Sure wish this forum got more traffic though.
- Tue May 16, 2023 02:44
- Forum: Dry Cured Meats and Sausages
- Topic: Newbee with some questions
- Replies: 9
- Views: 14779
Re: Newbee with some questions
I will also add that both hungarian salami and chorizo tend to use quite a bit of paprika powder. Paprika powder contains about 10% sugars so if you use 10 g./kg. you are adding 1g. of fermentable sugar to your salami paste. In which you probably only need about 1.5g/kg. of added sugars total to dro...
- Fri Mar 31, 2023 02:59
- Forum: Dry Cured Meats and Sausages
- Topic: Growth While Fermenting
- Replies: 1
- Views: 4199
Re: Growth While Fermenting
From my experience, with 0.5% dextrose and TSPX, your pH should have dropped lower than 5.24 in 60 hours. One reason for the inconsistent pH reading could be insufficient mixing to blend the dextrose evenly throughout the mince. Though mold growth will tend to raise the pH in a salami, it won't happ...
- Tue Feb 21, 2023 00:22
- Forum: Dry Cured Meats and Sausages
- Topic: Sopprasota Round II
- Replies: 11
- Views: 8872
Re: Sopprasota Round II
I know you all have told me to buy the books, but I am a cheap screw. I have seen Marianski's yellow fermented sausage book for $15 bucks. Take it from me...this is THE book you need. $15 is cheap considering the cost of a chamber and everything to get it going. You can even buy used and get one ch...
- Tue Feb 21, 2023 00:18
- Forum: Dry Cured Meats and Sausages
- Topic: Sopprasota Round II
- Replies: 11
- Views: 8872
Re: Sopprasota Round II
Airflow is likely the cause....casing drier on top from the direction of the aiflow traveling down. Makes it harder for mold to get established. I find it best to invert salami hanging in a frost free fridge. this will even out moisture loss and allow mold growth better coverage.
- Mon Feb 20, 2023 17:14
- Forum: Dry Cured Meats and Sausages
- Topic: Sopprasota Round II
- Replies: 11
- Views: 8872
Re: Sopprasota Round II
Lookin good....i'll follow along...
- Mon Feb 20, 2023 17:13
- Forum: Dry Cured Meats and Sausages
- Topic: Newbee with some questions
- Replies: 9
- Views: 14779
Re: Newbee with some questions
From my experience, 0.3g/kg. dextrose will lower the pH 0.1. That works for slow acting culture that do not contain pediococcus acidialactici bacteria. For cultures containing this bacteria, use 0.25g./kg. dextrose to lower pH 0.1.
- Mon Feb 20, 2023 17:09
- Forum: Dry Cured Meats and Sausages
- Topic: Starter culture Yes or No
- Replies: 11
- Views: 9840
Re: Starter culture Yes or No
Meat is 50/50 beef and pork. Salt at 2,5 %. Including nitrite at 120 ppm. White pepper 0,2 %, very hot Hungarian paprika 0,3 % and 3 % sweet red wine. I believe that should provide enough sugars for Lab, if they decide to kick in - ever so slowly. I have successfully fermented calabian salami with ...
- Mon Feb 20, 2023 17:07
- Forum: Dry Cured Meats and Sausages
- Topic: Starter culture Yes or No
- Replies: 11
- Views: 9840
Re: Starter culture Yes or No
Slow cultures would be TSPX and SM-194. Basically any culture that does not contain pediococcus bacteria- especially acidilactici which is a super fast fermenting culture.
- Sun Jan 15, 2023 20:28
- Forum: For beginners
- Topic: Looking forward to learning from Folks!
- Replies: 55
- Views: 22373
Re: Looking forward to learning from Folks!
It is the Calabrese Salami or style of. I am just using the t-spx, I am not certain if that is the best choice. But I only have it and Bactoferm F-RM-52, and I am going to try that with some Fuet later this week. Yes, IMO T-SPX is the best choice for calabrese. I recommend avoiding cultures with Pe...
- Thu Dec 01, 2022 05:48
- Forum: Dry Cured Meats and Sausages
- Topic: pH drops and rises during! fermentation
- Replies: 1
- Views: 4534
Re: pH drops and rises during! fermentation
Did you clean the pH meter probe tip with the cleaner soak solution? Did you properly calibrate your pH meter prior to taking the readings?
What type of salami are you making? did any of your ingredients contain any sugars (example would be paprika which has ~10% sugars).
What type of salami are you making? did any of your ingredients contain any sugars (example would be paprika which has ~10% sugars).
- Thu Nov 24, 2022 05:12
- Forum: For beginners
- Topic: cure needs sugar?
- Replies: 3
- Views: 4646
Re: cure needs sugar?
Can't cure without salt. Period. It is the salt that pulls moisture out of the meat. You can cure whole muscles without sugar (Prosciutto, Culatello, Spalla, Etc...).
- Sun Oct 30, 2022 07:54
- Forum: For beginners
- Topic: Looking forward to learning from Folks!
- Replies: 55
- Views: 22373
Re: Looking forward to learning from Folks!
Very tangy....
- Sat Oct 29, 2022 15:58
- Forum: For beginners
- Topic: Looking forward to learning from Folks!
- Replies: 55
- Views: 22373
Re: Looking forward to learning from Folks!
Well, in Victor's defense (A Taste of Artisan) his soppressata post was one of his first. We all have to learn through trial and error about sugar percentages......if you look at some of his more recent posts, he backs way off the amounts of sugars.
- Tue Oct 04, 2022 02:58
- Forum: Dry Cured Meats and Sausages
- Topic: Dextrose, Fermentation and pH drop
- Replies: 3
- Views: 4842
Re: Dextrose, Fermentation and pH drop
@Redzed- have you used the SM-194 culture yet? It's like B-LC-007 without the Pediococcus Acidilactici bacteria. I like the flavor profile and the slower ferment...usually ferments @68*F to pH below 5.2 in 28-30 hours. Much slower than B-LC-007 or Flavor of Italy.