Search found 162 matches

by Indaswamp
Thu Jul 22, 2021 18:35
Forum: Curing chambers and Related Equipment
Topic: Commercial refrigerator/drink cooler conversion to a curing chamber
Replies: 14
Views: 308

Re: Commercial refrigerator/drink cooler conversion to a curing chamber

@Redzed-
Got some pics of your new chamber set up? How did you address the fan issue?
by Indaswamp
Wed Jun 09, 2021 08:00
Forum: Dry Cured Meats and Sausages
Topic: difficulty getting mold to grow
Replies: 16
Views: 363

Re: difficulty getting mold to grow

Try increasing the chamber temp to 58*F. Mold grow is very slow at 52*F....it will eventually grow to cover the product, but the increased temp. will help get it started.
by Indaswamp
Wed Jun 09, 2021 07:57
Forum: For beginners
Topic: Venison Salami not drying enough in the center
Replies: 5
Views: 199

Re: Venison Salami not drying enough in the center

what is the fat ratio in the mince?

What are the drying parameters? RH%, temp. and airflow?

What was the final fermentation pH?
by Indaswamp
Fri May 21, 2021 20:07
Forum: Dry Cured Meats and Sausages
Topic: Could different acidity level slow down the drying speed?
Replies: 7
Views: 287

Re: Could different acidity level slow down the drying speed?

yes, sunlight will affect the growth of the Penicillium mold...
by Indaswamp
Mon May 17, 2021 05:02
Forum: Dry Cured Meats and Sausages
Topic: Umai bags
Replies: 5
Views: 243

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.
by Indaswamp
Mon May 17, 2021 04:59
Forum: Hardware
Topic: Motor oil on grinder plates????
Replies: 3
Views: 171

Re: Motor oil on grinder plates????

I would not heat over 350*F as that may affect the temper on the steel...
by Indaswamp
Thu May 13, 2021 21:08
Forum: Dry Cured Meats and Sausages
Topic: Hungarian salami
Replies: 11
Views: 1190

Re: Hungarian salami

Best way is to leave a small sample piece of mince uncased. Wrap in cling film for fermentation, then unwrap and set in chamber with the salamis. You can test the pH in the sample as it dries.... Just remember to form the test sample into the same diameter as the salami so it will warm up at the sam...
by Indaswamp
Thu May 13, 2021 05:40
Forum: Dry Cured Meats and Sausages
Topic: Could different acidity level slow down the drying speed?
Replies: 7
Views: 287

Re: Could different acidity level slow down the drying speed?

To answer your question, yes...acidity affects drying time. As the salami pH approaches 4.6-4.8, the isoelectroc point of the meat is reached and it becomes harder for the meat to hold onto water molecules so it becomes easier for water to leave the salami and diffuse out to the surface of the salami.
by Indaswamp
Wed May 12, 2021 16:06
Forum: Dry Cured Meats and Sausages
Topic: Sausages drying faster than others
Replies: 9
Views: 964

Re: Sausages drying faster than others

A practical solution will be to put the humidifier in the upper part of the fridge. You can also manage the humidity by simply rotating the dry cured This worked as a charm in my last batch of 4kg of salami so I'm keeping this setup. No need to rotate the sausages so far as they are not that long. ...
by Indaswamp
Wed May 12, 2021 16:01
Forum: Dry Cured Meats and Sausages
Topic: Sausages drying faster than others
Replies: 9
Views: 964

Re: Sausages drying faster than others

It's not just the placement of the humidifier. The humid air is actually less dense than dry air, so you will always have higher humidity in the upper portion of the fridge. A fan is not a solution, because in will lead to case hardening. But if this was the case and the humidity was higher in the ...
by Indaswamp
Wed May 12, 2021 15:50
Forum: Dry Cured Meats and Sausages
Topic: collagen casings vs. collagen sheets?
Replies: 7
Views: 368

Re: collagen casings vs. collagen sheets?

I have used collagen sheets for dry cured products. They work ok but can get soft when wet which makes sliding the netting over hard to do without tearing the collagen sheet. They adhere fairly well, but the recent coppa I dried had mold under the collagen sheet. Bung is better, but in a pinch the c...
by Indaswamp
Wed May 05, 2021 22:19
Forum: Sausages
Topic: Looking for a Sicilian Sausage Recipe
Replies: 7
Views: 1057

Re: Looking for a Sicilian Sausage Recipe

I assume that this is a fresh sausage recipe with that low of a salt percentage...is this correct?
by Indaswamp
Sun Apr 25, 2021 21:32
Forum: Dry Cured Meats and Sausages
Topic: Cacciatorre Sticks
Replies: 7
Views: 498

Re: Cacciatorre Sticks

less than 30 days to dry- cure #1
more than that - cure #2

the nitrate is there as a store of nitrite, but it must be converted by the staph. bacteria in the culture from nitrate to nitrite.
by Indaswamp
Tue Apr 20, 2021 05:47
Forum: Dry Cured Meats and Sausages
Topic: Why add cure/spice mixture in stages?
Replies: 4
Views: 322

Re: Why add cure/spice mixture in stages?

The difference between the concentration on the meat surface and within the meat determines the speed in which salt travels into the meat. Think of a lake water damn...higher on one side, lower on the other. Remove the damn and that water rushes trying to achieve equilibrium. Not an exact analogy, b...