Great writeup, thanks!

Very interesting.

Wow that all looks outstanding!

Looking good! But, what kind of salami? What culture did you use? Thx!

Bentley Meredith wrote: ↑

Fri Dec 16, 2022 16:44

Will mold 600 work with a Clear Fibrous Casings, or does it have to be a hog or natural casing to work?

Fibrous is fine, that is what most salami is made in. Read that guide I listed above!

Fermentation. Needs to be at specified temp for the culture, and 85 to 90% humidity. No fan or airflow whatsoever is needed. Airflow is for drying, not fermenting. But seriously, its just 8hrs for LHP at 100f, to like 36 hrs max for tspx. Just wrap it with plastic wrap, and stick it somewhere right ...

Thx!

Interesting. I like the use of yogurt as the starter culture. There were a few threads about using yogurt as starter, several years ago, that were interesting.

Looks good

Looks nice, coming along well. You won't have any left by the time it hits proper weight loss...

Looking good! Getting close now...

@sausagemaneric Post above by @jcflorida is good info. I wouldn't use carrot fiber though, it binds up water but not much else, I would use it in a fresh sausage to get a lot of moistness, but it's not great for meat/fat. And it makes it waaay hard to shove farce into a snackstick. Any of these nond...

I wouldn't use fermento anyways... it's just cultured buttermilk, and not really accurate flavor rendition. You COULD just make beef meatsticks with like 1% dextrose and use any culture like F-LC or LHP to ferment to strong acidic tang, 4.6 or such, over 24 to 36 hrs. Then smoke. But much easier to ...

I'm looking forward to you tasting these, they are moving along quickly. Nice that you're posting weight loss, neat to see how it's going. They sure look like they'll be done before long!

Spice mix sounds quite good.