I have "dryager", the brand. it is set to curing mode not to dry aging mode. I completely control; Humidity (75-80%) and temp. (8-12c).
what else can cause case hardening?
Search found 7 matches
- Tue Apr 04, 2023 08:49
- Forum: Dry Cured Meats and Sausages
- Topic: Case hardening in a dry ager - air flow control
- Replies: 4
- Views: 4370
- Mon Apr 03, 2023 10:41
- Forum: Dry Cured Meats and Sausages
- Topic: Case hardening in a dry ager - air flow control
- Replies: 4
- Views: 4370
Case hardening in a dry ager - air flow control
Hello friends, I need your professional help. I have a dry ager fridge. I completely control its humidity and temperature through its sensors and through external controllers I added. Still, my salami dries out too quickly, creating case hardening. After several attempts and analyxing all the data I...
- Tue Dec 06, 2022 11:25
- Forum: For beginners
- Topic: Ph 4.6 on a salami
- Replies: 4
- Views: 4569
Re: Ph 4.6 on a salami
Thank you, this is very instructive.
I will do as you said, I have nothing to lose. I hope that the problem is only "tanginess" and not a problem with the texture of the final product (lumps or crumbs).
I will do as you said, I have nothing to lose. I hope that the problem is only "tanginess" and not a problem with the texture of the final product (lumps or crumbs).
- Mon Dec 05, 2022 21:43
- Forum: For beginners
- Topic: Ph 4.6 on a salami
- Replies: 4
- Views: 4569
Re: Ph 4.6 on a salami
Thank you Redzed.!
I hope it will be edible, a lot of work wasted.
Next time less sugar or checking the meat more often...
I hope it will be edible, a lot of work wasted.
Next time less sugar or checking the meat more often...
- Mon Dec 05, 2022 18:29
- Forum: For beginners
- Topic: Ph 4.6 on a salami
- Replies: 4
- Views: 4569
Ph 4.6 on a salami
Hi all,
My salami ph dropped to 4.6.
I need to check it more often next time.
Is it bad? Texture and taste?
Is there "too low" ph?
Thanks
My salami ph dropped to 4.6.
I need to check it more often next time.
Is it bad? Texture and taste?
Is there "too low" ph?
Thanks
- Tue Nov 22, 2022 17:09
- Forum: Sausages
- Topic: Beef salami: need a substitute for beef short rib.
- Replies: 3
- Views: 4827
Re: Beef salami: need a substitute for beef short rib.
Hi, I would love too see the revipe pls.
- Sun Nov 20, 2022 12:40
- Forum: Books&Videos of meat processing
- Topic: 1001 Greatest Sausage Recipes
- Replies: 5
- Views: 4766
Re: 1001 Greatest Sausage Recipes
While enjoying the new book I found a typo (misprint) in one of the recipes.
Do you know who can I ask? Im looking for the correct ingridient in order to make this recipe.
Thanks!
Do you know who can I ask? Im looking for the correct ingridient in order to make this recipe.
Thanks!