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- Sun Apr 02, 2023 17:27
- Forum: Dry Cured Meats and Sausages
- Topic: Newbee with some questions
- Replies: 9
- Views: 13359
Re: Newbee with some questions
This is the nub of Chorizo I used to test the ph at 43% weight loss.
- Sun Apr 02, 2023 17:19
- Forum: Dry Cured Meats and Sausages
- Topic: Newbee with some questions
- Replies: 9
- Views: 13359
Re: Newbee with some questions
Thanks…since I’m using Umai, my chamber is my refrigerator…with complications. My fridge is in my basement and my basement runs about 55-60 degrees Fahrenheit and about 60-65% humidity. So with the basement temp at 55 degrees, my fridge doesn’t run as often and therefore humidity inside is high. (75...
- Wed Mar 29, 2023 01:35
- Forum: Dry Cured Meats and Sausages
- Topic: Spianata Romana
- Replies: 32
- Views: 41192
Re: Spaniata Romana
Hi…I just came across this post also. It was a great read. The Spaniata looks absolutely perfect.
Phil D
Phil D
- Wed Mar 01, 2023 21:46
- Forum: Dry Cured Meats and Sausages
- Topic: Newbee with some questions
- Replies: 9
- Views: 13359
Re: Newbee with some questions
Thanks a lot…Redzed😊 I’m trying to take a logical approach to beginning to learn about fermented and dried sausages. 1) Trying to stick with one culture T-SPX (for now) and learn to use it well. So that variable isn’t variable (😂lol) 2). Trying to learn the sugar piece of the equation with the harde...
- Thu Feb 23, 2023 01:54
- Forum: Dry Cured Meats and Sausages
- Topic: Newbee with some questions
- Replies: 9
- Views: 13359
Re: Newbee with some questions
Thanks a lot!
I have a stupid question. So 0.3gr/kg dextrose lowers ph .1. For example from 5.6 to 5.5?
Or is it 5.6 to 4.6. I used to be great at math…lol.
Thanks
Phil
I have a stupid question. So 0.3gr/kg dextrose lowers ph .1. For example from 5.6 to 5.5?
Or is it 5.6 to 4.6. I used to be great at math…lol.
Thanks
Phil
- Tue Feb 14, 2023 02:18
- Forum: Sausages
- Topic: Kiełbasa Śląska - Silesian Sausage
- Replies: 4
- Views: 8311
Re: Kiełbasa Śląska - Silesian Sausage
I hate to ask a stupid question🥴, I don’t know the breakdown of the 3 classes of pork.
- Sat Feb 11, 2023 18:03
- Forum: Dry Cured Meats and Sausages
- Topic: Newbee with some questions
- Replies: 9
- Views: 13359
Newbee with some questions
I am quite new to fermented sausage making and am willing to learn from all of the members. I am a rookie. I have made Two batches with T-SPX. Hungarian Salami and Chorizo. Both fermented and dried (drying). Both recipes came from Eric @ Two Guys and a cooler. (Using Umai) The Hungarian used .2% eac...