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Growth While Fermenting

Last post by Indaswamp « Fri Mar 31, 2023 02:59
Posted in Dry Cured Meats and Sausages
Replies: 1
by Mencer » Mon Mar 06, 2023 07:51 » in Dry Cured Meats and Sausages

First post

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Hello team!

Great to finally make an account. I've been lurking and learning here for quite a while. I've read a couple Marianski books as well as watched every 2 Guys and a Cooler video, but I still wasn't prepared to see a sheet of...

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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...

1 Replies

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Last post by Indaswamp
Fri Mar 31, 2023 02:59
Time to get things going again

Last post by Devo « Thu Mar 30, 2023 20:41
Posted in Curing chambers and Related Equipment
Replies: 3
by Devo » Sun Mar 26, 2023 20:05 » in Curing chambers and Related Equipment

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Well its been over 4 years since I made any Dry Cured products. Many other interests just took over but since I still have all my equipment it was time to clean up and fine tune the curing chamber. Had to reread the instructions on my auber pid controllers LOL
Did a couple of test runs at keeping...

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What brand of PID controller are you using on your Chamber Red?

3 Replies

61 Views

Last post by Devo
Thu Mar 30, 2023 20:41
Newbee with some questions

Last post by Coops « Thu Mar 30, 2023 06:56
Posted in Dry Cured Meats and Sausages
Replies: 6
by Stinnerfest » Sat Feb 11, 2023 18:03 » in Dry Cured Meats and Sausages

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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%...

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My first batch was ready in just over 3 weeks, the mould 600 covered the whole salami very nicely but there is too much air flow in my chamber as they didn’t dry in a consistent manner. Im concerned the ink bird controllers aren’t accurate either. They were also very soft, tasted ok but the smell...

6 Replies

248 Views

Last post by Coops
Thu Mar 30, 2023 06:56
Spianata Romana

Last post by redzed « Thu Mar 30, 2023 04:42
Posted in Dry Cured Meats and Sausages
Replies: 32
by redzed » Mon Aug 10, 2015 06:22 » in Dry Cured Meats and Sausages
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Spianata Romana is a large diameter pressed and dry cured sausage. It originates from the Lazio region of Italy with Rome in the center and therefore the name. I decided to go all out with project and ended up with the largest salami I had ever made. Stuffed into a beef bung it weighed 4.6kg., 59cm...

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Hi Redzed, just came across this post. I have been wanting to make one of these for years, but reluctant because of the risk of having to chuck such a big amount of meat. After seeing your success, I think I will finally try it.
By the way, the correct name is spianata and not spaniata.
Cheers!!...
32 Replies

25645 Views

Last post by redzed
Thu Mar 30, 2023 04:42
Sopprasota Round II

Last post by Devo « Sun Mar 26, 2023 19:02
Posted in Dry Cured Meats and Sausages
Replies: 11
by Bentley Meredith » Sun Feb 05, 2023 22:43 » in Dry Cured Meats and Sausages

First post

Having learn a few things since October, I decided I would give a 2nd go to my favorite salami. Think we have the fat more inline with my liking and we dialed back that dextrose to a more traditional amount. We have a casing that will develop mold, and we have a proper curing/drying chamber. I have...

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Spotty mold will not hurt the end product. I have had it happen a few times.

It should start to fill in sooner or later.

11 Replies

299 Views

Last post by Devo
Sun Mar 26, 2023 19:02

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