Yes 5g/kg of nitrite works out to 312ppm and double the recommended USDA amount. The Sausagemaker Cure 2 formulation has only only 1% nitrate and that amount works out to 52ppm, quite negligible when the USDA limit is 1718. The amount of the Cure #2 in the recipe is obviously an error. However, I d...

Why go to the extra expense of buying Starsan? And distilled water? Besides, Star San is an antimicrobial but does not cut grease and clean well. Use what you already have at home. Dish soap and hot water to clean and a dip in a mild chlorine solution if you want to sanitize. alright i really appre...

Rytek mentions in his book about spices that contain bacteria. İ mean does dry spices still contain bacteria? is this something we should be concerned about? if so should one bake the spices before use?

I just use dish soap and a hot water rinse, making sure everything is dry before putting away. Occasionally I sanitize with non-scented Oxi-Clean (sodium percarbonate and sodium carbonate), which I also use to clean and sanitize my wine making equipment. Contrary to what the makers of Star San clai...

Yes, I was aware of that and had it set so that there would be a 20 minute delay. My new chamber so far is performing well. seems to hold the temp for a long time between running and so far I have not drilled out any ventilation vents. Very nice looking salami. İ got mine set to 5 minute delay and ...

very nice looking salami. Just curious why you decided to cure meat for 48 hours if you are using a culture? If you would review all of my sausage recipes, smoked and salami types you will notice that I precure my meat in almost every instance. Precuring is npracticed in traditional Polish sausage ...

magician wrote: ↑

Tue Jun 08, 2021 01:21

I have made venison salami with 30mm hog casings. The salami had lost more than 40% of its actual weight, but it is still soft in the center. All my other salamis get dried properly, even at 30% weight loss. Any suggestions?

how long did it take for you to get 40 percent weight loss? just curious

looks awesome. nice setup

Schornsteinfeger Salami – Chimney Sweep Salami The Chimney sweep Salami is a black smoked German Salami. It's black not only on the outside but on inside as well. Definitely a sausage that will stand out on your charcuterie board! Spices and amounts are very close to Marianski's recipe for GreuBene...

Thanks for all the replies, everybody. Looks like I need to cut some vents, then. Back to the Boerwurst. . . İ havent decided to cut holes yet but İf İ do im leaning towards a larger 120mm or 140mm computer fan . The larger diameter will help move air better. You can get a anenometer to measure the...

I realize that this will be a rough estimate using weight loss to approximate Water Activity, and the lower the fat content of the salami meat paste, the higher the water activity will be at 30% weight loss. All of my salamis are between 25-30% fat content. My question is what would be the theoreti...

Like Chris said the cure #1 will be fine, most cure #2 sold today only contains about 25% of the nitrate ( 1% vs 4%) that was used as a standard mix not so many years ago. Hard to say on timing as chambers will vary. I made a batch of Genoa just before Christmas and just cut and wrapped the 75mm ca...

Hello bcuda and welcome to the forum. We are are happy to have you aboard! Sorry that I deleted your other post but it was the same question(s) and we prefer to have a single thread on the same subject here. :lol: In looking at the recipe you posted there are numerous issues there but if you alread...

Hi Newby here, in rural Victoria (Oz, not Canada). I'm a few sausages along the way, having made, with degrees of success from excellent to throwing out: bacon, fresh sausage, lomo, capocollo, landjaeger, chorizo, saucisson sec & kielbasa. I have a curing chamber from a converted upright frost free...

Trying to achieve the exact velocity of air in the chamber is impossible without appropriate measuring devices. You can calculate the velocity based on the speed if you were forcing the air through a duct, so probably there is a formula where you factor in the size of the chamber and the amount of ...