Thanks for the reply and directing me to that thread Redzed! All great points you made too!

I am finding I rarely ever need more than 2.0grams/kg. of dextrose to drop the pH of pork Salami down to the safe zone below 5.3. And most times it is even less-especially when using pepper powders (cayenne, paprika, calabrian) and/or citrus peel. I have even made a Calabrian salami with no addition...

Very Nice! That salami tell us you have good drying parameters in your chamber. In a frost free fridge a fan is not necessary IMO, the fridge will move enough air when it is on the cooling cycle.

I just looked through MArianski's yellow book on fermented sausages. T-SPX will take 72 hours to ferment @64*F. There is a nice chart on page 46-47. For every 5*F you raise fermentation temp., acid production doubles....thus less time to achieve final pH. drop.

So, the way to use the CFM of a fan in an understandable way, you need to figure out the cubic feet inside your chamber and how tall it is on the inside. For example, MY new maturing chamber is 42.5 cubic feet and 59" tall on the inside. If I use a fan that is 42.5 CFM, then the air is turned over o...

AS far as amount, I usually use 1 gram of culture for the first kilo of meat, then the dosage amount on the package for each additional kilo of meat up to 5 kilograms. If I am making a big batch, I just go by the dosage on the package. The extra gram is just to ensure you get enough viable culture s...

With an initial pH of 5.75 I find that I only need 2.25g of total sugars. I typically use 0.75g/kg dextrose and 1.5g/kg. sucrose (white table sugar). There are a number of factors that can speed fermentation. Trace amounts of sulfur, manganese, and magnesium have been shown to both speed fermentatio...

If you could chose building a system from the ground up and could engineer the parameters...would you prefer a constant 1-4 inches per second airflow that you could raise and lower or intermittent airflow with a period of time where the air is not moving? I have seen both systems. The Stagionello Ma...

White pepper will not affect the pH as it does not contain appreciable amounts of fermentable sugars. It's the powder from dried vegetable peppers like paprika, cayenne, and bell pepper that have quite a bit of sugars....enough to affect pH.

with an initial pH of 5.4, you only needed to drop the pH by 0.2~0.4 points to be safe. So 1-1.25grams dextrose/kilogram mince would have been plenty enough dextrose to drop the pH down to around pH5.0. I recommend dropping the temp. in your chamber to around 50*F as that may slow the fermentation t...

I'm not knocking anyon that suffers from any of those diseases, But there is new research being done on how the microbes in your gut affect your health. Lactose intolerance can be cured...yes CURED with a gut microbiome transplant. Get the right microbes, and lactose no longer is a problem. There is...

With a pH of 5.0 verified on a calibrated pH meter, you will be safe microbiologiaclly speaking. The wine likely dropped the pH to around 5.4-5.5 by my experience. 86*F is a little high for T-SPX as most use it to ferment at room temperatures 68-70*F where it will act slower to lower the pH. What el...

I tried to post a picture of the cabinet, but file was too large. So here is a direct link to a picture of the finished cabinet posted in that thread:

https://www.smokingmeatforums.com/threa ... st-2348086

Sorry, the TEC chip is 15Amps, not 6Amps...the 6 amp is 120watts.

I put a long build thread on another forum, but thought you guys might enjoy reading it. https://www.smokingmeatforums.com/threads/new-curing-chamber-build-42cu-ft-stainless-double-door.314028/ I gutted the original compresssor system and went with peltier technology for the cooling system. The TEM ...