Looks great! I finished off my corned beef before st pattys

Fantastic. Could you share the Russian sausage recipe?

I personally have not used them but you may want to look into various binders such as non fat dairy or soy isolate.

Hey Magician what is the recipe you are using?

Indaswamp wrote: ↑

Tue Mar 16, 2021 01:42

take a spray bottle and soak the casings with distilled water

I’m at the end of fermentation. I’ll let you know how it goes thanks

After checking the PH this morning I forgot to close up the chamber. The casings have definately dried out. I think I’m down to my final PH of 5.2 so I think I’m going to drop the temp down and bring the temp up to 90-95% to see if I can rehydrate just enough to get that bit of skin pliable

Red I’m unfamiliar with white and black mustard as well as black onion. Before I order these spices in I’d like to see if this is a recipe Is one I’d like to keep around. What do you recommend as reasonable substitutes and amounts?

Welcome Bones!

How did I know you would reply. Thx Bob

I have an almost full drying chamber, 5kgs of Reds Salame Calabrese going into fermentation as well as 6kgs of cooked pepperoni going into the smoker. I’m celebrating with a tasty Reuben sandwich from the corned beef that finished last nite. What am I going to do when I can’t “work from home” anymor...

Scogar wrote: ↑

Sat Mar 13, 2021 16:13

New recipe and much longer than I would otherwise do

Do you mind sharing it?

Deelish. Mine will be done later tonite

Gotcha

redzed wrote: ↑

Thu Mar 11, 2021 17:38

5.94 is up there, so more carbohydrate would be necessary. I would add 2.5g glucose and 2.5 sucrose

Hey Red I’m missing something here.If he had an initial PH of 5.95 and it dropped to 5.19 why would you add an additional 2.5g of dextrose and sucrose?

Where

Indaswamp wrote: ↑

Wed Mar 10, 2021 08:01

A better question for me to ask is how much dextrose and raw turbinado sugar do you suggest I add to drop the pH from 5.94 to about 5.2 using the Flavor of Italy started culture fermenting @ 70-71*F?


Did you start off with a PH of 5.94?