Search found 47 matches

by jens49
Mon Sep 03, 2018 15:25
Forum: Microbiology of meat and products
Topic: Natural ferment
Replies: 5
Views: 2733

Tried a little test to see how the pH changed by adding red wine to tap water. PH water 8,9 Yes, really. I checked with the authorities. Red wine 3,4 0,75 liter water which I added 1 % red wine at a time. (7,5 gr) I did the test twice and the numbers are rounded. 1 % 7,5 pH 2 % 6,8 3 % 6,2 4 % 5,5 5...
by jens49
Sat Sep 01, 2018 05:58
Forum: Microbiology of meat and products
Topic: Natural ferment
Replies: 5
Views: 2733

Hello Redzed Meat contains naturally occuring lactic bacteria, and that is what reduces the pH from neutral 7 immediately after slaughter to around 5.8. I actually thought that the first drop in pH was because of glycolysis which did not include LAB. If time permits I will be doing some very unscien...
by jens49
Sun Aug 26, 2018 14:37
Forum: Microbiology of meat and products
Topic: Natural ferment
Replies: 5
Views: 2733

Natural ferment

I have been working on fermenting salami without starter cultures. Understand the temperature should be less than 15° C for maybe 5 days. High humidity. Add little or no sugars.
If I add 5 % dry red wine is there any way I can know how much the pH would drop? Say the pH of the red wine is at 3,5.
by jens49
Wed Apr 25, 2018 06:15
Forum: Microbiology of meat and products
Topic: Natural Fermentation
Replies: 6
Views: 2782

Have you given any thought to making your own cure mix with salt and salt peter and curing the meat old school and let the nitrate break down? This takes longer but it gives the little bugs time to do more work and some say this leads to a better product. I have actually. But I can not get hold of ...
by jens49
Tue Apr 24, 2018 12:57
Forum: Microbiology of meat and products
Topic: Natural Fermentation
Replies: 6
Views: 2782

Natural Fermentation

I am trying to get a grip on natural fermentation. No starters or GdL as to me many of my products seem to come out with the same underlying "sourness/tang" using them. Even if the pH only drops to 5,2. Mr. Marianski writes that "natural" fermentation should take place from 12 up to 16 C (<15,6 C) a...
by jens49
Sat Mar 31, 2018 16:27
Forum: Microbiology of meat and products
Topic: Question about acidification of dried sausage.
Replies: 21
Views: 7683

One of the reasons I asked is because I have had so many problems with BLC 007. Simply can not control the acidity. In my latest batch I used 2 gr/kg dextrose and monitored the drop in pH carefully. 20 dgr C and about 92% RH. The pH dropped from 5,7 to 5,2 in exactly 24 hrs! My thinking is that Mari...
by jens49
Sat Mar 31, 2018 07:17
Forum: Microbiology of meat and products
Topic: Question about acidification of dried sausage.
Replies: 21
Views: 7683

Butterbean I have always used Marianskis advice on sugar; "About 1 g (0.1%) of dextrose per 1 kg of meat lowers pH of meat by 0.1 pH. This means that 10 g of dextrose added to meat with initial pH value of 5.9 will lower pH by one full unit to 4.9. Sugar levels of 0.5% - 0.7% are usually added for r...
by jens49
Sat Mar 24, 2018 16:52
Forum: Hardware
Topic: Cleaning pH meter
Replies: 6
Views: 2664

Will do
Thanks both
by jens49
Sat Mar 24, 2018 09:13
Forum: Hardware
Topic: Cleaning pH meter
Replies: 6
Views: 2664

Cleaning pH meter

Did not want to hi jack your thread on pH meters.
How and with what do you "wash" the glass spear after use. The manual says -be extremely carefull - Not even allowed to wipe it with tissue. :smile:
TIA
by jens49
Mon Feb 05, 2018 18:47
Forum: Microbiology of meat and products
Topic: Problem with starter culture - BL-C 007
Replies: 41
Views: 13453

I would have to also agree with Stefan that T-SPX is a better choice. That seems to be my conclusion also. Do not want to sit on a ticking bomb and just wait for the right hour to stop fermentation. How much should I cut the dextrose, how low should my temperature be, how many hours lag phase befor...
by jens49
Sun Feb 04, 2018 18:40
Forum: Microbiology of meat and products
Topic: Problem with starter culture - BL-C 007
Replies: 41
Views: 13453

This is based on taste. Earlier on I took pH on every salami but now I usually can see/smell and feel if there has been fermentation. I could cut back on dextrose but wonder if anybody has experience with 007 and dextrose.
by jens49
Sun Feb 04, 2018 15:50
Forum: Microbiology of meat and products
Topic: Problem with starter culture - BL-C 007
Replies: 41
Views: 13453

Problem with starter culture - BL-C 007

I have problems with the use of B-LC 007. I just get too much acidity in my salamis. Have not really had this problem with T-SPX or FLC. As I understand it: you cannot use too much starter culture because it will stop acidifying when there is no more sugar to work with. If I drop the temperature the...
by jens49
Mon Jan 29, 2018 19:14
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 400661

I´m 68, stuffed 1 kilo Chorizo today. To morrow 1 kilo Hot Dogs. Tough life. Any one interested?
by jens49
Mon Jan 08, 2018 08:51
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 32736

Looking good but why the # 2?
by jens49
Wed Sep 27, 2017 17:53
Forum: Technology basis
Topic: nitrite in brine
Replies: 2
Views: 2331

The reasoning behind cooking the brine is to ensure the salt is dissolved and to extract taste from added spices. I have made ham using EQ, it turned out tasty, but a bit dry. Cooked it sous vide to IT 62 C. Therefore I would like to try to inject with a brine of know strength and then use EQ to avo...