Search found 96 matches

by partycook
Thu Jun 30, 2016 21:58
Forum: For beginners
Topic: Which Salami's suggested for a newbie?
Replies: 41
Views: 15199

I started making sausage back in 1968.I purchased my first book (great sausage recipes) from Haught butcher supply. I still buy from this company. I give most of it away to my kids. We made 170 lbs. of beer sticks and 50 lbs. of summer sausage in one session this year. Thank heavens for the 30 lb. s...
by partycook
Thu Jun 30, 2016 02:30
Forum: For beginners
Topic: Which Salami's suggested for a newbie?
Replies: 41
Views: 15199

I can't believe that a person can test there units and the controlers for a week and everything is running fine but the minute you put product in the units something is going to go wrong. :sad:

John
by partycook
Thu Jun 30, 2016 02:12
Forum: For beginners
Topic: Which Salami's suggested for a newbie?
Replies: 41
Views: 15199

I sprayed the soppressa 24 hours after the beginning of fermentation. I used the star san on the interior of the fermenter and the cureing chamber. I dryed them down after 3 minutes contact time. I have since double checked the fermenter control against a lab grade thermometer and found that the tem...
by partycook
Sun Jun 26, 2016 16:36
Forum: For beginners
Topic: Which Salami's suggested for a newbie?
Replies: 41
Views: 15199

Would you respray with mold 600? Would this help the mold 600 gain a upper hand?
I wash down with a vinegar and water solution followed by a spray and wipe down with star san.I use star san in beer making.

John
by partycook
Fri Jun 24, 2016 21:58
Forum: For beginners
Topic: Which Salami's suggested for a newbie?
Replies: 41
Views: 15199

Well I will try to give you a update on the sopprssata project. These are hung in the curing chamber along with two coppa and one breshola. I experienced a runaway humidity (bad sensor) 100%. Changed out controller. Mold on the sopprssata looks like white spots. Weight loss 14-15%. PH has gone from ...
by partycook
Fri Jun 17, 2016 00:01
Forum: For beginners
Topic: Which Salami's suggested for a newbie?
Replies: 41
Views: 15199

Thank you will do asap. I need a suggestion as to the humidity as I also have a Coppa and a Bresaola in the chamber witch is currently set at 54 degrees and 84% humidity. I seem to have a knack to complicate matters.

Thanks for all your time and help.

John
by partycook
Thu Jun 16, 2016 16:43
Forum: For beginners
Topic: Which Salami's suggested for a newbie?
Replies: 41
Views: 15199

H[ Bob
They are still in the fermenter How long should I leave them in there.
John
by partycook
Thu Jun 16, 2016 15:00
Forum: For beginners
Topic: Which Salami's suggested for a newbie?
Replies: 41
Views: 15199

Well back again. We changed internet service and had problems getting on line. I made 10 lbs. of sopprssata using the t-spx/f-lc culture. 6/10/16 starting PH 5.77 6/16/16 PH 5.34 surface (sticky).Mold was sprayed on after 24 hrs. Mold just starting to form. Fermenter at 70 degrees f. Weight loss for...
by partycook
Thu Jun 09, 2016 22:42
Forum: For beginners
Topic: Which Salami's suggested for a newbie?
Replies: 41
Views: 15199

The probe is a model ma 920.color of tip is green. looks like glass. should have asked before buying. Did not think he would sell it for that price. The ones that I was looking at where $200 +.

John
by partycook
Thu Jun 09, 2016 22:29
Forum: For beginners
Topic: Which Salami's suggested for a newbie?
Replies: 41
Views: 15199

I use a ultrasonic humidifier and a green air controller.

John
by partycook
Thu Jun 09, 2016 22:22
Forum: For beginners
Topic: Which Salami's suggested for a newbie?
Replies: 41
Views: 15199

I will be using 4 grams of TSPX and 1 gram of F-LC. I was also going to ask the proper way to take a ph sample using a Milwaukee 102 PH meter.Do you also make a slurry? and what is the proper way to take readings after the sausage is stuffed. what is the procedure for whole muscle meats. Purchased a...
by partycook
Thu Jun 09, 2016 21:35
Forum: For beginners
Topic: Which Salami's suggested for a newbie?
Replies: 41
Views: 15199

Hi Bob I believe that I also will try making the sopprassta. I have the meat and all the spices. will be making a 10 lb. batch. I just finished figuring the spice amounts. My fermenter without any adjustments is at 69 degrees and 54% humidity. Iwill have to raise the humidity. I also will be using b...
by partycook
Fri Jun 03, 2016 13:43
Forum: Curing chambers and Related Equipment
Topic: Curing Chamber
Replies: 15
Views: 9267

sorry I meant to say hygrometer. I have a Green air controler witch works great but I have learned to allways doubble check. I screwed up a bunch of sulami (CW's project) and am trying to ovoid a repeat.

John
by partycook
Thu Jun 02, 2016 02:23
Forum: Curing chambers and Related Equipment
Topic: Curing Chamber
Replies: 15
Views: 9267

I guess part of the success of fermenting and drying sausage is controlling humidity.
Can anywone give me some advice as to where to find a reasonably priced humidistat? I now have four of the ten dollar dial type and guess what they all read different. About 15 point variation.

John
by partycook
Mon May 30, 2016 18:06
Forum: Curing chambers and Related Equipment
Topic: Curing Chamber
Replies: 15
Views: 9267

Can Bresaola and Coppa be cured at the same time and humidity? Also could you introduce a salami or two after they get past there initial cure? I am trying to figure out how to maximize curing chamber space. I also have a extra refrigerator that can be converted. I have a 22cu.ft. freezer (with the ...