Looks good , sounds good! Real nice job linking! My 2 cents. Switch to Chinese cabbage (Napa) A lot more tender Add dehydrated chopped mushrooms to absorb some moisture. Shiitake are traditional. You can find all the dehydrated fungus (mushrooms) you want at a local Asian market. Then you could add ...

Looks good! What type of dry cured sausage did you smoke?

The Original post by Grey Goat is here : http://wedlinydomowe.pl/en/viewtopic.ph ... 58337b9e3e

Redzeds modified metric version can be found on page 2 of the same topic.

There are a lot of topics on smoke generators in the smokehouse section. https://wedlinydomowe.pl/en/viewforum.php?f=24 To be honest even after constructing or purchasing venturi or other types of generators many have switched to the simple , maintenance free tube or Chanel type generator like the A...

MT-
Bottom line is yes your sausage is safe. The initial lower Ph is what gets you through the early safety hurdles, at this point aW or low moisture is what is preventing unwanted bacterial growth. A good rule of thumb when using 007 is to use .022%.

The end result is sausage that is crumbly. It tastes fine but the texture is awful. There is a 99% chance they are being overcooked at too high of a temperature. Most smokers and (especially) ovens overshoot their target temp by 20 - 30 degrees by design, what you set them at is an average. Try poa...

Lou-
If they were all from the same batch I would second the mixing also.

Norwood wrote: ↑

Tue May 07, 2019 04:37

Would like to post some pics... is it still necessary for another host, and link to the host?

Here you go Norwood. viewtopic.php?f=18&t=8658&p=40849#p40849
We would enjoy viewing your pics!

Looks good JC ! You could try adding some paprika to the mix to give it more of the reddish-orange look of pepperoni, strictly cosmetic.

Lookin good Bob! Is that the 101 or 102 milwaukee Ph meter? Make sure the freezer for your chamber is a frost free model.

Joel- Lou usually ferments to between 5.1 and 5.3 at 68-70 F. Keep in mind that 007 is a FAST acting culture. I'm not getting any of the acidity issues you are describing at all. I just made a batch last week again. Meat started at 5.9PH. I use .3% dextrose and I use the exact proportion of 007 stat...

If you can use US vendors...For bags I use the https://www.webstaurantstore.com/search ... -bags.html good selection and prices

Stefan- I don't like using Collagen for dry cured either. I have had similar problems with the larger caliber 90 mm/ 3-1/2" in making Genoa. It almost seems as if the casings don't adhere- shrink with the sausage and become dry not allowing as much moisture loss. Similar to case hardening. Previousl...

Fat smearing - it is very complex problem mostly with biochemical reactions that not easy to describe. In presented by you topic is only one problem with fat smearing - high temperature during processing. But there is another fat smearing - fat containing unusual amount of mono-unsaturated fatty ac...

StefanS wrote: ↑

Mon Mar 11, 2019 19:03

Personally I stopped use back fat

I had blamed it on the back fat also, but for another reason, I thought had been frozen too long, over a year. Now I know, Thanks!