Search found 83 matches

by Saltedtyme30
Tue Jul 24, 2018 21:23
Forum: Dry Cured Meats and Sausages
Topic: Recipe x 14?
Replies: 10
Views: 1661

Butterbean, redzed, I used a kitchen aide attachment I have a small lem one but my car is in the shop for repairs I was in an accident so I had the hopper and the blade in my trunk. But I want the big bite lem number 12 Lou has it and it is nice.
by Saltedtyme30
Tue Jul 24, 2018 02:39
Forum: Dry Cured Meats and Sausages
Topic: Recipe x 14?
Replies: 10
Views: 1661

redzed, Butterbean, bad news. Had to toss the meat. Good ol grinder chipped the blade and got metal in the meat. Just had to order an lem grinder. On to the next
by Saltedtyme30
Mon Jul 23, 2018 20:43
Forum: Dry Cured Meats and Sausages
Topic: Recipe x 14?
Replies: 10
Views: 1661

Recipe x 14?

Hey guys we all know I`m not a math major but I`m about to do this recipe but I have 14 lbs of iberico pork and 20 lbs of fat back I picked up. I was wondering if anyone could help since last batch my math was so off I would like to do this with 14 lbs of pork and fat. I`ll even wire someone money t...
by Saltedtyme30
Fri Jul 20, 2018 03:46
Forum: Dry Cured Meats and Sausages
Topic: Salami done pics
Replies: 2
Views: 905

Salami done pics

Finished up my salami. Ones with a lot of starter culture. Came out perfect.
https://imageshack.com/i/pooTUtqaj

https://imageshack.com/i/pln7tZ61j

https://imageshack.com/i/pmuLagSsj
by Saltedtyme30
Sat Jul 14, 2018 01:24
Forum: Microbiology of meat and products
Topic: Green mold
Replies: 6
Views: 1104

oil99 , if you look at my posts 4 years ago of all my salami problems a lot has to do with not wanting to buy the right equipment like an expensive ph tester. Tspx calls for 72 hours but my last batch of last week was at 5.1 in little over 48 hrs so it all depends. If I wOils have waited another da...
by Saltedtyme30
Fri Jul 13, 2018 04:05
Forum: Hyde Park
Topic: Thanks lousantello
Replies: 1
Views: 1166

Thanks lousantello

I got in contact with our brother lousantello who`s on here as well. We exchanged numbers and he sent me some of his salami and definitely knows what he`s doing. Was a nice mouth feel and the flavors were spot on. From the spicy soppa to the other salamis they were good. I liked the 007 culture he u...
by Saltedtyme30
Fri Jul 13, 2018 03:59
Forum: Microbiology of meat and products
Topic: Green mold
Replies: 6
Views: 1104

oil99 , hey man green mold can be ok but could you maybe put the recipe you used ? As long as you have the right amount of salt you should be fine. Did you test your ph in the beginning ? As long as your ph was below 5.3 and your salt percentages were good you should be good. I had pancetta I rolle...
by Saltedtyme30
Tue Jul 10, 2018 17:00
Forum: Dry Cured Meats and Sausages
Topic: Salami day 12 pics
Replies: 13
Views: 1851

Bob K, that high temp fermentation scares me so didn`t wanna use 1 it calls for 2. Didn`t wanna go against the book
by Saltedtyme30
Mon Jul 09, 2018 17:47
Forum: Dry Cured Meats and Sausages
Topic: Salami day 12 pics
Replies: 13
Views: 1851

Bob K, 32-35 mm little babys
by Saltedtyme30
Mon Jul 09, 2018 16:37
Forum: Dry Cured Meats and Sausages
Topic: Salami day 12 pics
Replies: 13
Views: 1851

reddal, Bob K, I had a test link I always do. No one wants to wait along time to open up a brown rotten middle lol at least now I know I passed the hard part
by Saltedtyme30
Mon Jul 09, 2018 03:51
Forum: Dry Cured Meats and Sausages
Topic: Salami day 12 pics
Replies: 13
Views: 1851

Butterbean , I`m scared to taste it considering I just made them June 28th I didn`t want to get salt number 2 poison or something. All in all I`m happy with the results and the funk. Smells like cheese and meat. I have an order of back fat and pork coming tomorrow to make a huge batch. Just wanted ...
by Saltedtyme30
Sun Jul 08, 2018 23:43
Forum: Dry Cured Meats and Sausages
Topic: Salami day 12 pics
Replies: 13
Views: 1851

Salami day 12 pics

Here are some pics of salami i was freakin out about with a lot of culture on accident. My test link I cut into https://imageshack.com/i/pmuLagSsj https://imageshack.com/i/pmuLagSsj https://imageshack.com/i/pmld2mj4j Smells great. Funky. Little outer ring more red than middle but losing a lot of wat...
by Saltedtyme30
Fri Jul 06, 2018 15:45
Forum: Dry Cured Meats and Sausages
Topic: Marianski s book
Replies: 3
Views: 1220

Bob K, reddal, thanks guys. Much appreciated !
by Saltedtyme30
Fri Jul 06, 2018 03:33
Forum: Dry Cured Meats and Sausages
Topic: Marianski s book
Replies: 3
Views: 1220

Marianski s book

Marianskys book of the art of fermenting sausages says the final ph of salami is somewhere between 5.0-5.5 page 33061- if our initial fermenting drop is to get to 5.3 ( a safe consumable product) or below that, to 5.1-5.0 then on the last thRead " blc 007 problems " our friend said he was at 4.9 in ...