Search found 86 matches

by Saltedtyme30
Sat Jul 02, 2022 20:56
Forum: Dry Cured Meats and Sausages
Topic: Chamber questions
Replies: 2
Views: 2672

Chamber questions

My little chamber. Test runs before I fill it. Humidity goes from 71-89 it’s set at 78. When the humidifier kicks On it hits 89-90 I think it blows out too much. Should I shove a piece of paper to Slow down the mist ? Fridge temp is at 55 stays like that consistent. Want to get some input before I l...
by Saltedtyme30
Thu Jun 30, 2022 20:11
Forum: Sausages
Topic: Cultures
Replies: 4
Views: 1611

Re: Cultures

I have an apera meter now. What’s a good recipe book ? I had ruhlmans books but never came out right.
by Saltedtyme30
Tue Jun 28, 2022 07:22
Forum: Sausages
Topic: Cultures
Replies: 4
Views: 1611

Cultures

I’m back after a 4 year hiatus but still defeated in my salami hobby. I’m going to give it another try, but I just ask- for salami, what is the preferred culture ? I see a safe pro flc and more options these days but when I did make salami I never got the funk always a very acidic one. I followed Ru...
by Saltedtyme30
Tue Jul 24, 2018 21:23
Forum: Dry Cured Meats and Sausages
Topic: Recipe x 14?
Replies: 10
Views: 4439

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: 4439

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: 4439

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: 2182

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: 6633

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: 2896

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: 6633

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: 5462

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: 5462

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: 5462

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: 5462

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 ...