Search found 77 matches

by reddal
Sun Dec 30, 2018 11:35
Forum: Dry Cured Meats and Sausages
Topic: New media scaremongering about nitrates / nitrites
Replies: 1
Views: 632

New media scaremongering about nitrates / nitrites

Hi, There is a new round of scaremongering about nitrates / nitrites - eg https://www.bbc.co.uk/news/uk-46710071 Leading scientists and a cross-party group of politicians are calling for chemicals called nitrites to be removed from processed meats like bacon. Cancer specialists and politicians are a...
by reddal
Tue Nov 27, 2018 18:49
Forum: Dry Cured Meats and Sausages
Topic: Cure #2 in small pepperoni?????
Replies: 3
Views: 779

I'd guess sausages in those tiny casings will dry very quick - ie a week or so?

If so then I think you are better off with cure#1. I cant remember the threshold, but you need to be drying for quite a few weeks to justify cure#2.

- reddal
by reddal
Fri Nov 16, 2018 10:04
Forum: For beginners
Topic: Fermented spreadable sausage
Replies: 6
Views: 874

Do you think the lacto fermented peppers can act as a starter? Seems unlikely. I'd guess whatever culture was used to ferment the peppers isn't viable by the time you use them. Even if they were viable, if there isn't any sugar in the recipe then I don't think there will be much fermentation. Howev...
by reddal
Wed Nov 14, 2018 21:13
Forum: For beginners
Topic: Fermented spreadable sausage
Replies: 6
Views: 874

Hi, Are you using a starter culture? If so which one? That will determine the correct fermentation temps etc. However you might need some extra sugar in the recipe for effective fermentation. I have made some spreadable, nduja like products. I found I had to use quite a lot of liquid (red wine), plu...
by reddal
Sun Nov 11, 2018 19:24
Forum: For beginners
Topic: Why not just leave fermenting sausages in a container indoor
Replies: 11
Views: 1417

The main reason for not fermenting in an enclosed container is no air flow, so too little drying is taking place and a slime will start to form opening the door to possible problems. Even though fermentation should take place in a high 90% humidity environment, some drying is taking place. I guess ...
by reddal
Sat Nov 10, 2018 14:18
Forum: For beginners
Topic: Why not just leave fermenting sausages in a container indoor
Replies: 11
Views: 1417

Hi, I find this works very well. Initially I tried to setup a fermentation chamber with the right temperature and humidity, but found it tricky to get a consistent temperature throughout the chamber in a small space. Instead, I moved to fermenting in sealed containers in a room where normal heating ...
by reddal
Sat Nov 10, 2018 14:04
Forum: Sausages
Topic: Pig age appropriate for fermented sausages with starter cul?
Replies: 3
Views: 887

Hi, I mainly use outdoor reared, rare breed pigs of at least 10-12months old. However I've also used more intensively reared commercial pork. There is definitely a difference - the intensively reared pork is much lighter in color and softer in consistency. I found the end product didn't have the sam...
by reddal
Sun Sep 30, 2018 15:39
Forum: For beginners
Topic: Making a capacolla and casing
Replies: 2
Views: 1109

Hi, I've used both when making coppa. I think the synthetic casing was 120mm. There is no stretch to the synthetic casing so you end up using one a bit bigger than you would like just to get it in there. Then you have to fold a bit of excess to make it tight. With a beef bung you can stretch and squ...
by reddal
Mon Jul 09, 2018 16:48
Forum: Dry Cured Meats and Sausages
Topic: Salami day 12 pics
Replies: 13
Views: 1718

There is some risk eating any raw meat, personally I don't hesitate to taste but the mouth feel of raw cured meat is terrible. Agreed - but after 9 days with a reasonable amount of drying and not too thick a casing I think it will be better - not ready - but not that slimy feel of a new mix. Philip...
by reddal
Mon Jul 09, 2018 11:57
Forum: Dry Cured Meats and Sausages
Topic: Salami day 12 pics
Replies: 13
Views: 1718

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. I don't think you will poison yourself - you would eat more nitrates from a stick of celery than many kgs of salami. If they are 9 days old - they won't be ready - but ...
by reddal
Fri Jul 06, 2018 07:40
Forum: Dry Cured Meats and Sausages
Topic: Marianski s book
Replies: 3
Views: 1138

I dont think there is a single correct answer to post fermentation pH - it depends on what you want it to taste like. If you ferment to above 5.3 then you won't have that safety hurdle - so I wouldn't recommend that unless you are really confident about the risks involved. However how far to go belo...
by reddal
Thu Jul 05, 2018 10:16
Forum: Microbiology of meat and products
Topic: Problem with starter culture - BL-C 007
Replies: 41
Views: 5999

I have the same pH meter - but with the meat probe sensor which avoids the need to make a slurry. I find this saves a huge amount of time - as I like to test several times during fermentation so when you have several different batches each to be tested several times then the slurry method is a grind...
by reddal
Thu Jul 05, 2018 10:10
Forum: Dry Cured Meats and Sausages
Topic: Fruit flys and gnats in chamber !
Replies: 1
Views: 744

I stress over this too. I dread to think what would happen if flies laid eggs in the sausages... I have a bigger chamber - a whole room - and I use an electronic insect zapper device in there. You don't see many insects in the room but the device does collect some dead ones occasionally. Has anyone ...
by reddal
Thu Jul 05, 2018 10:03
Forum: Curing chambers and Related Equipment
Topic: Inkbird vs hum-1
Replies: 6
Views: 1156

I've got the inkbird. I found the humidity sensor isn't very accurate - i.e. it can be as much as 10% out compared to a trusted meter. I've ended up with about a dozen different humidity sensors and meters. The more expensive ones tend to give the same result - but the cheap ones can be a bit random...
by reddal
Thu Jun 28, 2018 09:29
Forum: Dry Cured Meats and Sausages
Topic: Orange and Fennel Salami
Replies: 23
Views: 8865

Re: Orange and Fennel Salami

I`m going to do this. May I ask why you ask for the cure # 2 and salt to the cubes meat and let rest rather than doing in one day ? I'm also interested in the answer to this. I started doing it this way a while ago - but more driven by logistics (do fresh sausage one day, dry cured another). I thin...