Search found 139 matches
- Sun Sep 26, 2021 14:10
- Forum: Dry Cured Meats and Sausages
- Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
- Replies: 22
- Views: 18162
Re: New Starter Culture for Fermented Sausages -- Flavor of Italy
Hi Smokeychris, Very strange. Flavor of Italy (in my experience) has been an incredibly predictable starter culture. When using .2% dextrose I have found that 100% of the time it get's to 4.9ph between 18-24 hours at 76-79f. Would you mind sharing a few details about the starter culture itself. Like...
- Sat Nov 21, 2020 14:13
- Forum: Dry Cured Meats and Sausages
- Topic: 190mm Genoa Salami Starts drying today
- Replies: 6
- Views: 1651
Re: 190mm Genoa Salami Starts drying today
Thank you. BTW Great looking Spaniata. Very nice... I've been having really nice consistent results with Flavor of Italy starter Culture (Flora Italia). Depending on the recipe when I add .2% dextrose I get to 4.9 - 5.0 pH in 20-24 hours at 80F. Originally I thought it was a random occurrence but af...
- Thu Nov 19, 2020 12:00
- Forum: Dry Cured Meats and Sausages
- Topic: 190mm Genoa Salami Starts drying today
- Replies: 6
- Views: 1651
Re: 190mm Genoa Salami Starts drying today
Looks like its going to be tasty. What recipe did you use?. It's Genoa Salami. An adaptation of a Marianski Recipe: http://twoguysandacooler.com/italian-genoa-salami-step-by-step-instructions/ Did you compress this like sopressa? Sopprasatta? I didn't compress it, but In the picture it looks like i...
- Sun Nov 15, 2020 16:45
- Forum: Dry Cured Meats and Sausages
- Topic: 190mm Genoa Salami Starts drying today
- Replies: 6
- Views: 1651
190mm Genoa Salami Starts drying today
Image1.jpg Just started the process of drying a 7.5 inch Genoa Salami. Curious as to how long this bad boy might take to finish. I used a cheese mold and lined it with a collagen sheet from the sausage maker. 20 hours of fermenting (pH 4.97) and just placed it in a 55F and 80% humidity chamber. As ...
- Sat Oct 17, 2020 13:53
- Forum: Hardware
- Topic: Lifespan of Apera PH60S pH meter?
- Replies: 16
- Views: 8658
Re: Lifespan of Apera PH60S pH meter?
Looks like i'm a little late here. Glad to hear to found a pH meter that works for you. A critical tool in making great salami.. The lifespan of a meter comes down to several things. First and foremost is how it's used and maintained. Keeping the tip hydrated with fresh solution and maintaining the ...
- Sat Oct 17, 2020 13:28
- Forum: For beginners
- Topic: Rookie failure doing Spanish chorizo
- Replies: 3
- Views: 1806
Re: Rookie failure doing Spanish chorizo
Could be a fermentation issue or even a grinding issue. Was the sausage "greasy" in any way? Just a few weeks ago we made a fresh batch of chorizo using this recipe: http://twoguysandacooler.com/spanish-chorizo/ It's very detailed in the process.
- Tue Aug 25, 2020 17:30
- Forum: Sausages
- Topic: Difficulty with non-culture PH drop
- Replies: 22
- Views: 7858
Re: Difficulty with non-culture PH drop
Lou, last week I made a Salame Strolghino, 6mm grind, salt, white pepper, 4g of granulated honey, and no starter culture. Fermented at 20-22. Starting pH was 5.65. For the first 30 hours there was no movement in the pH, then a gradual drop to 5.13 after 60 hours when I transferred it to the drying ...
- Wed Aug 12, 2020 14:04
- Forum: Sausages
- Topic: New Sausage Series Set to air October 1st 2020
- Replies: 6
- Views: 2698
Re: New Sausage Series Set to air October 1st 2020
Nice!! I love snack sticks. Goose and pork. That's got to be yummy!! Yeah the show has really exploded. It's going to be a great series. Hopefully we can do a season 2.. Currently I'm running 2 chambers. One for charcuterie and the new one (the one you saw in the video) is for cheese - yeah I'm goin...
- Tue Aug 11, 2020 12:27
- Forum: Sausages
- Topic: New Sausage Series Set to air October 1st 2020
- Replies: 6
- Views: 2698
Re: New Sausage Series Set to air October 1st 2020
Hey Keith, How's it going. Glad to hear that the genoa and pepperoni came out great!! What's in there now? BTW. I uploaded a new trailer. This is the official trailer for the series. It keep s getting bigger and bigger. Michael Ruhlman has decided to join us as well as Mark Lafay (author charcuterie...
- Thu Jul 23, 2020 23:29
- Forum: Sausages
- Topic: New Sausage Series Set to air October 1st 2020
- Replies: 6
- Views: 2698
New Sausage Series Set to air October 1st 2020
Hey gang. I wanted to announce it here first (albeit a little early) that there's going to be a new sausage series called Celebrate Sausage airing October 1st 2020. There's going to be 31 episodes (one a day) and each episode will feature a different sausage from around the world. It's a true intern...
- Sat Jun 13, 2020 17:45
- Forum: Sausages
- Topic: Difficulty with non-culture PH drop
- Replies: 22
- Views: 7858
Re: Difficulty with non-culture PH drop
I completely agree. I am noticing the same thing...
- Fri Jun 05, 2020 18:13
- Forum: Sausages
- Topic: Difficulty with non-culture PH drop
- Replies: 22
- Views: 7858
Re: Difficulty with non-culture PH drop
How did your salami turn out? Did you get the ph drop or did you toss it? I've been experimenting with different ingredients that I can add to my mince to introduce LAB's. Things like fresh garlic, sauerkraut juice, kombucha, kefir, buttermilk, yoghurt, kvass, things like that. So far the results ha...
- Fri Jun 05, 2020 17:57
- Forum: Technology basis
- Topic: "Anti-Oxidants - Pros and Cons"
- Replies: 26
- Views: 46686
Re: "Anti-Oxidants - Pros and Cons"
Nitrite then generates nitrous oxide by a series of steps: . . . . . . . . .2HNO2+ 4H+ + 4e <-> H2N2O2 + 2H2O . . . . . . . . .N2O4 + 2H+ + 2e <-> 2HNO2 . . . . . . . . .2HNO2+ 4H+ + 4e <-> N2O + 3H2O ...which is what reacts with the myoglobin, as we are often told. Indeed, these are shown as rever...
- Fri Jun 05, 2020 17:48
- Forum: Dry Cured Meats and Sausages
- Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
- Replies: 22
- Views: 18162
Re: New Starter Culture for Fermented Sausages -- Flavor of Italy
Just though I would chime in on this one as I've been using this starter culture for about a year now. Adding .1 - .2% dextrose and fermenting at 75F - 79F will get you to a pH of 5.0 very fast. Especially if you use the recommended dose of 1 teaspoon per 10 pounds of mince. I generally use 1/4 - 1/...
- Wed Nov 20, 2019 14:19
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 71263
Re: Cured, dried and fermented by StefanS
Thanks for the response. I too am experimenting with this cure accelerator and have been using it in some of my projects. I have noticed a huge color change on a few cuts and on others nothing too noticeable. I think it really shines when you use it with high temp cheeses. Thanks for the answer