Thanks for looking at this. I don't think rehydrate was much more than 20 minutes, maybe 30. Next time I will watch the time more carefully. This is the first time it has failed. I may try it again with more dextrose, and perhaps less cheese. If I can make it work, I will be sure to post again.

Failed Ferment I just tossed some Saucisson au Blue Cheese for failure to ferment. Initial pH was 5.9, after 1200 degree-hours averaging about 68 degrees, it was still 5.9. I am trying to figure out which one or more things went wrong. My first fail, please be gentle! (1) I used 0.2% of T-SPX. (Typi...

I will give it a try and post the process and results. I use almost exclusively wild game, which I will note of course.

That makes perfect sense to me! Throwing it in the grinder looked kind of gross. I have never had saucisson au camembert or roquefort, but it sounded interesting and I thought I would give it a shot. Thank you, as always, for your thoughtful response.

i just saw a video showing making of saucisson au roquefort, and looks like they just threw the roquefort in the grinder with the meat

I have a couple recipes for Saucisson au Camembert but there are no details about how to prepare and add the cheese. I was wondering how a soft cheese like that would be mixed in. Would you freeze it and chop it? Other ideas or suggestions? Thank you!

Yes, that would be 500g per 1 kg of meat. So it was 500 butt, 500 fatback and 500 paste. I will post the whole thing tomorrow.

Yes, I used 2 Guys recipe as a starting point. We shall see, hopefully it will be delicious. I was just surprised by the low pH, and learned my lesson to consider the effect of ingredients on pH and sugar levels. I also will try to take more pH readings throughout the process.

Ugh, I used 350g/kg Calabrian chili paste in my batch the other day. A number of recipes called for 500g of paste, but I cut back a bit. After 48 hours ferment with T-SPX, 3g dextrose, and 3g sugar, the pH was 4.7. Turns out that the paste itself had a pH of 3.7, so that likely contributed. https://...

That's what I needed. Making some elk cacciatore tomorrow, will choose to keep the caraway seed whole. I love this forum, thanks so much for your work making available to us.

New member here and learning a lot.. I have several of the Marianski books and they are great resources. So far, I have followed instructions and recipes carefully with good results. One question: in many recipes in the books there is a spice ingredient with no indication of the form. So if I see in...