Marianski in his book uses .6grams or 1/4teaspoon for 5kg of meat Just FYI - that is based on what the culture is capable of under ideal conditions. Since we deal with a culture pac that has been shipped and to us and stored in less than ideal condition (not factory fresh) it is much to your advant...

Thats alot of culture your using for 2.2kg of meat. Why do you say its too much? Its exactly what is called for. 30 hours is not overly fast with the sugar and temps used. You can try dropping the temp and reducing the sugar a bit in the next batch to slow the ph drop. Marianski in his book uses .6...

Hey folks

Just got done reading this book. İts a quick read. Contains basicly only information on Pork. There was some interesting charts on how italians of the "old school" made salami. The troubleshooting section was pretty good. All in All a decent book.

see Marianskis books.

I made a batch of salami, recipe below, and planned on fermenting it slowly with T-SPX at 70 degrees. I thought it would take about 72 hours but in just over 24 hours it was down to 5.25 and in 31 hours it was at a pH of 5.15. The highest temperature was just under 72 degrees and at night it was do...

Apera has got alot of models

İ would drop the binders. increase the salt alittle to around 1.8 percent

Yes, the initial pH was around 5.4. I added 2.5 grams of dextrose and 6 grams of white pepper powder and thats it. Now it's in my drying chamber at 55 F/13 C but it still has a strong smell. Yeah i agree with above. İt was most likely the wine that dropped the pH. You are countering the flavor deve...

The airflow is suppose to be more during initial fermentation as the sausage is expelling more liquid as the meat gets closer to its isoelectric point. İ suggest you to read marianskis books on this subject. He gives exact numbers.

very nice

Wow great work indeed. looks top notch! İt looks like it would be good on the grill too

All chambers are different so you will have to try it. I have the Th210 which is a temp and humidity controller, but it has the same sensor and similar parameter settings. I have to switch from dehumidify to humidify manually and have never had the need for a dual humidity controller. If you adding...

Depends on the breed, age of the animal and aging of the meat. It takes a long time for 100% grass-fed beef to put on enough market weight, far more than the 22-30 months most steer are slaughtered at. But time is money and if the land isn't owned, that can cost a lot. In Europe, where land is ofte...

Sorry to say Red, but the first fifty pages have left me baffled and wondering how a Professor can let a paper pass that contains such an array of inconsistencies, conclusions based on assumptions rather than facts and references to what seems to be (just as) doubtfull sources. True, there are much...

A few months ago I was forced to make an upgrade to my curing chamber to fight high humidity problem. Basically ended up adding a second controller and a peltier dehumidifier. I am now able to control humidity within a very tight range. Say, 75% to 78%. When RH drops below 75%, the humidifier kicks...