Search found 52 matches

by alhunter63
Mon Feb 17, 2014 15:10
Forum: Hardware
Topic: PH Meter
Replies: 9
Views: 9497

Yeah but still Bob it shouldn't have gone that fast! :sad: I have only used it like 3 times since I bought it last April.
by alhunter63
Mon Feb 17, 2014 01:31
Forum: Dry Cured Meats and Sausages
Topic: Problems With Salami Calabresi
Replies: 5
Views: 4181

Thanks for your imput Igor. :smile: and by the way I did use dextrose. Besides being a little acidy, it should still be safe to eat right??
by alhunter63
Sun Feb 16, 2014 18:45
Forum: Hardware
Topic: PH Meter
Replies: 9
Views: 9497

Well I just sent my PH meter back last month because I couln't get it to calibrate. I'll have to use those dreaded PH strips in the meanwhile!!
by alhunter63
Sun Feb 16, 2014 17:30
Forum: Dry Cured Meats and Sausages
Topic: Problems With Salami Calabresi
Replies: 5
Views: 4181

Igor, I used Len Poli receipe http://lpoli.50webs.com/index_files/Salami%20Calabrese.pdf The fat was semi frozen when ground like always and I used 2-1/2 TBS of glucose for 10-lbs of meat including the fat. I suspect it may have been the cup of sweet vermouth that may be the culprit but i'm not sure...
by alhunter63
Sat Feb 15, 2014 21:40
Forum: Dry Cured Meats and Sausages
Topic: Problems With Salami Calabresi
Replies: 5
Views: 4181

I just cut into this "Salami Calabrese" a Len Poli receipe. I made it back in November so it has been drying for about 2- 1/2 months. It has lost about 50% of it's green weight & the color looks great. The only thing I didn't like is that it is real tangy tasting so I checked the PH and it's low at ...
by alhunter63
Fri Feb 14, 2014 15:04
Forum: Microbiology of meat and products
Topic: Yogourt as starter culture in sausage making
Replies: 83
Views: 79027

Hi guys, I just thought that I would share this info. that I received from R&D @ the sausage maker where I buy most my stuff. Hi Angelo, If you shake the packet and you hear the sound of rustling, as if there is loose sand in the packet. Then the mold/bacteria is still viable. It dies off once it co...
by alhunter63
Wed Feb 12, 2014 23:27
Forum: Microbiology of meat and products
Topic: Yogourt as starter culture in sausage making
Replies: 83
Views: 79027

Yes Bob you are right :roll: it is after opening, I missed that part. I wonder why though?? If you were to open that sucker real quick & grab a little & get it right back in the freezer before it has a chance to thaw it shouldn't matter.
by alhunter63
Tue Feb 11, 2014 20:41
Forum: Dry Cured Meats and Sausages
Topic: Salame di Cervo
Replies: 34
Views: 28007

Chris, Why the bactoferm F-LC VS the T-SPX? I thought for a slower curring product that the T-SPX was the preferred choice. By the way, everything looks great and I can't wait to see how everything turns out. I'd like to use more venison in my stuff considering how much I get every year between arch...
by alhunter63
Tue Feb 11, 2014 20:18
Forum: Microbiology of meat and products
Topic: Yogourt as starter culture in sausage making
Replies: 83
Views: 79027

Chris, I made a batch of salami last year and added a touch of yoghurt to the T-SPX as added insurance and it turned out fine. I still can't get a straight answer on the shelf life of the T-SPX. I bought the stuff last April about 10-months ago and it says on the package "best if used by April 2014"...
by alhunter63
Thu Feb 06, 2014 16:53
Forum: Dry Cured Meats and Sausages
Topic: Semi Dry Pepperoni
Replies: 8
Views: 6246

Bob,

Do you everything connected to a controller, I didn't see one. If you do, once the box reaches teperature doesn't it shut down your infared which in turn would shut down your humidity, right? Do you have any kind of air movement in that box?

Angelo
by alhunter63
Thu Feb 06, 2014 00:43
Forum: Dry Cured Meats and Sausages
Topic: Semi Dry Pepperoni
Replies: 8
Views: 6246

Bob,

Is that a home made smoker i'm looking at? Those peperonis look awesome!!
by alhunter63
Wed Feb 05, 2014 18:15
Forum: Dry Cured Meats and Sausages
Topic: Try Your Hand At Making Fermented Sausages
Replies: 20
Views: 20818

:lol: You guys are hilarious!!! Does anyone here on this site actually own a AW meter?? I wouldn`t have a problem spending a few hundred bucks on one if it helps in keeping the family safe. After all, I'm taking this "sausage making hobby" serious and that's the only weapon missing from my arsenal.
by alhunter63
Tue Feb 04, 2014 18:29
Forum: Dry Cured Meats and Sausages
Topic: Try Your Hand At Making Fermented Sausages
Replies: 20
Views: 20818

C.W. I just called the number on the link you sent over annd I must admit I was pretty excited :mrgreen: cause I had my credit card in my hand befote I even dialed the number. I didn't think $150 was bad at all considering that I spent more than that on my PH meter. When the little oriental girl cam...
by alhunter63
Tue Feb 04, 2014 00:27
Forum: Dry Cured Meats and Sausages
Topic: Try Your Hand At Making Fermented Sausages
Replies: 20
Views: 20818

I'm looking to buy a AW meter myself but the cheapest one I found was about $2K!!
That can't be right, is it??
by alhunter63
Sun Feb 02, 2014 22:05
Forum: Dry Cured Meats and Sausages
Topic: Storage of fermented sausage
Replies: 15
Views: 9953

I have had quite a few of my Italian friends put their salami in olive oil as well & it will stay for years, much the same as pickled eggplant or olives. I think that once it has fully cured that you can just keep it in the fridge or cooler for a while, after all when I go to my local Italian import...