Search found 86 matches

by reddal
Sat Nov 10, 2018 14:04
Forum: Sausages
Topic: Pig age appropriate for fermented sausages with starter cul?
Replies: 3
Views: 1419

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: 1353

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: 2203

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: 2203

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: 1395

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: 7837

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: 868

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: 1469

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: 26
Views: 10204

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...
by reddal
Mon Jun 25, 2018 10:13
Forum: Dry Cured Meats and Sausages
Topic: Ideal PH for Southern European type salami
Replies: 3
Views: 1301

Hi, Personally I ferment down to pH 5.15. I used to aim for 5.25 but I did an experiment leaving some of a batch to ferment a bit longer and found I liked the final taste best at 5.15. Going all the way down to 5.0 had a bit too much tang but 5.15 seemed like the sweet spot. Also its good to have a ...
by reddal
Fri May 04, 2018 09:05
Forum: Dry Cured Meats and Sausages
Topic: Using frozen pork for dry cured sausages?
Replies: 5
Views: 1820

A week or two later - IMO it is storage time not processing time. For processing freezing couple hours before grinding is enough time to put lean meat in semi-froze state. Completely frozen should be back fat. The motivation for freezing for extended periods is more about making logistics easier - ...
by reddal
Thu May 03, 2018 16:10
Forum: Dry Cured Meats and Sausages
Topic: Using frozen pork for dry cured sausages?
Replies: 5
Views: 1820

IMHO - If I will do that - not salt or cure should be added before freezing. Most of meat in my freezer is vacuum packed in biggest pieces as possible. That's interesting - my thinking was that if the cure is applied afterwards the meat would need to be completely defrosted first - but if cured fir...
by reddal
Thu May 03, 2018 13:04
Forum: Dry Cured Meats and Sausages
Topic: Using frozen pork for dry cured sausages?
Replies: 5
Views: 1820

Using frozen pork for dry cured sausages?

Hi, Would you see any concerns with using frozen pork to make dry cured sausages? I'm imagining taking completely fresh pork, adding the cure mix and curing it for 24 hours in the fridge, and then freezing it. A week or two later it would be partially defrosted (carefully in a meat rated fridge) bef...
by reddal
Sun Mar 25, 2018 20:42
Forum: Hardware
Topic: Cleaning pH meter
Replies: 6
Views: 1506

If you have the glass bulb type you should never touch or wipe it. If you are using for sausage making (cleaning off grease/fat residue) you can soak in in warm soapy water, rinse with distilled water, and store in storage solution. My glass bulb type lasted almost 3 years using that routine Ah yes...
by reddal
Sat Mar 24, 2018 10:35
Forum: Hardware
Topic: Cleaning pH meter
Replies: 6
Views: 1506

Re: Cleaning pH meter

Did not want to hi jack your thread on pH meters. How and with what do you "wash" the glass spear after use. The manual says -be extremely carefull - Not even allowed to wipe it with tissue. :smile: TIA Hi, I'm not sure what the right answer is - but I first dip it in acetone and dab (not wipe) it ...