Search found 86 matches

by reddal
Mon Mar 05, 2018 17:06
Forum: Dry Cured Meats and Sausages
Topic: A couple of questions - Ph + Hog Rings
Replies: 12
Views: 2805

Good question for Redall I believe the clips I'm using are Aluminium. I haven't had any issues with them - and given they are on the outside of the casing they don't directly contact the meat. The more industrial size clipping machines also seem to use Aluminium clips - so I guess its ok? - reddal
by reddal
Sat Mar 03, 2018 14:26
Forum: Dry Cured Meats and Sausages
Topic: A couple of questions - Ph + Hog Rings
Replies: 12
Views: 2805

LOu- Beef middles are what Redall is is using them on, the post is here: http://wedlinydomowe.pl/en/viewtopic.php?t=8334 Not sure of a source other than the one listed Google Sausage clipping machine lots turn up Reddal??? Hi, I started out tying ends with string - but it was fiddly and not very re...
by reddal
Sat Mar 03, 2018 13:49
Forum: Dry Cured Meats and Sausages
Topic: Pack them in during fermentation (then lots of space later)?
Replies: 7
Views: 2641

Technically you don't need much air flow during fermentation. The issue you might have when sealed up is the stunted growth of outside mold like Bac 600 but I don't think that you mentioned adding that. I do soak the casings in Mold 600 before stuffing. The batch I fermented without any airflow has...
by reddal
Fri Mar 02, 2018 10:26
Forum: Hardware
Topic: Can anyone reccomend a reliable aW Meter?
Replies: 13
Views: 2107

cajuneric wrote:You wouldn't know how much they costs do you.
A while ago I got a quote for the pawkit aW meters - the basic battery powered handheld unit was £1600! The tabletop unit was £4000.

I can't justify that - but I don't know of a cheap way to measure aW.

- reddal
by reddal
Mon Feb 19, 2018 11:21
Forum: Curing chambers and Related Equipment
Topic: Fermentation Chambers
Replies: 11
Views: 2130

Dam it!!!!! :sad: Just when I thought I was getting a handle on matters, you all start to come up with this new chamber thing, DAM! I cure my "stuff" in refrigerator, then put in my "other" temp & humidity" controlled chamber until done. Now your saying there are two types of environments / chamber...
by reddal
Sun Feb 18, 2018 18:29
Forum: Dry Cured Meats and Sausages
Topic: Pork for dry cured sausages - how fresh is fresh?
Replies: 5
Views: 1328

Very little bacterial growth in an uncut carcass stored at proper temps. The key question is how much is very little, and how long before it becomes not so little? Anyone know how much bacterial growth there is likely to be in an uncut pig carcass stored at proper temperature? After how long would ...
by reddal
Sat Feb 17, 2018 13:56
Forum: Dry Cured Meats and Sausages
Topic: Pack them in during fermentation (then lots of space later)?
Replies: 7
Views: 2641

Hi, This method of packing the fermentation chamber full with little airflow has been working out well for me. However the size of the fermentation chamber is my limiting factor in terms of batch size. So last time I tried taking the idea to the extreme - I didn't use the fermentation chamber at all...
by reddal
Sat Feb 17, 2018 13:19
Forum: Dry Cured Meats and Sausages
Topic: Pork for dry cured sausages - how fresh is fresh?
Replies: 5
Views: 1328

Pork for dry cured sausages - how fresh is fresh?

Hi, Something I've never been able to get a clear answer on is how fresh does pork need to be in order to make dry cured sausages? I've been told 'the fresher the better' - but does anyone have any info on how much impact a few extra days hanging in the cold room at the abattoir really has on pork? ...
by reddal
Sun Feb 04, 2018 18:40
Forum: Microbiology of meat and products
Topic: Problem with starter culture - BL-C 007
Replies: 41
Views: 7874

Re: Problem with starter culture

As I understand it: you cannot use too much starter culture because it will stop acidifying when there is no more sugar to work with.... I have dropped the dosage from 1 gram to 1/2 gram per kilo meat and only make small batches. That´s why I up the dosage from the recommended 0.2 gram/kilo. I thin...
by reddal
Tue Jan 23, 2018 20:48
Forum: Dry Cured Meats and Sausages
Topic: Bacon Recipe?
Replies: 10
Views: 2517

I've done a number of bacons. The flavors came through just fine but they're all very salty. Is soaking the remedy? Yes - I've found soaking/rinsing is the key to controlling saltiness of bacon. If necessary leave for several hours in cold water - and repeat if necessary. However once I worked the ...
by reddal
Sun Jan 21, 2018 23:10
Forum: For beginners
Topic: Bactoferm B-LC-007
Replies: 7
Views: 2136

Yes I use it a lot. Its the only culture I use nowadays in fact.

Others more expert than me can comment on the exact differences with T-SPX - but my understanding is that there is no real downside to 007.
by reddal
Wed Jan 17, 2018 11:23
Forum: Hardware
Topic: Climate Control Solution for Curing Room
Replies: 7
Views: 2198

Hi, I have a similar sized room I use as a drying room. I have a separate fermentation chamber for the initial stage - then the drying room holds multiple batches at once. I looked at AC systems to control the temperature - but they mostly seem to be limited to around 18c minimum which is a bit warm...
by reddal
Mon Dec 18, 2017 21:08
Forum: Dry Cured Meats and Sausages
Topic: Premixing lots of cure in advance - any issues?
Replies: 3
Views: 1107

Premixing lots of cure in advance - any issues?

Hi, When making Chorizo I first cure the pork with the following mix: Sea Salt 2.50% Insta Cure #2 0.25% Demerara 0.30% Dextrose (Glucose) 0.20% I grind this mix into a fine powder before applying it. However measuring everything for each batch takes time - and I was wondering it there was any reaso...
by reddal
Fri Dec 08, 2017 19:52
Forum: Hardware
Topic: Sealing casings - string vs hog rings vs clipper machines
Replies: 5
Views: 3293

Looks like a nice machine and a bargain if it speeds up the process. :lol: Can one person handle the stuffing and clipping or do you need another set of hands? It was easy with one person. In the past I've always stuffed one sausage worth, then tied that off before moving onto the next - which alwa...
by reddal
Tue Dec 05, 2017 13:47
Forum: Hardware
Topic: Sealing casings - string vs hog rings vs clipper machines
Replies: 5
Views: 3293

Hi, I bought one of these - https://www.expondo.co.uk/royal-catering-sausage-clipper-stainless-steel-incl-1000-clips-1324 . I only used it once - but it worked really well. I wasn't expecting much given its not very expensive compared to the fancier ones - but it vastly reduced the amount of work in...