Search found 86 matches

by reddal
Sat Jun 17, 2017 10:53
Forum: Dry Cured Meats and Sausages
Topic: Types of salt
Replies: 7
Views: 2629

Types of salt

Hi, Up to now I've been using Sea Salt in my recipe for Chorizo - only because it was specified in the original recipe I started from. I grind it into a fine powder so the texture doesn't make any difference. However I read that Sea Salt has all kinds of things in it other than Sodium Chloride - and...
by reddal
Wed Jun 14, 2017 15:26
Forum: Dry Cured Meats and Sausages
Topic: Pack them in during fermentation (then lots of space later)?
Replies: 7
Views: 2639

Pack them in during fermentation (then lots of space later)?

Hi, So I now have a large drying room (about 3m x 3m) which I keep at about 75% rh, 13c and have several batches of chorizo in drying simultaneously. For fermentation I have a seperate smaller chamber (converted commercial fridge) which each batch lives in until its ready for the drying room. Origin...
by reddal
Wed Jun 14, 2017 13:54
Forum: Dry Cured Meats and Sausages
Topic: Testing for levels of Nitrates / Nitrites after slow curing.
Replies: 7
Views: 3386

Thanks. In this thread I note the recommended dosage of Ascorbic acid is 0.05% for 'normal cure dosage'. I'm using 0.25% of cure #2 (6.25% sodium nitrite 4% Potassium nitrate and 89.75% salt). I think this is a normal cure dosage? Given this is the first time I've used Ascorbic acid - maybe I'll onl...
by reddal
Tue Jun 13, 2017 13:36
Forum: Microbiology of meat and products
Topic: Can I send salami by mail ?
Replies: 4
Views: 2848

While its no problem in the winter I would hesitate shipping in the summer. Unless you want to pack in ice and overnight it. I guess you are right. I live in NW Europe where the temperature in summer is rarely above 25c - but in a hotter climate a package could spend many hours in a warehouse or de...
by reddal
Tue Jun 13, 2017 13:30
Forum: Dry Cured Meats and Sausages
Topic: Testing for levels of Nitrates / Nitrites after slow curing.
Replies: 7
Views: 3386

Testing for levels of Nitrates / Nitrites after slow curing.

Hi, I've been making Chorizo using cure #2 (ie inc nitrates) and some customers have been concerned about Nitrates in the product. I've explained that most of the worry about nitrates is myth and fear mongering - and that most if not all of the nitrates are consumed during the curing process. Howeve...
by reddal
Tue Jun 13, 2017 12:44
Forum: Microbiology of meat and products
Topic: Can I send salami by mail ?
Replies: 4
Views: 2848

Re: Can I send salami by mail ?

Well I just finished up some genoa salami in the cure chamber right at 8 weeks I may leave some in there longer but I would like to send some to a family in the mail. Would this be safe? I read that you could vacuum seal it and it would be ok is that true ? Or what do you suggest. Yes - I believe i...
by reddal
Tue Jun 13, 2017 12:36
Forum: For beginners
Topic: Mold of various colors
Replies: 27
Views: 9425

I actually did use mold 600 and fermented at 85°F with 80% humidity for 12 hours. The green/black bits don't look like the Mold 600 nice white mold - somehow the other molds got going before the Mold 600 could establish itself I'd say. I soak the casings in Mold 600 solution rather than spray them ...
by reddal
Mon Jun 12, 2017 15:14
Forum: For beginners
Topic: Mold of various colors
Replies: 27
Views: 9425

Hi, Before I started using Mold 600 I had a batch of Chorizo that looked a bit like that. Following advice I cleaned them with vinegar - but some of the mold came back - and I ended up binning the batch as it had a weird musty taste. I would try cleaning them - wiping off the mold with vinegar. Howe...
by reddal
Wed May 17, 2017 16:06
Forum: Sausages
Topic: Water and expansion?
Replies: 3
Views: 2536

Re: Water and expansion?

Have I have possibly been adding water for no reason? I am adding it as recipes I have been following when first learning say so, but thay also added rusk. Since going rusk free and meat only I have still been adding a little water till the mix feels right. But I have noticed my sausage or meatball...
by reddal
Sat May 13, 2017 11:10
Forum: Dry Cured Meats and Sausages
Topic: Chorizo - ph too low at 4.6?
Replies: 11
Views: 3959

I have used 007 numerous times and learned that 3g/kg is more than adequate to bring the pH from 5.8 to 5.2 and even a bit lower. I have also found that 007 acidifies faster than advertised and to slow it down I now ferment at 19-20°. If you ferment fast the micrococci don't have a chance to do the...
by reddal
Fri May 12, 2017 22:24
Forum: Dry Cured Meats and Sausages
Topic: Wow - look at the price of this Chorizo!
Replies: 1
Views: 1328

Wow - look at the price of this Chorizo!

Hi, I saw a small retail pack of sliced Chorizo in a shop today - retailing in a major supermarket for £20 for 120g - ie £167/kg (about $215/kg) !!! https://thumb.ibb.co/k4w4Fk/20170512_134836.jpg https://thumb.ibb.co/cBwRT5/download_20170512_220012.jpg I bought a pack to do a taste test. It was ver...
by reddal
Fri May 12, 2017 21:54
Forum: Dry Cured Meats and Sausages
Topic: Chorizo - ph too low at 4.6?
Replies: 11
Views: 3959

To begin with, can you describe your process a bit better? How much and type of of sugar you used, starter culture if any, fermentation temp? How much paprika did you add, and this is important since it can contain about 10% sucrose. Sure - as a % of the original meat+fat weight I used : Demerara s...
by reddal
Wed May 10, 2017 20:46
Forum: Dry Cured Meats and Sausages
Topic: Chorizo - ph too low at 4.6?
Replies: 11
Views: 3959

If you are good with colors the short range Ph papers will work. Thanks - I'll try some different test papers see if I can get better accuracy. The trouble last time was that my best guess from the test papers and the cheap meter I had (which gave different results every time!) was that the ph was ...
by reddal
Wed May 10, 2017 19:03
Forum: Dry Cured Meats and Sausages
Topic: Chorizo - ph too low at 4.6?
Replies: 11
Views: 3959

Some chorizo is made with vinegar, so a somewhat sour taste may be desirable to some? Yes - it doesn't taste bad - just different. Trouble is I really liked the smooth taste of the higher ph batches. As far as consuming the batch is fine and it will rise (Ph) slightly when dried. Thanks - will be i...
by reddal
Wed May 10, 2017 16:04
Forum: Dry Cured Meats and Sausages
Topic: Chorizo - ph too low at 4.6?
Replies: 11
Views: 3959

Chorizo - ph too low at 4.6?

Hi, I made my last batch of Chorizo 10 days ago and its been in the chamber since. During fermentation I tried to test the ph level - but I only have ph paper strips and a cheap ph meter - neither of which was giving very clear results. After 36 hours I think the ph was about 5.4 - ie not quite at t...