Search found 310 matches

by harleykids
Tue Jan 12, 2016 17:56
Forum: Dry Cured Meats and Sausages
Topic: Question on finishing of salumi after WL achieved...
Replies: 3
Views: 3328

Question on finishing of salumi after WL achieved...

Question for you guys...after my final weight loss target has been achieved (say, 35%, 40%, etc) what is the process for finishing and getting the white mold to dry out, etc? I had a friend who gave me an Olli salumi as a gift, and their finished product was very nice...mold was dry and powdery, cas...
by harleykids
Mon Jan 11, 2016 23:52
Forum: Curing chambers and Related Equipment
Topic: Fermentation Chamber
Replies: 15
Views: 19343

Good...that means the larger amount of wine should help drop the PH even more.

Should mean safe chorizo at lower than 5.3 PH, even with my 19C 48 hour fermentation with B-LC-007 (a bit on the low temp side for fermentation, I know)
Thanks RedZed!
by harleykids
Mon Jan 11, 2016 19:30
Forum: Curing chambers and Related Equipment
Topic: Fermentation Chamber
Replies: 15
Views: 19343

Thanks RedZed, VERY helpful!! I really need to get a good PH meter designed to test meat products (like the Hanna 99163) then I can see what is specifically going on inside my salumi. Without one, I am just guessing and ballparking what recipes I read. And I like to develop my own recipes, so I real...
by harleykids
Sat Jan 09, 2016 18:20
Forum: Curing chambers and Related Equipment
Topic: Fermentation Chamber
Replies: 15
Views: 19343

Thanks Bob, got it. I see the lower dextrose listed in his Roman style sopressatta recipe in his Salumi book. But he never did correct his sopressatta recipe in his revised and updated version of his Charcuterie book. Still says 30g dextrose for 5lbs of meat. Wonder why he has such inconsistencies b...
by harleykids
Sat Jan 09, 2016 17:48
Forum: Curing chambers and Related Equipment
Topic: Fermentation Chamber
Replies: 15
Views: 19343

As for the dextrose, I used the same ratio that Ruhlman uses in his book for the Sopressatta recipe, which is 30g dextrose for 2,268g of total meat weight. That is 1.3% I added another 0.15% of demarara for caramel color. Plus whatever sugar was in the wine (Ruhlman also uses wine in that sopressatt...
by harleykids
Sat Jan 09, 2016 17:12
Forum: Curing chambers and Related Equipment
Topic: Fermentation Chamber
Replies: 15
Views: 19343

Thanks Bob. Sounds like I need to invest in a good PH meter and raise my fermenting temp up. I am assuming that the higher temp, the shorter the fermentation to reach the safe level of 5.3? For example, fermenting at 20C versus 24C would take longer. And as long as it reaches 5.3, or lower, the cult...
by harleykids
Sat Jan 09, 2016 03:19
Forum: Curing chambers and Related Equipment
Topic: Fermentation Chamber
Replies: 15
Views: 19343

Thanks Bob. Not quite sure, I would hope around 4.9 but I don't have a meter to test it very accurately. So I use a PH strip which I know is not very reliable. PH strip in slurry says 4.9-5.0 19degC is only 2 degrees F lower than the min 20C fermentation suggested, so I figure it is fairly close. 66...
by harleykids
Sat Jan 09, 2016 00:42
Forum: Curing chambers and Related Equipment
Topic: Fermentation Chamber
Replies: 15
Views: 19343

I believe the owner of the Craft Butcher Pantry does all his fermenting in used bakery/bread proofers. They allow you to hang full length (when all bread trays are removed), have a resevior for distilled water in the bottom, and will hold a heat/humidity setting for weeks if needed. 85degF at 95% RH...
by harleykids
Sat Jan 09, 2016 00:20
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1321
Views: 552946

Thanks guys! I never took pics during the build, but I will post a verbal description and pics of the finished chamber soon. My wife always tells me to take pics during my projects, but I never remember to pause and snap a few...
by harleykids
Fri Jan 08, 2016 03:15
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1321
Views: 552946

new member introduction

Hi everyone, just found this forum and registered. I am located in Olathe, KS. I am new at charcuterie, and built myself a curing chamber to get started in the hobby. I made sopressatta as my first try at curing, and it turned out fantastic. I just made a batch of chorizo 2 days ago, and I hope it t...