It requires Bluetooth low energy 4.0 (BTLE) iPad or any iPhone from 4x and above. My wife and kids have iPhones, so I will use theirs. I have an Android phone with BTLE (Samsung Galaxy Note 4)...wish they had an app for that. I am particularly interested in being able to leaving the electrode sittin...

I had to order more cut and tied beef middles, and more beef bungs so I went to the Craft Butchers Pantry website. The site is back up now after Evans move to Chicago. He had the Hanna Halo PH meter on the website, so I went ahead and ordered one. I also bought bottles of both calibration solutions ...

Thanks BB!

Took my PH reading and it looks like it is between 4.5 and 5.0 on the color scale. So I am hoping that means around 4.8 PH. It is definitely at or lower than 5.0 This is after 48 hours of fermenting (5pm Sunday until 5pm Tuesday) I sprayed them with mold around the 24 hour mark. Hung them in the cur...

Great info! After washing and cleaning my casings, I always quarter an orange or two and squeeze and drop the quartered pieces into my soaking casings, peel and all. It seems to help with any lingering odor as well as may sanitize them a bit. I can tell you that I have never had a single instance of...

Ok, thanks Red. I put them into ferment at 5pm on Sunday. So a full 48 hours would be 5pm on Tuesday (tomorrow). I will check the PH again tomorrow morning, and then probably leave them fermenting until tomorrow night around 5pm. That would be a full 48 hrs and should be sufficient based on the aver...

I just went ahead and used my ninja style blender to blend the meat and distilled water into a smooth paste. Dipped my strip into the paste and it showed 5.0 on the color scale. So I guess it is working. I think the hand mixing of the meat and water didn't emulsify it enough. So I think I will check...

Bob, Yeah, I know, but my local butcher was closed on Saturday for a wedding, and they are closed on Sunday, and I just couldn't wait. I had to try to make something! Mine actually looks like a good mix of 85/15 fat to meat, just at a glance. My pork had some nice hard fat on the cap, so that may ha...

Those look tastey!!!

Hey Lou, no problem!

I got lucky because when I bought my culture from Craft Butcher Pantry,
Evan told me the formula multiplier to use (total meat weight x 0.00022)

So wrote it in my log book so I didn't forget!

Thx!

Thx Bob. My oven doesn't have any moveable vents...I just closed the oven door, that's all I can really do.

Thanks Lou. 1g is what the SafePro B-LC-007 0.022% formula calls for on my meat weight. 4,536g meat x 0.00022=0.998g so I rounded up to 1.0g I will check the PH tomorrow evening at the 24 hour mark. What I am worried about is the accuracy of my PH strips...strips are not ideal for making salumi. I r...

Bob,

I went ahead and used your recipe today and made a batch of your pepperoni.

I detailed the process in a new post.

Thanks again for sharing your recipe!

Thanks
Jason

Thanks for the suggestion elDucko! I stuffed with a Kitchener crank stuffer, no air pockets, and I always sterilize my sausage picker with a propane torch until the needle tips are red hot. Every chorizo looked good except that one. But the real problem was the strong chemical taste...very unappetiz...

After my recent Spanish chorizo disaster, I decided to wipe away my tears and get back on the horse. Bob K was nice enough to give me a recipe for dry cured pepperoni, so I thought that might be just the ticket for my comeback! I decided on a 10 lb batch (4,536g) which would stuff six of my 14" long...