sorry - I just noticed there is already a thread on this - viewtopic.php?f=6&t=6817

Hi, Mold-600 often takes a few days to start growing. I've never used collagen, but it seems to grow on most things if the temperature and humidity are right. I agree with others that beef bung works best for coppa casing. Its quite stretchy, so size isn't critical, but I like to tie it on the outsi...

Hi, I noticed this product - au.thecasingboutique.com/products/meat-culture-chr-hansen-bactoferm-b-lc-78 : The B-LC-78 is typically used to cure whole muscle meats such as Capocolla and Prosciutto. Anyone used it or have an opinion on how useful it is? I think you are supposed to apply it directly i...

Hi, There is a new round of scaremongering about nitrates / nitrites - eg https://www.bbc.co.uk/news/uk-46710071 Leading scientists and a cross-party group of politicians are calling for chemicals called nitrites to be removed from processed meats like bacon. Cancer specialists and politicians are a...

I'd guess sausages in those tiny casings will dry very quick - ie a week or so?

If so then I think you are better off with cure#1. I cant remember the threshold, but you need to be drying for quite a few weeks to justify cure#2.

- reddal

Do you think the lacto fermented peppers can act as a starter? Seems unlikely. I'd guess whatever culture was used to ferment the peppers isn't viable by the time you use them. Even if they were viable, if there isn't any sugar in the recipe then I don't think there will be much fermentation. Howev...

Hi, Are you using a starter culture? If so which one? That will determine the correct fermentation temps etc. However you might need some extra sugar in the recipe for effective fermentation. I have made some spreadable, nduja like products. I found I had to use quite a lot of liquid (red wine), plu...

The main reason for not fermenting in an enclosed container is no air flow, so too little drying is taking place and a slime will start to form opening the door to possible problems. Even though fermentation should take place in a high 90% humidity environment, some drying is taking place. I guess ...

Hi, I find this works very well. Initially I tried to setup a fermentation chamber with the right temperature and humidity, but found it tricky to get a consistent temperature throughout the chamber in a small space. Instead, I moved to fermenting in sealed containers in a room where normal heating ...

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...

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...

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...

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 ...

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...

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...