I stress over this too. I dread to think what would happen if flies laid eggs in the sausages... I have a bigger chamber - a whole room - and I use an electronic insect zapper device in there. You don't see many insects in the room but the device does collect some dead ones occasionally. Has anyone ...

I've got the inkbird. I found the humidity sensor isn't very accurate - i.e. it can be as much as 10% out compared to a trusted meter. I've ended up with about a dozen different humidity sensors and meters. The more expensive ones tend to give the same result - but the cheap ones can be a bit random...

I`m going to do this. May I ask why you ask for the cure # 2 and salt to the cubes meat and let rest rather than doing in one day ? I'm also interested in the answer to this. I started doing it this way a while ago - but more driven by logistics (do fresh sausage one day, dry cured another). I thin...

Hi, Personally I ferment down to pH 5.15. I used to aim for 5.25 but I did an experiment leaving some of a batch to ferment a bit longer and found I liked the final taste best at 5.15. Going all the way down to 5.0 had a bit too much tang but 5.15 seemed like the sweet spot. Also its good to have a ...

A week or two later - IMO it is storage time not processing time. For processing freezing couple hours before grinding is enough time to put lean meat in semi-froze state. Completely frozen should be back fat. The motivation for freezing for extended periods is more about making logistics easier - ...

IMHO - If I will do that - not salt or cure should be added before freezing. Most of meat in my freezer is vacuum packed in biggest pieces as possible. That's interesting - my thinking was that if the cure is applied afterwards the meat would need to be completely defrosted first - but if cured fir...

Hi, Would you see any concerns with using frozen pork to make dry cured sausages? I'm imagining taking completely fresh pork, adding the cure mix and curing it for 24 hours in the fridge, and then freezing it. A week or two later it would be partially defrosted (carefully in a meat rated fridge) bef...

If you have the glass bulb type you should never touch or wipe it. If you are using for sausage making (cleaning off grease/fat residue) you can soak in in warm soapy water, rinse with distilled water, and store in storage solution. My glass bulb type lasted almost 3 years using that routine Ah yes...

Did not want to hi jack your thread on pH meters. How and with what do you "wash" the glass spear after use. The manual says -be extremely carefull - Not even allowed to wipe it with tissue. :smile: TIA Hi, I'm not sure what the right answer is - but I first dip it in acetone and dab (not wipe) it ...

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

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...

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...

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

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...

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 ...