Here are some pics of salami i was freakin out about with a lot of culture on accident. My test link I cut into https://imageshack.com/i/pmuLagSsj https://imageshack.com/i/pmuLagSsj https://imageshack.com/i/pmld2mj4j Smells great. Funky. Little outer ring more red than middle but losing a lot of wat...

Bob K, reddal, thanks guys. Much appreciated !

Marianskys book of the art of fermenting sausages says the final ph of salami is somewhere between 5.0-5.5 page 33061- if our initial fermenting drop is to get to 5.3 ( a safe consumable product) or below that, to 5.1-5.0 then on the last thRead " blc 007 problems " our friend said he was at 4.9 in ...

Bob K, bob google hum 1 and see if you can for that in a bag. Also you can`t calibrate it look up cap hum -1

Bob K, I read thoroughly but don`t understand. One has a meter on the end of a wire. One is a box with the reader inside. Fill my chamber with salt ? I`m confused. This is a cigar thread

This year I`m giving the ink bird a shot this time around in the chamber since it reads the humidity display as the hum 1 doesn`t. Ink bird is a little cheaper at 35 bucks and the hum1 at 75- only think is you can`t put the hum 1 in a plastic bag filled with a wet napkin to heck the accuracy. What i...

My 5th day in in my chamber I notice fruit flies or gnats. Everyone I open for fresh air they swarm in considering my apartment smells like a sour meat plant. I`ve seen the apple cider and soda method in a cup but could I put that in the chamber ? I have just now put 4 cups around the area and kitch...

Bob K, i meant mixing it with meat. Stringy effect

Bob K, can you send me link to mixing I. Starter culture ? I remember a thread saying something about mixing it until seeing legs and what happens if over mixed. Second day trying to take ph of meat in the ferment box it was so stiff it wouldn`t come apart easily to do a slurry test

Bob K wrote: Just FYI the amount .12 gram per kilo in those recipes is the amount of T-SPX the whole envelope is capable of fermenting, not a practical amount for home sized batches. to assure a viable amount of culture. .022% is a more reliable amount to add. How do you even get that on a scale ? ...

I think your ok. It may need a bit of extra time (6 to 12 hours) but you should be able to get the drop. When I ferment I like to open the chamber 2 times a day to change the air. You'll know by the smell and the color if it's right. I'm inclined to think it won't take more time since he used 12 gr...

Just FYI the amount .12 gram per kilo in those recipes is the amount of T-SPX the whole envelope is capable of fermenting, not a practical amount for home sized batches. to assure a viable amount of culture. .022% is a more reliable amount to add. How do you even get that on a scale ? .022? I have ...

Frankly, I would not trust readings using an elecrode designed to test liquids, but rather a properly calibrated meter that is function specific, that is with an electrode made for testing meat. Well when I purchased a meat probe I was able to test a mince with the probe vs a bulb with a slurry fro...

redzed wrote:You will be fine. And you have more than enough sugars in there to bring the pH down from 6.2.

how do you know so much you should have a book you and bob

A reading of 6.2 is a matter of concern. High pH meat has high water retaining properties and is susceptible to bacterial spoilage. It makes a good cooked sausage since it retains more water and the product is therefore juicier. But not recommended for fresh and dry cured sausages. But are you sure...