Search found 191 matches

by rgauthier20420
Mon May 19, 2014 02:53
Forum: For beginners
Topic: New to Salami - 1st try
Replies: 29
Views: 17159

Fermentation was confirmed with ph strips to be right around 5 ph. I would like to get ph strips with a little tighter range because the ones I'm using go in .5 increments. There are no of smells at all or discoloration of the sample meat that's not in cases.
by rgauthier20420
Fri May 16, 2014 21:21
Forum: For beginners
Topic: New to Salami - 1st try
Replies: 29
Views: 17159

Sorry for the sideways view. This is as of 6pm yesterday.

Image
by rgauthier20420
Fri May 16, 2014 02:55
Forum: For beginners
Topic: New to Salami - 1st try
Replies: 29
Views: 17159

First batch was ground and stuffed today. Currently sitting in the fermentation chamber at 25C and 95 rh%. Learned that I need a better grinder for sure. Hand grinding is for the birds. Also need to prepare better for hanging the sausages after stuffed. I've got ph strips coming tomorrow so I'm able...
by rgauthier20420
Wed May 14, 2014 17:12
Forum: For beginners
Topic: Beginner's mixup - hopefully all isn't lost
Replies: 2
Views: 2653

I don't know about the sugar, but cure #2 contains both sodium nitrite and sodium nitrate. The sodium nitrite will not cure the meat at freezing temperatures. The sodium nitrate doesn't cure meat directly. It has to be broken down to sodium nitrite over time by the action of bacteria in the meat to...
by rgauthier20420
Wed May 14, 2014 15:42
Forum: For beginners
Topic: Beginner's mixup - hopefully all isn't lost
Replies: 2
Views: 2653

Beginner's mixup - hopefully all isn't lost

I began the first step in my first batch yesterday evening. I cut up a 3.3lb pork shoulder into 1 in pieces or so and left myself with about 3 lbs of meat which is what I was using as a measurement of my spices. I'm cubed the pieces and added the salt, Cure #2, and sugar to the cubes and combined we...
by rgauthier20420
Wed May 14, 2014 14:48
Forum: Dry Cured Meats and Sausages
Topic: Spicy Duck Salami
Replies: 10
Views: 8500

Casei, rhamnosus and bifidobacterium have a good chance of working. Ferment between 25 and 30° and humidity over 90. Use smaller gauge casings to shorten the drying period. Good luck Excellent news! Thanks a lot. I have a temp controlled chamber (from my homebrewing) and am able to maintain a RH of...
by rgauthier20420
Wed May 14, 2014 14:34
Forum: Dry Cured Meats and Sausages
Topic: Spicy Duck Salami
Replies: 10
Views: 8500

There are additional cultures in the yogurt, however that's the only one specifically mentioned. I'm reading another option would be a probiotic supplement. This one I'm eyeing contains Lactobacillus acidophilus, Lactobacillus GG, Lactobacillus bulgaricus, Lactobacillus casei Shirota, Bifidobacteriu...
by rgauthier20420
Tue May 13, 2014 15:35
Forum: Dry Cured Meats and Sausages
Topic: Spicy Duck Salami
Replies: 10
Views: 8500

This looks great! Can you let me know what the amount and brand of yogurt you used? I'm actually planning my first salami and will be using this as a starter culture. Thanks! Please read this thread. http://wedlinydomowe.pl/en/viewtopic.php?t=6588 Select your yogourt carefully, make sure it is fres...
by rgauthier20420
Tue May 13, 2014 14:09
Forum: For beginners
Topic: New to Salami - 1st try
Replies: 29
Views: 17159

Chuck, thank you very much for the notes. I have read a number of your posts and always learn something new. I have read a lot on the starter cultures and about using substitutes outside of the commercial options. I know it seems odd that as my 1st try I'm making this an experiment. I guess it's the...
by rgauthier20420
Mon May 12, 2014 21:59
Forum: Dry Cured Meats and Sausages
Topic: Spicy Duck Salami
Replies: 10
Views: 8500

This looks great! Can you let me know what the amount and brand of yogurt you used? I'm actually planning my first salami and will be using this as a starter culture.

Thanks!
by rgauthier20420
Mon May 12, 2014 21:30
Forum: For beginners
Topic: New to Salami - 1st try
Replies: 29
Views: 17159

New to Salami - 1st try

Hello everyone. I'm new to sausage making and I'm jumping right in. I'm choosing Salami mainly because I love cured meat and I wanted to try something simply spiced. I've got a 3 lbs pork shoulder and I'm picking up some fat back this evening. I've got the spices, grinder, and insta cure #2. I'm usi...