Which Salami's suggested for a newbie?

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Bob K
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Post by Bob K » Thu Jun 09, 2016 23:32

That's the meat/cheese probe. You can keep a sample of the mince in a small bowl in your fermentation chamber when you ferment the chubs. You can just stick the probe right in the sample to check the ph. Or you can also make a slurry with a portion of the meat. You don't check the actual chubs , just the sample.

There is really no no need to check whole muscles as we normally don't ferment it. You can check it if you wish by just inserting the probe into the meat, if you don't get a good reading you can add a drop of water for better contact. Or you can emulsify a piece in a blender and check the slurry.
http://www.milwaukeeinstruments.com/phinmeat/
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redzed
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Post by redzed » Fri Jun 10, 2016 16:36

Hey John congrats on the meter! You can wing it without one but it sure helps in knowing exactly what is going on during the fermentation stage and will help you in producing better quality and a consistent product over time.
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Post by BlueMonkey » Sun Jun 12, 2016 00:47

Just about to start my mincing, put everything into the freezer after dicing and weighing.

Sat down to work out the recipe amounts and realised that the TPX amounts ( percentage wise) were vastly different between the finni and hungarian on the meat and sausages site ( about .12%), whereas Bobs Soppressata ( his link posted as on of the first comments in this thread) comes in at approx 1.0g per kg....

Unless I hear different before I start mixing I will amend the Web-site recipes to Bob K amount....

(making 3 batches - 3kg Soppressata, 3kg Hungarian ( for the kids) 3kg Finni)
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Post by redzed » Sun Jun 12, 2016 07:26

BlueMonkey wrote:Just about to start my mincing, put everything into the freezer after dicing and weighing.

Sat down to work out the recipe amounts and realised that the TPX amounts ( percentage wise) were vastly different between the finni and hungarian on the meat and sausages site ( about .12%), whereas Bobs Soppressata ( his link posted as on of the first comments in this thread) comes in at approx 1.0g per kg....

Unless I hear different before I start mixing I will amend the Web-site recipes to Bob K amount....

(making 3 batches - 3kg Soppressata, 3kg Hungarian ( for the kids) 3kg Finni)
A 25g sachet of T-SPX is enough to use in 200kg of product. That translates to .13g per kg. Theoretically that amount should be enough to start the process of lactic bacteria growth and multiplication, raising the level of lactic acid and lowering the pH. No doubt this will work consistently well when you are making a larger amount, but may not be enough for a smaller amount because the cell count might be slightly off or you did not mix the culture into the meat adequately. For that reason you should use more than .13g when making small batches. In fact there are some recipe books that will tell you to dump in a minimum of one quarter of the contents when making a batch of salami. That much is entirely unnecessary, but you do need to make an adjustment. I would use a minimum of 1 gram if you are making a small batch of 3kg. Today I made 7.1 kg of Salame Calabrese and added 2.4 grams of culture, about the same amount that I have successfully used in the past. If you are reading this after you have added 1g/kg, there is nothing to be worried about. You really cannot over inoculate as the culture is is simply a starter and its growth is dependent on the amount of fermentable sugar it has to feed on.
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Post by BlueMonkey » Sun Jun 12, 2016 07:34

Thanks,

Had all ingredients weighed and ready except for TPX, just checked for an updated post prior to mixing - Thanks ! :smile:
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Post by BlueMonkey » Wed Jun 15, 2016 14:49

Image

Well, Thanks All.
Success and failure on my first Salami adventure.
I had planned on making 3 types of salami over the weekend, but my Hungarian did not pass muster.
All the ingredients were cold ( frozen), but using the hand mincer to stuff the beef middle was just too much, ended up with so much smear that it looked like a supermarket sausage....
My next 2 batches ( Finocchiona and Soppressata) I ended up stuffing by hand.
this is the result 72 hours after the fermatation chamber running at about 21 - 22 C and 90 - 98 % rh. Just loaded into the curing chamber.
Now to find a good ph meter.....
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Post by Bob K » Wed Jun 15, 2016 15:04

Looks Great!
When you find out how good that stuff is you will be looking for a stuffer too!
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Post by BlueMonkey » Wed Jun 15, 2016 15:23

Last edited by BlueMonkey on Wed Jun 15, 2016 15:34, edited 1 time in total.
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Post by partycook » Thu Jun 16, 2016 15:00

Well back again. We changed internet service and had problems getting on line.
I made 10 lbs. of sopprssata using the t-spx/f-lc culture.
6/10/16 starting PH 5.77 6/16/16 PH 5.34 surface (sticky).Mold was sprayed on after 24 hrs. Mold just starting to form. Fermenter at 70 degrees f. Weight loss for the 4 sausages as follows 1376 to 1324 1048 to 1012 1036 to 1004 888 to 858 . I used beef middles. Your thoughts?

Also made 2 coppa 5/25/16 weight loss 1126 to 1022 and 1310 to 1210

breshola 2185 to 1990
54 degrees 85% humidity

John
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Post by Bob K » Thu Jun 16, 2016 16:26

John-
What was the Ph after fermenting, and how long did you ferment for? 5.3 is good, but you can always go a bit lower to 5.0 or a little below to give a safety margin.
Initially weight loss is rapid and will slow down as moisture is lost.
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Post by partycook » Thu Jun 16, 2016 16:43

H[ Bob
They are still in the fermenter How long should I leave them in there.
John
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Post by Bob K » Thu Jun 16, 2016 17:10

John-
You should really have the fermenting done in 36/72 hrs. As long as you have a ph of 5.3 or below move to your drying chamber.
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Post by partycook » Fri Jun 17, 2016 00:01

Thank you will do asap. I need a suggestion as to the humidity as I also have a Coppa and a Bresaola in the chamber witch is currently set at 54 degrees and 84% humidity. I seem to have a knack to complicate matters.

Thanks for all your time and help.

John
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Post by Bob K » Fri Jun 17, 2016 18:26

John-
That temp and Humidity are fine, after a week or two you can drop the humidity to 81-82%. Some folks go lower for faster drying.
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Post by partycook » Fri Jun 24, 2016 21:58

Well I will try to give you a update on the sopprssata project.
These are hung in the curing chamber along with two coppa and one breshola.
I experienced a runaway humidity (bad sensor) 100%.
Changed out controller.
Mold on the sopprssata looks like white spots. Weight loss 14-15%. PH has gone from 5.34 to 5.53 ? Running at 54 degrees and 88 % humidity.
Coppa has a few mold spots and is showing a 14 to 16.5% weight loss.
Breshola has developed mold white with light green centers. Quite a few. Also has a weight loss of 16%. I am a bit worried about the white /green mold. Should this be wiped off with a vinegar soulition? OR toss?

John
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