Very low ph sobrasada after 2 days using t-spx

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redzed
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Re: Very low ph sobrasada after 2 days using t-spx

Post by redzed » Sat Feb 27, 2021 17:12

Biggame, can you post the whole recipe you used? 500g of paste added to what amount of meat?
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Re: Very low ph sobrasada after 2 days using t-spx

Post by biggame » Mon Mar 01, 2021 09:06

Yes, that would be 500g per 1 kg of meat. So it was 500 butt, 500 fatback and 500 paste. I will post the whole thing tomorrow.
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Re: Very low ph sobrasada after 2 days using t-spx

Post by Indaswamp » Sat Mar 20, 2021 03:03

Craft Butchers Pantry sells a hot and mild pepper paste that contains only pepper paste and a little salt. Then the sealed cans are pasteurized for shelf stability...

Sweet:
Imepa/Marinella Brand Sweet Calabrian Pepper Paste (bulk 800g can)

Hot:
Imepa/Marinella Brand Hot Pepper Paste (bulk 800g can)
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redzed
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Re: Very low ph sobrasada after 2 days using t-spx

Post by redzed » Sat Mar 20, 2021 09:08

There's excellent advice on using pepper pastes and paprika when you click on those links to the CBP.
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