When I research recipes and come upon one with volume measurements, I don't spend any time reading them and move on.

1.25g should have been enough, as long as it was well distributed in the farce. The bacteria in that formulation can tolerate high salt concentrations. I always pre-cure my meat and salt before grinding. That way the grinder does a lot of the work in extracting the myosins, the meat is firmer, lower...

It's not a bad recipe. Maybe a tad high in sugar, but it will ensure good fermentation. Many of of Poli's recipes have a lot more sugar, include binders in dried sausages and are high in the number ingredients. This one looks like one of the better ones. And the higher fermentation temp does make se...

The Genoa looks pretty good. Good fat distribution and bind. You cant certainly dry it longer. 20% loss is not enough even in salami on the fatty side. But eating younger and softer salami, or a longer aged hard salami is a matter of personal preference. There is no hard fast rule that you can only ...

Red what do you use for your cold smoke and what did you use for wood? An Amazen hexagon tube with Traeger Gourmet Blend pellets. Or you could add a cold Beer and German Potato Dumplings, aka Kartoffelklöße! You can also sous vide it after cold smoking for ready to eat. Or better yet hot German pot...

Hello Fatdog and welcome to the forum. You can safely and comfortably make your chorizo using nitrites only. And nitrites have nothing to do with "sour notes" in the salami. That is the work of lactic acid bacteria and you control their growth with the amount of sugars added to the farce and adjust ...

An addition of 3g glucose and 3g sucrose should have lowered your pH to around 4.8 in 36 to 48 hours at 22C. So I am quite baffled at your results. If your PH is 5.3 after 13 days it's not going to drop any further. At this point enzymatic activity is neutralizing the acids and the pH is rising. By ...

1. Salt is your first line of defence when making dried cured sausages. Additions of less than 2.5% salt (Curing salt included) are considered as insufficient to effectively lower the water activity and provide protection from unwanted bacteria during the first stage of the process. 2. 0.1% chili fl...

How long has it been in the chamber and at what temp?

magician wrote: ↑

Sun Jan 10, 2021 21:11

Also, can you tell me if one can harvest the white mold (Penicillium Nalgiovense) and freeze it for future use?

Take a peek at one of my old posts here:
viewtopic.php?f=6&t=7194&p=26924#p26924

Boneless Pork Loin - Kasseler Style https://i.imgur.com/sK7VuZH.jpg?1 A Kasseler pork loin is a versatile and delicious way to serve a traditional meat and potatoes meal. It's an elegant comfort food and can be baked as a roast or cut into chops and grilled or fried. Siced thin and fried with eggs ...

Moose meat has high water holding capacity so you really should not need any binders. First mix the moose meat with the salt really well, adding all the water to it (up to 10% of the entire meat block). Add the water gradually and make sure that it is all fully absorbed and the farce uber sticky. Ad...

I've never made salami with pistachios so I cant comment from experience, but I don't think it should make that much difference whether they were with or without the skin. Might affect the visual result but not the taste. Ine thing that it is always recommended is that nuts should be toasted when us...

Like it says on all the seller's descriptions, F-RM-52 contains lactobacillus and staphylococcus bacteria and is intended for medium to fast acidification. You can still control the speed of the acidification withe temperature and amount of glucose added. In Ruhlman and Polcyn's first book they esse...

Well, no one could relay help you or offer advice unless you explain exactly what you are doing.