Search found 7 matches
- Tue Mar 11, 2014 03:23
- Forum: For beginners
- Topic: fat too soft
- Replies: 19
- Views: 17724
Holy moly!! this was an old post. I have since started doing cured meats regularly (approved by the local EHS). With much trial and error I believe I figured that problem out.... 1st......I cut back on the amount of bactoferm; 6g. per 5lb (I use SPX also FM52) 2nd.... I use a mixer to work dough and...
- Wed Jul 25, 2012 23:26
- Forum: For beginners
- Topic: fat too soft
- Replies: 19
- Views: 17724
- Wed Jul 25, 2012 11:10
- Forum: For beginners
- Topic: fat too soft
- Replies: 19
- Views: 17724
Well....back to the drawing board. My fermenting temp.'s have remained the same. The curing temp./humidity is at 61 F with 63% to 72%. I cut back the fat content and I used SPX according to manufactures quantity (about 1g. per Lb). I hit all the correct PH marks at the correct times. I had the corre...
- Mon Jun 04, 2012 17:04
- Forum: For beginners
- Topic: fat too soft
- Replies: 19
- Views: 17724
- Sun Jun 03, 2012 11:06
- Forum: For beginners
- Topic: fat too soft
- Replies: 19
- Views: 17724
Of all the ridiculous things in the world! I had no idea hygrometer's were that cheap! I just assumed they would cost an arm and a leg.....I never even looked! Hygrometer is in the mail as I type this! Just in time for the next batch! The pork does come in a cryo bag's from Newport Meat's but the ba...
- Sun Jun 03, 2012 01:56
- Forum: For beginners
- Topic: fat too soft
- Replies: 19
- Views: 17724
THANX folks for all the great input!!!!!! I use 1# of back fat to 4# of cleaned pork butt pre-cure. I believe I know the symptoms of fat smearing and I don't think this is the problem. I have no way to know what the humidity is but I spray them down twice a day with distilled H2O. Before I spray I c...
- Sat Jun 02, 2012 10:48
- Forum: For beginners
- Topic: fat too soft
- Replies: 19
- Views: 17724
fat too soft
I have had problems with fat melting away when I slice finished product. Fat peices are very soft when I slice salami and I have holes where fat was and fat is smeared away? I use a starter culture, 2.2% salt ratio, proper temp for the culture (during fermentation and cure) , 4.9 to 4.7 Ph, no signs...