Search found 5 matches

by Alfie.M
Thu Apr 25, 2013 02:36
Forum: Microbiology of meat and products
Topic: Cures
Replies: 14
Views: 10796

I do agree with you chuck wagon, just explaining what the culture is like in aus around my area. Can you recommend some good products for measuring the ph and aw .

Cheers,
by Alfie.M
Wed Apr 24, 2013 07:22
Forum: Microbiology of meat and products
Topic: Cures
Replies: 14
Views: 10796

Thanks for your comments, in Australia there is a very big Italian community still making salami the traditional way including my family, I once asked about cures at a salami supplies specialty store, the owner told me to go and buy store bought salami if I want to use cures and he didn't sell it, s...
by Alfie.M
Tue Apr 23, 2013 22:22
Forum: Microbiology of meat and products
Topic: Cures
Replies: 14
Views: 10796

Thanks for clearing that up, very funny butter bean, that's what I thought aswell, I believe they have there recipe and it works for a number of reasons that we probably can't tell just by looking at it.thats why I wanted to use the cures especially since I'm experimenting with new recipes and using...
by Alfie.M
Tue Apr 23, 2013 10:06
Forum: Microbiology of meat and products
Topic: Cures
Replies: 14
Views: 10796

Thanks for the great info, Follow up question, So there is no minimum time frame that one should have to Waite before consuming a product with cure number 2? Also I usually cure them at 12 degrees , is this a good temp for the cure to work? Would you also think it good practice to add glucose to my ...
by Alfie.M
Tue Apr 23, 2013 06:54
Forum: Microbiology of meat and products
Topic: Cures
Replies: 14
Views: 10796

Cures

Hi all, Question on cures I've been led to believe that for for air drying/ curing salamis I should use cure number 2 and that is what I have been using. Although I was reading information on this site and it says cure number 2 should be use where drying times are longer than 6 weeks Now the salamis...