Since you are drying the Ham it is not a good idea to brine it. There is a lot of info on dry curing Hams in this thread viewtopic.php?f=5&t=8035 . More info on country hams here https://www.meatsandsausages.com/hams-o ... ts/country

Marianski in his book uses .6grams or 1/4teaspoon for 5kg of meat Just FYI - that is based on what the culture is capable of under ideal conditions. Since we deal with a culture pac that has been shipped and to us and stored in less than ideal condition (not factory fresh) it is much to your advant...

fordtruckbeast wrote: ↑

Tue Sep 06, 2022 11:39

Thats alot of culture your using for 2.2kg of meat.

Why do you say its too much? Its exactly what is called for.

30 hours is not overly fast with the sugar and temps used. You can try dropping the temp and reducing the sugar a bit in the next batch to slow the ph drop.

SafePro is a line of cultures by Ch Hansen designed to combat Listeria in Ready To Eat products. There should also be a name on the envelope ( like FL-C) which would tell us what the culture is used for.

Looks great! Definitely for Garlic lovers!

As Indaswamp stated above it was "safe microbiologically speaking". If it had not fermented to a Ph of 5.3 or below the possibility of spoilage is increased. I would eat it with a clear conscience, so enjoy!

Hygrometers just don't react quickly enough to keep a tight range of humidity. You have to think of the chamber being like a home oven, The temperature you set is an average temp, the actual oven will vary + - 15 - 20 degrees. Right now just make sure your controls are functioning properly...your ch...

That would eliminate the alcohol problem, as far as the flavor I have no idea. The only way to find out is to try it.

With 40% alcohol (80 proof) you may have trouble denaturing the mince. Alcohol can reduce the bind by breaking down proteins.

That looks and sounds good! And I would agree on moderation Caraway can be overpowering if too much is used.

According to the FDA guidelines No. But they have very conservative "best by" times for frozen foods

Lee-
You would be better off just freezing the cubed meat without the salt/cure /spices. Freezing salted cured meat can change the texture and it also decreases the amount of time they should be frozen.

Those look great Scott, sheep casings? That was hellofa deal on the beef!

Thanks Dave. Link has been updated

Well you have rejected ever other method that folks have contributed so give it (sterilization with heat) a try and let us know.