Search found 4 matches

by Diced
Wed Apr 09, 2014 11:53
Forum: Microbiology of meat and products
Topic: Minimum Cure time
Replies: 2
Views: 5516

Minimum Cure time

Hi all, I have been making sausages for about a year and am planning my first attempt at salami. I have just one question that i couldn't find an answer to. If I use cure #2 is there a minimum cure time to ensure the amount of nitrites and more importantly nitrates is not too high? I am planning on ...
by Diced
Sat Apr 05, 2014 02:47
Forum: Microbiology of meat and products
Topic: Yogourt as culture
Replies: 83
Views: 65355

I eagerly await your results Redzed. I am looking to make my first batch of salami and am planning on using yoghurt. I would love to have some direct comparison between yoghurt and commercial starters before i start to give me confidence in using yoghurt!
by Diced
Fri Jan 17, 2014 04:05
Forum: Curing chambers and Related Equipment
Topic: My meat curing chamber build
Replies: 27
Views: 29127

Thanks Ross, what sort of band would be acceptable for the temp and humidity? Would something like 10-15C be alright for temp? What about RH?

Cheers
Luke
by Diced
Thu Jan 16, 2014 23:46
Forum: Curing chambers and Related Equipment
Topic: My meat curing chamber build
Replies: 27
Views: 29127

Hi Dave, How did the chamber go with meat in it? Did it still maintain the humidity? I have been working on a similar project with the raspberry Pi and am still struggling with the humidity. I will give the bucket of water trick a go. Mine is set for 13Deg C and 75% RH. It is a challenge at the mome...