Search found 86 matches
- Sat Jul 02, 2022 20:56
- Forum: Dry Cured Meats and Sausages
- Topic: Chamber questions
- Replies: 2
- Views: 4588
Chamber questions
My little chamber. Test runs before I fill it. Humidity goes from 71-89 it’s set at 78. When the humidifier kicks On it hits 89-90 I think it blows out too much. Should I shove a piece of paper to Slow down the mist ? Fridge temp is at 55 stays like that consistent. Want to get some input before I l...
Re: Cultures
I have an apera meter now. What’s a good recipe book ? I had ruhlmans books but never came out right.
Cultures
I’m back after a 4 year hiatus but still defeated in my salami hobby. I’m going to give it another try, but I just ask- for salami, what is the preferred culture ? I see a safe pro flc and more options these days but when I did make salami I never got the funk always a very acidic one. I followed Ru...
- Tue Jul 24, 2018 21:23
- Forum: Dry Cured Meats and Sausages
- Topic: Recipe x 14?
- Replies: 10
- Views: 4591
- Tue Jul 24, 2018 02:39
- Forum: Dry Cured Meats and Sausages
- Topic: Recipe x 14?
- Replies: 10
- Views: 4591
- Mon Jul 23, 2018 20:43
- Forum: Dry Cured Meats and Sausages
- Topic: Recipe x 14?
- Replies: 10
- Views: 4591
Recipe x 14?
Hey guys we all know I`m not a math major but I`m about to do this recipe but I have 14 lbs of iberico pork and 20 lbs of fat back I picked up. I was wondering if anyone could help since last batch my math was so off I would like to do this with 14 lbs of pork and fat. I`ll even wire someone money t...
- Fri Jul 20, 2018 03:46
- Forum: Dry Cured Meats and Sausages
- Topic: Salami done pics
- Replies: 2
- Views: 2275
Salami done pics
Finished up my salami. Ones with a lot of starter culture. Came out perfect.
https://imageshack.com/i/pooTUtqaj
https://imageshack.com/i/pln7tZ61j
https://imageshack.com/i/pmuLagSsj
https://imageshack.com/i/pooTUtqaj
https://imageshack.com/i/pln7tZ61j
https://imageshack.com/i/pmuLagSsj
- Sat Jul 14, 2018 01:24
- Forum: Microbiology of meat and products
- Topic: Green mold
- Replies: 6
- Views: 8158
oil99 , if you look at my posts 4 years ago of all my salami problems a lot has to do with not wanting to buy the right equipment like an expensive ph tester. Tspx calls for 72 hours but my last batch of last week was at 5.1 in little over 48 hrs so it all depends. If I wOils have waited another da...
- Fri Jul 13, 2018 04:05
- Forum: Hyde Park
- Topic: Thanks lousantello
- Replies: 1
- Views: 3077
Thanks lousantello
I got in contact with our brother lousantello who`s on here as well. We exchanged numbers and he sent me some of his salami and definitely knows what he`s doing. Was a nice mouth feel and the flavors were spot on. From the spicy soppa to the other salamis they were good. I liked the 007 culture he u...
- Fri Jul 13, 2018 03:59
- Forum: Microbiology of meat and products
- Topic: Green mold
- Replies: 6
- Views: 8158
oil99 , hey man green mold can be ok but could you maybe put the recipe you used ? As long as you have the right amount of salt you should be fine. Did you test your ph in the beginning ? As long as your ph was below 5.3 and your salt percentages were good you should be good. I had pancetta I rolle...
- Tue Jul 10, 2018 20:11
- Forum: Dry Cured Meats and Sausages
- Topic: Salami day 12 pics
- Replies: 13
- Views: 5593
- Tue Jul 10, 2018 17:00
- Forum: Dry Cured Meats and Sausages
- Topic: Salami day 12 pics
- Replies: 13
- Views: 5593
- Mon Jul 09, 2018 17:47
- Forum: Dry Cured Meats and Sausages
- Topic: Salami day 12 pics
- Replies: 13
- Views: 5593
- Mon Jul 09, 2018 16:37
- Forum: Dry Cured Meats and Sausages
- Topic: Salami day 12 pics
- Replies: 13
- Views: 5593
- Mon Jul 09, 2018 03:51
- Forum: Dry Cured Meats and Sausages
- Topic: Salami day 12 pics
- Replies: 13
- Views: 5593
Butterbean , I`m scared to taste it considering I just made them June 28th I didn`t want to get salt number 2 poison or something. All in all I`m happy with the results and the funk. Smells like cheese and meat. I have an order of back fat and pork coming tomorrow to make a huge batch. Just wanted ...