Search found 14 matches

by Lonster
Mon Jun 08, 2020 01:56
Forum: Dry Cured Meats and Sausages
Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
Replies: 18
Views: 5640

Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

I will add my 2 cents giving us 4 cents. I used 2.5% dextrose and 69 degree ferment to a pH of 4.9 in 36 hours. Next batch I will dial the dextrose back a bit. I will second Eric. Really good flavor. It is now my #1 starter culture.
by Lonster
Mon Apr 27, 2020 16:45
Forum: Dry Cured Meats and Sausages
Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
Replies: 18
Views: 5640

Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

Finally got around to making a batch. Used .4% dextrose and .025% starter culture which turned out to be 1/4 tsp for 10 lbs. Fermented at 75 degF and 90% RH. Started drying after achieving pH5.0 in 36 hours. Will keep you posted after their done on the results. made 10 lbs Finocchiona with some adde...
by Lonster
Mon Apr 06, 2020 23:21
Forum: Dry Cured Meats and Sausages
Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
Replies: 18
Views: 5640

Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

OK Finally received my package from the Sausagemaker. As I'm finalizing my spices, I realized I have one more question. I'm planning on splitting the difference and using 3.5% dextrose and fermenting @ 75 deg F. But my questions is: most of the recipes on this website use Sucrose in addition to the ...
by Lonster
Tue Mar 10, 2020 01:45
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 108
Views: 34984

Re: Cured, dried and fermented by StefanS

StefanS. How was the flavor? Taste like Italy? With the new starter culture.
by Lonster
Tue Mar 10, 2020 01:44
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 108
Views: 34984

Re: Cured, dried and fermented by StefanS

StefanS. How was the flavor? Taste like Italy? With the new starter culture.
by Lonster
Sat Mar 07, 2020 15:44
Forum: Dry Cured Meats and Sausages
Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
Replies: 18
Views: 5640

Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

Ok. I’m getting ready to give the “Flavor of Italy” a try. I’ve used T=SPX with success with 0.2% dextrose and 0.3% sucrose fermenting at 75 deg F to a target pH of below 5.2. I plan to add 0.4% dextrose to get to pH 4.9=5.0. This all makes sense to me. But my question is...Do I still add the 0.3% s...
by Lonster
Tue Jul 31, 2018 16:50
Forum: Hardware
Topic: Selling F Dick stuffers. Seattle area
Replies: 2
Views: 1366

Not giving up. I bought an electric stuffer that I can control with a foot pedal. So I`m selling my old one. The one for $50 I bought at an estate sale and never got around to fixing it up.
by Lonster
Tue Jul 31, 2018 04:24
Forum: Hardware
Topic: Selling F Dick stuffers. Seattle area
Replies: 2
Views: 1366

Selling F Dick stuffers. Seattle area

Is it bad form to try and sell something on this forum. I`ll give a good deal I have 2 F Dick stuffers to sell. They are the old style. One is 9 liter and in really bad shape. Want $50. Other is 12 liter and in pretty good usable shape. Want $250. Would like to sell both for $300. Not interested in ...
by Lonster
Mon Apr 09, 2018 05:14
Forum: Venison and Other Game
Topic: Snake Sausage
Replies: 13
Views: 4862

What the.......?????
Now here's a topic I never saw coming. I have to ask.....what kind of snake is it and......are there bones in a snake. Jeez this a a new one on me. But the beer looks good!
by Lonster
Fri Apr 06, 2018 20:52
Forum: Microbiology of meat and products
Topic: Problem with starter culture - BL-C 007
Replies: 41
Views: 11674

Based on your charts, I assume that a good first start would be to ferment . . . As has been discussed many places in this forum, there's probably as many variables in this process that effect acidity, flavor, color, etc. as there are posters here. I'm very new to this, so I would not take the char...
by Lonster
Fri Apr 06, 2018 14:42
Forum: Microbiology of meat and products
Topic: Problem with starter culture - BL-C 007
Replies: 41
Views: 11674

Jcflorida, thanks for the charts. I've been reading a lot about cultures. My first batches that I made had that cheesy taste that I didn't like. Yesterday I took a trip down to a place here in Seattle called Salumi where they cure salamis. I've always liked the taste of their products. They suggeste...
by Lonster
Sun Mar 18, 2018 15:24
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 414869

Been lurking here a long time. Finally decided to join. Got my start making sausage when I was 17, I got a job working for a butcher shop near Golden CO. Now 40 years later it's my hobby. Started small with the wife's kitchen aide mixer and little chief smoker. and little by little started upgrading...
by Lonster
Sat Mar 10, 2018 16:43
Forum: Hardware
Topic: Manual Vertical Suasage Stuffer ?
Replies: 31
Views: 9729

Hey knifeman. I have an extra f dick stuffer that I'd sell ya. It's an older one with the galvanized meat container. Not interested in shipping but let me know if you ever make it to Seattle area