Search found 33 matches

by Loco
Sun Jan 24, 2021 20:05
Forum: Dry Cured Meats and Sausages
Topic: Ph Question
Replies: 6
Views: 216

Ph Question

I was just wondering about the ph level, if you leave sausage in fermenting chamber will the ph just continue to drop for as long as itl is is thereor does it stop at some point? how low could it go if lets just say you had 1% dextrose in the mince? just something i was thinking about, figure someon...
by Loco
Sun Jan 03, 2021 16:48
Forum: For beginners
Topic: Fermentation?
Replies: 6
Views: 161

Re: Fermentation?

yes that is it, thank you. I will make a note about the starter, thanks for all great information. this forum is Great
by Loco
Sun Jan 03, 2021 15:31
Forum: For beginners
Topic: Fermentation?
Replies: 6
Views: 161

Re: Fermentation?

Recipe may have been somewhere else possibly not on forum, I think I saw it mentioned on forum but looked up recipe on line I added .025 grams of starter per kg. 5 kg mince 1.25 g starter.

thanks for the responses I will wait anther 8 hrs an transfer, next time maybe a little more dextrose?
by Loco
Sun Jan 03, 2021 14:18
Forum: For beginners
Topic: Fermentation?
Replies: 6
Views: 161

Fermentation?

I did a batch of Bergoma from recipie on forum. I used a Taste of Italy starter culture and 2% dextrose. Fermentation at 70-75 F, 85-90%. The ph was 5.95 after mixing. It has been Fermenting now 72 hrs and ph has been at 5.33 to 5.35 for last 8hrs or so, It doesn't seem like it is going to drop any ...
by Loco
Thu Nov 05, 2020 21:47
Forum: Dry Cured Meats and Sausages
Topic: Drying Question
Replies: 2
Views: 254

Re: Drying Question

Thank you for the information, I will Keep temp down
No umami bag, but a big fat layer.
by Loco
Thu Nov 05, 2020 14:39
Forum: Dry Cured Meats and Sausages
Topic: Drying Question
Replies: 2
Views: 254

Drying Question

I am using my drying cabinet right now for a dry aged prime rib for Christmas, I would also like to start some sausage my question is the roast needs to be at 36-40 F and 85% humidity, Can I dry the sausage at that low of a temperature? will it take a lot longer? will it ruin the sausage?
by Loco
Tue Apr 28, 2020 17:22
Forum: Dry Cured Meats and Sausages
Topic: Mold Question
Replies: 6
Views: 1337

Re: Mold Question

Thank-you very much for the input, after reading your responses I took it back out and after a more thorough look I think that it is just casing discoloration from pressing, I put it back ito pan that I pressed it in and it looks to be only where it was touching the bottom and side of the pan. Maybe...
by Loco
Mon Apr 27, 2020 22:41
Forum: Dry Cured Meats and Sausages
Topic: Mold Question
Replies: 6
Views: 1337

Re: Mold Question

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by Loco
Mon Apr 27, 2020 13:12
Forum: Dry Cured Meats and Sausages
Topic: Mold Question
Replies: 6
Views: 1337

Mold Question

Last week I made a sopprasetta 6.8kg and stuffed into a hog middle, (saw this idea when looking for casing at Craft Butcher and thought it would be fun). Marianski's recipe with except .2g of dextrose p/kg, instead of 1.0, fermented at @72F for 60 hrs Ph at 5.11 with S-TPX moved to curing chamber. I...
by Loco
Sat Apr 11, 2020 16:28
Forum: For beginners
Topic: Storing sausage after drying
Replies: 2
Views: 1026

Storing sausage after drying

I just finished a batch of soppresseta. can I just wash off the mold, leave the casing on and hang it in the basement?
I dried it to @ 38% of the green weight as I like it on the dryer side. Also it is pretty arid where I live.

Will it continue to dry and become too hard?
by Loco
Mon Feb 18, 2019 18:27
Forum: Dry Cured Meats and Sausages
Topic: salt pork instead of fat back
Replies: 2
Views: 1128

salt pork instead of fat back

Another newbie question.
Can I use salt pork in place of Fat back in dry cured sausage? does the salt pork contain enough salt to affect the recipe? If so how do you compensate for it in the recipe?

Thanks
by Loco
Sun Jan 27, 2019 14:52
Forum: Dry Cured Meats and Sausages
Topic: B-LC-007 question
Replies: 5
Views: 1717

Ok thank-you, isn't excactly what i was going for, the learning curve is steep , but i'm having fun.🙂
by Loco
Sat Jan 26, 2019 23:50
Forum: Dry Cured Meats and Sausages
Topic: B-LC-007 question
Replies: 5
Views: 1717

The recipie was from his Greatest Recipe book. Maybe I figured it wrong , I will check it.

Anyway the link and infromation is appreciated. Hopefully it will be ok?
by Loco
Sat Jan 26, 2019 03:16
Forum: Dry Cured Meats and Sausages
Topic: B-LC-007 question
Replies: 5
Views: 1717

B-LC-007 question

I made some soppresseta the other day and used B LC 007 starter.for the first time I fermented at 68F 90-95 RH checked Ph at 48 hrs and it was at 4.95. My question is is this normal to be that low that fast? When I use S TPX it takes 72 hours or more to get to aroud 5Ph. The recipie was from Marians...
by Loco
Tue Jan 01, 2019 22:19
Forum: Dry Cured Meats and Sausages
Topic: Summer saugage question
Replies: 7
Views: 2427

Is this normal?

Image[/img]

I put my sausage in drying chamber 8 days ago I did not use mold stater but they now look like this. It appears to be the same mold as when I do spray, just a question from a beginner.