Search found 207 matches

by Indaswamp
Fri Sep 08, 2023 23:29
Forum: Hyde Park
Topic: We are back!
Replies: 5
Views: 18807

Re: We are back!

I was wondering what had happened. Glad to see it is back online. Sure wish this forum got more traffic though.
by Indaswamp
Tue May 16, 2023 02:44
Forum: Dry Cured Meats and Sausages
Topic: Newbee with some questions
Replies: 9
Views: 8191

Re: Newbee with some questions

I will also add that both hungarian salami and chorizo tend to use quite a bit of paprika powder. Paprika powder contains about 10% sugars so if you use 10 g./kg. you are adding 1g. of fermentable sugar to your salami paste. In which you probably only need about 1.5g/kg. of added sugars total to dro...
by Indaswamp
Fri Mar 31, 2023 02:59
Forum: Dry Cured Meats and Sausages
Topic: Growth While Fermenting
Replies: 1
Views: 1232

Re: Growth While Fermenting

From my experience, with 0.5% dextrose and TSPX, your pH should have dropped lower than 5.24 in 60 hours. One reason for the inconsistent pH reading could be insufficient mixing to blend the dextrose evenly throughout the mince. Though mold growth will tend to raise the pH in a salami, it won't happ...
by Indaswamp
Tue Feb 21, 2023 00:22
Forum: Dry Cured Meats and Sausages
Topic: Sopprasota Round II
Replies: 11
Views: 4301

Re: Sopprasota Round II

I know you all have told me to buy the books, but I am a cheap screw. I have seen Marianski's yellow fermented sausage book for $15 bucks. Take it from me...this is THE book you need. $15 is cheap considering the cost of a chamber and everything to get it going. You can even buy used and get one ch...
by Indaswamp
Tue Feb 21, 2023 00:18
Forum: Dry Cured Meats and Sausages
Topic: Sopprasota Round II
Replies: 11
Views: 4301

Re: Sopprasota Round II

Airflow is likely the cause....casing drier on top from the direction of the aiflow traveling down. Makes it harder for mold to get established. I find it best to invert salami hanging in a frost free fridge. this will even out moisture loss and allow mold growth better coverage.
by Indaswamp
Mon Feb 20, 2023 17:14
Forum: Dry Cured Meats and Sausages
Topic: Sopprasota Round II
Replies: 11
Views: 4301

Re: Sopprasota Round II

Lookin good....i'll follow along...
by Indaswamp
Mon Feb 20, 2023 17:13
Forum: Dry Cured Meats and Sausages
Topic: Newbee with some questions
Replies: 9
Views: 8191

Re: Newbee with some questions

From my experience, 0.3g/kg. dextrose will lower the pH 0.1. That works for slow acting culture that do not contain pediococcus acidialactici bacteria. For cultures containing this bacteria, use 0.25g./kg. dextrose to lower pH 0.1.
by Indaswamp
Mon Feb 20, 2023 17:09
Forum: Dry Cured Meats and Sausages
Topic: Starter culture Yes or No
Replies: 11
Views: 4180

Re: Starter culture Yes or No

Meat is 50/50 beef and pork. Salt at 2,5 %. Including nitrite at 120 ppm. White pepper 0,2 %, very hot Hungarian paprika 0,3 % and 3 % sweet red wine. I believe that should provide enough sugars for Lab, if they decide to kick in - ever so slowly. I have successfully fermented calabian salami with ...
by Indaswamp
Mon Feb 20, 2023 17:07
Forum: Dry Cured Meats and Sausages
Topic: Starter culture Yes or No
Replies: 11
Views: 4180

Re: Starter culture Yes or No

Slow cultures would be TSPX and SM-194. Basically any culture that does not contain pediococcus bacteria- especially acidilactici which is a super fast fermenting culture.
by Indaswamp
Sun Jan 15, 2023 20:28
Forum: For beginners
Topic: Looking forward to learning from Folks!
Replies: 55
Views: 9556

Re: Looking forward to learning from Folks!

It is the Calabrese Salami or style of. I am just using the t-spx, I am not certain if that is the best choice. But I only have it and Bactoferm F-RM-52, and I am going to try that with some Fuet later this week. Yes, IMO T-SPX is the best choice for calabrese. I recommend avoiding cultures with Pe...
by Indaswamp
Thu Dec 01, 2022 05:48
Forum: Dry Cured Meats and Sausages
Topic: pH drops and rises during! fermentation
Replies: 1
Views: 1194

Re: pH drops and rises during! fermentation

Did you clean the pH meter probe tip with the cleaner soak solution? Did you properly calibrate your pH meter prior to taking the readings?

What type of salami are you making? did any of your ingredients contain any sugars (example would be paprika which has ~10% sugars).
by Indaswamp
Thu Nov 24, 2022 05:12
Forum: For beginners
Topic: cure needs sugar?
Replies: 3
Views: 1516

Re: cure needs sugar?

Can't cure without salt. Period. It is the salt that pulls moisture out of the meat. You can cure whole muscles without sugar (Prosciutto, Culatello, Spalla, Etc...).
by Indaswamp
Sun Oct 30, 2022 07:54
Forum: For beginners
Topic: Looking forward to learning from Folks!
Replies: 55
Views: 9556

Re: Looking forward to learning from Folks!

Very tangy....
by Indaswamp
Sat Oct 29, 2022 15:58
Forum: For beginners
Topic: Looking forward to learning from Folks!
Replies: 55
Views: 9556

Re: Looking forward to learning from Folks!

Well, in Victor's defense (A Taste of Artisan) his soppressata post was one of his first. We all have to learn through trial and error about sugar percentages......if you look at some of his more recent posts, he backs way off the amounts of sugars.
by Indaswamp
Tue Oct 04, 2022 02:58
Forum: Dry Cured Meats and Sausages
Topic: Dextrose, Fermentation and pH drop
Replies: 3
Views: 1521

Re: Dextrose, Fermentation and pH drop

@Redzed- have you used the SM-194 culture yet? It's like B-LC-007 without the Pediococcus Acidilactici bacteria. I like the flavor profile and the slower ferment...usually ferments @68*F to pH below 5.2 in 28-30 hours. Much slower than B-LC-007 or Flavor of Italy.