Thanks Bob that’s great info, probably saved me wasting a batch.
Do you mean cured meat cannot be frozen for as long as fresh meat?

I have read a lot recently on the board about the precuring of meat. It’s seems to be both beneficial for safety and also members seem to report it gives a better texture to their Salami. For these reasons I would like to incorporate it into my working practice. I just have one small question. A lit...

If I had that 50/50 mince I would add an equal amount of the venison I still have from last year and make smoked sausage. You could also add some beef and make a smoked sausage. Using only what you gave, I would make something emulsified (or ground a couple of times using your smallest plate). Use ...

Hey All, I’ve got about 4kg of fatty pork mince in my freezer (in 500g bags) from a lovely Tamworth a butchered. I could do with clearing some room before the next pig. The Mince is good quality meat all sinews and silver removed but is all from the trim I deemed not good enough for salami. It’s als...

That sounds delicious! Smokey sausage and a hearty soup yum

redzed wrote: ↑

Sun Jul 11, 2021 20:13

https://www.aliexpress.com/item/3283888 ... 1421280-18

Brilliant thanks Red

The other thing that I like about the Inkbird is that the replacement sensors are available and are not that expensive. Maybe it's just a sensor problem you are having. I didn’t know that, that’s really useful info. I’ll check their website. I’ve had suspicions for a while about the sensor as when ...

Thanks for the info guys, I had a look at the Auber link, they look great but sadly they don’t seem to run at UK voltage. In the mean time the Ink bird seems to have spring back to life but I’ve ordered a second unit as a spare just in case. I had a look at various brands but they seem the most stra...

Hey all Went to check my salami to see how it was drying and opened the chamber and was met with a cloud of fog. I checked the humidity reading and it was up at 99%. The ink bird had switched over to work 2 and was dehumidify but also the humidifier was going at the same time even though work 1 wasn...

Bob K wrote: ↑

Sun Jul 04, 2021 12:12

That is the right kind. Try looking in spice stores.
You can also use use Sodium erythorbate. It does the same job and uses the same amounts as Sodium ascorbate.

https://www.meatsandsausages.com/sausag ... /additives

Great thanks Bob, just ordered looking forward to posting the results

Hey All After reading various threads here and further reading I thought I’d try adding sodium ascorbate to my next batch of salami. I’d like to see how it effects the colour brightness and helps hold it for longer. I’ve had a scout round the internet looking for uk suppliers for small quantities. B...

I just finished up a Finocchiona myself - I posted it on a different website/forum today: https://www.smokingmeatforums.com/threads/finocchiona-salami-completed.308894/#post-2233290 I find that when I use wine in the recipe, I get a pretty wide variation in pH of the meat after mixing. That may ind...

I don’t know where the gas lines run If you know the manufacturer and model number of your freezer, you might try googling parts for your mfg-model. Many times they will show parts diagrams that might help you discern where the gas lines are. Just a thought. . . . Thanks JC, that’s a great shout. I...

Well, another one of my curing chambers died. This time it was a stand up frost free freezer. Ran smoothly for a little over a year and then it died. I am now looking at getting a commercial glass front fridge. The issue is how to handle the fan on top that runs all the time when operated normally....

Thanks Red, That’s a great tip for working out how much sugar to use, I’ll definitely try that next time. I was also baffled by the lack of PH drop after adding red wine to the meat but no I didn’t use an average of readings, so perhaps my readings were skewed because of this. I’ll definitely do thi...