Search found 51 matches
- Fri Sep 09, 2022 07:36
- Forum: Dry Cured Meats and Sausages
- Topic: Fast fermentation with T-SPX
- Replies: 11
- Views: 11192
Re: Fast fermentation with T-SPX
Marianski in his book uses .6grams or 1/4teaspoon for 5kg of meat Just FYI - that is based on what the culture is capable of under ideal conditions. Since we deal with a culture pac that has been shipped and to us and stored in less than ideal condition (not factory fresh) it is much to your advant...
- Thu Sep 08, 2022 14:54
- Forum: Dry Cured Meats and Sausages
- Topic: Fast fermentation with T-SPX
- Replies: 11
- Views: 11192
Re: Fast fermentation with T-SPX
Thats alot of culture your using for 2.2kg of meat. Why do you say its too much? Its exactly what is called for. 30 hours is not overly fast with the sugar and temps used. You can try dropping the temp and reducing the sugar a bit in the next batch to slow the ph drop. Marianski in his book uses .6...
- Tue Sep 06, 2022 11:52
- Forum: Books&Videos of meat processing
- Topic: Charcutier. Salumiere. Wurstmeister. Francis Vecchio
- Replies: 0
- Views: 16631
Charcutier. Salumiere. Wurstmeister. Francis Vecchio
Hey folks
Just got done reading this book. İts a quick read. Contains basicly only information on Pork. There was some interesting charts on how italians of the "old school" made salami. The troubleshooting section was pretty good. All in All a decent book.
Just got done reading this book. İts a quick read. Contains basicly only information on Pork. There was some interesting charts on how italians of the "old school" made salami. The troubleshooting section was pretty good. All in All a decent book.
- Tue Sep 06, 2022 11:49
- Forum: Books&Videos of meat processing
- Topic: The first book a newbie should purchase?
- Replies: 2
- Views: 6025
Re: The first book a newbie should purchase?
see Marianskis books.
- Tue Sep 06, 2022 11:39
- Forum: Dry Cured Meats and Sausages
- Topic: Fast fermentation with T-SPX
- Replies: 11
- Views: 11192
Re: Fast fermentation with T-SPX
I made a batch of salami, recipe below, and planned on fermenting it slowly with T-SPX at 70 degrees. I thought it would take about 72 hours but in just over 24 hours it was down to 5.25 and in 31 hours it was at a pH of 5.15. The highest temperature was just under 72 degrees and at night it was do...
- Mon Aug 08, 2022 08:59
- Forum: Hardware
- Topic: Reasonably Priced PH Meter
- Replies: 5
- Views: 5107
Re: Reasonably Priced PH Meter
Apera has got alot of models
- Sun Aug 07, 2022 07:46
- Forum: Sausages
- Topic: Soy vs Potato vs tapioca binder for hotdog/mortadella
- Replies: 2
- Views: 5980
Re: Soy vs Potato vs tapioca binder for hotdog/mortadella
İ would drop the binders. increase the salt alittle to around 1.8 percent
- Sun Aug 07, 2022 07:38
- Forum: Dry Cured Meats and Sausages
- Topic: Too high temperature during fermentation
- Replies: 7
- Views: 7657
Re: Too high temperature during fermentation
Yes, the initial pH was around 5.4. I added 2.5 grams of dextrose and 6 grams of white pepper powder and thats it. Now it's in my drying chamber at 55 F/13 C but it still has a strong smell. Yeah i agree with above. İt was most likely the wine that dropped the pH. You are countering the flavor deve...
- Sun Aug 07, 2022 07:33
- Forum: Curing chambers and Related Equipment
- Topic: Airflow-Constant or intermittent
- Replies: 1
- Views: 5078
Re: Airflow-Constant or intermittent
The airflow is suppose to be more during initial fermentation as the sausage is expelling more liquid as the meat gets closer to its isoelectric point. İ suggest you to read marianskis books on this subject. He gives exact numbers.
- Sat Aug 06, 2022 11:51
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Polskie - Polish Salami
- Replies: 9
- Views: 9061
Re: Salami Polskie - Polish Salami
very nice
- Fri May 06, 2022 18:47
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Polskie - Polish Salami
- Replies: 9
- Views: 9061
Re: Salami Polskie - Polish Salami
Wow great work indeed. looks top notch! İt looks like it would be good on the grill too
- Tue May 03, 2022 13:10
- Forum: Curing chambers and Related Equipment
- Topic: Auber Hd220w hygrostat question...
- Replies: 4
- Views: 7657
Re:
All chambers are different so you will have to try it. I have the Th210 which is a temp and humidity controller, but it has the same sensor and similar parameter settings. I have to switch from dehumidify to humidify manually and have never had the need for a dual humidity controller. If you adding...
- Tue May 03, 2022 13:07
- Forum: For beginners
- Topic: grassfed beef?
- Replies: 9
- Views: 7417
Re: grassfed beef?
Depends on the breed, age of the animal and aging of the meat. It takes a long time for 100% grass-fed beef to put on enough market weight, far more than the 22-30 months most steer are slaughtered at. But time is money and if the land isn't owned, that can cost a lot. In Europe, where land is ofte...
- Mon May 02, 2022 14:35
- Forum: Books&Videos of meat processing
- Topic: Fermented Meat Products: Production and Consumption
- Replies: 3
- Views: 10396
Re:
Sorry to say Red, but the first fifty pages have left me baffled and wondering how a Professor can let a paper pass that contains such an array of inconsistencies, conclusions based on assumptions rather than facts and references to what seems to be (just as) doubtfull sources. True, there are much...
- Sun May 01, 2022 06:41
- Forum: Curing chambers and Related Equipment
- Topic: My upgraded dual controller curing chamber
- Replies: 19
- Views: 25952
Re: My upgraded dual controller curing chamber
A few months ago I was forced to make an upgrade to my curing chamber to fight high humidity problem. Basically ended up adding a second controller and a peltier dehumidifier. I am now able to control humidity within a very tight range. Say, 75% to 78%. When RH drops below 75%, the humidifier kicks...