Search found 16 matches
- Fri Sep 09, 2022 05:26
- Forum: Dry Cured Meats and Sausages
- Topic: Fast fermentation with T-SPX
- Replies: 11
- Views: 9878
Re: Fast fermentation with T-SPX
Thanks all! I will continue to add extra culture to ensure I get a good ferment. It's really great to have this forum and other sausage makers I can reach out to for these questions.
- Thu Sep 08, 2022 01:42
- Forum: Dry Cured Meats and Sausages
- Topic: Fast fermentation with T-SPX
- Replies: 11
- Views: 9878
Re: Fast fermentation with T-SPX
I went to the directions for the T-SPX culture and it says the packages contains 25 grams that is good to treat 200 kilos of meat. So that would be .125 grams per kilo, given that I really only needed .275 grams for my 2.2 kilos of meat. I think the culture ships with some dextrose in it as well so ...
- Thu Sep 08, 2022 01:23
- Forum: Dry Cured Meats and Sausages
- Topic: Fast fermentation with T-SPX
- Replies: 11
- Views: 9878
Re: Fast fermentation with T-SPX
Thanks for the replies, I was wondering if I was using too much culture also, I just usually use 1/2 a teaspoon but I figured a little more would be better than too little. I will try a little less sugar next time and in the winter the temperatures will drop as well. Right now it gets to 71 or so in...
- Mon Sep 05, 2022 19:21
- Forum: Dry Cured Meats and Sausages
- Topic: Fast fermentation with T-SPX
- Replies: 11
- Views: 9878
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 dow...
- Sun Jul 17, 2022 00:25
- Forum: Sausages
- Topic: Kielbasa Nadwieprzańska – Wieprz River Sausage
- Replies: 2
- Views: 3342
Re: Kielbasa Nadwieprzańska – Wieprz River Sausage
That sounds and looks amazing!
- Tue Jul 12, 2022 23:12
- Forum: Dry Cured Meats and Sausages
- Topic: Smoked Salami pH question
- Replies: 14
- Views: 8033
Re: Smoked Salami pH question
I froze the meat and the fat before grinding. I ground it when it was not frozen solid but almost solid. I don't think I had a fat smearing issue. I did use pork belly which is softer than back fat but I have not noticed fat on the outside of the sausage or it leaking out of the casings where I pric...
- Mon Jul 04, 2022 00:03
- Forum: Dry Cured Meats and Sausages
- Topic: Smoked Salami pH question
- Replies: 14
- Views: 8033
- Sat Jul 02, 2022 01:19
- Forum: Dry Cured Meats and Sausages
- Topic: Smoked Salami pH question
- Replies: 14
- Views: 8033
Re: Smoked Salami pH question
Thanks jcflorida.
- Fri Jul 01, 2022 20:51
- Forum: Dry Cured Meats and Sausages
- Topic: Smoked Salami pH question
- Replies: 14
- Views: 8033
Re: Smoked Salami pH question
I cold smoke usually during the day so the temperatures in the smoker are higher than my charcuterie chamber. The chamber temperatures are between 53 - 60 degrees and the temperature in the cold smoker is usually 80 degrees or even a bit higher. So if I smoke the salami after I ferment it then the f...
- Fri Jul 01, 2022 18:37
- Forum: Dry Cured Meats and Sausages
- Topic: Smoked Salami pH question
- Replies: 14
- Views: 8033
Re: Smoked Salami pH question
I had one other question about smoking before or after fermentation. Should I always smoke sausages after fermentation? I was smoking everything right after I stuffed the casings at the beginning of fermentation. I figured if I smoked it after fermentation it would allow the pH to drop further than ...
- Fri Jul 01, 2022 18:27
- Forum: Dry Cured Meats and Sausages
- Topic: Smoked Salami pH question
- Replies: 14
- Views: 8033
Re: Smoked Salami pH question
Thanks StefanS for the cure information and like you said the mold on the smoked salami is much less than when I don't smoke the sausages but it is still there. I will attach a picture below. Please forgive my small charcuterie chamber as the main one is broken right now so I have to use the mini fr...
- Thu Jun 30, 2022 06:49
- Forum: Dry Cured Meats and Sausages
- Topic: Smoked Salami pH question
- Replies: 14
- Views: 8033
Re: Smoked Salami pH question
Ok, thanks for the advice, sounds good.
- Wed Jun 29, 2022 03:35
- Forum: Dry Cured Meats and Sausages
- Topic: Smoked Salami pH question
- Replies: 14
- Views: 8033
Re: Smoked Salami pH question
Thanks StefanS, I used 65mm collagen casings. Also, right after smoking coated the salamis with a mold-600 solution and put the them in a glass baking dish covered in plastic wrap so it was very high humidity. I'm hoping this helped prevent the outside from drying out.
- Tue Jun 28, 2022 00:00
- Forum: Dry Cured Meats and Sausages
- Topic: Smoked Salami pH question
- Replies: 14
- Views: 8033
Smoked Salami pH question
I made some smoked salami a couple days ago using the recipe below. I only used .2% Dextrose and .1% table sugar. I 'cold' smoked the salami for 3 hours right after I stuffed it but it was a hot summer day so was about 100 degrees in the smoker, then I let the salami ferment in the kitchen at 75 deg...
- Fri Jun 03, 2022 01:57
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Polskie - Polish Salami
- Replies: 9
- Views: 7940
Re: Salami Polskie - Polish Salami
Thanks for the reply! I will definitely include the beef then given the difference it makes.