Bob. I finally got around to making the pepperoni recipe you posted. I had to build a fermentation/curing chamber for the next round of salami. At the last minute my new chamber had a minor setback but I had already purchased 150 pounds of pork!! Anyway. I made 10 pounds of the pepperoni snd it smel...

Is the general target with BLC is between 5.3 and 5.1 right? And is the point is getting it there as slow as possible?

I know those are weird ways to ask a question... Great Charts!!

Red, Great looking pH meter! I like the carrying case it comes with on Amazon. Here's a question. Do you keep the batteries in it all the time or do you take them out each time for storage? I notice the case comes with a slot for batteries. My Hanna does also and I didn't know if it was for extra ba...

JcFlorida,

Thanks for that great graph. That is exactly what I was looking for. Your graph really appeals to the way my brain works!! I love it.

Eric

You are so right about that!!

That's an awesome article. Wow. I didn't realize the effects of mixing the starter with spices long before placing in the chamber.. Good to know that!

Thank you for clarifying and sharing that info..

Eric

Redzed I was looking where I got that initial info on rehydrating the starter for an hour (although I have been know to just wing it) my notes pointed to a thread on this site that asked about when to add starter culture (microbiology of meats). CW offered some advice on rehydrating to accommodate f...

Thank you redzed. I'm so new at all the words and science, that I get a little jumbled up some times. Thanks to Bob's advice on some technique I was able to clean up the footage. I want to video document all my projects so that others can see and hopefully help me become better. In the last 3 years ...

Yes and yes. There's a certain je ne sai quai aspect that's quite pleasurable. I like this.

OK... I whipped out my slicer and cut some 42% loss sausages. These have been vacuumed sealed and stored in the fridge for 10 days. WOW what an incredible difference. I can't wait for the muscles to be ready. What's weird is that at 30% weight loss I though the first attempt was a total failure. At ...

OK. Here is a reposting of my Video, slightly edited for better understanding

The original one has been removed..

Let me know what you think

https://www.youtube.com/watch?v=s8e7jEH2gf0

did you go down to a 4.8pH?

That looks tasty. I like the anise and cayenne action you have going there!!

The link is broken BTW

Eric

Have you made both recipes?

Here's what's crazy. When I was shopping for starter cultures I didn't know much about any of them so I bought one of each from Butcher's Pantry. I have BLC-007, FLC, FRM-52. The only one I've played with so far is the blc007

Which one would you recommend?

Eric

What was your ferment target pH? Looking to make pepperoni from Stanley's book but was curious about the pH.