Thanks Igor

Have thought about it but as I only speak English, googling it can be difficult !!, you have prompted me to contact Chr Hansen in Denmark directly though so we shall see?

I can't find a source for Mold 600 in the UK, because it is freeze dried, if I were able to get it sent from the US would it still be viable or is there a max period before it has to go into a freezer or does that only apply once the packet is opened?

Thanks in advance
Ped

Could'nt you Vac Pac them (some if too many) and poach them then they wouldn't dilute?

Think I may have found the problem! You know that there is always a bit of meat left in the sausage maker at the end, well what I usually do is roll into a sausage shape using cling film/ ceran wrap, trying to compact as much as poss, then I wrap in muslin and hang along with the correctly (chitterl...

No milk powder just black pepper, chilli flakes, dextrose and F-LC starter. Could it be that the meat didn't bind enough? or smearing occurred that might have caused it?

Thank you Gulyas, was thinking belly.

Assuming that a recipe has been followed correctly what would make a salame taste cheesy?

Gulyas, what do you class as bacon?, it seems to have a number of meanings, nice recipe by the way, thank you

Thanks guys, can you explain the 'not with the cure though', wouldn't the cure be usually mixed with the spices?

I am aware that Marianski suggests 2.5gms culture to 150mls of water for 4.5kgms meat but if I reduce the meat weight then the culture weight will drop but does to water amount reduce proportionately as well?

That's great CW thank you.

I suppose another alternative would be to add more control to the smoker I already have, perhaps a PID controller and a hot plate?, I'm sure there must be threads on this subject so will research but in the mean time can anyone suggest any particular useful threads?

But graduated temp increase?

Hi guys and a pre-emptive Happy New Year to you, I am very interested in trying some of the project B2 recipes but don't have the benefit of a temp controllable hot smoker (like a Bradley etc) other than open/close vents type, I note that often the recipes require that the sausage be heated graduall...

Thanks guys.