Hi Bill, To judge from your description I don´t notice any major upscrewing, unless you have used loads od dextrose. By that I mean exceeding app. 5 gr pr. kg because once you get above that, a fast culture will have almost too much to thrive on and you may end up with a rather tangy taste. How much...

Hi Al, One thing that definitely matters is how much T-SPX you´ve got left and how much salami you´gonna make this time. If you´ve got enough culture to overdose by at least 200% its my bet is that this will be sufficient -even if one month overdue. Bacteria doesn´t just pop off because you cross th...

Shalom Elad! My experience is that unless you have a real (professional) bowl cutter at disposal it is, a real challenge to make a smooth emulsion with beef fat. You could try to pre melt the fat so it will be more smooth with no excess tissue and freeze it. It may reduce the feeling of graininess, ...

Hi Mark, I don´t remember if you in the end used Biobak Ultra once again or the Sacco Lyocarni VMB-02? Anyway - the wholes indicate that the pH drop took place very quickly while the surface closed too rapidly to allow the migrating water to leave the core/center of the sausage. The 90% humidity dur...

Добър ден господин български, Why do you want to go down :roll: 79% sounds like a good level for the phase that follows just after the fermentation. W...

...oooops - should have cast a glance at the picture above

What was the calibre of the artificial casings ?

Mark - I don´t remember how many different calibres you filled this time but those in hog casings will probably loose humidity at a markedly faster pace than those in large caliber casings. And the drop in water activity you can choose to regard as an advantage rather than a problem :grin: Looking f...

As you seem to cope with the occasional slime and mould spots I don´t think you´ll be exposed to greater hazards than that. Ideally speaking there ought to be a ventilation fan (like you asked Mark about) and an variable opening. I would personally give the fan priority. On the other hand it sems th...

We can get here in Australia Biobak Ultra plus for $ 15.75. T-SPX is $ 12.90. Isn´t that an eye opener folks?: two cultures with almost similar strains; Pediococcus Pentosaceus as acidifier in both. Staphylococcus xylosus in T-SPX, while Carnosus in the Biobak Ultra. And with a total cell count in ...

Marianski bumps up the amount to 2g per kg in The Art of Fermented Sausage ... Is this an error or does Stan have a specific fondness for cardamon? ...the last because I suppose. And Stan must be very addicted! Cardamon is so intense that I think 2g will overshadow almost everything else. Though I ...

OK - I hold my fingers crossed! They just appeared a bit glossy on the picture. Otherwise if you come across a locally produced salami type sausage with a casing that appeals to you just ask the producer where he´s buing them - perhaps his supplier is willing to sell smaller amounts too. Worth a try...

Hi Mark, It seems that the pH values this time got down somewhat faster than with your first batch - right? Interesting to hear if they will go down even further... But I jumped a bit in my seat when I saw the artificial casings which reminded me of the barrier casings I use for Onion Mettwurst poli...

Hi Bob! I´m absoultely on par with Red. Staphylococcus carnosus is a real John Doe among starter strains, and even if you may find many different variations within the carnosus group the basic funcionality is be (more or less) identical. The original Staphylococcus carnosus in the C-P-77 was the goo...

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 ...

and Indiginous it is!

Thanks for being the rescuing 7th cavalery Bob!
I promise hereafter to correct whatever orthographical mistakes you´d be making when writing in Danish or Polish

Hope I´m forgiven -and don´t forget to be carefull about them i n d i g i n o u s bacteria