Hi guys,

Looking forward to hearing´bout your experiences with antioxidants in the thead that Chuck just opened!

This topic is continued from the split topic: Seeking Sumac Sausages . at this link: http://wedlinydomowe.pl/en/viewtopic.php?t=6772&postdays=0&postorder=asc&start=0 Hi Chuck ! I think this now calls for a new topic or thread on "Anti-Oxidants - Pros and Cons" or something in that vein as I sense a...

Witaj Andrzej, Yes I took you too literally - with a little evil intend :twisted: because I would like to make aware that "high acidity" itself is not security enough. I have experienced factory made sliced pepperoni that were very sour and acidious but they turned mouldy after a week because water ...

Hi Mark Laboratorical analysis is the only sure way to find out which other bacteria have mingled with the applyed ones, but do measure the pH - I´m interested to know. If possible, make a picture of a cut through sausage and post it - even if you may not be too proud about the look. After all we wo...

You want HIGH acid content.....its very important. Low acid is dangerous. Hi Andrzej, NO I strongly disagree: I DON´T want high ACID CONTENT because it will cover the good taste of the meat (Danish salami are nothing but sourness and acidity). What I want is LOW pH VALUE and that is NOT the same as...

Hi Mark, What are the latest news on your Pepperoni and Chorizo? When going back to your posting of 27 August I notice that you stated 0,25 g Ferment pr. kg. So you used only half a gram of Starter culture for the two kilo ? I think that´s too risky. As I have stated before, Starter culture is usual...

Witaj Panie Andrzej! Jestem pół polakem (urodził się w Danii), It is so inspiring to read your postings. You have a very direct way of expressing many important points about what natural taste is about -and why natural taste is often destroyed in a modern world where consumers are cried their ears f...

A reheating temperature of 162f should bring you on safe ground. Actually I had expected an uproar after my previous comment on the acceptability of not using starter culture (but expecting the storm to rise any minute now :wink: ) I just wanted to point out that there was a time before starter cult...

Hi John, I really feel an urge to act as a bull in the red lingerie department: In Poland you will find quite many small butcher shops selling "Polish Raw Sausage" produced with curing salt but without any starter culture, matured at up to 75f for 12 to 24 hours and only exposed to cold smoke - not ...

No response from Rosie, so I will have to presume there is no interest there. Thanks for the suggestion though Hi again Ursula, Did you try to ask http://www.greenlivingaustralia.com.au/ ? I have seen that Greenliving sell a SACCO mould culture; Penicillium Candidum which is not originally intended...

Hi Ursula! Did you try to make the meat-in-fat blending as I suggested a while ago? It might help to prevent the unwanted drying out. What about taste? Was it on the tangy side? I´m just thinking that if the sugar addition in the recipe is a bit higher than necessary it may have contributed to the d...

EXCUSE me the delay Red - haven´t been on the thread for a while! "...the meat pores are smaller than the bacteria cells and therefore the bacteria remains on the surface. Is this not correct?" I admit that this question calls for some higher biochemical expertice than I can muster. I´ll try to catc...

Hi Mark, I say like Red; just let the process continue and follow his advice. However, it seems to me that something went wrong with the fermentation, as if the needed pH drop below 5,3 has been a (far too) long time coming despite your otherwise right temperature and humidity parameters. Rather tha...

Hi Mark, I'm totally on par with Red. That method of pH reading is unknown to me and the diluting of the raw material may explain the, for me, strange values. As Red said metering should be done with the probe directly into the mass. Why don't you try it ? PH 5.3 is just about right. 5.4 not if you ...

Hi Mark I must admit that the sudden rise in pH sounds disturbing to me and rather contradictory to norms. Or at least to my own experience. An increase in pH level may occur when ripening with mould - but then we speak about an effect over weeks - not four days. And considering the average dosage o...