Yeah but still Bob it shouldn't have gone that fast! I have only used it like 3 times since I bought it last April.

Thanks for your imput Igor. and by the way I did use dextrose. Besides being a little acidy, it should still be safe to eat right??

Well I just sent my PH meter back last month because I couln't get it to calibrate. I'll have to use those dreaded PH strips in the meanwhile!!

Igor, I used Len Poli receipe http://lpoli.50webs.com/index_files/Salami%20Calabrese.pdf The fat was semi frozen when ground like always and I used 2-1/2 TBS of glucose for 10-lbs of meat including the fat. I suspect it may have been the cup of sweet vermouth that may be the culprit but i'm not sure...

I just cut into this "Salami Calabrese" a Len Poli receipe. I made it back in November so it has been drying for about 2- 1/2 months. It has lost about 50% of it's green weight & the color looks great. The only thing I didn't like is that it is real tangy tasting so I checked the PH and it's low at ...

Hi guys, I just thought that I would share this info. that I received from R&D @ the sausage maker where I buy most my stuff. Hi Angelo, If you shake the packet and you hear the sound of rustling, as if there is loose sand in the packet. Then the mold/bacteria is still viable. It dies off once it co...

Yes Bob you are right it is after opening, I missed that part. I wonder why though?? If you were to open that sucker real quick & grab a little & get it right back in the freezer before it has a chance to thaw it shouldn't matter.

Chris, Why the bactoferm F-LC VS the T-SPX? I thought for a slower curring product that the T-SPX was the preferred choice. By the way, everything looks great and I can't wait to see how everything turns out. I'd like to use more venison in my stuff considering how much I get every year between arch...

Chris, I made a batch of salami last year and added a touch of yoghurt to the T-SPX as added insurance and it turned out fine. I still can't get a straight answer on the shelf life of the T-SPX. I bought the stuff last April about 10-months ago and it says on the package "best if used by April 2014"...

Bob,

Do you everything connected to a controller, I didn't see one. If you do, once the box reaches teperature doesn't it shut down your infared which in turn would shut down your humidity, right? Do you have any kind of air movement in that box?

Angelo

Bob,

Is that a home made smoker i'm looking at? Those peperonis look awesome!!

You guys are hilarious!!! Does anyone here on this site actually own a AW meter?? I wouldn`t have a problem spending a few hundred bucks on one if it helps in keeping the family safe. After all, I'm taking this "sausage making hobby" serious and that's the only weapon missing from my arsenal.

C.W. I just called the number on the link you sent over annd I must admit I was pretty excited :mrgreen: cause I had my credit card in my hand befote I even dialed the number. I didn't think $150 was bad at all considering that I spent more than that on my PH meter. When the little oriental girl cam...

I'm looking to buy a AW meter myself but the cheapest one I found was about $2K!!
That can't be right, is it??

I have had quite a few of my Italian friends put their salami in olive oil as well & it will stay for years, much the same as pickled eggplant or olives. I think that once it has fully cured that you can just keep it in the fridge or cooler for a while, after all when I go to my local Italian import...