I would have to also agree with Stefan that T-SPX is a better choice. That seems to be my conclusion also. Do not want to sit on a ticking bomb and just wait for the right hour to stop fermentation. How much should I cut the dextrose, how low should my temperature be, how many hours lag phase befor...

This is based on taste. Earlier on I took pH on every salami but now I usually can see/smell and feel if there has been fermentation. I could cut back on dextrose but wonder if anybody has experience with 007 and dextrose.

I have problems with the use of B-LC 007. I just get too much acidity in my salamis. Have not really had this problem with T-SPX or FLC. As I understand it: you cannot use too much starter culture because it will stop acidifying when there is no more sugar to work with. If I drop the temperature the...

I´m 68, stuffed 1 kilo Chorizo today. To morrow 1 kilo Hot Dogs. Tough life. Any one interested?

Looking good but why the # 2?

The reasoning behind cooking the brine is to ensure the salt is dissolved and to extract taste from added spices. I have made ham using EQ, it turned out tasty, but a bit dry. Cooked it sous vide to IT 62 C. Therefore I would like to try to inject with a brine of know strength and then use EQ to avo...

I have been investigating brines for cooked ham. A few of them recommend adding cure no. 1 to the cure after cooking the salt and spices first. Is there any science behind this? Would nitrite lose some of its curing abilities if cooked? I only have access to 0,6 % N in the salt I use. Does anyone ha...

Starting weight was only 3202 grams. Cased in a hog bladder and had a very nice covering of mould. "Imported" from some Italian salami I brought home from Rome. The weight loss the last 3 months was only 6 %, so I think I will apply sugna at about 25 % WL next time around. PH reading a good idea. In...

Your suggestions make good sense to me, although it actually was a free range pig. Even if it is not after the book I think it could be a good idea to give my next culatello a coating of sugna on the meat side. To slow down the drying and maybe help prevent dry rim on that side.
What say you? TU

Drying and aging I have just cut into my first Culatello and am very satisfied. Only one thing bothers me: Hoped it would be ready for Christmas instead of today! 6 months in the chamber. When checked today the weight loss was 37 %. I constantly have a temperature of 12 dgr C and a RH of 75 to 80 %....

"Another way to understand this is that your sausage should never become "unsafe" throughout the whole process. It should be safe to consume at all times, as long as all safety criteria are met. Just drying the sausage to a 35% weight loss will not make it safe to consume if it has already gone bad....

If the bacteria are not killed would there not be the same number as when the bacteria count was worst?
So if I had 10 x X bacteria when the weight loss was 20 % and they dont die wouldnt the number still be 10 x X when WL got to 35 %?
tu

Thank you all for taking the time. But I am still unclear of a (at least) a few things. Fast ferment takes maybe one to two days. Slow ferment maybe four. We want to ferment to perhaps 5.3 for old school salami. If I use the right amount of GDL (say 0.3 %) vs T-SPX and 0.3 % dextrose would not the r...

Two questions I know GDL is not a popular ingredient because it lowers pH very quickly and to a level that stops taste and aroma improving bacteria from doing their job. But what is the difference between a fast working starter culture eg. FLC and GDL? Doesn`t it also stop the good bacteria. Or are ...

Here goes for traditional Rullepoelse: Pork flank cut to largest square possible. Approx. 1.2 kilo. Remove fat thicker than 3 mm. 1.8 % EQ with very little nitrite for color. Used %: 0.2 white pepper, 0,2 black pepper, 6 finely chopped onion, 1 allspice and 0.2 clove.1 gelatine. Mix all and spread o...