Thanks Redzed.You say that storing vac packed at room temperature is not recomended. But the idea was to keep it in the curing chamber at 12-13 C, so in the same environment as before, just now vac packed. Plus, I was not talking about salami, but whole muscle cure. Does this change your...

but i'm having fun.🙂

And that is what it's all about! We all were in your place at some point.

Thanks Redzed! I will post up my progress and results once its finished.

What temp do you set yours at? The most common house setting is 0F, right? Just curious :smile: .

Thanks guys, i truly appreciate your feedback. I was able to correct the humidity issue and mold has mostly gone away, much appreciated again!

It probably is the same mold. The more you make stuff the more this will replace your native molds. I used to have a rainbow of molds that grew on the meat but since introducing 600 I haven't seen a wild mold growing on anything other than bread for some time now.

Thanks. The blade is a new addition. It was found in a box of old kitchenware at a flea market. It was in poor shape but upon closer inspection it turned out to be a chef's knife made in Germany. A friend who is a knife maker was able to transform it from a piece of junk into this. It is razor...

Hello Reddal - if you will have possibility check these articles -
- Sodium nitrite in processed meat and poultry meats: A review of curing and examining the risk/ benefit of its use - by J.J Sindelar and A.L. Milkowski - University of Wisconsin. - I have red it in - American Meat Science...

Thank you. I mixed it no different than all the other successes, so I`m thinking I am OK there. I`m thinking maybe it`s the combination of larger casings and 3 degrees cooler that`s slowingthe process. The color definitely changed and everything else seems to be right on track. Most likely just...

Thanks for the replies. I used 1 lb of lard, 1lb rice flour and two tbsp of white pepper.The deboned ham started out on sept 15 so I think it was time. I shut down my chamber in early july because of the summer heat, so now more waiting until then.I sure hope something good comes of this.
Bill

There are two plates that comes with a LEM #8 grinder. I always use the coarse grind for everything

No problem, As you stated just allow for the salt. For future reference nitrite does not react at all with fat , just the meat so use salt only when curing fat.
Mince it with the meat, not separately.

Thanks guys, i knew i came to the right place :wink:

Taylor good thank you very much for the half full information! The recipe I used cold for 12 hours of fermentation on 90 degrees. I wish I have left them at least 24 hours or so.. Next time I'll make sure to use T SPX culture and ferment on a lower temperature for 3 days. I would really be proud of...

Sugna is not used in the production of traditional Culatello di Zibello. But there they have the perfect conditions in the old mouldy cellars along the River Po where it is foggy and very humid year round. The meat also comes from fatter black pigs. In the artificial environment of our chambers...

While most recipes call for and most folks use the 156 ppm (.25%).....

According to the USDA for dry cured WHOLE MUSCLE CUTS you are allowed 625 ppm nitrite and 2187 ppm nitrate so that recipe is well within those guidelines.

If they aren't using a starter culture, how does one know whatever bacteria is being grown is a safe bacteria? Is dextrose still introduced? Is there anything else they would be putting into the product that's kick starting their culture, like wine or something? They claim they don't even monitor...

I got it! I had to click on the uploaded image and then I can see all those blue buttons.
Thank you, Bob K!

No hardening. I cut one open. I`m going to let it go another week. Thanks

I`ve used the TSPX a couple of times. There is definitely a different flavor and smell coming from the soppressata using TSPX versus the BLC-007. I`ve been using the BLC-007 for the last 2 years and it works great for me. It`s been a while and I may make a batch of TSPX again. Once you get your...

As to your final pH being 5.1 it means that you fermented it to 4.8 or maybe a tad lower

Thanks redzed and Bob K

You're right about the pH after fermentation of the Poli sausage . . . checked my record and it was 4.85. (I actually used B-LC-007 starter, reduced the corn syrup solids from 0.4%...

All good Lou, but I would skip the corn oil. In itself it does have taste and will become more pronounced after long term storage in the fridge. Traditional salami makers do use olive oil after cleaning off mould and before putting it up for sale, but they do not vac pac the sausages.

As BB wrote, there are no concerns as far as as safety here. The #1 and salt should take care of it. Marianski's amount of 3.2 grams of Cure #1 is 200ppm so that is more than enough. I would have used 2.5g/kg. Cure #2 may improve the flavour, improve colour and act as an anti oxidant for an...

However if, he is wanting to use all the meat and is asking how much fat to add for a 30% fat content then all he needs to do is multiply the weight of the meat by 1.43 which gives the total weight of meat and fat. Then he can either subtract the known weight of the meat from this total and this...

There ya go. It`s easy! LOL.

Bob K ,

Thanks for the replies!

I'm using T-SPX as the starter. I've been experimenting with dextrose and sugar combinations at about .35-.4%. The latest batch is fennel pollen and dried blood orange so I will see when its done. I pulled that one at a PH of 5.12.

Bob K , reddal , thanks guys. Much appreciated !

I stress over this too. I dread to think what would happen if flies laid eggs in the sausages...

I have a bigger chamber - a whole room - and I use an electronic insect zapper device in there. You don't see many insects in the room but the device does collect some dead ones occasionally.

Has...

Bob K wrote:
Just FYI the amount .12 gram per kilo in those recipes is the amount of T-SPX the whole envelope is capable of fermenting, not a practical amount for home sized batches. to assure a viable amount of culture. .022% is a more reliable amount to add.

How do you even get that on a scale ?...

You will be fine. And you have more than enough sugars in there to bring the pH down from 6.2. how do you know so much you should have a book you and bob

Looks wonderful

Care to elaborate? Like: What style salami, fermentation process, type of culture , etc 1 (8-foot/2.5-m) length (13/4-inch/45-mm) natural hog casing
3 pounds (1.4 kg) boneless lean pork leg, cut into 1-inch (2.5-cm) cubes
10 ounces (280 g) pork fatback, cut into 1-inch (2.5-cm) cubes
Starter...

I am not going to repeat myself, since I already spent time

Wow!!!!!!!!!!!!

Welcome Back Phil

From what I've read the trich is unheard of in commercial pork raised using modern production practices and most incidences of late have been from bear meat. I do wonder if we won't start seeing more problems with trich as more and more people buy free-range pork.

I do some things with wild hogs...

Hello Redzen,

It actually turned out to be great, nice colour and the exact same taste like the sucuks sold in Kayseri Turkey as you said first recipe is more spicy but thats the way the sucuks are in Kayseri.

Second sucuk recipe is a more lighter compared to no 1. In europe and australia they...

Sorry about your loss, you gave it all the CPR you could.

Really I can not give you good advice on detailed subject. You should make decision for your way to get best results. If this will help you - a few facts:
meat freeze at temp. -1.2*C (29.5F), meat with salt and cure -4.1*C (24.5F), if you use frozen or partially frozen lean meat to process then it...

Tightening up the saran wrap roll...learned a new technique!! Nice Video.

Question I have is, how much does the salt really penetrate into the fat. IMHO- I wouldn't think much would get in and would just wash off the surface. .

I was wondering the same, I'm still going to venture out and check ethnic store, but if I strike out, I'd have to check with the pig farms up...

At this stage firmness of salami depend mainly on pH - soluble proteins start to gelating at pH 5.2 and lower. At T-SPX and pH 5.3 firmness depends on long drying period.. but... Second reason is smearing of fat. it is main headache of salami maker. In this case - salami never dry, and always can...

I understand, that's normally what i do, follow a recipe and do my own thing.

Lou-
Cure #2, use the total amount and vac seal for the 2 weeks. Its an EQ cure so no reason to add in stages. They will take at least 60 days to dry and mature.

Seasoning = a good guideline here and but season to taste

Get the large beef bungs, ( the same thing you used on the JUMBO soppressata)...