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)...

I made this sausage from info on the home site. It called for cure #2 and cold smoked. It said to dry until yield is 87%.

I made some a year or so ago and I ate some of it was 87% or so and had no problems. The aroma was just too enticing to pass up so I had to try it. I kept sampling it along...

I gotcha Redz

Good question for Redall
I believe the clips I'm using are Aluminium.

I haven't had any issues with them - and given they are on the outside of the casing they don't directly contact the meat.

The more industrial size clipping machines also seem to use Aluminium clips - so I guess its ok?

-...

Awesome. I am really looking forward to doing it this way from now on.

Technically you don't need much air flow during fermentation. The issue you might have when sealed up is the stunted growth of outside mold like Bac 600 but I don't think that you mentioned adding that.
I do soak the casings in Mold 600 before stuffing. The batch I fermented without any airflow...

You know Cajuneric, I would love to explain what I did, but I really can't.
This was my first try in using my chamber and starter cultures and I basically tried to follow recommended temps and humidity, but ended up kind of jumping around too much as I was learning.
I was very lucky I did not loss...

Sbort, I've been here a while and continue to learn from these professors. :lol:

flavors will actually continue to develop and improve.
This I never thought about, but makes perfect sense, you see, I learned something new today. :mrgreen:

Bob K ,

Morning Bob,

Both happened - the fat kind of melted away and dripped off and it was dry. Also my Chef cooked it in the commercial convection oven at 400 deg F for 5 minutes. I already ordered on Amazon the 18 hour one cold smoke generator. I will try with that and see what happens next....

Thanks Redzed and StefanS.
So rather too much than too little...