007 Culture

LOUSANTELLO · Post by **LOUSANTELLO** » Sun Feb 28, 2016 13:19

I just wanted to give everybody a heads up regarding 007. This is the 2nd time I used it and the fermentation process goes a lot faster than I expected. The pork started out at 5.73. In 14 hours at 73F 90% humidity, the PH is at 5.3 already. Keep a close eye on it, as it goes pretty fast.

Post by **Bob K** » Sun Feb 28, 2016 14:21

Lou you can slow it down by dropping the temp to 66- 68f

No matter what the re sellers/marketers say 007 is sold by C Hansen for FAST acidifacation and a short production time. With Listeria protection.

Product Information sheet: https://www.dropbox.com/s/vflz67q60oapk ... 7.pdf?dl=0

F-LC is sold by C Hansen for both slow and fast acidifacation ( fast and traditional production times) and also has Listeria protection.

Product Information sheet: https://www.dropbox.com/s/0m58dt2hj31pn ... N.pdf?dl=0

LOUSANTELLO · Post by **LOUSANTELLO** » Sun Feb 28, 2016 15:03

I hate this conversion crap. Why don't they just show grams needed per x amount of grams instead of grams needed per kilos. Let me know if I am correct. 50g per 225 kilos = .22g per 1000 grams, or .00022 g per gram of meat.

Post by **Bob K** » Sun Feb 28, 2016 15:43

LOUSANTELLO wrote: Why don't they just show grams needed per x amount of grams instead of grams needed per kilos.

Kilo = 1000 grams

You need 0.22 grams culture per 1000 grams

Just convert the weight to grams (IE 5 lb = 2268 grams) and multiply by .00022

harleykids · Post by **harleykids** » Sun Feb 28, 2016 18:44

-007 calls for 0.022% by meat weight.

Easiest way is just multiply your meat total weight by 0.022% (multiply by .00022)

So 4,356 g meat weight would need 0.997g of -007, basically 1g.

Easy!

Do all your calculations in % and you can scale up, down, etc for any amount of meat!

LOUSANTELLO · Post by **LOUSANTELLO** » Sun Feb 28, 2016 19:31

I get it. My spreadsheet I made was calculated at a higher level, more like .5g per kg. I changed it now, but for the last batch of soppressata, which came out awesome and the sausage I made yesterday, I used .5 listed above. Ph was at 4.9 in 18 hours. I am cooling up the chamber already. Im glad I checked it.