A couple of questions - Ph + Hog Rings
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A couple of questions - Ph + Hog Rings
Rather than starting multiple threads, I will just ask all of my questions in one. I made soppressata 5 weeks ago. I had a concern because my pork never reached 5.1. Yesterday I made some dried Italian sausage. I cubed the meat the night before and I did NOT mix any ingredients. Prior to adding ingredients, I measured the PH of the raw meat and it read 6.1. I was under the impression is should be in the high 5`s. This could be the reason the fermentation never reaches a 5.1 target. Any thoughts on this? Also, on another note,,, I hate the idea of having to tie the ends of each soppressata or twisting the links of the sausage. Do Hog Rings work for this purpose? Every video I have seen was using hog rings on plastic,,but I thought I remember seeing hog rings on production made product? Thanks
Last edited by LOUSANTELLO on Sat Mar 03, 2018 14:02, edited 1 time in total.
The hog rings can be used, there is a string on using a machine here: http://wedlinydomowe.pl/en/viewtopic.php?t=8334
You really need the clip machine to save any time
Usually pork will fall between 5.7 and 6.0. And yes you can add add more sugar to drop it if its on the high side.
Redzed can help out with how much to add
You really need the clip machine to save any time
Usually pork will fall between 5.7 and 6.0. And yes you can add add more sugar to drop it if its on the high side.
Redzed can help out with how much to add
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LOu-
Beef middles are what Redall is is using them on, the post is here: http://wedlinydomowe.pl/en/viewtopic.php?t=8334
Not sure of a source other than the one listed
Google Sausage clipping machine lots turn up. Same one as Reddal on Amazon and Ebay
Reddal???
Beef middles are what Redall is is using them on, the post is here: http://wedlinydomowe.pl/en/viewtopic.php?t=8334
Not sure of a source other than the one listed
Google Sausage clipping machine lots turn up. Same one as Reddal on Amazon and Ebay
Reddal???
Last edited by Bob K on Sat Mar 03, 2018 14:32, edited 1 time in total.
Hi,Bob K wrote:LOu-
Beef middles are what Redall is is using them on, the post is here: http://wedlinydomowe.pl/en/viewtopic.php?t=8334
Not sure of a source other than the one listed
Google Sausage clipping machine lots turn up
Reddal???
I started out tying ends with string - but it was fiddly and not very reliable (they often fell off). Then I tried hog-rings using normal hog ring pliers - but I didn't find this worked at all for me.
I could only see really expensive clipping machines available (thousands of $), but finally I found the machine here - https://www.expondo.co.uk/royal-caterin ... clips-1324 . It has been really great - massive time saver when making lots of sausages - and the clip holds really well.
I've used it with various beef middle casings (50, 55, 65mm) and its ideal for them. It has also worked fine on hog casings. I've even used it for a beef bung and sheep casings and it was fine with those too.
Its not a super heavy duty type machine - but its not very expensive - and I would definitely recommend it if you find tying string painful.
- reddal
Hi Lou, I have used the clips with the pliers for clips, I used it on beef bungs and large hog casings larger then 45mm, I like them for the ends of the sausage, pain in the butt to use for linking, for that I prefer just using string, I have never used a machine.
Cajun, if I'm not mistaken, I think you are looking for a mild tasting product, if that's correct, Starter Culture T-SPX is the one to use.
Cajun AskedWhat starter culture did you use?
Cajun, if I'm not mistaken, I think you are looking for a mild tasting product, if that's correct, Starter Culture T-SPX is the one to use.
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I believe the clips I'm using are Aluminium.Bob K wrote:Good question for Redall
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?
- reddal