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Re: Very low ph sobrasada after 2 days using t-spx
Posted: Sat Feb 27, 2021 17:12
by redzed
Biggame, can you post the whole recipe you used? 500g of paste added to what amount of meat?
Re: Very low ph sobrasada after 2 days using t-spx
Posted: Mon Mar 01, 2021 09:06
by biggame
Yes, that would be 500g per 1 kg of meat. So it was 500 butt, 500 fatback and 500 paste. I will post the whole thing tomorrow.
Re: Very low ph sobrasada after 2 days using t-spx
Posted: Sat Mar 20, 2021 03:03
by Indaswamp
Craft Butchers Pantry sells a hot and mild pepper paste that contains only pepper paste and a little salt. Then the sealed cans are pasteurized for shelf stability...
Sweet:
Imepa/Marinella Brand Sweet Calabrian Pepper Paste (bulk 800g can)
Hot:
Imepa/Marinella Brand Hot Pepper Paste (bulk 800g can)
Re: Very low ph sobrasada after 2 days using t-spx
Posted: Sat Mar 20, 2021 09:08
by redzed
There's excellent advice on using pepper pastes and paprika when you click on those links to the CBP.