Recent content by sheervelocity

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    How many days of continuous cold smoke for dry-cured sausage

    Guys, thank you very much for the replies. Big relief to hear that it does not have to be continuous smoke, although I'll have to process in the fall before the freezing temps, this seems a much more sane method as I can smoke all day and sleep all night. Cheers, SV
  2. S

    How many days of continuous cold smoke for dry-cured sausage

    Specifically csabai kolbasz. I've done Marianski's process of cold smoking for 4 days straight. I've done this maybe 3 or 4 times with pretty good success. But is that many days really necessary? With my current set up, I'm having to wake up through the night and check the camera i have...
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    Meathead's Wet Curing Calculator

    Thank you, much appreciated!
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    Meathead's Wet Curing Calculator

    Hi all, would like to brine a pig's hind leg and make a smoked ham out of it. I did some googling on wet curing and found Meathead's wet brine calculator his professor friend formulated and he stakes his reputation on it...
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    Safe Aw but high pH

    Page 176 Art of Fermented Sausage, i see the authors have made a typo. Here they state Cure #2 and Cure #1 for same recipe. This I used the beef middle for, the other 2 thinner I made Cure #1. SWFL, yes I did consider a backslop using other salami skins or something... but decided to go...
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    Safe Aw but high pH

    I followed the instructions for the recipes from Marianksi.
  7. S

    Safe Aw but high pH

    I used table sugar and they were Marianksi recipes, specifically ones without starter culture because I don't have any but had some casings. Aw is ~0.75 on 2/3 recipes and because of the freezing temperatures here staph would not have had much of a chance to release toxins.
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    Safe Aw but high pH

    Thanks for the tips. Case is still edible I'm eating away at my test samples now. Quite salty and seems dry as proven by the low Aw. I think we can assume pH is high because fermentation was unsuccessful, the sausage could definitely taste better. My dogs and I will be eating this batch I don't...
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    Safe Aw but high pH

    pH could be this high with a long dry sausage but I think it may have never dropped. The temp was probably around 10 C which is too low for fermentation believe you need 12 C. As per Marianskis Aw < 0.85 is a sufficient single safety hurdle, govt regs here also call for a pH of 5.3. I use a...
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    Safe Aw but high pH

    I will add it's a possibility that the sausages dried too quickly to Aw under 0.95 and it maybe halted fermentation early. Sausage seems to be lacking pizzazz.
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    Safe Aw but high pH

    I am 1 month into drying 3 different recipes, using cure #1 for 2 of them and #1 for 1 of them. No starter cultures. Unfortunately I didn't monitor the pH during the cure or the fermentation process. The pH on all sausages is apprx. the same at 5.8. Since I didn't add starter culture and these...
  12. S

    My dry-cured sausages have frozen solid during cold smoking

    Will do guys, back to the curing chamber they go until I find a way to keep it warmer out there (as there is no power out there).
  13. S

    My dry-cured sausages have frozen solid during cold smoking

    Up in central Ontario, Canada and the weather has dipped to about -20 °C. Just had the first overnighter of cold smoking a new batch of sausages and the fire went out overnight (constantly is but that's a different issue). The sausages are frozen completely solid. I wonder what implications...
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