- Mar 13, 2014
- 4
- 10
Hello everyone,
So I started getting into making homemade sausage/jerky a few years ago. When I started, I always wanted to to make some cured sausages. At that time, the whole world was still new to me. So I decided to just start at the beggining.
Well, I started buying stuff to make a fridge curing chamber . Got all the parts on that list, got a free beverage cooler like those at gas stations {not the big double door ones, but about 1/4 the size). Then I bought this book because it seemed to always come up in forums/blog posts.
Well, I started reading it and it just got me worried. Talking about AW, and pH levels, and the hardware needed to test those. Then I read online that a good amount of people dont use them. Then I was reading that some types of drying (I assume the kind that I will be doing) is quick fermented, which produces a more sour flavor because of the pH levels since that is how you keep it from spoiling.
I am just looking to put my brain at ease. I can read stuff all day.
I am a smart guy, and can pick things up quickly. Is making salami with the setup linked a doable thing or should I invest in getting a AW meter and some pH strips?
Thank you for the feedback!
So I started getting into making homemade sausage/jerky a few years ago. When I started, I always wanted to to make some cured sausages. At that time, the whole world was still new to me. So I decided to just start at the beggining.
Well, I started buying stuff to make a fridge curing chamber . Got all the parts on that list, got a free beverage cooler like those at gas stations {not the big double door ones, but about 1/4 the size). Then I bought this book because it seemed to always come up in forums/blog posts.
Well, I started reading it and it just got me worried. Talking about AW, and pH levels, and the hardware needed to test those. Then I read online that a good amount of people dont use them. Then I was reading that some types of drying (I assume the kind that I will be doing) is quick fermented, which produces a more sour flavor because of the pH levels since that is how you keep it from spoiling.
I am just looking to put my brain at ease. I can read stuff all day.
I am a smart guy, and can pick things up quickly. Is making salami with the setup linked a doable thing or should I invest in getting a AW meter and some pH strips?
Thank you for the feedback!