- Mar 20, 2017
- 27
- 10
Hi guys. So, since out of my previous batch looks like no more than two pieces are going to be okay, I'm trying again and I hope for better results. I used a recipe I got from a Charcuterie book and a lot of help from DaveOmak so let's see how they turn out this time. I used F-RM-52 and bactoferm 600 which as you can see in the pics, it is beginning to bloom. They've been in the fridge for 6 days and yesterday I checked the PH in a sacrificial small sausage I put in the fridge. The PH strips showed a color closer to 4 than to 5 so I'm going to assume everything is correct. The meet in the piece I cut open was firm and it smelled great. Since I'm using lamb casings, I'm going to assume it will be between 30 to 45 days before they are ready to eat. I'm tracking the weight so once they lose 30 to 40%, I will let you know how they turn out. Any advice is always welcome.