I have made summer sausage in the past using cure #1 and ECA. Now I want to try fermenting. I will be using F-LC with cure #1 and a premix. Here is my plan.
5 pounds of 80/20 ground beef
mix F-LC in distilled water. Instructions state .5% of the batch weight. My math shows .4 oz with 1/2 teaspoon of culture. Set aside for 30 min.
mix seasonings with the meat. Using Owens BBQ pre mix with cure. adding 1% dextrose
mix F-LC last then stuff.
Using 2" X 12" casings, comes to 50.8mm diameter
ferment at 86 F and 85 to 90 rh for 24 hours or till below 4.9ph
place in smoker @ 130 for an hour to dry then smoke for 5 to 8 hours.
vacuum seal chubs
transfer to sous vide @ 142 for 2.5 hours to reach IT of 141. Then keep this temp for an additional 3 hours for pasteurization. Using the Baldwin charts based on a 55mm casing.
ice to cool then into the fridge for 1 to 3 days and vac seal for storage in fridge
What am I missing or doing wrong?
5 pounds of 80/20 ground beef
mix F-LC in distilled water. Instructions state .5% of the batch weight. My math shows .4 oz with 1/2 teaspoon of culture. Set aside for 30 min.
mix seasonings with the meat. Using Owens BBQ pre mix with cure. adding 1% dextrose
mix F-LC last then stuff.
Using 2" X 12" casings, comes to 50.8mm diameter
ferment at 86 F and 85 to 90 rh for 24 hours or till below 4.9ph
place in smoker @ 130 for an hour to dry then smoke for 5 to 8 hours.
vacuum seal chubs
transfer to sous vide @ 142 for 2.5 hours to reach IT of 141. Then keep this temp for an additional 3 hours for pasteurization. Using the Baldwin charts based on a 55mm casing.
ice to cool then into the fridge for 1 to 3 days and vac seal for storage in fridge
What am I missing or doing wrong?