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Quick Update: I was able to slice the bresaola on my hobart then packaged most of the meat into vac bags. That helped tremendously. I saved the rinds and bagged them separately to treat as jerky! Moving forward I'll go with a higher RH next time. What I'm wondering is would I benefit from...

That's what I thought going into it but follwed the recipe's 65/65. Yup, that's the plan.

Looks Good Bro! I did almost the exact same thing...venny pulled from freezer. followed the recommended humidity/temp ratio for drying (65*/65%) for the recipe I used. After 10 days (they were small cuts: tenderloin, loin from a small doe, etc) in the drying chamber they be ready but have...

Am getting slightly fuzzier mold on my bresaola (see pic) I've also had some of those white spots begin to go green on me. For those I've trimmed off that section of meat and sprayed the whole thing down with vinegar. Having said that, how the the molds in these pics measure up to what I...

I tried the rice thing today. Got most of it but not all of it. Also tried mashed taters. Worked but was a bit explosive and bypassed a lot of the meat

...batch of Summer Sausage: 57# worth! We've always done both SS and Pepperoni together in the chamber using the spec'd temp for the 'roni (100* f) despite the SS recipe calling for a lower temp. Anyhoo at 100* f it generally takes about 18 hours for either sausage to reach a pH of 4.2...

Morning! Planning on purchasing some different casings for my pepperoni to make it more of the "pizza size" for slicing but am having a hard time figuring out how many to buy for a given batter weight per casing. I know the vendors give estimated fill weights , however the math doesn't seem...

...having gone from running my curing chamber the back porch (hard to stabilize chamber temp) and taking 36 hours with the temp bouncing between 85*f and 100*f, to running it in my basement and getting it stable at 89*f with constant humidity. As i control of temps got better so did the flavor...

Attaining the proper Aw for shelf stability is a slow process in any sausage. Longer than the times I've suggested. Also, Aw appears to be more of a shelf-stability factor, not a fermentation period factor. Indeed in slow fermented products there is no appreciable acidification and it is not...

How would that be any different aside from getting the target pH a bit sooner? Wouldn't that still give what you consider a sub-optimum pH? Also, dry sausages (which the one I am making is not even going to be semi-dry) rely more on the lower Aw than the acidity, indeed the acidity doesn't...

...the amount of dextrose by a percentage (let's say 50% for discussion) thus reducing the amount of lactic acid produced. I'd be using these temps: 89*f-+ for fermenting (<24hrs) and 68*f+- for drying. (<48 hrs) and we'd be using F-LC. Our meat batter typically comes in at an initial pH of 5.5...

All good questions. Salt and nitrite are weighed, 2% and 1/4%. No sugar. Complete vacuum as possible. Massaged and released juices distributed several every few days. This is a method and recipe I've been using successfully for dozens of corned Venison roasts. The salt and freezing, though...

So far, then the reason for cooking and bagging is the convenience of RTE? Any reasons to not just freeze as is?

I've got some corned venison just about done curing. The method I used for curing is to dry-cure in a vac-bag in the fridge for the prescribed amount of time. Now that they are done curing I'd like to freeze them for later. Just trying to suss out how I'm gonna do it and would like your...

It was marianski's fast ferment recipe.

Afternoon all. Happy Hannukah and Merry Christmas to those who celebrate. Made a batch of Marianski's pepperoni the other day. Pretty much nailed it spot-on to what I was looking for from a flavor profile. A little tweaking in the heat and other spices is in order but not much. Only...

Not sure if others have chimed in... I use the vacuum bag dry cure method. I weigh my "cure" apply it to the meat, place the meat in a vacuum bag and add any left over cure to the bag. Then I seal it tight. Massage and flip every few days for up to several weeks. This is arguably a wet cure as...

Followup: Made another batch of SS this time with the F-LC. Hands-down more towards what we were looking for. the LHP seemed to give a more sour-twang to the sausage, which, while not unappealing, was not what we had been looking for. The F-LC though fits the flavor profile we were expecting.

Thanks for the insight Dave. I just made another batch, this time using the F-LC and a slightly lower temperature in the chamber (90* as opposed to 100*) Got essentially the same final pH at 4.2 However, this time the amount of sour "twang" was significantly less than with the LHP and the...

Quick Follow up report. Opened the package and everything looked and smelled fine. Cooked it up quasi sous vide to 185*f and it was da-bomb!