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Question about starter culture?
I didn’t even try them. They lost more weight and still didn’t look correct in the middle. They also had a little sour smell that scared me off. It went in the garbage. I thought I did everything correct, and I had back ups for my back ups to check temp and humidity. I didn’t have any airflow in... -
Question about starter culture?
No water was used in the salami, just 1/3 cup wine. I used small hog casings so maybe 35mm. I thought starting out smaller would be good for the beginner. I have several temp and humidity monitors in the chamber so I am pretty sure I’m within +/- 5% humidity. I thought 30% in two weeks was fast... -
Question about starter culture?
Well I cut one open and I’m not pleased. They lost a little over 30% of their weight still looks a little raw inside I’m gonna let it go another week and see what happens not happy so far, even though I followed all the guidelines. And a little bit of a sour smell not sure if that’s normal or not. -
Question about starter culture?
Just about two weeks and the salami is down 30% I will give it one more week and then I will give it the taste test to see if I want to continue this journey. The Fermentation went great and I’ve been able to control the temp and humidity reasonably perfect. I used a Ranco temperature... -
How to save some salami mold?
With out doing a extensive search maybe someone can tell me. How I can save some salami mold to use for my next batch? I bought some mold 600 for this batch and I thought I read that you can save some each time. -
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Question about starter culture?
I think rather then refrigerate, I will just hang them in my house (68degrees) over night and then off to the fermenting chamber. Although my humidity will only be maybe 40% I think I’ll be alright. -
Question about starter culture?
Using this recipe. https://honest-food.net/basic-salami-recipe/ -
Question about starter culture?
Looks like the later is the better option but I’m stuck with the TSPX that’s what The Sausage Maker and the recipe recommended to me so that’s what I bought. It’s my first time doing the cured meat so it will be a learning experience. Thanks -
Question about starter culture?
Is there a problem after I stuff the casings that I refrigerate them over night until I take them to where my fermenting chamber is the next day. The cold won’t kill the culture will it. I’m using the Bactoferm T-SPX to make some salami. Thanks. -
Ok I’m addicted to sweet Lebanon bologna !
I usually let it sit out over night to bloom so maybe 8 hours. Then refrigerate. I use to stuff it by hand, what a PITA! I bought a sausage gun(caulk gun) and I love it. Just like in the pic. I put a piece of cling wrap over the plunger part before I start stuffing and it works great! After...- Billymons
- Post #5
- Forum: General Discussion
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Ok I’m addicted to sweet Lebanon bologna !
I use my tube smoker with pellets no heat for a couple hours( it gets maybe 90° at the most ) then I put the heat on 140 an hour 160 an hour then 170 until internal is 152, then I pull it, throw it in the freezer for maybe an hour, then hang it out to bloom in the house. I use full smoke the...- Billymons
- Post #3
- Forum: General Discussion
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Ok I’m addicted to sweet Lebanon bologna !
I grew up with sweet Lebanon bologna sandwiches and I must admit, I am addicted to sweet Lebanon bologna! Here goes another round of six chubs 6.5 lbs of beef. This time I made my own muslin bags. Under five dollars for the unbleached muslin material at Walmart and a little bit of sewing got...- Billymons
- Thread
- Replies: 6
- Forum: General Discussion
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Another attempt at sweet Lebanon bologna.
I think it’s a Pa thing. It can be found up and down the east coast. -
Another attempt at sweet Lebanon bologna.
The recipe isn’t set in stone yet. I’m still talking to some old Pa dutchy’s in my area to see if I can add anything. But I love the taste. I’d love to try the fermenting way of doing it! Maybe one day. A lot to learn yet. -
Another attempt at sweet Lebanon bologna.
Since I’m restricted to very low carbs, most binders have carbohydrates. So I used a non-flavored Knox gelatin. I’m still unsure on how much to put in but I put a Little over a teaspoon and it was 2 pounds of meat. -
Another attempt at sweet Lebanon bologna.
My last attempt wound up with rubbery meat from adding the ECA to the meat and letting it refrigerate for four days. It turned rubbery and crumbly. I used all the basic ingredients for the Lebanon bologna to include allspice,cloves etc. Since it’s a sweet meat and I’m a diabetic I substituted... -
Knox geltin in sausage question???
Sorry that was in my other thread “5 pounds of meat in the garbage” -
Knox geltin in sausage question???
OK if I use Knox what am I missing here? I’m using 2 pounds of ground meat that’s approximately 1020g there 7g of Knox in a packet, you said 1 to 2% of binder for the meat. 2% of 1020g is approximately 21g. There’s no way I’m putting three packets of this in that meat. Where is my math going... -
Knox geltin in sausage question???
When guys say they add Knox to there sausage, are they sprinkling it in with the seasonings or do they mix it with water as in the knox directions? Thanks.
