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  1. harleykids

    Worried about PH in my Sopressata...help?

    Atomic, It's really not that much wine actually.  5% equates to about 1/2-3/4 cup (around 181g or thereabouts) for the 8 lb (3,629g) batch. (3,629 x .05 = 181g) Ruhlman's Sopressata recipe in Salumi calls for 1/2 cup for a 5 lb batch, which is about the same percentage. His Charcuterie book...
  2. harleykids

    Worried about PH in my Sopressata...help?

    Thanks Dave! Evan says he dries/ages at 55 deg F and a min of 80% RH I will be aging around the same, 13 deg C at 80% humidity. Hopefully all will turn out!
  3. harleykids

    Worried about PH in my Sopressata...help?

    Here is my chamber.  Has airflow fan built in to exhaust air in chamber each time the humidifier comes on. Has HEPA type filter material to keep out unwanted spores, bacteria, etc. Temp controller is STC-1000 Humidity controller is WH8040 Also have a wireless temp and humidy gauge to double...
  4. Worried about PH in my Sopressata...help?

    Worried about PH in my Sopressata...help?

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  9. harleykids

    Worried about PH in my Sopressata...help?

    Yes, I smell fermenting odors in the chamber.  Started smelling them about 4-6 hours after they were stuffed and put into the fermenting chamber.  No bad smells, just normal fermenting smell.
  10. harleykids

    Worried about PH in my Sopressata...help?

    Hey Atomic, sure! I created the recipe based on reading all the recipes I could find, then taking what I thought would be good from each of them and making a starting recipe for my version of Sopressata di Calabria. I used the SafePro B-LC-007 culture so I could ferment at lower temps and use...
  11. harleykids

    Worried about PH in my Sopressata...help?

    Just talked to Evan at Craft Butcher's Pantry, he says the PH strips won't work with curing meats, they are not made to take PH readings from meat, etc. He says he is 100% sure my PH is much lower than the 6.0 that my test strips show. He says when you first kill a pig is 6.0-6.3, so my...
  12. harleykids

    Worried about PH in my Sopressata...help?

    Here is a link to the culture I used.  No real instructions, except what % to add to meat weight..... http://www.butcherspantry.com/starter-cultures/bactoferm-b-lc-007 Bactoferm8482 B-LC-007 21.00 Bactoferm8482 B-LC-007 is a patented culture blend capable of acidification as well as preventing...
  13. harleykids

    Worried about PH in my Sopressata...help?

    I made some sopressata de Calabria yesterday, used the B-LC-007 culture at 0.022% (meat weight x 0.00022) It has been fermenting for 24 hours now at 71 degF and 80% RH Used 1.3% dextrose and 0.15% demerara for sugars, and used both hot and sweet Coluccio pepper paste, as well as hot and sweet...
  14. harleykids

    Official Kansas Member Roster

    Thanks Coyote1!
  15. harleykids

    Official Kansas Member Roster

    New to the forum but not new to smoking.  Live in Olathe, used to use an old Cookshack (one of the first ones, way before FEC) but sold it to a buddy of mine who was getting into smoking. Currently using an old Brinkman Cimarron with a 3 digit serial number, 1/4" plate steel, not a single bolt...
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