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My first Chorizo !
I considered that but I see that wire going into the plastic tenting so ..... you know. Does LA or SC ever have humidity levels in the 40% range? I lived in Jacksonville FL for 3 years in my Navy days and I can't remember it ever being dry down to 40% humidity, but that was a long time... -
Campania Salami (Orange Zest, Fennel, Garlic)
Nice shot on that doe in the other thread. I'm looking forward to the next hunting season here. Venison's not my favorite table fare but there's a lot of good looking recipes for whole muscle and fermented venison sausages on the internet. We can only take one deer per year up here in WA so... -
My first Chorizo !
You've got me curious what the readout on this display is indicating, only because your humidity should be 80-plus percent (IMO ), preferably closer to 90% for a ferment, but yet it appears to be 40% despite all the tenting with plastic. I'm not trying to second guess your work because your... -
Controlling air movement in curing chamber
I love the machine. I can do a five pound grind in about 25 % of the time compared to my old dog grinder. It's hard to compare the grinds, though I'm positive that the LEM is much, much better. I did a double grind on my last mix, 10 mm then 4.5 on the lean and 80% of the fat. It was still... -
Controlling air movement in curing chamber
Yes - it only took two days to get delivered. My wife made a nasty face at me when she saw it. She makes it very clear she has no passion for Salami. -
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Low Pre-ferment pH
Weirdly, after 24 hours, the pH still tested at 5.35 all the way up to 5.4, which is a touch higher than yesterday. I moved the fermenting chamber to a warmer spot and put a heater in the H2O set for 70 F. Hopefully that will get the ferment going. -
My first Chorizo !
Gorgeous first attempt at Chorizo. Well done! Where in the world do you live and is that a commercial kitchen? Your ingredients seem to be all European......(jealous). -
Making Salami...things I have learned over the past year.
I think it was a Two Guys and a Cooler vid where he suggested using bread (preferably stale bread) to push the unground remaining meats through the knife and plate. I used a hard crusted dinner role today, ripped into three parts, and threw that into the grinder. That method worked very well... -
Low Pre-ferment pH
Do you have a table, reference, or link for the pH drop for the addition of wine? Seems like I read it somewhere but I can't easily find it in Marianski Brother's book. Also, I assume there has to be some variation in the exact numbers - table wines vary from something like 13 to 17 percent... -
Low Pre-ferment pH
That sounds like a good plan. That was the reason I decided to do the fermentation at room temp in the coolest room in the house. I was hoping to give it more time to develop flavor compounds before being forced to end the ferment and get it in the chamber. I'll check the pH in the AM -... -
Low Pre-ferment pH
Yes - cure #2 - .25%. That was an omission, though I swore I put it in there. pH was taken after the wine addition. Good info on the wine plus dextrose/sucrose ( plus pepper powder etc.). I was just following a recipe, and we know they are not always quite right. I'm still leery that my pH... -
My Pepperoni dried way too fast
A homework assignment on Friday night? I've got to read up on this one. -
Low Pre-ferment pH
I re-made my initial recipe of Cacciatorini today (since I got my new grinder!!!) I did a (roughly) five pound mix with the recipe below. My pre-ferment pH was 5.34 which seemed significantly less that the pH 5.7 or so that I expected. Does this seem off base (extremely low) to anyone else... -
My Pepperoni dried way too fast
{/QUOTE} Your saving grace is that low pH inhibits toxin production so if the pH dropped as low as I suspect it did, you'll be safe as far as Staph Aureus is concerned, but there are other spoilage bacteria to be concerned with... Which starter culture did you use? Some have bioprotective... -
My Pepperoni dried way too fast
Edit - go with Inda's recommendations....... but my 29 - 32mm casings took 20 days to cure so I would expect a longer time than that for yours. Also, the recommended temperatures for curing/drying cured meats is 55 - 60 degrees, so you are quite a bit higher than that. I do my fermentations... -
Moved the Culatello to the Drying Chamber...
Nice job trussing. I need to work on my skills in that area. -
Controlling air movement in curing chamber
Dedicated stuffer - seven pound vertical, though I'm looking forward to stuffing fresh sausage with the grinder - less cleanup, more happiness. -
How to cure a Coppa- Regional Eats
Interesting that they take the coppa outside to remove it from the casing. Somehow that improves the quality and the value of the product. -
Controlling air movement in curing chamber
Thank you both again for your help. I'm in a holding pattern on making any more salami till the grinder arrives. I did order three more blades and a 6mm plate. That should keep me going for awhile .
