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M
Salami... White mold and sticky cases??
I find that Encapsulated Citric Acid will give you that twang you want in smoked sausages and still allow for use of SN for risk management. So I miss wrote buy not being clear. If I am just dry cold curing I use CA not encapsulated. Safety is first and using standard levels of SN generally... -
M
Salami... White mold and sticky cases??
I might also have mentioned if you do not care for the mold just dip your salami in a Potassium Sorbate solution. Doesn't have to be strong just 2 tbsp per gallon in a bin. Let it sit just 1 minute and then hang. Mold will not grow. Also can use celery seed powder same ratio to stop mold... -
M
I need advise on belly curing and making my own cure
SmokinEdge is right. I found dry rub and then vacuum packing the belly and setting it in the cooler for a couple weeks makes a nice final product. Brine cannot penetrate the fat without injection or pressure. So soaking it may flavor the exposed meat but would take a extreme amount of time...- mike k.
- Post #13
- Forum: General Discussion
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M
I need advise on belly curing and making my own cure
Ray, 32oz of cure is sufficient for 800 lbs of cured meat. I challenge the possibilities of that amount of salt even dissolving in a gallon of water. At that concentration, one tablespoon of it will kill you dead. The reason why Sodium Nitrate is set by law to around 6% and colored pink is...- mike k.
- Post #12
- Forum: General Discussion
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M
Salami... White mold and sticky cases??
I apologize for not being more detail in processing. I always use sodium nitrate 4oz. /100lb. ratio (not nitrite) as part of the pathogen prevention process in the initial mixing start phase. I also make 2500 lb minimal batches and lab test after the initial first phase of curing(10 days) for... -
M
Salami... White mold and sticky cases??
Sorry, I failed to mention the sticky cases. Often the higher temp curing and drying can cause gelatin or just plain moisture passing through the collagen allowing for residual proteins to collect on the outside of the skin. Will disappear with drying and or you can if you feel like it, use... -
M
Salami... White mold and sticky cases??
Here is the rule "green and white, it's alright, pink and black send it back." There are several so called white molds that form on the skins of curing meat. All have clear and positive advantages for being there. They add a buttery/creamy taste to the meat when sliced and consumed. The... -
M
Ground Beef Jerky Failure
Few things to consider. Best results, fresh not frozen meat. Water % is not an issue unless you have it so thin that during drying it will pull apart in places. Vinegar is not an issue. Here is the bottom line. Lean ground meat is the first issue. If you just have protien and no fat, meat...- mike k.
- Post #23
- Forum: Making Jerky
