New Iberico Batch

[SCBBQ]

Ok...

Trying a small weekend batch with some meat I froze a while back...

Using White Pastures Iberico - 7.5 pounds plus 2.5 pounds of Iberico fat ..

Meanwhile , noodling that I might just do pepper and garlic to keep it straight forward as opposed to really spicy .

 

[SCBBQ]

Dicing up fat separate from grind ..

 

[SCBBQ]

Ground and mixed with 13 grams instacure #2 and 110 grams salt ..

Into the walk in overnight ..

 

[SCBBQ]

Will be using 007 culture,

and this is my first time I’m able to take advise on sugar adjustment.
Recipe calls for 24 grams dextrose . 2/3 cup of wine that I’ll likely round up to a cup, ..

 

[smokerjim]

Looks like it's going to be some good stuff even though I never heard of it.

 

[indaswamp]

I highly recommend using the metric system for making sausages and salami. The grams are in percentages so it is easy to scale up and easy to add or subtract to dial in the flavor profile where you want it.

 

[indaswamp]

Will be using 007 culture,

and this is my first time I’m able to take advise on sugar adjustment.
Recipe calls for 24 grams dextrose . 2/3 cup of wine that I’ll likely round up to a cup, ..

That's 24g dextrose/4540g meat = 0.529% dextrose and if you add a cup of wine, that is roughly 240mL of wine. (240mL/4540) X 1000g. = 52.86mL/kg. of mince. That would be a tad high as it is not recommended to use more than 50mL/kg. of liquid when making salami.

5.29g/kg. dextrose plus 52.86mL wine will likely drop the pH under 5...

 

[indaswamp]

Did you take a pH reading of the raw meat? If it is up near pH6 then you might be OK with that much dextrose and wine. Typically 2-3g. dextrose per kg. is recommended with B-LC-007.

 

[indaswamp]

I'll be following the progress of this one... with just black pepper and garlic, should be just a basic sopresatta and the flavor of the pork should really shine...all those flavor compounds should really come through!

 

[SCBBQ]

Hmmm- what if I wanted more wine and less dextrose ?

 

[SCBBQ]

I’ll check ph first and report back shortly ..

 

[indaswamp]

Hmmm- what if I wanted more wine and less dextrose ?

Could do that, but 50mL/Kg. max on the wine. Just the wine alone will likely drop the pH 0.35-0.45.. so if your initial pH is around 5.8, then after the wine addition you'll be around 5.45-5.35. Won't need much dextrose to drop below 5.2... 1 -1.5gram/kg. should be enough.

 

[SCBBQ]

looks like we are at 5.75 pre-

 

[indaswamp]

if you use 50mL wine then 1 gram dextrose/kg. should be plenty to drop below 5.2....

 

[SCBBQ]

I used 7 grams so not far off .

 

[SCBBQ]

Nice wine for sausage too! Only the best for this Iberico ..

 

[SCBBQ]

And used a little less than the 250 wine

 

[mneeley490]

Sausages look great so far, but I have to say that I love that rail running outside the SS counter!

 

[SCBBQ]

Tagged and ready to tent ..

 

[SCBBQ]

Wife’s writing is better than mine by a long shot ..