Salami Sticks

[BGKYSmoker]

Small batch 2.5 lbs

The pork is only 300g so I'm going to use my hand crank grinder.
Great for small batch grinds, no need to pull out the huge LEM.

Good protein extraction

Sheep casings.

Spray with distilled water and put in zip bag to ferment.
pH check tomorrow.

 

[indaswamp]

It is great seeing you back in action Rick! In for the finish! I want to make some salamini sticks this winter.....

 

[BGKYSmoker]

I better get my humidifier and my humidity control put in today.

 

[02ebz06]

My humidifier is similar to yours. Uses a 16 oz. soda bottle, screw the valve on, invert, and put in the the unit.

 

[BGKYSmoker]

Getting closer.
At 9a I was 5.24

 

[BGKYSmoker]

pH reached of 5.0

Hanging for couple hours to dry the casings then spray some 600 on them.

inda

Where do you get those agents. mine are good but older kinds. only new on I have gotten was 007. TSM, Waltons, craft butcher, allied carry all the older ones.

 

[indaswamp]

bacons?? Do you mean bactoferm cultures? Pretty sure I ordered from either the sausage maker or Craft butchers pantry. And after watching cajuneric's youtube on the viability of old cultures, I am well stocked for the next 3-4 years. As long as the culture is loose in the original package, it should be good.

As a side note- there have been 100,000 year old bacteria revived from arctic ice cores so most bacteria in general are very resilient and hearty.

 

[BGKYSmoker]

bacons?? Do you mean bactoferm cultures? Pretty sure I ordered from either the sausage maker or Craft butchers pantry. And after watching cajuneric's youtube on the viability of old cultures, I am well stocked for the next 3-4 years. As long as the culture is loose in the original package, it should be good.

As a side note- there have been 100,000 year old bacteria revived from arctic ice cores so most bacteria in general are very resilient and hearty.

I made an edit....damn spell checker crap.

Yeah I have like double of all the regular ones that still work great

 

[indaswamp]

Here....
https://www.sausagemaker.com/product/bactoferm-sm-194/

 

[indaswamp]

and here...
https://www.sausagemaker.com/product/bactoferm-flavor-of-italy/

 

[BGKYSmoker]

and here...
https://www.sausagemaker.com/product/bactoferm-flavor-of-italy/

Thanks

I have 2 of these but none of the 194

 

[BGKYSmoker]

Should be full by next Friday.

 

[Schwarzwald Metzger]

Should be full by next Friday.
View attachment 679578

I love this stuff. Thanks for sharing.

Brad