Summer Sausage w/ Walton's Black Pepper & Diablo Casings

[LoydB]

I've fallen in love with these casings for anything that is getting hot smoked.

 

[LoydB]

These started at 5.6 PH. Thanks to indaswamp , I now know to wait until I have this number before calulating how much dextrose to add. My target PH was 4.8, it ended up at 4.75 after fermentation. This one is 100% beef, using beef belly fat instead of pork.

 

[LoydB]

 

[02ebz06]

Those look terrific!!!
Gotta ask, do those casings have the inside coated with the seasonings?
Pretty cool if they are.

 

[indaswamp]

Looks like a great start Loyd! Thanks for the mention...

These started at 5.6 PH. Thanks to indaswamp , I now know to wait until I have this number before calulating how much dextrose to add.

But I must address this. It's total sugars that matter. Table sugar (sucrose) has a dextrose equivalent value of 0.89, meaning that it will produce 89% of lactic acid that an equivalent volume of dextrose will produce. Total sugars include those contained in other additives like wine, fresh pepper powders, etc....

Also, the acid in the wine will drop the pH slightly if used in a salami. So will citrus peel....

 

[indaswamp]

Table sugar will also be broken down slower than dextrose.....

 

[jcam222]

Yes please I'll have some of that and a side of some of your aged cheddars!!

 

[LoydB]

Those look terrific!!!
Gotta ask, do those casings have the inside coated with the seasonings?

Thanks! Yes, they have three flavors. The Gyro-spiced one is still drying.

But I must address this. It's total sugars that matter.

How are you calculating total sugars (e.g. what's your reference guide?)

Yes please I'll have some of that and a side of some of your aged cheddars!!

If you're near Austin...

 

[indaswamp]

How are you calculating total sugars (e.g. what's your reference guide?)

Marianski's Yellow book has the dextrose equivalent values for sugars. Sucrose is 0.89; so take the weight of the amount of sucrose and multiply by 0.89....add that to the dextrose and that is your total sugars. Now if you use pepper powders and/or wine it will vary but you need to figure out the sugars in those as well...

But this is ONLY for Mediterranean style salami with a very low acid profile.... pH5.1-5.3 final fermentation acid production. (with some northern Italian salami never reaching 5.2 to prevent gelification of protein structure so the salami stays pillowy soft, but bound).

 

[indaswamp]

I had to do some R&D on the wines I use along with Calabrian pepper powders. See link for pH values:
https://www.smokingmeatforums.com/threads/the-great-fermentation-trials-2021.306700/