Can anyone tell me how much of this to use for 10 # of meat there are no instructions on the package.
cal
cal
Be sure to use distilled or boiled then cooled water...deionized water will destroy the culture...the microbs need the ions in the water for proper osmotic cell pressure.....I just learned this recently...
Good question Adam...So well water is good or no?
Good question Adam...
I'd boil then cool it covered just to be safe.
No problem... You gearing up to make salami? Whatcha gonna make? I weighed out my spice mix for pepperoni,and Genoa. I'll get those fermenting in my trash can fermentor, then make the Calabrese soppressatta. I have 2 very large 1" thick HDPE cutting boards I can use to press the salamis with (2) 5 gallon buckets of water on top as weights, but this will take up my counter space so I want to get the others fermenting first and out of the way....Thanks Swamp good info much appreciated.
Cal
I'm not saying it's bad practice....I don't know.I have used well water with cultures without issue.
No problem... You gearing up to make salami? Whatcha gonna make? I weighed out my spice mix for pepperoni,and Genoa. I'll get those fermenting in my trash can fermentor, then make the Calabrese soppressatta. I have 2 very large 1" thick HDPE cutting boards I can use to press the salamis with (2) 5 gallon buckets of water on top as weights, but this will take up my counter space so I want to get the others fermenting first and out of the way....
I'm not saying it's bad practice....I don't know.
Everything I have read, they say to use distilled or boiled water for purity reasons. Maybe someone more knowledgeable can comment.
I could be wrong but I think this is mainly for municipal water sources. Chlorinated water will kill the bacteria. Ive also used our well water with no issues. But if i lived in the city I would definitely use distilled water. Good info on the use of deionized water. That's new info for me.I'm not saying it's bad practice....I don't know.
Everything I have read, they say to use distilled or boiled water for purity reasons. Maybe someone more knowledgeable can comment.
Can only speak from homebrewing experience but the two are related, in general most potable water is OK to use but not all water is equal so that's why the disclaimer.