Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. B

    Apera 60 error 1

    Having trouble with an apera 60 PH meter. It's only a few months old and this is the second time using it. Trying to calibrate it to test a batch of salami i have fermenting. In calibration mode it reads the 7.0 solution fine. When i go to test the 4.0 solution i'm seeing a reading of like 6.8...
  2. B

    Salami meat cuts

    Sorry if this has been discussed and I missed it with a search. I'm still a newbie with Salami making. I notice some recipes i've looked at call for cuts of meat with intermuscular fat and no back fat. Other times i see recipes that specify lean cuts with back fat. Just curious if there are...
  3. B

    Fermented on wire rack, seems like a mistake

    Earlier this week i started making fermented pepperoni for the first time. I hung most of the batch to ferment but i stuffed a little bit of the batch into sheep casings, the sheep casings were laying on a wire rack while they fermented. Last night i hit my target PH and was moving the product...
  4. B

    32MM UMAI question

    I'm finally going to give the Umai bags a try to make some salami's. I noticed the 32 mm kit from Umai includes cure #2. Looking at past threads here it seems like other folks that have used the 32MM size had there salamis reach 40% moisture loss in less than 30 days. It's my understanding that...
  5. B

    #12 LEM grinder

    I'm planning to upgrade my grinder and am looking hard at a #12 LEM. I was hoping to get some feedback from folks that have them and see who's happy with that size and if anyone wishes they went bigger. Pretty typical batches for me are 10 pounds or so, occasionally i might do 20 pounds. I'm...
  6. B

    Snack sticks

    My usual method of making snack sticks has been to make them with Fermento, and smoke to 150 degrees. I want to try a different process where my finished product has the more dry firm texture. I don't have a curing chamber (yet anyway) so I've been doing a little research on how i can get the...
  7. B

    Lowest moisture seasoned oak

    Newbie to the group here. Question for those of you who have moisture meters you use on your woodpile. What is the lowest percentage moisture you've seen on air seasoned oak? I know there are a ton of variables to how dry wood could be just trying to get an idea how old is too old for desired...
Top Bottom
Back
Clicky