First try at it using the recipe in CHARCUTERIE with some changes.
10lbs of pork shoulder chop that I found @ $1.68/lbs Ground using large die
100g of Kosher Salt (1/2 cup)
12g Cure#2 (2 tsp)
20g of Dextrose ( 2 TBS )
32g of F-RM-52 ( this here seems to be a contradiction with several books I had and the amounts that should be used )
1/2 Cup Distilled water ( used filtered and Boiled for 10 Minutes )
32g of Spanish Paprika and Ancho Chile Powder ( 4 TBS of Each One )
10g of cayenne pepper ( 3 tsp )
36g of garlic powder ( 4 TBS )
Combined dry ingredients first using the Kirby Mixer (just great), then added the F-RM-52 which had been added to the water and dissolved. Mixed well again until a thick paste formed and placed into fridge while the KC was getting ready.
Stuffed using hog casings and one 76mm (2.99x24") protein lined clear casing.
(http://i1093.photobucket.com/albums/i438/samugonz/DSC_2325.jpg)
(http://i1093.photobucket.com/albums/i438/samugonz/DSC_2327.jpg)
(http://i1093.photobucket.com/albums/i438/samugonz/DSC_2329.jpg)
Hung in the drying chamber
(http://i1093.photobucket.com/albums/i438/samugonz/DSC_2332.jpg)
...and the waiting begins... ;)
It sure looks good so far Sam.
What is "F-RM-52 "? and where does one buy some?
Thanks.10.5 you guys had an amazing SmokeOut!
GusRobin,
For medium to fast acidification. This culture causes the meat's pH to drop to under 5.0 in about 4 days. Great for medium sized salamis. Fast culture targeted for fermentation temperatures 70-90F
I got it at sausage maker.
SamuelG
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Looks good
F-RM-52 should be 1/8 tsp per every 5 lbs of meat. Needs to be dissolved in water by itself for 30 mins prior to adding to meat. The PH your looking for should be 6.5 to 7
Por favor envíeme uno grande. Inmediatamente o más pronto. Lo necesito para la paella.
Looks good allready Sam,,,,,cant wait till its done.
Quote from: NePaSmoKer on August 31, 2011, 07:29:48 PM
Looks good
F-RM-52 should be 1/8 tsp per every 5 lbs of meat. Needs to be dissolved in water by itself for 30 mins prior to adding to meat. The PH your looking for should be 6.5 to 7
Thanks NepaS.
I did dissolve in water prior to the mix. But is seems I used too much... I was following what the said. I'll keep your measurements for next time.
SamuelG
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Quote from: Ka Honu on August 31, 2011, 07:53:24 PM
Por favor envíeme uno grande. Inmediatamente o más pronto. Lo necesito para la paella.
Ka Honu,
Lo siento pero no esta listo todavía. Cuando lo este, te intento mandar un poco.
:)
SamuelG
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Thanks OU.
Those Ham Stix you made I'm sure were insane.
SamuelG
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Estaré listo.
Quote from: Ka Honu on August 31, 2011, 08:23:13 PM
Estaré listo.
Estas en Hawaii? I think I'm in trouble!
SamuelG
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Sí soy en Hawaii. Esto no es un problema para mí. ¿Por qué debería esto ser un problema para usted?
Quote from: SamuelG on August 31, 2011, 08:10:52 PM
Quote from: NePaSmoKer on August 31, 2011, 07:29:48 PM
Looks good
F-RM-52 should be 1/8 tsp per every 5 lbs of meat. Needs to be dissolved in water by itself for 30 mins prior to adding to meat. The PH your looking for should be 6.5 to 7
Thanks NepaS.
I did dissolve in water prior to the mix. But is seems I used too much... I was following what the said. I'll keep your measurements for next time.
SamuelG
Sent from my iPhone using Tapatalk
Looks like you are off to a good start.
The amount of starter culture used can be much greater then the instructions from Sausage Maker. As Ruhlman points out on his blog, the starter culture is mostly filler to make it easier to measure, with very little bacteria. He uses a greater amount to insure that enough starter is added to ensure there is enough bacteria to get a good start. If there is not enough, other bacteria can dominate and take over. Or worse, not enough of any bacteria can be produce, and your pH level will remain too high.
Once open the self life of the starter is very short, so unless you make a lot of dry cured sausage, you may have to throw it out anyway. He goes on to say that as long as you use the correct amount of dextrose (glucose), the sausage will not get overly tangy. As soon as the food source for the bacteria runs out, they stop producing and no longer make any lactic acid. Also I like to get the pH 5.2 or lower.
Quote from: SamuelG on August 31, 2011, 08:13:17 PM
Quote from: Ka Honu on August 31, 2011, 07:53:24 PM
Por favor envíeme uno grande. Inmediatamente o más pronto. Lo necesito para la paella.
Ka Honu,
Lo siento pero no esta listo todavía. Cuando lo este, te intento mandar un poco.
SamuelG
"Just listening for my name"...taken from an episode of Bill Cosby Show. :)
Quote from: KyNola on September 01, 2011, 07:11:15 AM
Quote from: SamuelG on August 31, 2011, 08:13:17 PM
Quote from: Ka Honu on August 31, 2011, 07:53:24 PM
Por favor envíeme uno grande. Inmediatamente o más pronto. Lo necesito para la paella.
Ka Honu,
Lo siento pero no esta listo todavía. Cuando lo este, te intento mandar un poco.
SamuelG
"Just listening for my name"...taken from an episode of Bill Cosby Show. :)
Sorry for the Spanish. KyNola.
SamuelG
Sent from my iPhone using Tapatalk
Habs
Thanks for the explanation. I was a little worried since I used the whole pack. In about two weeks they will be ready and the tasting will let us know how good or bad the turned out. :)
The drying chamber smells great!
SamuelG
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No need to be sorry Samuel. That's just a running gag between my wife and I. ;)
Quote from: SamuelG on September 01, 2011, 11:31:45 AM
Habs
Thanks for the explanation. I was a little worried since I used the whole pack. In about two weeks they will be ready and the tasting will let us know how good or bad the turned out. :)
The drying chamber smells great!
SamuelG
Sent from my iPhone using Tapatalk
You posts often make me hungry. Hopefully I can get back to dry curing in late September or early October.
You don't have to worry about taste unless the pH drops below 4.6, but I find it very hard to get to sausage to 5.4.
(http://tapatalk.com/mu/63872c0e-2f90-f18e.jpg)
SamuelG
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Lookin gooood.
Looks GREAT!
I had to try some...(http://tapatalk.com/mu/a6890a25-5fa4-c262.jpg)
... The taste was great! I will let them dry longer. I used one link to make some beans. What great flavor
SamuelG
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THUD!!!!!!!!!!!
I'm ok,,,,,I'm ok,,,,,,just fell outta my chair.
That there "Chorizo" looks GREAT!
You da man Sam.
That does look great Sam. Nice job!
Thanks!
I just finished me another link.
SamuelG
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Out of the curing chamber and cleaned with some vinegar.
(http://tapatalk.com/mu/a6890b6d-6007-412d.jpg)
Into the fridge to dry some more.
SamuelG
Sent from my iPhone using Tapatalk
Lookin Gooood!
HECK YEAH
(http://i868.photobucket.com/albums/ab242/nepas1/new/200x152px-LL-85615655_smiley-thumbs-up.jpg)
I think they are ready!!
(http://tapatalk.com/mu/63872c0e-f407-47ef.jpg).
.... Oops I ate the whole thing. They are very good and have a good amount of dryness. Perfect for eating thin sliced or for cooking.
SamuelG
Sent from my iPhone using Tapatalk
Great looking meat candy!!
Quote from: jiggerjams on September 24, 2011, 11:28:05 PM
Great looking meat candy!!
Thanks!
SamuelG
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Now that looks delicious!