Africantanman wrote: ↑

Tue Mar 04, 2025 21:11

I have since found some S. ascorbate and will be using that once it gets cool enough in this part of the world to make salami!

Nice! Please post some pics when you are done!

Michi, Any update to your earlier comment? Yes. My apologies for not following up sooner, I totally forgot. The book is brilliant, I'm very impressed. Almost encyclopaedic in its depth and detail. You really get to learn about every aspect of salami production, including a whole lot of background o...

We're making another batch soon and I was hoping someone here could offer some advice on how much water to add to counteract how much the protein powder soaks up. On the second attempt we made it more in line with what they have in the Marianski book, but as I said, it was still crazy dense. 10-15%...

Looks great! What about the pitina ones? I'd think they would dry out even faster, I'm interested in how they did. Thank you! The pitina version ended up fine. It was about the same diameter and dried at about the same rate, so I removed it at the same time as the cased version. No dry ring, and th...

Saucisson Sec is ready after 40% weight loss. It took a 5½ weeks to reach target weight. Saucisson sec (3).jpeg I am extremely happy with the way that turned out. Perfect bind, absolutely no dry ring, and really nice flavour, better than even top artisanal brands here. The mould adds some subtle and...

Mold is coming along nicely. No more risk of infection by foreign molds at this point.

I just received my copy. I've read only the first twenty pages or so, but it looks very comprehensive. Certainly, the table of contents looks like it's a very complete treatise.

Michi.

Very nice unit Michi! lets's see what you can do with it! I only got around last week to actually doing something with this fridge. (I've been busy with other things.) Made a bunch of saucisson sec, 5.7 kg worth. Casings are beef middles. I ran out of casings towards the end, so I used the remainde...

Devo wrote: ↑

Tue Jul 09, 2024 20:24

Actually not bad pricing but shipping here to Canada would kill me.
Nearest dealer is 8661.1 miles away

Yeah, that's the usual problem with bulky niche products. You basically have to buy local, otherwise it becomes prohibitively expensive.

I finally got myself a curing fridge. Made in Australia by Cleaver (small family business). This one is suitable for salumi, cheese, and dry-aged meat. Temperature can be set between 0 ºC und 25 ºC; humidity can be set between 60 % and 85 %. For dry-aging, it maintains 80 % humidity at as low as 2 º...

Dave in AZ wrote: ↑

Sun Jun 16, 2024 23:35

Found my old thread. Follow up. I read a bunch of meat science studies. Basically, there is a limit to how fast of a pH drop meat can take without ruining the protein bonds and making it crumbly.

Great explanation, thanks!

To add to this, ascorbic acid (vitamin C) is used for sausages that are consumed pretty much straight away, such as Bratwurst. Sodium ascorbate is preferred for sausages that are cured for some time, such as salami, because it is slower acting.

Sodium erythorbate is a cure accelerator. It is used to convert any residual nitrite into nitrous oxide. The basic idea is to reduce nitrite toxicity without having to wait for a week or more, so you can make, smoke, and eat the sausage within a day or two. Vitamin C is used as an antioxidant and to...

They are not quite the same. Both are antioxidants that help to maintain red colour. And both convert nitrite into nitrogen oxide. But sodium erythorbate is fast acting. Usually, it is enough to wait overnight before consuming the sausage. Sodium ascorbate is slow acting, and is preferred for salami...

jens49 wrote: ↑

Thu May 09, 2024 16:47

Born in the first half of of the previous century. 1949.

Ah, the other direction

I bow to my seniors