I have a few questions concerning prep. cooking and food safety.

First the instructions. I took these from Redzed’s great Kielbasa Grillowa:

- Made in the traditional Polish way, it is only partially cooked and needs to be fully cooked on the grill. Sausage prepared this way is moist and better...

Hello I just finished making some Genoa salami and I followed a recipe exactly as it calls for it.
I read somewhere that I shoud have used the #2 cure and not the #1 cure. Can you all please look at this recipe and let me know if it will be a problem please.

Genoa Salami
5 lbs pork butt (2.27...

I have an article from Chr Hansen that I am trying to identify where it is from.
The text starts as follows:
Inspired by the Italian culture of enjoyment, CHR HANSEN has developed a new ripening culture that aims to solve this challenge – FLORA ITALIA LC SafePro®. This ripening culture is made up...

Hi,
I've done some fair reading and research but still have some questions. This will be my first time making fermented and dry-cured sausages.

I've built my curring chamber from a new full-size fridge with temp and humidity controllers so for that I'm confident that it will work fine.
I have...

Is there any reason not to ferment sausage in a bowl and then stuff as opposed to stuffing then fermenting?

Relatively new research on the effects of dry curing on Trichinella Spirlis. Thought I would post this here...

Results of the Study:
If pH is 4.6 and % NaCl ≥ 1.3%, 8 days are required to achieve complete inactivation of T. spiralis ML.

If pH is > 4.6 and ≤ 5.2, and

if % NaCl ≥ 1.3 but <...

Abstract:
The aim of this study was to determine the technological properties of 2 strains ofStaphylococcus simulans(Ssm12, Ssm21) and 4strains ofS. carnosus(SC28, SC31, SC54 and SC55) for the selection of a potential starter cultures to employ in the processing of dryfermented sausages. The...

Does anyone know how I can remove or stop black mold on my sopresate. Made them on Jan 9 and three of them have dime to quarter size black spots under the casing. Thank you

RedZed,

I found the email finally.

What % of Texel did you use in your whole muscle meats?
I was told the below, just want to make sure it is correct.

thanks!
Jason

0.050%, or 0.00050 in decimal form, is your Texel amount to add.

Get this math correct or you will end up with WAY too much...

The sausages on the left is my latest batch of Salame di Cervo, 16 days after fermentation. I am getting low on on Bactoferm 600 Mould, so instead I inoculated them with mould from skins of previous salami that I had frozen in a plastic bag in my freezer. The skins had been frozen for at least 3...

So when looking at the salt concentration microbes can handle, Is this salt concentration of the meat or is it salt in water concentration?

For example, staphylococcus aureus can tolerate salt down to 15% according to table in Marianski 'The Art of Fermented Sausages'. Is that a salt in water...

Here is your weekend reading assignment. :D

Most of us consider salt as being sterile, producing an environment hostile to pathogens. But according to one study, this is a misconception. Sea salts apparently may contain spores of potentially dangerous moulds. This is both interesting and...

Hi,

If I take a fully mature dry cured sausage (salami, chorizo etc) and peel off the casing and vacuum pack it, how safe is it to store at room temperature for long periods? i.e. up to three months?

I apply all the usual safety hurdles - eg use fresh meat, cure with salt and cure#2, control...

Do anyone have any experiences about this product?

I want to start making salami and this one I can get here Thailand easily. Is it suitbale?
It should have Staphylococcus carnosus and Lactobacillus plantarum

so I get confuse - dipper I dig then more confuse I got.. usually during our conversations we are taking that staphylococcus genome bacteria ( CNC - coagulase negative cocci)are very sensitive to pH. I have read that they are start to stop doing their work at pH 5.5, at pH 5.0 it is border line for...

I have been working on fermenting salami without starter cultures. Understand the temperature should be less than 15° C for maybe 5 days. High humidity. Add little or no sugars.
If I add 5 % dry red wine is there any way I can know how much the pH would drop? Say the pH of the red wine is at 3,5.

I've been reading more and more that green isn't necessarily trouble. Does this look sketchy?

Salami wasn't inoculated, this is just natural growth. No curing chamber, just a basement room with temps during drying of 60-65F and RH of 75-85%. Took just under a month and I overshot drying due to...

Does anyone know if starter cultures can be sourced in Philippines? I am currently in Manila and the subject came up in a conversation with someone who would like to start a small commercial production.

I am trying to get a grip on natural fermentation. No starters or GdL as to me many of my products seem to come out with the same underlying sourness/tang using them. Even if the pH only drops to 5,2.
Mr. Marianski writes that natural fermentation should take place from 12 up to 16 C (<15,6 C) and...

Haven't any cappicole in a week or so, so I took out my last piece that I had in the refrigerator, it was loosely wrapped in plastic wrap.
O Boy white mold with green in the mold......... good or bad?
Does not have any funny strong odors, smell a bit mushroomy

For all those interested in using Bio cultures, the faster the culture starts working, or the shorter the lag phase, the faster the culture will reduce the Ph and produce pediocin and bavaricin (kind of antibiotics ), and that keeps Listeria monocytogenes at safe levels.
Lag phase can be reduced...

A little while ago I discovered this product for wrapping dry cured solid meats. I tried it out on a lonzino several weeks ago with excellent results. Easy to work with, and cheaper than beef bungs. The wrapping forms a nice casing and each layer eventually melds into one skin. Today I wrapped a...

Well I just finished up some genoa salami in the cure chamber right at 8 weeks I may leave some in there longer but I would like to send some to a family in the mail. Would this be safe? I read that you could vacuum seal it and it would be ok is that true ? Or what do you suggest.

Does this mold look ok ? I guess you need to copy and paste the URL ?

Just wondering why you're going with 200 ppm? Normally 156 ppm is used, which is 0.25% of the weight of the meat.

Hello all, and thank you ahead of time for your time and knowledge!

I have been having a tough time wrapping my head around the actual mathematical equation in regards to creating a dry cure mix. Please see example below.

Meat - 2000 grams
Cure #1, % Nitrite - 6.25%
Salt % Desired - 2%
Sugar %...

Two questions
I know GDL is not a popular ingredient because it lowers pH very quickly and to a level that stops taste and aroma improving bacteria from doing their job. But what is the difference between a fast working starter culture eg. FLC and GDL? Doesn`t it also stop the good bacteria. Or are...

I've wondered myself about the food safety aspects of holding uncooked comminuted product (like sausage) in a smoker between 40F and 140F (for example) for long periods of time. I know there is a time/temperature relationship but don't know the details. Marianski published a chart showing allowable...

Applied some surface culture to my Genoa today. This is my first time using a surface culture. I diluted it in a spray bottle and applied it. How long does it usually take to start seeing mold growth development.
Thanks

Hi sausage makers,
Here`s a bit of saddlebum scientific savvy. Dr. Lynn Knipe of the Meat Research Center at the Iowa State University has written many good articles pertaining to the proteins and exudates of meat. One of his best describes the unraveling of proteins. Without going into full...

I picked up some starter cultures today (Mondostat)

They just had them in the cooler with the fresh casings. Should they go in the freezer or is fridge OK?

I tried the search function but got a ton of threads with none actually about GDL (that I could find) I got some GDL from Wiberg. I read up about cultures here and on the Wedliny Domowe page (english) It describes a lot of lactic acid cultures and their product name but I didn't see GDL? Does...

Over the past couple of years we have had discussions here about the longevity and effectiveness of starter cultures. In the past year I have been using Gewurzmuller Bitec LM-1 and Safepro B-LC-007, forgetting about a packet of Mondostart 2M languishing in my freezer for nearly 2 years. Mondostart...

The type of water that we use in making fermented sausages and rinsing whole muscle cuts before drying, is something that is easy to overlook. But the water can make a difference, as is explained in Volume 2, DRY AND SEMI-DRY SAUSAGE PRODUCTION , of THE MEAT PROCESSOR'S JOURNAL , pp. 101, 102....

OK guys & girls

I was going through some posts on another forum and came across this fellows question. I read through the answers but somehow they still left me wondering. So here is his question. Please give me your thoughts on this.

I was reading the bacon section of Home Production of...

I recently found out about this culture, B-LC-007, but could not gather much information on its use or flavor profile. I decided to do a test batch of Landjäger sausage using this as well as my old standby, T-SPX but with the addition of GDL at 0.3% as suggested by our starter culture expert Igor....

Hank Shaw pulled together an excellent article about trichinae parasites in wild game:

Serious stuff, please take into consideration when using wild game in your sausages.

Hi all,
long time reader, first post here.
I've been making my own cheese for a while now and I am moving into fermented sausages and meats. I have been reading like a madman and seem to know most of the basics. I have created a fermentation chamber with controlled humidity and temperature and my...

Evan M. Brady has made his papers available to the general public for down load. For those that don't know him he is a very knowledgeable in the art of Charcuterie.

He works at The Craft Butchers' Pantry and Salumi & Charcuterie Business Consultant
Past: Mill House Brewing Company and Elia's Meat...

With these being raised on a farm is the risk of Trichinella any less then say one that is out in the wild?
This is kind of neat.

Well I thought I had read most tricks for our passion for making cured meats but today I must say I learnt something or at least I think I did. I have never had this problem when making coppa so maybe thats why I never ran into this before. One of the facebook pages I follow had a post there this...

While investigating the role of blooming in meat processing I came across this interesting paper that deals with the factors that influence the color of meat post slaughter to the table. I like that the paper was a collaboration between professionals of Cda and the US. Don`t know why the source was...

Hi Members,
Obviously this post is important to Australian and New Zealand members.
Bactoferm 600 is now in stock in Adelaide. SA. First time ever!!!!!!!!!
Contact: Mel Harley, MBL Food service. www.mblsa.com.au
Satchet cost is AU $ 17.00 each.
Let's give them a go, they deserve it. We might need...

A reminder to everyone that your calculation of the amount of Cure #1 or Cure #2 should be based only on the green weight of the meat used in the formulation of your product. You do not factor in ingoing amounts of binders and extenders, such as nonfat dry milk, (NFDM), soy flours, spices and...