Italian sausage questions

LOUSANTELLO · Post by **LOUSANTELLO** » Sat Jan 09, 2016 05:11

I took your advice and gave it the heave ho. All 46 pounds. Once I threw them away, I installed the auberns dual channel TD-400P and dual channel Humidity HD-200. The refrigerator is empty right now and I'm dialing in the temp and humidity for curing. Once I have that dialed in, I will log those settings knowing I may have to change the humidity once the meat is in there. I'm also going to dial in the controllers for fermentation settings and log those. I plan on making natural casing soppressata next week with the proper amount of salt this time. I made 18 pounds of fresh Italian sausage yesterday and they came out wonderful. I had some for dinner, lunch and dinner again,,,,,and I just got done vacuum packing the rest for freezing. I'm sure I will have questions. For the soppressata, should I use T-spx or B LC-007?

LOUSANTELLO · Post by **LOUSANTELLO** » Sat Jan 09, 2016 05:15

I also ordered Bactoferm mould 600. Can someone explain when and how I use this? I assume you still use t-spx or B LC007 within the meat mix?

LOUSANTELLO · Post by **LOUSANTELLO** » Sat Jan 09, 2016 05:24

https://imageshack.com/i/paOueetOj

Post by **Bob K** » Sat Jan 09, 2016 14:14

Nice looking Italian sausage Lou!!

To bad you had to toss them (soppressata). You would probably better off starting out with a smaller batch in your new chamber

LOUSANTELLO wrote: For the soppressata, should I use T-spx or B LC-007?

From what I understand they can be used interchangeably in a recipe, using the same fermenting temps and sugar amounts.
The BLC is also a bioprotective culture protecting against Listeria.

I have never used the BLC 007, however REdzed has and he can add more to this.

Post by **Bob K** » Sat Jan 09, 2016 14:25

LOUSANTELLO wrote:I also ordered Bactoferm mould 600. Can someone explain when and how I use this? I assume you still use t-spx or B LC007 within the meat mix?

It is applied after stuffing while fermenting

Yes you still use the cultures, the mold is sprayed on the casing.

Instructions are here: http://www.wedlinydomowe.pl/en/viewtopic.php?t=6710

Post by **redzed** » Mon Jan 11, 2016 08:35

Hi Lou,

Use 007, it's a decent culture, from my experience it ferments faster than T-SPX, and if offers protection against Listeria, and that is important! I think it's perfect for soppressata.

As to the surface starter, there really are no set rules. Some spray or dip it, some before fermentation, others after. And yet others soak their casings in it. Go ahead and experiment.

And if you don't mind me saying, I think you might have jumped the gun with tossing the soppressata. I would have waited a couple of weeks longer. It might have dried. On the other hand I know you don't want to take any risks and that is also wise. Looking forward to seeing that new batch!

LOUSANTELLO · Post by **LOUSANTELLO** » Mon Jan 11, 2016 14:13

Yes, I tossed the soppressata. My brother made 35 pounds the old way this weekend and he's always been successful. He was always taught to make a mound of meat with your own hands and take one handful of salt per mound. I told him I was curious about weight, so he weighed it this weekend. The mound was 2.25 pounds and his handful was 1.5 oz. There ya go 4.15% salt. This was also the first time he took readings where he hangs them. The meat is at 44 degrees. No fermentation time. I have all my Aubern setup and logged the settings for 53 degrees F with 60% humidity knowing the meat will probably add humidity. The temperature range is 51-55. Is this tight enough? Then I readjusted the temp and humidity for 72 degrees ( 68-74 range) and 90 humidity (88-92) for fermentation in the same unit. I can do this now because it is empty. Do these look good? I am making again on Wednesday. One last question. The book said something like .3% dextrose. Forum suggested .6 total dextrose and sugar. #1 why not all dextrose? #2 If I have the capability to read PH of initial mixed meat, why not add the proper dextrose to hit 5.2 during fermentation? What would that formula be or am I better of with .6%? Just askin..I am going to use the 007 if that matters with the dextrose. Thanks. Lou

LOUSANTELLO · Post by **LOUSANTELLO** » Mon Jan 11, 2016 14:42

I always felt like 2.5-3% salt sounded kinda high. Now that I know my bro adds 4.1, he can't tell me mine is too salty. He is doing the steps he was taught without knowing why they did things. I'm not convinced the old farts even knew why, but here's the steps. They would mixed the meat and let it sit refrigerated overnight. The next day, they cased them, tied them, pricked them and laid them in bushel baskets with towels between them. They would put them in the COLD garage overnight. The next day, they hung them. His crawlspace was 40-48 degrees and after hanging for 12 hours, the meat was at 44 with a small fan on them. They added no sugars although they used to add some wine. I would imagine that brings down the PH and adds some natural sugars? Or is the fermentation process completely bypassed? All I know is I will do it the new way,,,,and I'm really hoping they turn out half as good as the way I remember tasting them 30 years ago. He would never weigh them and did "it's done" by feel. Now he is going to do his same thing, but I did have him weigh some so he knew where they really were versus when he was considering them done for reference. I am curious to when his gets done versus when mine gets done in a curing chamber. I would imagine mine will take longer but less chance in case hardening.

Post by **redzed** » Mon Jan 11, 2016 16:54

LOUSANTELLO wrote:Yes, I tossed the soppressata. My brother made 35 pounds the old way this weekend and he's always been successful. He was always taught to make a mound of meat with your own hands and take one handful of salt per mound. I told him I was curious about weight, so he weighed it this weekend. The mound was 2.25 pounds and his handful was 1.5 oz. There ya go 4.15% salt. This was also the first time he took readings where he hangs them. The meat is at 44 degrees. No fermentation time. I have all my Aubern setup and logged the settings for 53 degrees F with 60% humidity knowing the meat will probably add humidity. The temperature range is 51-55. Is this tight enough? Then I readjusted the temp and humidity for 72 degrees ( 68-74 range) and 90 humidity (88-92) for fermentation in the same unit. I can do this now because it is empty. Do these look good? I am making again on Wednesday. One last question. The book said something like .3% dextrose. Forum suggested .6 total dextrose and sugar. #1 why not all dextrose? #2 If I have the capability to read PH of initial mixed meat, why not add the proper dextrose to hit 5.2 during fermentation? What would that formula be or am I better of with .6%? Just askin..I am going to use the 007 if that matters with the dextrose. Thanks. Lou

Lou read my reply about sugar here:
http://wedlinydomowe.pl/en/viewtopic.php?p=32879#32879

Go for 6g. dextrose to make sure it ferments, and if you can read the pH, go to 5, but not lower than 4.8 or else you will have a pronounced tang. 72 is a good temp for 007.

LOUSANTELLO · Post by **LOUSANTELLO** » Mon Jan 11, 2016 17:12

awesome. Looking forward to it.

LOUSANTELLO · Post by **LOUSANTELLO** » Mon Jan 11, 2016 20:52

Redzed, I jist read your post again and it says go for 6g dextrose. I assume you meant .6%?

Post by **redzed** » Mon Jan 11, 2016 22:05

6g/kg equals .6%

LOUSANTELLO · Post by **LOUSANTELLO** » Tue Jan 12, 2016 14:12

2 more questions, then hopefully I'm on my way. I received the B-LC-007. Although it shows the dosage, I remember reading somewhere that if I'm making 50 pounds or less to use a different dosage? How much distilled water should be used to activate it and at what temperature? Once it's activated, do I add more water to distribute into the meat? Question #2: Not ever using natural casings before, when do I tie up the soppressata? Immediately, before or after fermentation or as they shrink? Thanks

Post by **Bob K** » Tue Jan 12, 2016 18:53

Lou-
Redzed had this to say about 007 and I pretty much use the same amount with TSPX.

redzed wrote:Bactoferm B-LC-007starter culture - 1g. (.66g per kg is the recommended amount, but it's better to use a bit more in a small batch)

Mix in around 1/4 cup of non chlorinated cold water. Distribute over your ground meat and mix. No need to add additional water.

Tie them up when you are done stuffing. They will adhere to and shrink with the sausage.

LOUSANTELLO · Post by **LOUSANTELLO** » Wed Jan 13, 2016 03:44

I cut up all my meat and it's going into the grinder tomorrow. Please confirm:

Meat: 28500 grams
Instacure #2=71.25 grams
Salt= 712.50 grams
Dextrose=171 grams
B-LC-007=28.5 grams

Test PH before or after mixing above for reference?

Hang in 72 degrees @ 90% humidity

Keep small ramekin of meat for PH test thruout fermentation until PH drops to 5.0
Move to 53 degrees and gradually lower humidity to 65-70.

Thanks