Italian sausage questions

LOUSANTELLO · Post by **LOUSANTELLO** » Thu Jan 14, 2016 01:36

So what happens now that I put in 25grams? Meat only was 6.5 Ph. 6 hours after mixed and cased, ph is 5.8

Post by **redzed** » Thu Jan 14, 2016 03:34

While you can have problems when you don't use enough culture, you can never over inoculate. The pH drop, resulting from the growth of lactic acid depends on the amount of sugar added to the meat, so you have nothing to worry about. What type of pork, that is cuts and age of animal are you using? It you are currently fermenting at 72 you can lower it to 70. You can transfer to your curing chamber when you reach 5.2. Even taking it down to 4.8 works well with soppressata.

LOUSANTELLO · Post by **LOUSANTELLO** » Thu Jan 14, 2016 03:39

I bought a case of shoulders from a well know butcher in the area. I know on beef, all he sells i prime. Cant tell you much more than that. What benefit do I have to decrease fermentation temp versus keeping it at 72 and monitoring it? Should I go to 5.0 like you originally said or should I go to 5.2. The chamber is the same chamber dor both getmentation and curing, so I will a little time for the chamber to change over to the new temps. Maybe a cohoke of hours before it stabilizes.

LOUSANTELLO · Post by **LOUSANTELLO** » Thu Jan 14, 2016 05:34

On a side note, my daughter took penicillin 6 times in her life and had a reaction the last time she took it. Now they think she's allergic. To mold or not to mold?

Post by **redzed** » Thu Jan 14, 2016 05:40

Picnic or butt? Both are from the shoulder. And did you use additional backfat or just the fat in the shoulders? The reason I ask is that 6.5 is really high starting pH. How exactly are you testing it?

I would take it to 5.2, so if that 6.5 just might not the correct, you will still have some room for error. Most market pork has a pH between 5.8 and 5.9.

LOUSANTELLO · Post by **LOUSANTELLO** » Thu Jan 14, 2016 05:52

All butts. No extra back fat. They came in a case boneless real clean. I thought 6.5 was high also. I teated it using the mw102 with a meat probe as soon as I ground it before adding salt, etc. Once I cases it, I tested the ramiken. Im reading 5.8. 3 hours later, I'm still reading 5.8, so I have no idea how it was 6.5. I will check it in the morning, which will still only be 18 hours from when I mixed it.

LOUSANTELLO · Post by **LOUSANTELLO** » Thu Jan 14, 2016 05:55

Milwaukee claimed I can just probe the soft meat with the meat probe along with temperatur probe attached. I added no water or blending

Post by **redzed** » Thu Jan 14, 2016 19:49

I hope you calibrated the meter before using. I always calibrate mine before each use. Good idea to probe the meat in three places and use the average. Usually close but there will be slight differences. Also that 6.5 reading was probably not correct as it stool might have had some water on it and you only probed it once. Your starting pH was the 5.8 reading and this morning will be lower. And if you have the meat probe, you don't need to make a slurry. Just make sure you take good care of it, as the darned things don't last. Don't wipe it with water or cloths, clean it with a spray bottle filled with distilled water.

LOUSANTELLO · Post by **LOUSANTELLO** » Thu Jan 14, 2016 20:40

LOUSANTELLO · Post by **LOUSANTELLO** » Thu Jan 14, 2016 20:41

LOUSANTELLO · Post by **LOUSANTELLO** » Thu Jan 14, 2016 20:41

LOUSANTELLO · Post by **LOUSANTELLO** » Thu Jan 14, 2016 20:41

LOUSANTELLO · Post by **LOUSANTELLO** » Thu Jan 14, 2016 20:42

Post by **Butterbean** » Thu Jan 14, 2016 20:53

Looking good Lou!

Post by **Bob K** » Thu Jan 14, 2016 22:39

Nice Lou

Wow you got lucky going through the side with that hose for the humidifier......I hit a coolant line

Save your self some space and put that humidifier on top of the freezer... the cap will then stay in place with a small piece of tape. No C Clamp necessary!