Elevated pH for sausage/soppressata

Tips and tecniques on dryng drying, curing etc.

Re: Elevated pH for sausage/soppressata

Postby wheels » Thu Mar 06, 2014 9:25 pm

In that case I'll leave it for one of our US based members to help. :D :D

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Re: Elevated pH for sausage/soppressata

Postby NCPaul » Thu Mar 06, 2014 11:36 pm

Butcher Packer under speciality casings will give you several options.
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weight loss

Postby ninocala61 » Sun Mar 23, 2014 1:16 am

I am drying fennel sausages. I have 35% weight loss but still soft to me . I used .25% cure #2 and 2 teaspoons per 5lb of t-spx culture. Any help? I wander if I should let it go until 40% weight loss. Suggestions appreciated. THANKS.
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Re: Elevated pH for sausage/soppressata

Postby herjac » Mon Mar 24, 2014 12:36 pm

Leave them to dry until they are where you like them. Some people like them dried out like jerky. Not me! My last batch went to 48% loss and they were still a bit soft to squeeze. Usually mine are drier on the exterior than in the middle (I'll get that humidity in the curing chamber sorted out some day) so I vacuum pack and leave in the frig for a couple of weeks for the moisture to equalize.
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temp&humidity

Postby ninocala61 » Tue Jun 17, 2014 12:31 am

Hi all,Can anyone tell me if I can dry soppressata in the curing chamber(55 degrees,75% humidity) without cultures or cure#2. It is an old time recipe with salt and seasonings. You know the kind they make in the fall/winter. If not is there a temp/humidity than can be used in the chamber? Thanks
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Re: Elevated pH for sausage/soppressata

Postby NCPaul » Tue Jun 17, 2014 10:43 am

I would not make any dry cured salami without cure # 2 and I see no good reason not to use a culture either. Old recipes can be adapted to modern safety standards with only a few small adjustments.
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