www.sausagemaking.org

I have put in 10.7gm instead of 1.70g!

I thought it seemed alot, is the batch spoiled?

PS

Its bessastart where the mix is 0.6g per 1kg

Umm... Well...

Every time I think that I know it all, someone comes up with a new challenge.

Fingers, I can only tell you what I think may be the situation, 'cos quite honestly, I don't know!

I think that, in theory, the bacteria in the Bessastart will only convert the sugars in the salami to make it more acid. That's why we add some form of sugar (dextrose/glucose etc). So logically, when those sugars are all used up, that's it.

I don't think it'll do you any harm, so go along with it, 'play it by ear', and hope.

Hopefully, one of our more scientific members can advise further.

Don't chuck 'em yet though !

Phil

Cheers Phil

Some guys at another curing forum are saying essentially you cant overdose, that say it will effect the final taste. Making it "tangy".

I am guessing the idea of adding the bacteria is for it to eventually multiply through out the whole of the sausage. I am hoping I have just given it a extra starting chance

Here's what went into 1792g of meat

Along with the correct amount of salt and cure#2 for the weight of meat. @ 0.25% cure2 and 2.75% sea salt

2 cloves garlic
20g dextrose
2 teaspoon fennel seeds
2 teaspoon whole black peppercorns
1 teaspoon coriander seeds
½ teaspoon cayenne pepper
1 teaspoon crushed dry chilli flakes
half cup red wine
10.7g of bessastart culture

Here's an excerpt from a Bactoferm culture. I'm sure the instructions would be the same as you culture.

Each 25-gram packet of Bactoferm™ F-LC will treat 220 pounds (100 kilo) of meat. You can use the whole packet in 100 pounds of meat or use half of the packet and refreeze remaining culture. Use
¼ of a packet in any production under 50 pounds of meat.

It's always been my understanding that you can't use to much.

Cheers guys, feel a little better about my daft error. They smell so good in the incubator. I have some litmus paper which seems to be reading a slightly lower ph colour than when the paper is dry. This is after 14 hours, what level do I need before moving to the drying room?

I am not sure if i am doing it right with this cheap full range paper. I am using some of the condensed water from inside the chamber to moisten the meat then squashing the paper into it till it soaks up.?

When the pH drops below 5.3, you can move them to drying (shouldn't have any problem doing that).

Cheers Paul

The Ph seems to be still showing a little green so its over 6 I would say, its now been 21 hours at 85% humidity, 83degF. Is this quite normal? Is it possible to over incubate them?

Over 6 pH seems very high to me. Are you using freshly slaughtered pork? That's the sort of level that I'd expect 24 hours after killing, not 24 hours into fermentation.

Maybe try testing the pH of the water that you're using?

Sorry, I've just noticed that you're using a full range paper - you don't stand a chance with that.

(But that's why I suggested narrow range test strips)

Phil

You have a limit of about 55 hrs at your temperature to go below 5.3. Remember that both bacterial growth and pH are both on a log scale, so it may start slow then speed up dramatically at the end.

Not had a chance to order the other ph strips. Last night I noticed that the top 2 inch of the salami looked like they were going dry and a darker colour to the rest of the sausage. Slightly worried they where drying out too quick so I turned off the slow cooker. Not having done this but I don't think that uneven drying can be good. May be my setup of 85 humidity and 83 degF the temp is too high, or maybe a fan is need to create a more even temp in the chamber.

So the temp have been about 55 degF humidity 90% for the last 10 hours, I was thinking I would just transfer to the garage now.

The pork is from Morrison's, so doubt it's so fresh as that. The test strips and no distilled water, I think is the issue.

PS

After getting them out the incubator and getting a better look in the light, the top drying is not so bad, its just the top 2 cm where the skin has stretched with the weight. And this is just a slight difference in colour.

I also do not need PH strips!! I can smell the change in acidity hahaha not having done or seen any of this process at first hand, this is going to be a long slow learning curve. Lets see how they develop in 6-12 weeks.

You need to read pH papers in daylight. You will get a false reading otherwise.

Besides that, they are notoriously innacurate.

Check this out:

http://www.cider.org.uk/pH_measurement_comparisons.html

Mmm yes I did get the feeling I was completely wasting my time with them.

But interesting was the change in smell, from a nice fresh salami smell to 30 hours later a sour vinegar, with a visible pinkness to the sausage. If this is the sign that its time to move to the drying room then I will use that.

I don't have the money for a lab quality test instrument, not at the mo any how

Update on this one.

5 and a half weeks, 45% weight loss.

It tastes spectacular!!!... so happy. I would do this exact again bar using the correct amount of bessastart culture, instead of the X10 dose I gave it. I cant say if this has influenced the final taste but it is glorious.

To refresh you on the recipe,

0.25% cure2 and 2.75% sea salt
2 cloves garlic
20g dextrose
2 teaspoon fennel seeds
2 teaspoon whole black peppercorns
1 teaspoon coriander seeds
½ teaspoon cayenne pepper
1 teaspoon crushed dry chilli flakes
half cup red wine
10.7g of bessastart culture