first post from a lurker:
aris wrote:So do any of you guys with a precision scale know what 1/4 of a teaspoon of LS25 weighs?
it weighs 1.15g, 4.6g to a level standard tsp
Digital Scales
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weight of ls-25
by jpj » Thu May 26, 2005 9:45 am
hello
first post from a lurker:
it weighs 1.15g, 4.6g to a level standard tsp
first post from a lurker:
it weighs 1.15g, 4.6g to a level standard tsp
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jpj - Registered Member
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by jpj » Thu May 26, 2005 1:26 pm
yeah, approximately, but therein lies the problem for exactness. i've got a half-spherical measuring tsp with 2,3,4, + 5 ml gradation lines which is helpful for somethings; but i did spend �17.92 here http://www.ourweigh.co.uk/erol.html#5067x0&& for a set of 0.1g (up to 550g) scales with free delivery
you can be approximate with the starter, just not with the cure2
you can be approximate with the starter, just not with the cure2
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jpj - Registered Member
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by Platypus » Thu May 26, 2005 7:00 pm
Good looking salamis jpj.
They look to be in the airing cupboard at the moment, do you have a cool cellar to mature them in?
I've got a batch in the garage at the moment, but now the weather is warming up they are a little more at risk of spoiling. Ideally I would like to get hold of an old cooling unit, out of one of those small beer fridges, to install in my biltong box so that I have a bit more control over the temperature.
They look to be in the airing cupboard at the moment, do you have a cool cellar to mature them in?
I've got a batch in the garage at the moment, but now the weather is warming up they are a little more at risk of spoiling. Ideally I would like to get hold of an old cooling unit, out of one of those small beer fridges, to install in my biltong box so that I have a bit more control over the temperature.
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Platypus - Registered Member
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by jpj » Thu May 26, 2005 7:35 pm
incubated in the airing cupboard with added pan of hot water at about halfway, no cellar unfortunately, but maturing in a north-facing cool room that has a window but is shaded. temperature definitely an issue - as some maturing wines kept nearby have just started tertiary-fermentation after 6 months+ of sitting around
recipewise i've been using sausagemaking.org's premixes, and with the ones in the image i've added extra cracked fennel, cracked peppercorns, spanish paprika and a couple of tablespoons of red wine
i have no hygrometer so don't know exact conditions . . .
recipewise i've been using sausagemaking.org's premixes, and with the ones in the image i've added extra cracked fennel, cracked peppercorns, spanish paprika and a couple of tablespoons of red wine
i have no hygrometer so don't know exact conditions . . .
Last edited by jpj on Fri May 27, 2005 9:03 am, edited 1 time in total.
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jpj - Registered Member
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by Platypus » Thu May 26, 2005 8:14 pm
Ooo... I like the idea of adding red wine, I've not tried that yet.
Unfortunately that will probably have to wait till the autumn to try, I don't think I'll get away with another batch this side of summer
Unfortunately that will probably have to wait till the autumn to try, I don't think I'll get away with another batch this side of summer
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Platypus - Registered Member
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