Good news, Bad news

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Good news, Bad news

Postby fusion555 » Wed Jan 04, 2017 9:48 pm

Well the bad news (for me) i planned to start my first Salami yesterday after the postman delivered my cultures, Gathered all the ingredients and couldnt find my #2 cure, what the heck iv done with it i dont know, i guess thats one of the downfalls of getting old.

On to the good news, my new batch of cure should be here Saturday, but better news, I found a store that sells Back Fat and fresh pigs blood :D Black pudding was high on my to do list and i took it off, now its back on.

Colin
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Re: Good news, Bad news

Postby NCPaul » Wed Jan 04, 2017 11:21 pm

Back fat is rare but fresh blood is extremely rare. Good for you. There are a good range of blood sausages in Charcuteria by Jeffrey Weiss that you can now try as well. :D
Fashionably late will be stylishly hungry.
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Re: Good news, Bad news

Postby fusion555 » Mon Jan 09, 2017 11:28 pm

This Salami will eventually get done, i ordered some beef middles and they are not going to be here until Thursday, I have also changed my mind and im going with Len Poli's Cascina Salami, very similar to my origional pick of Spudly's but Len's recipe has the measurements in spoons instead of % :D
Much easier to follow for a first time try.

I realized i was going to find it hard to hang these for 48 hrs at 70-75F, i know im in Northern California but its cold right now, i have made up a cheap chamber heated by a 60W bulb, cost less than $10, looks good, im testing it right now. Made from a 70 Qt container, set up in my cold garage. Temp is up to 65F after 1 hr so we will see.

Image
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Re: Good news, Bad news

Postby NCPaul » Tue Jan 10, 2017 12:13 am

I use my oven with a big tray of water and wet paper towels and the oven light to warm it. Put a sign over the oven controls that says "salami", don't ask how I learned to do this. :D
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Re: Good news, Bad news

Postby fusion555 » Fri Jan 13, 2017 1:11 am

Finally got these made :D they are now in the chamber sitting at 73F and 76% after being there 2 hrs, both the temp and the Humidity are still climbing slowly, i do have a container of water in the bottom, will check again a few times before bed, fingers crossed.

Recipe says 24HRS @ 85F /90% in the chamber, im using F-LC instead of TSP-X, i read lower temp with F-LC
is this right? Im expecting this chamber to level out at 73F/78%, will this be good for 24 HRS?

Colin
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Re: Good news, Bad news

Postby fusion555 » Fri Jan 13, 2017 6:05 am

Seems the temp is holding steady but the humidity has dropped to 71% is this ok? i do have a container of water in the bottom
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Re: Good news, Bad news

Postby NCPaul » Fri Jan 13, 2017 11:52 am

F-LC does ferment at a lower temperature but it can take longer than 24 hrs. depending on how much sugar is in the recipe. For me, with 0.3 % dextrose and 0.3 % sugar, it seems to take about 40 hrs. at room temperatures. Try hanging a wet paper towel in the chamber to raise the humidity.
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Re: Good news, Bad news

Postby fusion555 » Fri Jan 13, 2017 5:21 pm

Thanks Paul.
Dropped overnight to 67F/68%, iv now hung a wet paper towel as you said. Im sure it will go back up to yesterdays numbers as the day warms, do you think 48 HRS will be a good time for these?

Colin
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Re: Good news, Bad news

Postby NCPaul » Fri Jan 13, 2017 5:36 pm

How much dextrose did you use?
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Re: Good news, Bad news

Postby fusion555 » Fri Jan 13, 2017 6:46 pm

1 1/2 Tspn
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Re: Good news, Bad news

Postby fusion555 » Fri Jan 13, 2017 7:03 pm

Total mix was 2.25 KG
6 Tspn Salt
1 Tspn cure #2
1/8 Tspn F-lc
1 1/2 Tspn Dextrose
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Re: Good news, Bad news

Postby fusion555 » Fri Jan 13, 2017 8:20 pm

Its up to 72F/82% right now with the second wet paper towel of the day (12:15 PM)
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Re: Good news, Bad news

Postby fusion555 » Sat Jan 14, 2017 6:34 pm

Moved to curing chamber today after 31 HRS in the fermenting chamber, initial figures are 54F/85
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Re: Good news, Bad news

Postby fusion555 » Sat Jan 14, 2017 6:59 pm

Above should read 41 hrs in fermenting chamber not 31
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Re: Good news, Bad news

Postby fusion555 » Sun Jan 15, 2017 8:04 pm

Well at this time of the year im finding my wine cooler chamber difficult to control, but i have found that my garage is just about perfect :D

Image

Daytime 54F/74% night time 49F/71%

I guess this time of year is a good time for this, im thinking the cooler will work ok in summer when the temps in my garage do climb pretty high.

Colin
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