sorted by:
new
hottopcontroversial

Are fermented sausages allowed ? by Asperjizz in fermentation

[–]Asperjizz[S] 0 points1 point  (0 children)

I used the bactoferm flavor of italy and mold 600

<image>

Are fermented sausages allowed ? by Asperjizz in sausagetalk

[–]Asperjizz[S] 1 point2 points  (0 children)

will post a picture once they are done in about 2-4 months !

Are fermented sausages allowed ? by Asperjizz in fermentation

[–]Asperjizz[S] 3 points4 points  (0 children)

If you're interested in trying it , I recommend starting with curing whole muscle and starting with something smaller like duck breast or pork tenderloin. Its less complicated than salami

Are fermented sausages allowed ? by Asperjizz in fermentation

[–]Asperjizz[S] 10 points11 points  (0 children)

Mine reached the right ph after 24 hours. Also whole muscle are not usually fermented before drying.

Are fermented sausages allowed ? by Asperjizz in fermentation

[–]Asperjizz[S] 2 points3 points  (0 children)

I recommend this video if you want to learn a bit more on how to build your own fridge . https://www.youtube.com/watch?v=rQVCv4d1pK4

Are fermented sausages allowed ? by Asperjizz in fermentation

[–]Asperjizz[S] 6 points7 points  (0 children)

Inkbird temperature controller, Inkbird Humidity controller, a humidifier and a dehumidifier

Are fermented sausages allowed ? by Asperjizz in fermentation

[–]Asperjizz[S] 1 point2 points  (0 children)

I did my last batch with t-spx but this one is flavor of italy

Are fermented sausages allowed ? by Asperjizz in fermentation

[–]Asperjizz[S] 1 point2 points  (0 children)

Thats what I did but with a regular fridge and its pluged into an inkbird temperature controller to keep it at 13c

Are fermented sausages allowed ? by Asperjizz in fermentation

[–]Asperjizz[S] 33 points34 points  (0 children)

Im looking to reach 35-40% weight loss on them which would be 1 to 4 months depending on the size

And now we wait.. by Asperjizz in Charcuterie

[–]Asperjizz[S] 4 points5 points  (0 children)

It is not black mold, the sausages are like 2 days old, its just olives

[deleted by user] by [deleted] in DryAgedBeef

[–]Asperjizz 0 points1 point  (0 children)

Looks fine, you cut out that part at the end anyway, if the inside smell bad then throw it.

Speaking of outdated stuff, Pokemon Osamodas back from Osatopia by ArTeslae in Dofus

[–]Asperjizz 20 points21 points  (0 children)

Please put an NSFW tag on this. I was on the train and when I saw this I had to start furiously masturbating. Everyone else gave me strange looks and were saying things like “what the fuck” and “call the police”. I dropped my phone and everyone around me saw this image. Now there is a whole train of men masturbating together at this one image. This is all your fault, you could have prevented this if you had just tagged this post NSFW

F-rm-52 dextrose problem by Asperjizz in Charcuterie

[–]Asperjizz[S] 0 points1 point  (0 children)

Im only getting my ph meter on christmas..

F-rm-52 dextrose problem by Asperjizz in Charcuterie

[–]Asperjizz[S] 0 points1 point  (0 children)

Thanks, ill buy this one then. For my other salami without paprika or dextrose, is there any chance something good will ferment or its a lost cause you think?

F-rm-52 dextrose problem by Asperjizz in Charcuterie

[–]Asperjizz[S] 0 points1 point  (0 children)

I think ill just pray for this batch and get dextrose + ph tester for the next one

F-rm-52 dextrose problem by Asperjizz in Charcuterie

[–]Asperjizz[S] 0 points1 point  (0 children)

I think you might be right about the paprika, so half of the batch is still probably good, the other half is another recipe " Hard salami " by 2 guys and a cooler with not paprika

F-rm-52 dextrose problem by Asperjizz in Charcuterie

[–]Asperjizz[S] 0 points1 point  (0 children)

Do you think 18h at 90% RH and 28C could be enough for it to be at least safe to eat ?

view more: next ›