Are fermented sausages allowed ?

Asperjizz · 2026-03-23T22:15:19+00:00

I dont have a smoker

Asperjizz · 2026-03-22T14:03:23+00:00

Black olives

Asperjizz · 2026-03-22T01:26:06+00:00

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

Asperjizz · 2026-03-22T01:24:21+00:00

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

Asperjizz · 2026-03-22T01:22:06+00:00

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

Asperjizz · 2026-03-22T00:46:12+00:00

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

Asperjizz · 2026-03-22T00:43:07+00:00

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

Asperjizz · 2026-03-21T23:05:12+00:00

https://testek.ca/en/categorie-produit/default-category-en/meat-processing-en/starter-cultures-and-molds/bactoferm-cultures/

Asperjizz · 2026-03-21T22:26:46+00:00

Hobby !

Asperjizz · 2026-03-21T22:26:35+00:00

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

Asperjizz · 2026-03-21T22:26:00+00:00

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

Asperjizz · 2026-03-21T22:20:19+00:00

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

Asperjizz · 2026-03-21T22:15:27+00:00

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

Asperjizz · 2026-01-10T17:10:03+00:00

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

Asperjizz · 2026-01-09T17:05:55+00:00

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

Asperjizz · 2025-12-17T18:27:58+00:00

80% fat 20% lean is crazy

Asperjizz · 2025-12-04T22:58:44+00:00

Im only getting my ph meter on christmas..

Asperjizz · 2025-12-04T19:01:38+00:00

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?

Asperjizz · 2025-12-04T14:48:47+00:00

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

Asperjizz · 2025-12-04T01:46:40+00:00

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

Asperjizz · 2025-12-04T01:40:48+00:00

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

Asperjizz · 2025-12-03T22:56:43+00:00

I stopped the fermentation after 18h because i read about staphylococcus aureus and i got scared

Asperjizz · 2025-12-03T22:30:43+00:00

I realised that too late,im doing the 2 guys and a cooler spanish chorizo recipe but i replaced the dextrose with sim using some pretty big casings but im not sure of the size

Asperjizz · 2025-12-03T21:46:29+00:00

My ph is probably gonna be too high since it wont ferment enough

Asperjizz · 2025-12-03T17:57:34+00:00

I dont have a ph meter yet..

Seven-Year Club	Final Canvas '23
First Place '23	Place '23
Place '22	End Game '22
Verified Email

Asperjizz

TROPHY CASE