Glen

Just a little update for anyone that might be interested. Seems like an additional 2 months at the recommended storage temp of 55 deg. And 75% humidity has my weight down to 66%. Still a bit fatty (mix and grind issues) but the texture has really firmed up and it is a really enjoyable product. Thanks again for this forum and assistance. I’ll keep at it.

Thanks so much for the assistance. I am sure I followed the recipe exactly. I used high end heritage Berkshire pork and back fat and Piedmontese chuck. I agree, the photo and the product look like much more than 20%. I checked the total weight at the end to ensure I had the right total at almost exactly 5kg. The grind looked great. Same as I use for fresh sausages and the texture is always how I like it. I have never run back fat through it however. I do recall that it might have looked more like lard than a grind and it was a frozen too. I used the 3/8 plate for the fat and pork and the 1/8 plate for the chuck. The beef chuck was not overly fat either. It does taste really good so it wont go to waste! Again, thanks guys. Really glad I found this forum and I appreciate the help and advice.

Thanks. I will look for a recipe with less fat next time I guess.

Just a quick follow up for some feedback if anyone is willing. The texture is a bit soft. The taste is great but I was hoping for a bit firmer texture. Does some additional drying time help here? I am around 70% or original weight. Would 65% make the difference? Thanks, Glen

I did a taste test tonight. 69% of original weight. Looks, smells and tastes great. Little over 3 months of drying.

Thanks for the question. I used this recipe with extreme accuracy.

Phew! Just the reassurance I was looking for. Thank you!

On page 125 of "The Art of Making Fermented Sausages" it reads...."Remember, however, that slow-fermented sausages are made with a little sugar so the pH usually remains at pH 5.8 or higher. Ensuing removal of moisture guarantees security." I would be so appreciative of any feedback on this. I am new to this site and not sure how to engage folks with experience on this topic. Much thanks.

Looking to learn and ask questions about home curing meats. I have an 11 lb batch of genoa salami going and it is my first batch. Worried about the PH level not dropping as needed. Need some advice. I followed the Marianski recipe exactly. I have a pH meter and the starting point was 6.15pH which I thought was unusually high. 2.5 months in, I am about 73% of starting weight yet my pH is only 5.88pH. My curing chamber is consistently at 57deg. F. /80% humidity. My pH tester seems calibrated properly using the calibration solutions. I am using the meat probe adapter and just sticking it in the salami until the tip is submerged etc...Thanks in advance for any suggestions or reassurances. Glen