Elevated pH for sausage/soppressata

[wheels]

In that case I'll leave it for one of our US based members to help.

Phil

[NCPaul]

Butcher Packer under speciality casings will give you several options.

[ninocala61]

I am drying fennel sausages. I have 35% weight loss but still soft to me . I used .25% cure #2 and 2 teaspoons per 5lb of t-spx culture. Any help? I wander if I should let it go until 40% weight loss. Suggestions appreciated. THANKS.

[herjac]

Leave them to dry until they are where you like them. Some people like them dried out like jerky. Not me! My last batch went to 48% loss and they were still a bit soft to squeeze. Usually mine are drier on the exterior than in the middle (I'll get that humidity in the curing chamber sorted out some day) so I vacuum pack and leave in the frig for a couple of weeks for the moisture to equalize.

[ninocala61]

Hi all,Can anyone tell me if I can dry soppressata in the curing chamber(55 degrees,75% humidity) without cultures or cure#2. It is an old time recipe with salt and seasonings. You know the kind they make in the fall/winter. If not is there a temp/humidity than can be used in the chamber? Thanks

[NCPaul]

I would not make any dry cured salami without cure # 2 and I see no good reason not to use a culture either. Old recipes can be adapted to modern safety standards with only a few small adjustments.