Sucuk weightloss and appearance questions

This topic has 6 replies, 3 voices, and was last updated 7 years ago by Thea.

Viewing 7 posts - 1 through 7 (of 7 total)

Author

Posts
December 11, 2017 at 4:23 am #2997

Aiden
Member

G’day all,

I have just finished and put my sucuk to ferment for a couple/few days based on the umai dry recipe. I just have a couple of questions:

1. Once in the fridge to cure for 3-4 weeks, what is the target weightloss?

2. The appearance of my sucuk qas rather pale when being stuffed into the casings. Is this a bad sign or can it be narrowed down to aspects such as the cut of meat/ fat ratio or minor differences in ingredients?

3. Lastly, I used accidently 3grams of instacure instead of 2.5g. I also may have been slightly off on the 1/8 tsp for the bactoferm, will this be a major issue or a wait and see approach?

Thanks!

December 12, 2017 at 3:06 am #11377

Aiden
Member

Bump

Any suggestions? Ideas?

Ps I also used paprika in place of red pepper by mistake. Any opinions on this?

December 12, 2017 at 12:23 pm #11378

Bob
Member

quote Aidan1986″ post=9841:

G’day all,

1. Once in the fridge to cure for 3-4 weeks, what is the target weightloss?

35 -40%

2. The appearance of my sucuk qas rather pale when being stuffed into the casings. Is this a bad sign or can it be narrowed down to aspects such as the cut of meat/ fat ratio or minor differences in ingredients?

Probably the meat, should not be a problem, Pics always help.

3. Lastly, I used accidently 3grams of instacure instead of 2.5g. I also may have been slightly off on the 1/8 tsp for the bactoferm, will this be a major issue or a wait and see approach?

Not a problem on either , I would strongly suggest using a minimum of 1 gram culture to ensure a viable amount.

Huge difference in taste not using cayenne, will be bland

Thanks!

December 13, 2017 at 1:31 am #11379

Aiden
Member

G’day Trebor

Thanks for the reply. Here it is straight after being put into thebumai dry casing. Notice what appears to be a bubble is actually just me over stuffing by error not an air bubble (i think)!.

Notice the colour.

If you now look here after approx 48 hours of fermenting its getting redder. So I’m hoping thats a good sign?

Also you’ll notice in the last pic where the sucuk was rubbing against each other where it hung it hasnt quite fermented to the same reddish colour? I moved them around slightly but now I’m not sure if i should put them in the fridge or leave it another day to ferment that area that was rubbing?

Thanks

Aidan

December 14, 2017 at 10:00 pm #11385

Aiden
Member

Bump. Any one care to share some insight?

Thanks

December 21, 2017 at 10:27 pm #11389

Aiden
Member

Bump.

Any one care to advise? 🙂

December 21, 2017 at 11:22 pm #11390

Thea
Keymaster

Sorry for the delayed response!

1. Taret weight loss is 35-40%, as with all cured meat processes.
2. Pale when stuffed out is not as important as how much it “brightened” or “pinked up” while fermenting. That is the sign that fermentation has been successful.
3. Always weigh the Instacure #2–don’t trust the volume measurements we’ve provided in early recipes! And, no, don’t add more than necessary. You didn’t add a great deal extra, in any case. In the end, after the long curing process, the nitrates and nitrites will have broken down, so you won’t need to worry.
Author

Posts

Viewing 7 posts - 1 through 7 (of 7 total)

The forum ‘General Dry Aging Steak Questions’ is closed to new topics and replies.

Sucuk weightloss and appearance questions

Want to become a distributor?

Privacy Preferences