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Does anyone else do this?, I use 0.18% by weight of the milk, so for one gallon of milk I use 0.25 oz. of Lactic acid. From my experience, that's 1 1/2 tsp., which is bout the same as a lot of recipes call for with citric acid (1 1/2tsp). That should put the pre-Rennet PH around 6.4? I use the...

Try 0.18% by weight of the milk, so for one gallon use 0.25 oz.. From my experience, that's 1 1/2 tsp., which is bout the same as a lot of recipes call for with citric acid (1 1/2tsp). I know this thread is old but I wanted to put this information out there in case anyone is searching for the...

Yes, I've read that before, but the USDA says you can inject it, so unless the nitrosamines are only produced on the outer surface when the entire meat is submerged, I don't see why it wouldn't work. There's got to be somebody out there that has used some #2 cure in their brine. (equilibrium)...

This is a quote from USDA site: "Wet Curing or Brine Cure Brine curing is the most popular way to produce hams. It is a wet cure whereby fresh meat is injected with a curing solution before cooking. Brining ingredients can include ingredients such as salt, sugar, sodium nitrite, sodium...

Of course I've seen the statement about "don't use it in a brine" but can't find an explanation as to why not or what happens if you do, do the nitrates turn into nitrites before the equilibrium happens? if so, wouldn't you still be OK if you accounted for the total amount of nitrites in your...

Done a lot of equilibrium brining with #1 cure and dry curing with #2 cure, what I can't seem to find is information on using #2 cure in a brine. Do I just use 10.25% in my calculator (6.25% + 4% = 10,25%) to get PPM numbers?, are the PPM (parts per million) limits based on just the...

A link to the process that I mentioned http://lulelaboratory.blogspot.com/2012/09/making-red-yeast-rice-monascus-purpureus.html

Been making Sake and rice wine for some time now and decided to join this forum to get some opinions on a few things. I'm currently trying to propagate some monascus purpureus from red yeast rice but I keep getting Aspergillus Oryzae instead. The internet information is very limited on this...