{"title":"SALAMI MAKING","description":"","products":[{"product_id":"potassium-sorbate-100g","title":"Potassium Sorbate 100g","description":"\u003cp\u003ePotassium sorbate, aka \"stabilizer,\" prevents renewed fermentation in wine that is to be bottled and\/or sweetened.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhen added to wine, potassium sorbate produces sorbic acid, serving two purposes: At the point when active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate will render any surviving yeast incapable of multiplying. Yeast living at that moment will be permitted to continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present to cause future fermentation. When a wine is sweetened before bottling, potassium sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite.\u003c\/p\u003e\n\u003cp\u003ePlease note: this product will not stop an active fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt also inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider, soft drinks and fruit drinks, and baked goods. In wine and cider making it is used to inhibit yeast growth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUsage:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eFermentation: 10 – 20g per 100 litres at the end of fermentation. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe highly recommend using a scale to weigh the product for an accurate dose\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Grainmother Brewing Supplies","offers":[{"title":"Default Title","offer_id":42326545531061,"sku":"WINE-OTHERADDICTIVE-POTSORB-100G","price":13.2,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0603\/6075\/3333\/products\/13722.jpg?v=1660105597"},{"product_id":"potassium-sorbate-1kgs","title":"Potassium Sorbate 1kg","description":"\u003cp\u003ePotassium sorbate, aka \"stabilizer,\" prevents renewed fermentation in wine that is to be bottled and\/or sweetened.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhen added to wine, potassium sorbate produces sorbic acid, serving two purposes: At the point when active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate will render any surviving yeast incapable of multiplying. Yeast living at that moment will be permitted to continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present to cause future fermentation. When a wine is sweetened before bottling, potassium sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite.\u003c\/p\u003e\n\u003cp\u003ePlease note: this product will not stop an active fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt also inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider, soft drinks and fruit drinks, and baked goods. In wine and cider making it is used to inhibit yeast growth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUsage:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eFermentation: 10 – 20g per 100 litres at the end of fermentation. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe highly recommend using a scale to weigh the product for an accurate dose\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Grainmother Brewing Supplies","offers":[{"title":"Default Title","offer_id":51516489892021,"sku":"WINE-OTHERADDICTIVE-POTSORB-100G","price":30.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0603\/6075\/3333\/products\/13722.jpg?v=1660105597"},{"product_id":"curing-salt-2","title":"Curing Salt #2 (Salami etc.)","description":"\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eCuring Salts are an essential ingredient in making salami. Curing Salts with a combination of Nitrites \u0026amp; Nitrates are required for safe long term slow processing of air dried meats. This cure is equivalent to Prague powder #2 or Insta cure #2. This cure is designed to be used with salami.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis cure #2 contains 6% Sodium Nitrite, 4% Sodium Nitrate and ~90% regular salt. It is a pink colour for safety reasons.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eDIRECTIONS FOR USE:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eUse 3g per kg of meat mixture. Do not substitute for cooking salt. Do not ingest directly.\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eSAFETY DIRECTIONS:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eWARNING – Contains nitrite. Substitution for cooking or table salt may be dangerous, particularly for young children.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eA cure that has a combination of Nitrates and Nitrites is\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eONLY\u003c\/span\u003e suitable for air dried salamis and air cured meats etc because the Nitrites protect the meat in its early stages and the Nitrates break down into Nitrites over a period of time giving the salami the added protection it needs.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e","brand":"Grainmother Brewing Supplies","offers":[{"title":"Default Title","offer_id":52686107705525,"sku":null,"price":8.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0603\/6075\/3333\/files\/Curing2.jpg?v=1781158380"},{"product_id":"curing-salt-1-bacon-ham-etc","title":"Curing Salt #1 (Bacon, Ham etc.)","description":"\u003cdiv\u003e\u003cspan\u003eCure Salt #1 – 6.25% is the industry standard cure used in the production of bacon, ham and corned beef. It is also widely used as a standard curing salt in many other recipes and is sometimes referred to as prague powder, pink salt and instacure #1.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eThis cure #1 contains 6.25% Sodium Nitrite, ~93.75% regular salt. It is dyed pink for safety reasons.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eDIRECTIONS FOR USE:\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eDry cure: use 2g per kg of meat. Do not substitute for cooking salt. Do not ingest directly.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eSAFETY DIRECTIONS:\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWARNING – Contains nitrite. Substitution for cooking or table salt may be dangerous, particularly for young children.\u003c\/span\u003e\u003c\/div\u003e","brand":"Grainmother Brewing Supplies","offers":[{"title":"Default Title","offer_id":52686142111925,"sku":null,"price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0603\/6075\/3333\/files\/Curing1.jpg?v=1781158648"},{"product_id":"bactoferm-mold-600-culture-25g","title":"Bactoferm Mold 600 Culture 25g","description":"\u003cp class=\"product-tab-title\"\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBactoferm™ Mold 600 (Previously M-EK-4) – has only recently been available to purchase in Australia and is currently in stock at Smoked and Cured.\u003c\/p\u003e\n\u003cp\u003eBactoferm Mold 600 is a meat culture which produces a white\/light greyish appearance on the surface of moulded dried sausages, and a well pronounced mushroom flavour and aroma.\u003c\/p\u003e\n\u003cp\u003eWith high humidity and optimum temperature, Penicillium Nalgiovense is fast growing, and produces a dense, short white surface coverage with an even appearance (typically found in France). Mold 600 promotes a traditional white mould cover with a moderate to good ability to control the surface flora and suppress the growth of undesirable organisms such as indigenous moulds, yeasts and bacteria.\u003c\/p\u003e\n\u003cp\u003eTip: for best results you can soak your rinsed casings in the mould solution just before stuffing, and then spray the mould on again once in the fermentation chamber.\u003c\/p\u003e\n\u003cp\u003eFrom the Manufacturer (Chr Hansen)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUsage:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDuring the drying process the culture is effective in preventing the emergence of dry rim. Furthermore, during maturations, the mould promotes an increase in pH and a less sourish flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e25g culture for 10L water\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirections for use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne pouch of freeze-dried culture is mixed into 1-2 litres of tap water at approximately 20°C and equilibrated for 2 hours at room temperature. The suspension is diluted in 10 litres of tap water and is then ready for use.\u003c\/p\u003e\n\u003cp\u003eThe mould is inoculated after the stuffing (and eventually acclimatisation process), either by dipping or spraying or shower. The spore suspension should be stirred continuously to prevent settling of the spores, and the suspension should only be used on day of preparation (danger of yeast contamination).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage and Shelf life:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAs with other Bactoferm cultures, all freeze dried cultures must be stored \u0026lt; -17°C and will have a shelf life of up to 18 months. If stored at 5°C, shelf life will be at least 6 weeks.\u003c\/p\u003e","brand":"Grainmother Brewing Supplies","offers":[{"title":"Default Title","offer_id":52686166917301,"sku":null,"price":35.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0603\/6075\/3333\/files\/mold-600-for-web.png?v=1781160719"},{"product_id":"bactoferm-t-spx-meat-starter-culture-25g-for-slow-fermented-sausage","title":"Bactoferm T-SPX Meat Starter Culture 25g (for slow fermented sausage)","description":"\u003cp class=\"product-tab-title\"\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBactoferm T-SPX Starter Culture 25 gram pack will process 100kg of meat.  Contains \u003cem\u003ePediococcus pentosaceus, Staphylococcus xylosus bacteria\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDue to several requests for products that can assist with fermented or air dried salamis we have located a supply of starter cultures.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStarter cultures are used to convert sugars to lactic acid in fermented sausages. It produces the tangy flavour that we are familiar with in salamis. The culture is added to the sausage mix prior to stuffing the casings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStarter cultures are used to balance PH levels, provide a tangy flavour, control growth of friendly bacteria and to speed up the fermentation process. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTraditionally the manufacture of fermented sausages has relied on the correct balance of bacteria’s already being present in the meat. This can be a hit and miss process with some failures, using a starter culture (correctly), will ensure a more reliable result.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Bactoferm T-SPX Starter Culture 25g must be kept frozen once received (18 months life frozen) and if kept defrosted must be used within 10 days. Once we receive it your order will be shipped in an overnight post pack. Once you receive it, if you’re not planning on using it straight away we suggest you store it in a freezer, ideal temperature is -17deg C.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFerment at 20 degrees Celsius for 72 hours.\u003c\/p\u003e","brand":"Grainmother Brewing Supplies","offers":[{"title":"Default Title","offer_id":52686483554485,"sku":null,"price":35.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0603\/6075\/3333\/files\/tspx-for-web.png?v=1781160851"}],"url":"https:\/\/grainmother.com\/collections\/salami-making.oembed","provider":"Grainmother Brewing Supplies","version":"1.0","type":"link"}