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Using cures in summer sausage and sticks???

post #1 of 5
Thread Starter 

I know this may have been asked once before but this question is more out of curiosity than anything else. I have been using Bactoferm FL-C when making summer sausage and sticks and usually I mix everything up and stuff them right away then they sit in the fridge for a couple of days prior to smoking. My question is can you mix everything including the Bactoferm and let it sit to cure in the fridge without stuffing then stuff or does it need to be stuffed right away?   :confused:

post #2 of 5

From what I remember reading a year ago, it lowers the acidity or PH value very fast while you are mixing so fermentation can start right away. It will ferment in the casing or out but leaving it sit and ferment before smoking or cooking a few days is when the tang will take place. More days fermenting = more tang.

post #3 of 5
Quote:
Originally Posted by Woodcutter View Post
 

From what I remember reading a year ago, it lowers the acidity or PH value very fast while you are mixing so fermentation can start right away. It will ferment in the casing or out but leaving it sit and ferment before smoking or cooking a few days is when the tang will take place. More days fermenting = more tang.


This my understanding as well. It's been my experience though that the longer you let it sit after adding cure, the more it will stiffen up. Can be difficult to run through the stuffer if the mix gets too firm.

post #4 of 5
Thread Starter 

I actually went ahead with this and mixed a batch Thursday night and finally stuffed last night, no problems at all with stiffness. Hopefully they wil turn out taste wise and I will be posting soon.

post #5 of 5
I wouldn't think the starter culture would have a chance to do it's thing at refrigerator temps.
Could you share the source of the recipe you're using
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