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Summer sausage need a culture???

post #1 of 3
Thread Starter 

I'm going nuts reading all the recipes for summer sausage.   Some call for cure #1, others #2, still others say use F-LC culture.  I need to make a simple summer sausage this weekend, and while I like Marianski's recipe, it calls for F-LC culture and a period of fermentation.  I have T-SPX, but not the one called for.  Len Poli calls for  Cure #1 in his beef stick recipe, but he doesn't call for any fermentation.  Anyone want to give me a push in the right direction?

post #2 of 3
Marianski's recipe, that calls for cure #2 is dry aged in a curing chamber, or similar... Poli's recipe is a quick, non aged salami that probably is cooked in the smoker.... Poli's recipes are good.... I would use it... If you want the acid twang to the SS, you might look at ECA... encapsulated citric acid...
post #3 of 3
Quote:
Originally Posted by Seadog92 View Post
 

I'm going nuts reading all the recipes for summer sausage.   Some call for cure #1, others #2, still others say use F-LC culture.  I need to make a simple summer sausage this weekend, and while I like Marianski's recipe, it calls for F-LC culture and a period of fermentation.  I have T-SPX, but not the one called for.  Len Poli calls for  Cure #1 in his beef stick recipe, but he doesn't call for any fermentation.  Anyone want to give me a push in the right direction?

I'm with you.....JUST starting to delve into the SS info....endless. I got some ECA coming with some SS casings. I've hit on YouTube...they got some interesting vids on SS making........might be worth a look for you......Willie

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