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Sopressata.. - Page 2

post #21 of 25
You may have left out some steps in your description of the process... From what I read, it sounds as if some curing parameters were missing in your curing/aging process......

Probably the most important step is using distilled water... then the correct temperatures and humidity....



Bactoferm T-SPX (Pediococcus pentosaceus and Staphylococcus xylosus)
Summary:
For slow and minimal acidification. Fermentation ends when sugars are used up for lactic acid production, at which point the pH will steady (or rise) and moisture removal will be main safety hurdle (<0.91). This culture is a curing and flavor enhancing bacteria, the pH level should not drop under 5.3. This will ensure great taste and color to finished product.
For slow-fermentation and large diameter salami, or products with diameters of >3”. Slow culture targeted for fermentation temperatures 65°F-80°F. For traditional fermentation the temperature should not exceed 75°F. Typically sugar is used for these products. This culture is for products that take months to fully complete (includes drying), and can be used for slow fermented small diameter products as long as safety hurdles are overcome, i.e. Water Activity level (<0.91), curing with #2...etc).
Use:
After seasonings and spices have been effectively mixed into minced meat the culture is introduced and also thoroughly mixed. For every 10 lbs. of meat: dilute ½ tsp. of culture in ½ cup distilled water (or chlorine free tap water). Let sit for 15-20 minutes for bacteria to “wakeup” then pour over mixed meat and re-mix thoroughly. Make sure meat stays cold throughout mixing process. Use InstaCure™ #2 (Nitrate) with this culture.
Storage:
When not in use keep culture sealed and frozen. Shelf life of frozen cultures is 6 months, while unfrozen cultures will last a matter of weeks.

Bactoferm 600 Mould (aka M-EK-4) (Penicillium nalgiovense)
Summary:
Mold growth is often a desirable quality in a dry-cured sausage. One of the most common questions about mold growth on the surface is, Is it Safe? There is no easy answer, while white/grayish mold is typically considered beneficial mold, there are simply too many strains of mold in the direct environment (house-flora). That is why it is in the best interest of the sausagemaker to inoculate the casing with the correct concentrated mold. This freeze-dried strain is laboratory-created 100% Penecillium nalgiovense, the most desirable of beneficial molds for sausages. This product creates a nicely marbled white/grayish surface mold that will prevent contamination by other outside bacteria, prevent case hardening, create a characteristic flavor, and reduce drying time, rancidity and discoloration.
Use:
After seasonings, spices and culture have been effectively mixed into minced meat and the sausages are stuffed and hanging, it is time to apply the mould. Bactoferm 600 consists of an aerobic bacteria and needs to be exposed to oxygen or it will not activate.
Steps to create cultured solution for: • 10 Liters / 2.6 Gallons: Empty packet into 200ml (approx. 1 measuring cup) of lukewarm water (approx. 68°F) and hold for 12 Hours. Then dilute into 10 Liters of chlorine-free tap water (or distilled water). If using multiple containers, distribute contents evenly. • 1 Liter: Remove and correctly weigh 3 grams of Mould Culture. Dissolve in 200ml (approx. 1 measuring cup) of lukewarm water (approx. 68°F) and hold for 12 Hours. Then dilute into 1 Liter of chlorine-free tap water (or distilled water).
Spray the mold or dip it into a chlorine-free-water and Bactoferm mould solution prior to placing in fermenting environment (high temp [80-110°F], high humidity [75-90%]). After 24 hours, check to see if a white/grayish mold has appeared, reapply to areas still without mould. Mould can be reapplied repeatedly during fermentation phase.
Storage:
When not in use keep culture sealed and frozen. Shelf life of frozen cultures is 6 months, while unfrozen cultures will last a matter of weeks.
post #22 of 25
I put in all ingredients except for white pepper and the black pepper was grd not whole. Also I skipped the wine.

I incubated the starter at 26C (instead of 30) and normal ambient R/h. R/h was clearly lower than the 90% required - I assumed the culture could handle it. Saw other fellows here doing it at household r/h levels.

Didn't use distilled water...the culture package did not ask for it. But it was water from the Brita jug (chlorine free after sitting for hours on the counter).
post #23 of 25
Lack of surface mold growth is likely due to too low a temperature and relative humidity.
If your air temperature is less than 10° C, then the surface temperature of the sausage is most likely less than that due to evaporative cooling, especially if the relative humidity is low.


HTH
post #24 of 25
Quote:
Originally Posted by DiggingDogFarm View Post

Lack of surface mold growth is likely due to too low a temperature and relative humidity.
If your air temperature is less than 10° C, then the surface temperature of the sausage is most likely less than that due to evaporative cooling, especially if the relative humidity is low.


HTH

I thought so...yet I hoped these were hardy cultures...
Too bad...love that white mold look.
post #25 of 25

I'm glad I didn't miss this. It looks great.

 

Disco

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