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post #1 of 6
Thread Starter 

hi all i need some advice on fermenting  sausage please excuse my spelling and typing i want to have a go at making some salami type sausage all recipes i have state a starter culture i can not get any where i live is there anything else i can use and can i cure them in a normal fridge as the temp here is 35c to 28c about 80% humidity bloody hot thks lance

post #2 of 6

You will need a good reference book ...  Marianski is a very good start...   Then there are blogs with some highly respected merchants that ferment sausage... 

 

http://www.amazon.com/Art-Making-Fermented-Sausages-ebook/dp/B00VBZQ84A/ref=sr_1_1?s=books&ie=UTF8&qid=1457864589&sr=1-1&keywords=fermenting+sausage

 

There are many starter cultures that are effective at various temperature ranges..  Check with your local meat guy to find out who may make fermented sausage and they will have the cultures...  80% humidity is perfect for fermenting meats...

 

 

http://www.sausagemaker.com/starter-cultures-molds-s/1932.htm

post #3 of 6
Thread Starter 

thank you will try some butchers

post #4 of 6
Thread Starter 

hi dave had a look around and can not get any here the closest supply is about 1000 miles away do i need it or can i just leave it out thks lance

post #5 of 6

There are many culture starters....  The specific bacteria, from different regions of the world, contribute to the unique taste from each region...  The bacteria are necessary to perform certain chemical reaction within the meat...  acidification being one...   believe me when I say "I don't know squat" when it comes to fermenting meats".....  only what I read...

Reading up on fermenting bacteria, their descriptions will describe flavor profiles from the Mediterranean or Northern Europe etc...

You "may" have certain bacteria in your area that "might" allow for fermenting meats...

Each bacteria has specific temperatures it needs to ferment meat properly...   Humidities are usually in the same range, although some bacteria require a very long time and a high humidity over a long time to allow them to develop their specific flavor....

 

Now, all that BS being said, if you are going to ferment 10 #'s of meat into a super salami, you probably have at least $30 invested in the meat...  fermenting bacteria for that specific flavor will cost about $20-30 dollars.....   and will probably be good for up to 500 #'s of meat...

My way of thinking, invest in the starter culture...  have success from the get go and you will be a lot happier...

 

This is a "NEW" culture that I have...  it seems very forgiving....  I have yet to use it... 

http://www.butcherspantry.com/starter-cultures/bactoferm-b-lc-007

and a culture that protects the meat from BAD mold growth....

http://www.butcherspantry.com/starter-cultures/bactoferm-mold-600

The owner of "Craft Butcher's Pantry" is a member on this forum and has displayed some awesome meats... Evan M. Brady...

http://www.smokingmeatforums.com/u/97284/evan-m-brady

post #6 of 6

umidry bags

 

Hi had the same questions when i got started . I live in Eastern NC and I love to make salami style sausages the started culture is so you can drop the pH in the meat fast and the temp ranges that are advertised are where the culture activates I use BACTOFERM T-SPX (PEDIOCOCCUS PENTOSACEUS & STAPHYLOCOCCUS XYLOSUS) because my indoor temp runs around 70 deg I hang normal fermentation takes about 3 days you can do that in doors. if you want to create it in your Fridge use the umidry bags they work great.If you wish to use a natural casing  I say use a small casing to start with like a 32mm  breakfast sausage size you can add red wine to help drop pH also it also adds a different flavor if you wish to cold smoke then makes sure you add your cure 1 to you sausage I buy from https://www.sausagemaker.com/ because here we have no suppler of the items i need. the thinner your product the faster it will dry as you start to nail your technique move up to a larger size

That was a sheep casing it was 20mm this was a spicy salami sticks they were cold smoked cold smoking is when the temp is kept under 90 deg in the smoker so your fat wont render out.

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