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Tried a starter culture, think it went into overdrive! W/QVIEW

post #1 of 11
Thread Starter 
I was running out of Summer Sausage and Snack Stix and have been wanting to try out a starter culture to see how it would turn out. I've used the encapsulated citric acid and fermento in the past and wasn't real pleased with the end result.
Butcher and Packer had a recipe using the LHP starter culture and I used that as a guideline on how much culture and dextrose to add. It also specified to ferment at 105F for 12 hours, so we'll see how it turns out...hope it's not too sour. I usually put cheese in my summer sausage, but decided to just go with the Jalapeno this time. I put it in the smoker last night about 6.00 PM and when I checked it this morning there was a pretty good mold growth on the summer sausage, I really wasn't expecting that so quickly! I did 25 LBS. of each, 60/40 pork to beef. Here are a few pics.


Grinder loaded up with about 50 LBS. of Butts.

First grind through 1/4 plate and and loaded up for 2nd grind through 3/16

Grinding complete.

Ready to mix with spices, cure, starter culture, and Jalapeno's.

First load ready to stuff.

Summer Sausage all stuffed....forgot to take pics of slim jims.

This is how they were when I woke up this morning.

Got the smoke going.

Slim Jims, they didn't seem to have much mold on them?

post #2 of 11
Man that is looking great. I wish I had your grinder at my place.
post #3 of 11
That looks like a monster grinder.

I'm interested in the starter culture, Can't wait to here how they taste, certainly look good in the Q VIEW.
post #4 of 11
how did the summer sausage and jims turn out with the starter culture, thinkin about doing that myself, citric acid isn't doin it for me. Was the mold an issue or is it normal. They look fantastic.
post #5 of 11
Thread Starter 
The mold was not an issue, just wiped it off. The taste was pretty good, but it had just a little more of a sourly note then I was looking for. Kingudaroad said he uses the f-LC starter culture, and I am going to try that next. I took some of the Slim Jims and Summer sausage by Allied Kenco and let Cody try them,..he said he really liked it. My neighbor across the street is from Sweden, and he thought it was the best I have made, but my wife didn't care for the slim jims as well as the non fermented ones I make. Just goes to show you everybody's tastes are different. I will definitely be doing them again.


post #6 of 11
Man those look really good. never heard of using the cultur before but im new to the sausage biz....... Points for showing me something new and for some good lookin sausages.....points.gif
post #7 of 11
I was wondering about the mold as well. So it does not effect the inside at all? Just on the outer skin.

I am very stoked about trying some fermented sausages as soon as Spring rolls around. It's just too damm cold here to be out in the shop with the smoker LOL.

Hey, would you be interested in a recipe? It was a printing a newspaper from several years back and according to the author, it is the original slim jim recipe. If you want it, let me know and I'll post it.
post #8 of 11
I would like it.....I snack sticks were good but to be honest I like the slim jims better..Ive got one that may be the same..
post #9 of 11
job well done!
post #10 of 11
The Original Slim Jim

1 lamb intestine casing (4 feet long)
2 1/2 pounds top round chuck, cubed
1 pound beef fat, cubed
3 tablespoons paprika
2 teaspoons black pepper
2 teaspoons cayenne pepper
1/2 teaspoon ground coriander
1 teaspoon ground fennel seeds
1 teaspoon No. 1 curing salt
4 tablespoons kosher salt
2 teaspoons sugar
1 clove garlic, peeled and smashed
1/3 cup lactic-acid starter culture.

1. Rinse salt off the sausage casing. Soak in ice water for at least 1 hour.

2. Combine meat and fat. Run the mixture through a meat grinder into a large bowl, using the finest setting. Add all ingredients, along with one cup of ice water. Knead vigorously until mixture is the consistency of bread dough (about 8 minutes).

3. Rinse casing one last time. Choose the narrowest gauge tube of your sausage press. Splash the tube with ice water, then pull the casing over it. Transfer the mixture, about two fistfuls at a time, to the sausage press and then pump the meat into the casing, splashing more water on the tubing as needed to stop the casing from tearing.

4. Preheat an electric smoker to 100 degrees. Hang sausage in the smoker for 22 hours. Temperature should never dip below 90 degrees or go above 110 degrees. After 22 hours, raise the temperature to 150 degrees and cook until the internal temperature reaches 150 to 155 degrees (about 30 minutes).

5. Remove from smoker and let cool at about 50 degrees in a dry place for 4 hours. Cut sausage into 4-inch lengths.
post #11 of 11
Thread Starter 
Thanks for the recipe Meat Hunter. I will give it a try!!

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