Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
-
New Sausage Making Series coming soon
Hello everyone, There's going to be a new sausage making series on YouTube that will be airing October 1st. If you like sausages this is going to be an epic sausage making journey with 31 episodes and lots of different sausage making recipes from all over the world. We invite you to check out... -
Summer Sausage. How long to cure, ferment, bloom??
It really depends on what starter culture is used. If you use something like TSPX then yes. Ferment at lower temps (68-75f) but typically a fast acidifying culture is used to make summer sausages like FRM-52 or FLC. This produces that "sour" flavor. Generally this happens at temps around... -
Adding more acid to a dry cured fermented salami
I'm not sure but I think that ECA and Fermento are used in lieu of a starter culture. LHP is a great one to use for that purpose. Especially if they will be thin. .7-.9% dextrose will get you to around 4.5pH which will deliver a nice tangy salami. Can't wait to hear how it turns out.. -
Question about starter culture?
So sorry to hear that. Salami making is truly a wonderful and rewarding craft. The chamber can be a beast though that needs a little troubleshooting in the beginning to keep the conditions perfect. Once you have it dialed in though it basically takes care of itself. If you ever get back on... -
dry cure sausage questions...
Starter cultures are the area where most people get hung up. Depending on what culture you use and what type of salami you are making you will ferment at different temperatures. When the fermentation has happened you will visibly see a change in the texture, smell, and color of the meat. If... -
Question about starter culture?
Hi Billymons, How did they turn out. Were they too tangy. I recall that you used tspx. Tspx can ferment most sugars so if you added dextrose, wine, and table sugar there's a good chance your ph dropped to below 4.6. Not a bad thing but it can produce a "sour or Tangy" quality to the salami... -
Adding more acid to a dry cured fermented salami
Hi Smokininthegarden Are you looking to make your salami more acidic (like a pickle)? Neat idea. Have you considered using a started culture like flc or even frm 52 and perhaps increasing the amount of dextrose you use to get the Ph down to 4.5-4.7? That would certainly make a nice and tangy... -
Summer Sausage. How long to cure, ferment, bloom??
I know this is an old post but I think it is important that the correct information is being explained. Cure #1 or Cure #2 has nothing to do with how you ferment a sausage. Almost ALWAYS summer sausage is a fermented sausage that uses Cure #1. It is hung in a 80-100F temperature for at least... -
