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T
Had to freeze soppresota before fermentation
Seems like all went well. Ate a bunch, no issues. Picture is at 30% weight loss after sous vide fermentation for 1000 degree-hours (avg of about 90* for 30 hours plus allowance for other time above 60*). Casing size was on the smallish size, 30mm edible collagen. Dried at about 57* avg... -
T
Had to freeze soppresota before fermentation
The cure #2 should be protecting now and ongoing. The lactic acid from the culture should provide a ph of around 5.0 which in turn should combat the bad strains. Then the dehydration to 70% of initial weight or less should protect long term. The caveat is will the starter culture revive... -
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Had to freeze soppresota before fermentation
Waiting on reply from manufacturer of the starter culture. Sous Vide was zip loc bagged with minimal air inside. F-LC instructions called for 95% rh. Following this method: https://www.chefsteps.com/forum/posts/sous-vide-method-for-fermentation-of-salami... -
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Had to freeze soppresota before fermentation
I intend on keeping the degree hours under 1000 total so this should have kept the ecoli / staph strains in check. This is discounting the short/med term protection provided by the salt and nitrite/nitrate cure #2. So the sausage should be safe. If the ph has dropped below 5.3, I'll just... -
T
Had to freeze soppresota before fermentation
Appreciate the insight. I've thought about just immediately going traditional, but I've decided to ride this out and see what happens. I'm going to grab some litmus paper and try to determine the ph after 30 hours. I've yet to receive written response from CHR Hansen. Will post for others... -
T
Had to freeze soppresota before fermentation
Yes, culture was mixed into the meat dissolved in distilled water and dextrose as a food source, then frozen. The question is now will the culture restart when temp raised to the 98 degrees suggested for fermentation and lactic acid production. Reintroduction of culture is not possible since... -
T
Had to freeze soppresota before fermentation
Hello, New to the forum but have lurked over the years. Great forum you have. To the question at hand. Making soppresota using 2.75% salt, cure #2, and bactoferm f-lc feeding on 0.75% dextrose producing lactic acid as the preservative measure. Then intend on fermenting and air drying to...
