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Bactoferm advice for summer sausage

diyelker

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I like a good amount of tang in my summer sausage. I’ve used ECA and fermento in the past with good results but would like to try bactoferm. I know nothing about how to use it and I want to make sure I’m using it correctly and safely. How should I use bactoferm f-lc? Does it go in with the seasoning and then mix as normal? Back into the fridge after being stuffed, and for how long? Thanks for the help guys.
 

tx smoker

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Not long ago I was doing a lot of cured and dry aged sausages. I used Bactoferm S-TPX which is a starter culture to get the fermentation process started. As far as I know it's not used for adding tang to the sausage, it's for fermentation. If you want the tang for real, you dissolve the appropriate amount of the S-TPX in water, mix it into your meat, stuff, and let the sausages hang for 2 to 3 days for the culture to work. When I say "hang" I mean someplace other than the fridge. I just hung mine from a clothes rod in my closet and placed a bowl of water under them for a bit of additional humidity. After the 3 days then into the fridge to age. I weighed them at the beginning then every week until I got a 35% weight loss. That gives a nice "aged tang" to the sausage. Probably not much help but if you're not into dry aging than I'd just suggest using more ECA.

Robert
 

crazymoon

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DIY, I only use bactofrem products for dry cured sausage and use Fermento for my tang with SS and am happy with the results.
 
Last edited:

SFLsmkr1

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T-SPX
Pediococcus Pentosaceus , Staphylococcus

Aromatic with mild acidification.
 

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