BOOM, there's the twang I may be looking for, but I know absolutely nothing about cultures. My next tangent in sausage making is going in the direction of fermenting...
Chicken Sausage...My Turn
- Thread starter Gonna Smoke
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It appears so.
It's funny in that last night, we had most of the zoo over for supper. Sheila put together a charcuterie board that had a salami-like fermented sausage on it. When I tasted it, I immediately said, "There's the twang I'm looking for!" Just need to figure out how to get it...
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Easiest way to start is to use some Encapsulated Citric Acid, ECA. Use 1.2% as a start, so 12g per 1000g meat. This will give you a pH of around 4.9, a healthy twang! That is the amount I use for Taylor Pork Roll when I don't ferment it.
You add the ECA at end of the mix, distribute evenly and LIGHTLY mix it in, by hand works fine... you are trying to NOT break the fragile palm oil encapsulation of the acid. This keeps the acid from rapidly dropping pH of meat fast (mpre than 0.2 pH in 10 min), which will cause a crumbly or mushy texture uniformly rejected by tasters.
Get IT above 140f, at which point the meat proteins have already been denatured and firmed up so the acid won't hurt it, the ECA should melt after 10 min or so and give a nice twang.
Honestly adding 1/4t culture is just as easy after you try it a few times ;)
Aaaanyways... not sure I've had chicken sausage with low pH, interested in your taste results!
Also worth noting that ECA should be the last ingredient mixed into the sausage before stuffing, and the cooking process should immediately follow.
Thanks Charles
I don't post any of my sausage making as they are all experimental.
I introduced the south Florida gathering to my loaded breakfast sausage (pork, egg, & cheese) and it was a meh. Undaunted I made another batch last weekend. I love them.
I don't post any of my sausage making as they are all experimental.
I introduced the south Florida gathering to my loaded breakfast sausage (pork, egg, & cheese) and it was a meh. Undaunted I made another batch last weekend. I love them.
Sorry to hijack
We're in the early sugar beet harvest, but our main beet harvest will start about the same time the soybeans are ready.
Where are you at in the harvest?
We're in the early sugar beet harvest, but our main beet harvest will start about the same time the soybeans are ready.
- Sep 15, 2012
- 18,832
- 16,209
If you guys keep playing with your sausage. You're gonna go blind. LOL
Chris
Chris
I'm pretty sure that I used cure and smoked them. The ECA idea sounds good. That will be next since I have some on hand. If not, then I may try the Fermento.
We haven't actually started ourselves. Few started soybeans 2 days ago then had an inch of rain. Emptying last years beans out yesterday and today. Have two semi loads of pigs this morning. And finish getting the two combines ready after that.
Ryan
Any culture works. But for just pure acid, fast ferment in 18 hrs at 100f or so, I like FLC and LHP. LHP is for things like American pepperoni, with little or no salami cheese flavors, just acid tang.
My momma always told me that, but I'm about 60 and can still see fairly well, so maybe not.
I keep having to get new glasses...
In the spirit of keeping things family friendly I will bow out, but yea, I could come up with more, lol.
Sorry Charles, but Chris started the detour.
Don't choke on your ... thoughts.
Y'all are bound and determined to get me in trouble, but I will not rise to the occasion ...............
- May 13, 2021
- 587
- 568
I don't make sausage but would love some of those! Look and aound great Charles!
Keith
Keith
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