Curing and fermenting

[surveyor]

I have a couple questions about the steps of curing and fermenting sausage. I make venison summer sausage and sticks. I like to add LHP to ferment. Ussually I add the cure to the spices and water and mix with the meat. Then I cure for 24 hours in the cooler. then I mix in the LHP /water. Then I stuff and incubate at 95 degrees for 12 to 20 hours to ferment. Then I smoke and cook.

The questions I have are: Can I add the LHP with the cure and spices and cure 24 hours and then stuff and incubate? Can I add the LHP with the cure and spices, stuff and not bother curing in the cooler for 24 hours, but go to the incubater right away?

What are your thoughts?

I'm trying to see if I can stream-line my proccess.

Thanks!

 

[diggingdogfarm]

Can I add the LHP with the cure and spices, stuff and not bother curing in the cooler for 24 hours, but go to the incubater right away?

Yep.



~Martin

 

[surveyor]

Thanks Martin. I'm on it over the next couple days.

 

[BGKYSmoker]

For extra fast acidification. Bactoferm LHP culture causes the meat's pH to drop to under 5.3 in 30 hours or under 5.0 in 2 days.

Great for thin products like pepperoni or sausages ≤1” in dia.. Extra-Fast culture targeted for fermentation temperatures 90°F-105°F. P. acidilactici has optimal growth at 104°F and P. pentosaceus at 95°F, they will grow just fine under this temperature. They metabolize most common sugars and create lactic acid (use Dextrose, not Sugar). Typically this culture is for products that take around 2 weeks or less to fully complete (includes drying).

After seasonings and spices have been effectively mixed into ground meat the culture is introduced and also thoroughly mixed. For every 10 lbs. of meat: dilute ½ tsp. of culture in ½ cup distilled water (or chlorine free tap water). Let sit for 15-20 minutes for bacteria to “wake-up” then pour over mixed meat and re-mix thoroughly. Make sure meat stays cold through mixing process. Use InstaCure[emoji]8482[/emoji]#1 with this culture.

 

[surveyor]

Thanks for the info Nepas!

The incubating and smoking is done. The chubs are in the smoker at 150* to finish cooking.

I also bought an A-MAZE-N smoker which I used with this batch. That worked really nice! Light it and forget it.

 

[surveyor]

Thanks for the input guys. It came out great!

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• surveyor
• Dec 21, 2012