Dry Curing Sausage

[BGKYSmoker]

First i would like to say if your a new sausage maker and want to try dry fermented style sausages PLEASE READ ALL YOU CAN ON FERMENTATION.

Like a few of you know who dry cure sausage you need to purchase the Bactoferm line of dry starter cultures. Yeah i know that $12 to 17 aint a major purchase and you have to keep them in the freezer. Most have a freezer life of a few months to 14. Last week i got my F-RM-52 out to make some Lebanon bologna. Glad i looked at the culture before i mixed all the meat because it was clumpy and hard.

Anyways

I going to backup some.

The past couple months i have been reading about Lacto-Fermentation. It sounds very easy, safe and way less $ without having to store anything in the freezer.

From what i am reading there are 2 stages of Lacto-Fermentation that make Lactobacillus which is needed for some types of dry cured sausage/salumi.

ONCE AGAIN PLEASE READ AS MUCH AS YOU CAN.

I will be only using the liquid after stage 2. I have read that you can use the liquid from organic sourkrout but i have yet to find any.

In stage one of Lacto-Fermentation: Vegetables are submerged in a brine that is salty enough to kill off harmful bacteria. The Lactobacillus good guys survive this stage and begin stage two.

In stage two of lacto-fermentation, The Lactobacillus organisms begin converting lactose and other sugars present in the food into lactic acid. This creates an acidic environment that safely preserves the vegetables - and gives Lacto-Fermented foods their classic tangy flavor.

I will keep this updated with photos and when i am going to be making  Dry Sausages.

 

[mds51]

This is great that you are sharing your infornation with the forum. I have wanted to do this type of curing, but i have not felt comfortable enough with no experience to try this form of sausage making. This will be an interesting site to watch and learn. Thanks NEPAS!!  mds51

 

[woodcutter]

I'm in!

 

[chef willie]

Thx for the input & tutorial to come. While just starting to actually make sausage I've been reading & researching for some time. The salamis, soppressatas and cappacuolos that can be done I find amazing & a very interesting subject. Being from NYC and growing up with this stuff hanging in almost every deli it was taken for granted. The smells when walking in such a place would make one almost swoon. Being able to actually make some & not kill anybody would be a culinary feat. Looking forward to your adventure.....Willie

 

[dward51]

Ooooooo!!!!!   (happy dance)

I'm in too.

I've been scouring the web and dozens of sausage making forums for info on dry curing.  There is some info, but no where near as much as I would like to have found.  Most of the literature I've found talks in general terms and there are not really any "how to" posts I've found so far. Will be watching this with great interest.

My ultimate goal will be to eventually apply the process to make lacto-fermented "snack sticks" which are fairly shelf stable.  Yep, I miss that flavor from the ones I bought in the 70's and can't find anymore (Swiss Colony used to have ropes of them hanging on a dowel and you bought them by the foot.  Unpackaged and un-refrigerated).

 

[BGKYSmoker]

Ooooooo!!!!!   (happy dance)

I'm in too.

I've been scouring the web and dozens of sausage making forums for info on dry curing.  There is some info, but no where near as much as I would like to have found.  Most of the literature I've found talks in general terms and there are not really any "how to" posts I've found so far. Will be watching this with great interest.

My ultimate goal will be to eventually apply the process to make lacto-fermented "snack sticks" which are fairly shelf stable.  Yep, I miss that flavor from the ones I bought in the 70's and can't find anymore (Swiss Colony used to have ropes of them hanging on a dowel and you bought them by the foot.  Unpackaged and un-refrigerated).

Search thru my posts on some of my dry cured/fermented sausages. I have 6000 pics and its just to time consuming to post most of what i make.

I was thinking on doing some fermented sticks soon.

 

[sound1]

I'm in. 

I have been reading up and talking to old school sausage makers on this subject for a while now. I picked up an old sandwich prep table/cooler and was intending to convert it to an "environmentally controlled" chamber just for this purpose. Keep the info coming!!

 

[dward51]

Search thru my posts on some of my dry cured/fermented sausages. I have 6000 pics and its just to time consuming to post most of what i make.

I was thinking on doing some fermented sticks soon.

Thanks Rick!

Looking forward to the fermented sticks also!

 

[BGKYSmoker]

When we lived in a house i had this for my dry cure fridge. Since moving into an RV i am looking at an igloo3.2 cu fridge without freezer for curing. Glad i kept all my controls, lights, hudifier.

900x900px-LL-bc6d9c5f_curefridge.jpeg

• BGKYSmoker
• Jan 17, 2013

 

[driedstick]

Rick I think I am going to stay to the reg sausage making for now,,,,, but I am in,   always willin to watch and learn something new. 

 

[BGKYSmoker]

Upon reading a vast amount of lacto-fermentation and natural fermentation.

One USDA certified sausage maker uses powdered and natural fermentation. He goes on to say he washes his hands and mixes the salami bare handed. The (good) bacteria on his hands mix into the meat and start to ferment with the sugars. He goes on to say that himself and his customers cant tell the natural from the powdered which ha has clearly marked. He also refers to backslopping. A procedure where you take some pre fermented meat and mix into the new batch, the lactic acids start to work in the new mix. I have not yet got to the parts where he shows ingredients or weights.

Another is where he introduces sausage links into fermented sourkrout (not vinegar based krout)

Im still reading like 250 pages worth. Will let y'all know if its even worth doing any of this.
 

 

[daveomak]

250 pages ???? ...   "Cliff's Notes" version will be wonderful...  

 

[diggingdogfarm]

Where are you reading that?


~Martin

 

[daveomak]

Where are you reading that?


~Martin

Martin, probably on his sun drenched patio in 75 deg weather.... LOL

 

[diggingdogfarm]

Martin, probably on his sun drenched patio in 75 deg weather.... LOL

LOL, yeah!!!!

I should have said, "What book/document are you reading?"




~Martin

 

[BGKYSmoker]

LOL, yeah!!!!

I should have said, "What book/document are you reading?"




~Martin

Fermentation a friend sent me thru kindle

The majority of the book is on veggies, nuts, beans, condiments . There are only 30 pages dealing with meats. I gotta re phrase not 250 pages more like 594 so i might as well keep reading to get what i can.

Not 75 today, only 61

 

[diggingdogfarm]

Sounds like the "The Art of Fermentation" by Sandor Katz?




~Martin

 

[BGKYSmoker]

Sounds like the "The Art of Fermentation" by Sandor Katz?




~Martin

Lemme see if i can get to the front pages, this kindle app dont like my ipad very much.