Drying Advice Needed

[Bow4it]

I am a newer member on the forum and been reading many threads on drying. I have always made sopressata and capicola. Dried it in the garage and got ok results. This past fall I started to build my own drying chamber. I am ready to try my first batch in the chamber and wondering if I need to change up my regular recipe. I never used these bactoferm molds. I am just wonder what to use in my mix or does someone have a go to recipe to try or just stick to what have been using without the addition of these molds and bacterias.

 

[SonnyE]

Hi Bow4it,
Welcome to

I'm going to pm daveomak, and napas as I think they have the expertise you need.

 

[HalfSmoked]

Good idea SonnyE. My same thoughts as well.

Warren

 

[daveomak]

Bow4it, morning.... Welcome.... Bactoferm is generally used for sausage that is not cooked, not heated... It's dried in a curing chamber with moisture and a bit of heat... The bacteria, in conjunction with other ingredients, creates an acidic environment in the meat... along with salt and cure#2, (nitrate and nitrite), and a low Aw, (water activity) makes the sausage shelf stable...
There are recipes for each type of sausage.. Different bacteria simulate different growing regions to give the meat the taste, tang of that region... it is a "scientific" process...
May I suggest you pick up Marianski's book.. I have it in paper back and kindle... It has some good info...
I would avoid books published by authors and avoid most blogs...

 

[SonnyE]

Thank You, Dave!
Very informative!

 

[daveomak]

One more thing.... Find a "qualified" recipe for vacuum bagging kraut before you experiment....

 

[daveomak]

I forgot that thread you put up explaining our terminology... I'm too old to learn at times.....
GOOD CATCH !!!!

 

[BGKYSmoker]

I am a newer member on the forum and been reading many threads on drying. I have always made sopressata and capicola. Dried it in the garage and got ok results. This past fall I started to build my own drying chamber. I am ready to try my first batch in the chamber and wondering if I need to change up my regular recipe. I never used these bactoferm molds. I am just wonder what to use in my mix or does someone have a go to recipe to try or just stick to what have been using without the addition of these molds and bacterias.

Good advice from the others.

IF you dont have any of the Bactoferm agents you can use good quality sour krout liquid or you can do whats called back slopping. This is where you can use some dry style sausage (store bought) cut and dice small about 2-3 Tbs and mix into your meat. This process is a bit slower but does work.

The mold 600 is a Bactoferm agent. You mix with distilled water and let sit for 10-14 hours before applying to your product (make the solution up before you make your product) Spray or dip your sopressata. Your cure chamber will need a humidity item, the Crane teardrop cool mist humidifier is a good one. (i used that one) you will also need a heat source. A cheap good heat source is a ceramic type that is used for a reptile tank, you can get them is different wattages at like a pets mart. You will need a digital hygrometer and controllers that keep the RH & Temps in check. There are combo units that do this now.

Another good book.

Also check out the UMAi drybag site. Very easy to use and requires no fancy cabinet or controlls.
IMHO UMAi makes just as good dry style salumi as traditional style

GL

 

[SonnyE]

nepas, Thank You for some more sage advice!

I may not know how or what you guys are talking about.
But I like to learn from the advice!