Starter culture

[smokininthegarden]

I was planning on making some salami today so when I got up this morning I mixed a small amount of culture with water
to let it "wake up" but of course I got sidetracked and never got around to making the salami. My question is will that mixture still be good to use tomorrow? Maybe give it another pinch of dextrose to keep it happy? Or sould I just start over?

Cal

 

[indaswamp]

No, you need to start over. Bacteria starter culture will not be viable for that long in water without food (dextrose) and you do not want to start fermenting dextrose until the culture is well mixed into the meat. Mold culture on the other hand would still be good, just place that in the refrigerator covered.

 

[indaswamp]

Optimum is to mix after the culture has been re-hydrated for 20 minutes. Max is 30 minutes. This is per Bactoferm manual on cultures....

 

[indaswamp]

BTW, I mix the starter culture right before I am about to grind the meat, the Start then countdown for 20 minutes. When I finish grinding, I'll have 5-7 minutes left. By the time I finish mixing, checking the pH and figuring how much dextrose to use, it is usually time to mix the starter into the meat paste. 15-20 minutes rehydration is enough.....

 

[smokininthegarden]

Thanks swamp I was more or less thinking that but thought
I would ask just to clarify.

Cal

 

[cutplug]

Hey @indaswamp, speaking of Dextrose, will it store indefinitely or does it have a shelf life?
Just stored in original container in dark closet but it is over 4 years old.

 

[indaswamp]

Indefinitely as long as it is sealed tight and moisture can not get to it.