The blooming would come after they are cooked and then shocked in cold water. Rest at room temp to "bloom". what he is refering to is the fermentation stage at the beginning. This can be done in the smoker with a water pan IF the smoker can hold lower temps.
I bought one of those a couple of days ago. Looks like I'll be doing experiments with light bulbs in the oven.
I understand completely! If you have a good digital thermometer you could put a roaster with some water in it in the bottom of your oven. Thats how I did it when I started fermenting. Just turn it on the low setting and adjust until you get the temp you want. The flc is pretty forgiving. As long as your within the temps they have listed you'll be fine.
I read through this but I did not see anything about how long to ferment. Seems to me thats a very important step in Simi dried fermented sausages. Especially if your wanting shelf stable. How long are you fermenting and getting a low enough ph reading?
I took a lead from SFlSmkr1 (Nepas) and use a rubbermaid trash can as a fermentation chamber. Cost $20 bucks at Wally world. A pan of water and a fan will work for room temp. fermentation. Add a cheap heating pad under the pan and you can raise the temp.
The fermentation temp. and time depends on the culture being used. They all have a different optimum range. Usually, the higher the fermentation temp., the faster the culture transforms the dextrose into Lactic acid.
