- Joined Jan 8, 2015
Planning a batch of Polish Cold Smoked or Russian Cold Smoked sausage (Marianski pages 431 & 432. Picked these because they don't call for lengthy and complex drying I'm not equipped for. Unlike many dried sausages, neither calls for a culture to be added. Both start with cold (35-42 degrees) and "cool" aging, which perhaps means cultures wouldn't even work. I have FLC and TSPX on hand, but not sure how or if I should consider using either. This is new ground for me. Should I just go with the recipes as written, or would a culture provide some benefits? Not sure where I would add culture, given the fairly cold start on both these recipes. Thanks!!