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Use Culture in a Polish or Russian Sausage?


Meat Mopper
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!!


SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Joined Nov 12, 2010
Use the recipes as written...  Save the cultures, in the freezer, until you are ready to "culturally" age meats... which isn't that tough... used to be done in caves that had the correct humidity and temperature..  

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