- Joined Dec 16, 2016
Has any body used a starter culture when making semi dry cured sausage? If so which cure sid be best 1 or 2?
So there is no cure in the sausages? Did you ferment at or above room temperature? If so, I would not take a chance eating the sausages, even if hot smoked. The cure is used to prevent botulism...you 'may' be OK...the bactoferm 'may' have populated the sausages and prevented colonization by bad microbes. You have no way to know for sure and you only get botulism once.Yes I forgot to add after 2 or3 days of fermenting I planned on smoking it to an internal temp of 155. Tried to edit the subject to bactofern.
Use cure 1 . I just did some Summer sausage with TSP-X . Hung over night ( thats all in needed color was good ), smoked to 152 , then hung at 55 degrees for 4 days . Comes out good .Yes I forgot to add after 2 or3 days of fermenting I planned on smoking it to an internal temp of 155. Tried to edit the subject to bactofern.
I used TSP-X starter culture that works with temps around 60 degrees . I keep my house around 64 , so for the pre smoke over night , I just hang it in my kitchen .Chop saw at what temp did you hang pre smoked and post smoked and where did you hang it?
Adams right . Fermento does not ferment sausage . It makes an attempt to make it taste fermented , I just don't think it does .So because you use the bacteria you don't need to fermento to start things fermenting.
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