To be on the safe side, maybe eat a slice with a shot of whisky.
Hmmm.... Just right off hand, I`d say several of us ought to join Uwanna and test "a lot" of his sausage slices, each slice with proper lubricant eh? This testing may take several days! By the way Uwanna, the fat definition in your sausage is remarkable. Very well done.
Is it better to apply the mold 600 at the beginning of fermentation or after the 72 hour fermentation period? I have seen it stated both ways.
I put it on the minute is it hung up. I`ve seen others wait until the fermentation has finished, but there are reasons to have mold developing during fermentation. The sooner the better, in my opinion. Stan Marianski has written that it just isn`t that critical, as long as it is applied at some point.
Partycook also wrote:
When we wake up starter cultures is there a proper amount of water to use as most of the recipes seem to be for 10 lbs.?
When mixing Bactoferm Mold-600
, add 3 grams of the M-600 to a cup of 68°F. warm, distilled (chlorine free) water. Allow the mixture to stand 12 hours. Following the 12 hour waiting period (called the "lag phase"), add the mixture to 1 liter of distilled (chlorine free) water. Spray using a misting sprayer or dip the sausages in and out of the solution.
Whenever mixing other starter cultures, follow the instructions on each packet. Use only the amount prescribed in each recipe, then freeze the remaining culture. Usually, the recipe will specify a small amount of water to be added during grinding. Mix the culture with the water for good distribution.
Starter cultures containing other types of bacteria provide additional benefits as well. Color fixing
and flavor forming
cultures are presented containing the "slow-pokes" staphylococcus
(aka-kocuria). Both tolerate increased salt levels very well, although they grow slowly. As we add lactobacillus
to increase acidity
, we must use caution, as pH below 5.5 may be achieved in merely half a day - allowing the "slow pokes" (staphylococcus and kocuria), no time to develop
Why do we even use Mold-600? These surface-covering cultures are other types of starter cultures
containing penicillium nalgiovense, added to inhibit the development of unwelcome molds, yeasts, and bacteria.
Bio-protective cultures are those containing the added benefit of antimicrobial bacteriocins, decimating undesirable bacteria.
Here are a few observations to realize while you`re trying to make sense of all this new information. It hasn`t been all that long ago that man had no idea whatsoever, just what was responsible for making the changes in your Allysandra even happen.
 Sugar is not normally added to this type of sausage because the more sugar that is metabolized by added lactobacillus or pediococcus, the higher the acidity in the meat, often giving sausage too much "tang" or sour taste. High-quality European salamis - such as your Allysandra - have a mild taste, as they contain no added sugar.
 The speed of fermentation is directly attributed to the temperature inside the fermentation chamber. Up to a point, the higher the temperature, the faster the fermentation.
 The degree of acidity in a sausage depends upon the amount (and type) of sugar it contains.
 Fermentation ceases when there is no longer "free water" or more sugar available to the lactobacilli or pediococci in a sausage, or the temperature falls below 50°F. (10°C.). All bacteria require some amount of "free water".
 The curing chamber must contain some type of small fan producing slow-moving air to inhibit the growth of slime on the surface of sausages. However, too much air speed will dry the surface too quickly, not allowing the proper amount of moisture to leave the interior of each sausage.
 Lactobacillus and pediococcus (lactic acid bacteria) are used independently of one another as each function best at contrasting temperatures for maximum growth.
I have very much enjoyed helping you fellars understand more about the sausage-making process and feel like we have already accomplished quite a bit together. I can hardly wait until you cut off that first thin slice of flavored gold. What I would give to see your faces light up! Until then, stay healthy and cool this summer.