Hi all,
long time reader, first post here.
I've been making my own cheese for a while now and I am moving into fermented sausages and meats. I have been reading like a madman and seem to know most of the basics. I have created a fermentation chamber with controlled humidity and temperature and my first pancetta is hanging in there as well. A couple of questions on the differences between cheese and meat fermentation.
- I have about 20 cheese cultures which seem to have some similar lactic acid producing bacteria. I was wondering if anybody has any experience using cheese cultures in fermented meats?
- Also, do you see any harm in aging / fermenting cheese and meat in the same fridge/ chamber? I could see some cross contamination but perhaps that is a good thing, as they both like some penicillum candidum.
I haven't been able to find any literature on this subject so if anybody has found a source I would love to see it, or if you have any experience?
Thanks, and sauage on!
Using cheese cultures as in fermented sausages.
Billy
Your cheese cave will work fine as both a cheese cave and and a drying chamber as both are in the same range of humidity and temperature.
You will still need a separate area/chamber for the actual fermentation usually between 68 and 100f depending on the culture used and type of dry cured sausage.
I believe most of the cheese cultures work best with lactose as the sugar source while sausage cultures use glucose and sucrose.
Some folks have successfully used yogurt/ yogurt cultures to ferment meats but the consensus of opinion is to use meat cultures.
There is some info here http://www.wedlinydomowe.pl/en/viewtopi ... rt&start=0
I dabble in cheesemaking and not had a problem using the same chamber.
Welcome to the forum!!
![Image](http://i1289.photobucket.com/albums/b512/bobkarchery/V%20salami/IMG_0148_zps2e2266f7.jpg)
Your cheese cave will work fine as both a cheese cave and and a drying chamber as both are in the same range of humidity and temperature.
You will still need a separate area/chamber for the actual fermentation usually between 68 and 100f depending on the culture used and type of dry cured sausage.
I believe most of the cheese cultures work best with lactose as the sugar source while sausage cultures use glucose and sucrose.
Some folks have successfully used yogurt/ yogurt cultures to ferment meats but the consensus of opinion is to use meat cultures.
There is some info here http://www.wedlinydomowe.pl/en/viewtopi ... rt&start=0
I dabble in cheesemaking and not had a problem using the same chamber.
Welcome to the forum!!
![Image](http://i1289.photobucket.com/albums/b512/bobkarchery/V%20salami/IMG_0148_zps2e2266f7.jpg)