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Question about GDL culture starter?
Posted: Wed Aug 24, 2016 01:36
I tried the search function but got a ton of threads with none actually about GDL (that I could find) I got some GDL from Wiberg. I read up about cultures here and on the Wedliny Domowe page (english) It describes a lot of lactic acid cultures and their product name but I didn't see GDL? Does anyone know what other product name GDL is equivalent to? Also on the package it doesn't say how much to use. I have been using between 5-7 g/kg. I don't have a PH meter so I'm winging it. I would like to be a little more specific and not guess. Any input would be appreciated.
Posted: Wed Aug 24, 2016 08:33
Posted: Wed Aug 24, 2016 12:24
fatboyz wrote:I don't have a PH meter so I'm winging it. I would like to be a little more specific and not guess.
Because of many variables the only sure way is to be able to test the Ph.
The consensus of the folks that tried GDL is that they prefered the taste of the sausages fermented with cultures.
Gdl is not a bacterial starter culture that forms lactic acid, when mixed with water it forms gluconic acid
If you are cooking or smoking the sausage you could also try Smooth Acid Blend as an alternative to cultures or GDL. It is available here : http://www.alliedkenco.com/additive-citricacid-1.aspx
Posted: Wed Aug 24, 2016 14:15
Thanks for the info. What about Fermento? I can get that locally easy at one of the meat supply houses.
Posted: Wed Aug 24, 2016 16:33
Well again Fermento is just another way of trying to add the "tang" to sausage. While there really is no replicating the unique taste of a fermented sausage many folks find the ease of use and the time saving method of adding Citric acid, GDL, Fermento ect. an acceptable substitute.
To be honest once you make a fermented product you will never look at the subs again.
What types of sausages are you wanting to add tang to?
A good online source of info can be found here: http://www.meatsandsausages.com/
Posted: Thu Aug 25, 2016 05:13
The issue is I'm just learning and the fellows at the local shop are not licensed to make dry sausages here. Our rules are very strict and the paperwork is too much for the volume they make. They have to use the fast starters to meet regulations. I would like to perfect hungarian type semi dry salami's, Salametti, etc. I'm just getting into fermented sausages. I have made one batch of Landjaeger and used wine and brown sugar to ferment it the slow way. I'm going to sausage supply house in Edmonton to see what they have. Shipping here from the states can be very difficult and expensive so the online option might not be an option. Any info you can provide would be appreciated.
Posted: Thu Aug 25, 2016 05:29
At this link on page 7 are the starter cultures and mold finish available to me. Can you suggest the best one for general salami and salametti?
Posted: Thu Aug 25, 2016 12:40
Redzed can help you out with the Mondostart cultures. I believe he has used Mondostart 2M in several recipes. Here is a link to other Canadian sources http://wedlinydomowe.pl/en/viewtopic.php?t=7469
Posted: Thu Aug 25, 2016 14:09
Posted: Sat Aug 27, 2016 16:06
I have used Mondostart SP and Mondostart Classic with very good results. The Mondostart brand is actually made by Danisco, France. SP is quite versatile in that you can ferment at either higher temps or lower temps to achieve a desired flavour. Could be used for products like summer sausage or cooked salami. You can also use it for dry cured products, but will have a bit of tang. Classic is designed for dry cured salami, where you ferment at around 20C and for a longer period. It produces a lower acidic and milder Southern European product.
The Mondostart mould starter is Penicillium nalgiovense, the same stuff that Chr. Hansen sells.
There is a thread discussing starter cultures available in Canada here:
If you have any specific questions about these starters, let me know.