Waiting and interested to hear what the "new science" is.

I agree with a lot of what CW has to say but I would like to play devil's advocate and address a few points. Firstly this is a thread about the viability of using yogurt as a means of fermenting. Many constructive and informative points have been made as to why it may not be the ideal culture choice...

I would have no problem in using pure lactose to ferment sausage, but what you are recommending is skim milk powder where lactose is only a component. I see no need to add all the other ingredients when a very small amount of dextrose will do the job quite quickly and efficiently.[/quote] Good point...

Weeochaun, I really think that if you intend to make dry cured products buy and study Stan Marianski's The Art of Making Fermented Sausages. It is hands down the best compendium on the subject out there. Got the book and agree that it is easily the most informative book out there. Guess I'll have t...

Hi Redzed. Fantastic amount of work you've been doing for the sausage making community. Hats off to you sir. I'll do what I can to answer you're questions though, unfortunately, they may not live up to you're standards for "scientific"! The precise combination of bacteria contained in yogurt will va...

Been quite busy so it's a long time since I looked here. Great to see that there is a lot of new information to consider. Wanted to say that I am still making pepperoni (about 10Kg a week) using yogurt and it comes out consistently well. One of the reasons I started using yogurt was for simplicity's...

I just cooked another batch of 3 day ferment. 1/2 cup of solid yoghurt per 10Kg. It has certainly done it's job. Nice tang - not too sour - make sure your starter culture (yogurt) is not too sour to start with. I also read up on the net that 2 strains of bacteria are required. In several countries, ...

I am far from being an expert here, but the bacteria found in yogurt is not the same as the strains in starter cultures. There are people on the Polish site that have used fermented milk products in making dry cured sausages and with apparent success, but none of them took any PH readings of the pr...

I live in a culture where natural cultures are the norm! Most of the yoghurt is made in an artisan style. Unfortunately with the race to modernisation there are more supermarkets opening with branded products. Those branded products will not doubt succumb to the lowest common denominator of price an...

Butterbean wrote: I will make enough mistakes along the way that starting with a good or bad cut of meat is irrelevant.

Me too. Every time it seems!

I have been using yoghurt as my starter culture for quick ferment pepperoni. I live in Burma, hence my name, which means "sausage", literally "pork intestine stick". Bio-cultures are not available and the post is not reliable. I also like the idea that my yoghurt is different to the yoghurt made in ...

Thanks for the replies. I read somewhere that freezing pork will alter the texture of ham and therefore it is preferable not to do it. I understand about the pros of freezing, cost, trich: but all things being equal it would yield a better final product if the pork had not been frozen. I just wonder...

I understand that freezing pork is detrimental to a ham but wondered if it would have any affect on sausages.[/code]

Thanks for the welcome CW. Great forum you've got here. I've bought several books on sausage making but I'm a fan of Marianski's. Got a bit of meat to it!
Have a few questions. Should I put them here or on another thread?