Pasturizeation
Pasturizeation
For any meats dried beyond 30%loss is listeria still a concern. I used f1 culture which apparently does not contain listeria protection. Should I sous vide so its safe for People over 70's? If so what temp how long?
I used nitrite and 28mm natural hog casings.
I used this spice mix and recipe
https://tasteofartisan.com/make-pepperoni-sausage/
But am drying to 40% loss rather then cooking.
I used nitrite and 28mm natural hog casings.
I used this spice mix and recipe
https://tasteofartisan.com/make-pepperoni-sausage/
But am drying to 40% loss rather then cooking.
Re: Pasturizeation
Why did you use a recipe and culture formulated for a fast fermented, cooked sausage if you were going to dry cure it?
If you are concerned about Listeria I would cook/pasteurize it for peace of mind. If available to you use F-LC culture it has Listeria protection and can be used for fast or slow fermented sausages.
If you are concerned about Listeria I would cook/pasteurize it for peace of mind. If available to you use F-LC culture it has Listeria protection and can be used for fast or slow fermented sausages.
Re: Pasturizeation
I tried slow culture and was not happy with taste I want to try a tangy sausage see if I prefer it. Should I have just used a slow culture and more sugar/dextrose? I tried to get f-lc but couldnt find any.
Yea was planning to pasteurize which is why I asked about temp time frame. Plan to use a sous vide bath.
Yea was planning to pasteurize which is why I asked about temp time frame. Plan to use a sous vide bath.
Re: Pasturizeation
I make various cooked sausages using sous vide (summer sausage, pepperoni, hot dogs, etc.). I use 62ºC (144ºF) for about an hour after the sausage reaches the final temperature. From what I've been able to determine, 7 log10 pasteurization is achieved in 15-20 minutes after reaching temperature. Time depends on pH, fat content, and particular pathogen (salmonella, e.coli, etc.) but I've never seen a time greater than 20 minutes, so I feel confident in my food safety with margin.
As far as tang, if you cannot find a suitable starter culture, maybe you could consider encapsulated citric acid.
As far as tang, if you cannot find a suitable starter culture, maybe you could consider encapsulated citric acid.
Re: Pasturizeation
Awesome thanks. I have often wondered if you can use citric but then I guess you dont get the flavour. I am about 18hrs into fermentation ph at 5.2 and the smell in my fermentation chamber reminds me of my fav pizza yuuum..
Re: Pasturizeation
If you are using 10 gram dextrose and 5 gram sugar per Kilo almost all starter cultures will give you a pronounced tang.
If you want to pasteurize or cook the sausage I would follow the semi-Dry method of cooking and then drying rather than cooking a dry cured product
If you want to pasteurize or cook the sausage I would follow the semi-Dry method of cooking and then drying rather than cooking a dry cured product
Re: Pasturizeation
Up the dextrose and wait longer and you’ll get the tang.If you use encapsulated citric acid be sure to mix it in carefully at the very end or your bind and color will suffer greatly.
Re: Pasturizeation
Awesome info fellas thanks.
Re: Pasturizeation
I fermented the sausage to 4.8 after 2 weeks they have lost 29%. I have chamber at 12c 80% humidity.
The skins are quite sticky tacky is this an issue?
The skins are quite sticky tacky is this an issue?
Re: Pasturizeation
I've found that some stickyness on the casing is not an issue but when is extremely sticky, my sausages tend to slow down the drying speed.
In my first batch, I started with the RH in 80% and after 1 week I found out the sausages were very sticky plus sausages were getting hairy so I had to wipe them with warm water and vinegar.
For my 2nd batch I set the RH at 75% but sausages got a bit sticky. I wipe those too.
For my 3rd batch I set the RH at 70% and I got a liiiiitle bit of a sticky texture. I left it on.
Now for my 4th batch I set the RH at 65%. The sticky texture is almost non noticeable but it's there.
I look over my sausages more than I do over my kid.
Re: Pasturizeation
Yea I wiped mine down with water/vinegar will keep eye on them. Only doing small lots atm.
Re: Pasturizeation
One string smelled off small amount black mould and very bottom of string the skin was puffed up, it went in the bin. Second string smelled same but no mould or bloating but went in the bin also. 3rd string has virtually no smell and looks fine kept it will test on weekend.
I think I am gunna have to swap to a frost free fridge. This one works fine on whole muscle but no luck so far with salami..
I think I am gunna have to swap to a frost free fridge. This one works fine on whole muscle but no luck so far with salami..