Homemade Sausage Making

Vol. 1 Fermented sausages with Chr. Hansen starter cultures
https://docplayer.net/40814266-Bactofer ... vol-1.html

Vol. 2 Fermented sausages with Chr. Hansen surface cultures
http://www.hjemmeriet.dk/ChrHansen/Broc ... 8UK%29.pdf

vol. 3 Dry-cured meat products with Chr. Hansen starter cultures
https://www.dropbox.com/sh/quv68fhkorte ... 3.pdf?dl=0

Above content added by Bob K 01/03/15




Hi Sausage Makers! Have you tried bio-cultures in your fermented sausages such as salami of all types, and any other air dried products?

Bactoferm™ is a trade mark of Chr. Hansen... and it is the very best! I've used it many times and highly recommend it.

Meat Starter Culture Bactoferm™ LHP (Fast: 5.0 pH in 2 days)
LHP is a freeze-dried culture well suited for all fermented sausages where a relatively pronounced acidification is desired. This culture is recommended for the production of traditional fermented, dry sausages with a sourly flavor note.
Each 42-gram packet of LHP will treat 500 pounds (225 kilo) of meat.
Note: Cultures must be stored in a freezer.

Meat Starter Culture Bactoferm™ F-RM-52 (Medium: 5.0 pH in 4 days)
Bactoferm™ F-RM-52 is a freeze-dried culture well suited for all fermented sausages where a relatively fast acidification is desired. The culture is recommended for the production of traditional North European types of fermented, dry sausages with a sourly flavor note.
Each 25-gram packet of Bactoferm™ F-RM-52 will treat 220 pounds (100 kilo) of meat.
Note: Cultures must be stored in a freezer and have a shelf life of 14 days unrefrigerated or 6 months frozen.

Meat Starter Culture Bactoferm™ T-SPX (Slow: Assists with drying a month or more) Also: Semi Dry Cured
Bactoferm™ T-SPX is a freeze-dried culture well suited for all fermented sausages where a relatively mild acidification is desired. T-SPX is particularly recommended for the production of Southern European type of sausages, low in acidity with an aromatic flavor. The culture is suitable for moulded as well as smoked fermented sausages. (Semi Dry Cured)
Each 25-gram packet of Bactoferm™ T-SPX will treat 440 pounds (200 kilo) of meat.
Note: Cultures must be stored in a freezer and have a shelf life of 14 days unrefrigerated or 6 months frozen.

Mold Culture - Bactoferm:Mold 600 (Previously M-EK-4)
Meat culture for production of moulded dried sausages with a white/cream coloured appearance. Mold-600 is a single strain culture containing spores of Penicillium nalgiovense in a convenient freeze-dried form.
P. nalgiovense is a fast growing, traditional white mold culture for controlling the surface flora.
Mold-600 is particularly recommended for the production of traditional sausages dried at low temperature and/or low humidity.
Mold-600 suppresses the growth of undesirable organisms such as indigenous molds, yeasts and bacteria. The culture has a positive effect on the drying process by preventing the emergence of a dry rim. Furthermore, the mold degrades lactic acid during maturation resulting in a pH increase and a less sourish flavor.


Bactoferm™ F-LC (Short or Traditional Fermentation Time / Also: Added Listeria protection)
Bactoferm™ F-LC meat culture with bioprotective properties for production of fermented sausages with short or traditional production times. F-LC is recommended for the production of all types of fermented sausages. Depending on fermentation temperature, acidification is either traditional, fast or extra fast. F-LC is a mixed culture containing Pediococcus acidilactici, Lactobacillus curvatus and Staphylococcus xylosus in a convenient freeze-dried form. P. acidilactici ensures reliable acidification whereas S. xylosus results in strong flavor development and a good, stable color. Due to bacteriocin production both L. curvatus and P. acidilactici contribute to suppressing growth of Listeria monocytogenes.
Each 25-gram packet of Bactoferm™ F-LC will treat 220 pounds (100 kilo) of meat.

Other favorite Bactoferm™ cultures include:

Cultures for fermentation below 75°;F. (24°;C.)
T-RM-53......Slow (European style)
T-SP
T-SPX
T-D-66.........Intermediate
T-SC-150
T-SL

Cultures for fermentation from 70°;- 90°;F. (22°;- 32°;C.)
F-RM-52........Medium (American style)
F-RM-7
F-SC-111
F-1
FLC (with Listeria protection)
LP..................Fast
LL-1
CSL
LL-2
F-2

Culture for fermentation from 80°;- 100°;F. (26°;- 38°;C.)
LHP...............Extra Fast

Culture for fermentation from 86°;- 115°;F. (30°;- 45°;C.)
CSB...............Extra Fast
F-PA

Culture for fermentation from 90°;- 115°;F. (32°;- 45°;C.)
HPS...............Extra Fast

I`ve found these cultures to be most reliable. Herein lies the future of safe, uniform, and convenient sausage making!

Chuckwagon

Heads up folks CW graciously posted this info! This is valuable if anyone has a question on what culture to use and how they work for your next salami project.

Thanks big guy

Just so that the people living in Australia know:

I talked to CHR Hansen rep and got this info:

http://www.mblsa.com.au is selling some cultures mentioned above but we as the Australian sausage makers can not get Bactoferm 600 as CHR does not import any mould cultures. Just another industry regulation like we can not use raw milk in cheese production.

He also sent me a pdf called "Bactoferm Meat Manual Vol.1" along with F1 culture specifications. If anyone interested I can ask to Chuckwagon to put these somewhere to download.

Hi,Just a question along the lines of this thread. I notice in Marianski that most fermented sausages use T-SPX and F-LC cultures.
I can only find F-1 and F-RM 7 here in Oz, and am wondering if they are interchangeable at all, or are they specific to the taste of the sausages. Or is it just a question of the temperature of fermentation. Do they even affect the taste of the sausage?Just a bit confused.
Ursula

Hi Ursula,
Traditionally, in Europe, pediococcus cerevisiae has been used at relatively lower temperatures which have resulted in a much milder flavor than those products made using other lactobacilli. In 1957 the micrococcus bacterium was introduced. During the 1960`s, even more curing strains were placed on the market and staphylococcus carnosus is still widely used today. In 1966, the first universal and most practical lactic acid bacteria for use in sausage was introduced by a developer by the name of Nurmi. This is the workhorse called lactobacillus plantarum which is used at moderate temperatures. Then in the 1970`s, "wondercures" were made by combining lactic acid bacteria and curing bacteria. These "multi-strain" cultures not only ferment meat, they also develop color and flavor, as well as fighting off undesirable bacteria. Each culture on Chr.Hansen`s list has a specific property and a unique "profile". Each has its own recommended fermentation temperature. Most are hetero-fermentative (meaning they not only produce lactic acid by metabolizing carbohydrates, but they also create many different reactions as well - sometimes producing unpleasant odors.) In opposition, starter cultures producing lactic acid only, are called "homo-fermentative" cultures.
In the laboratory, each culture is developed for a uniquely precise effect and yes, each will produce a product having its unique flavor profile although it may be similar to others. Merely one gram of any specific lactic acid culture may contain tens of millions of bacterial cells ensuring domination over undesirable microorganisms.
You asked if the cultures affect the taste of the sausage. They absolutely do. Because each culture specifically derives its own fermentation contour, each culture will affect flavor more than any other feature.

Best Wishes,
Chuckwagon

Thank you, Chuckwagon for taking the time to reply. You are a wealth of information.(Where do you learn all this stuff, and how do you have the time?!)
I guess my next step is to source F-L-C. In the meantime there are plenty of fermented sausages to make with T-SPX.
Warm wishes Ursula

You are most welcome, sweet girl. How are your parents and did you finish your smoker? Please be sure to take some photos of the Teewurst-making process. There are many folks VERY interested in the procedure. Good luck. I can just imagine that your Dad will go nuts over this stuff eh?

Best Wishes,
Chuckwagon

Hi Chuckwagon,
Thank you for your kind thoughts. My parents are well and are coming over for a bonfire and lunch tomorrow ( yes, sausages!) I am organising them to fly business to Germany for a final time in the home country later this year.
Meanwhile my cute little Teewursts are smoking happily away in the smoker. The door is fixed and all operating well.
I have just ordered a Harks Electric smoker as a supplement so I can make EVERYTHING!
Isn't life great!!
Ursula

I just finished reading the Bactoferm Meat Manual, Vol, 1 that was buried in one of the posts in this thread. It's a great primer and intro to using starter cultures. Definitely worth reading.
http://www.google.ca/url?sa=t&rct=j&q=& ... 0515,d.cGU

redzed wrote:I just finished reading the Bactoferm Meat Manual, Vol, 1 that was buried in one of the posts in this thread. It's a great primer and intro to using starter cultures. Definitely worth reading.
https://rapidshare.com/files/2260650542 ... anual_.pdf

That's a keeper - thanks for posting it Red

Hi Red and
HAPPY NEW YEAR
to you and to all Sausage´n Meat enthusiasts on this great Forum

Yes the CH´Meat Manual is informative indeed, but did a Volume 2. ever surface among you guys ?

There are three volumes of the Bactoferm Meat Manual available. The contain excellent, condensed info on the microorganisms that make dry cured products what they are. Well written, illustrated and not steeped in scientific goobledeegook. Just perfect for us hobbyists. Read, memorize and impress your friends at parties! They are all dying to hear about the Genesis of the salami they are eating.

You can download and copy these manuals into your computer in PDF format. And that is a good idea since two of them are from file sharing sources, so they might disappear anytime.

Vol. 1 Fermented sausages with Chr. Hansen starter cultures
http://www.google.ca/url?sa=t&rct=j&q=& ... 0515,d.cGU

Vol. 2 Fermented sausages with Chr. Hansen surface cultures
http://www.hjemmeriet.dk/ChrHansen/Broc ... 8UK%29.pdf

vol. 3 Dry-cured meat products with Chr. Hansen starter cultures
https://www.dropbox.com/sh/quv68fhkorte ... 3.pdf?dl=0

Thanks redzed!

Great resource!

A little while ago we had a question on the forum about a new Chr. Hansen starter culture with bio-protective properties, SafePro B-LC-007. I've discovered that the culture is now available from The Craft Butcher's Pantry: http://www.thecraftbutcherspantry.com/

A 50g sachet is $21 plus $7 shipping in the US. Here is a description from the CBP website:

Bactoferm™ B-LC-007

Bactoferm™ B-LC-007 is a patented culture blend capable of acidification as well as preventing growth of Listeria. The culture produces pediocin and bavaricin (think of them like a kind of "antibiotics") that keeps Listeria monocytogenes at safe levels by the additional hurdle thrown at it.

It is recommended to use this culture at low fermentation temperatures between 64-75°F for the production of European style products with very low acid profiles.

This culture makes T-SPX obsolete due to all the additional beneficial strains that come with it. You want the added yeast and both cocci strains for flavor development predominantly, and this blend has it all. Because the fermentation temperature is low as well we suggest this culture is a game changer by offering so much more than T-SPX. This blend offers added Listeria protection, where T-SPX does not. Both forms of cocci bacteria work together in developing the characteristic flavors of fermented sausages, while also reducing the residual amount of nitrite in your product due to their secretion of enzymes that cause the reduction of the residual nitrite in the sausage. So you end up consuming less in the final product than using a culture blend with these beneficial bacteria.

B-LC-007 is truly a superior culture to use for low temperature fermentation.

This blend contains:

Debaryomyces hansenii - a yeast which inhibits rancidity, is lipolytic, suppresses acidity (tang), and for flavor development
Lactobacillus sakei - produces lactic acid, produce bacterocins, and aids in the prevention of Listeria
Pediococcus Acidilactici - produces lactic acid, produce bacterocins, and aids in the prevention of Listeria
Pediococcus pentosaceus - is lactic acid producing, and proteolytic
Staphylococcus carnosus - develops flavor, improves color stability, proteolytic, lipolytic, tests positive for nitrate reductase activity
Staphylococcus xylosus - develops flavor, improves color stability, proteolytic, lipolytic, tests positive for nitrate reductase activity

Sold in a 50g bag which is enough to ferment 495# of meat.

Use 0.022% the weight of the meat. Meaning, measure your meat in grams, then multiply the weight of your meat by 0.00022. This number is the proper amount of culture to add to you meat.

To disperse evenly we recommend hydrating the culture for 25 minutes in 60 mL of distilled water. For every 5# of meat use 30mL of distilled water to hydrate and disperse the culture. It is best to add the culture when spiced meat is in chunks, mix around, then grind to desired particle size. Mix evenly after grinding.

Storage:

Always store your cultures below 1°F for a shelf life of 18 months. If stored above 41°F the shelf life is 6 weeks.