Homemade Sausage Making

Fermento, sometimes sold as a "starter culture" adds an acidic tang to sausages. And I believe was popularized by Rytek in Great Sausage Recipes http://www.myspicesage.com/fermento-p-1248.html

You can also use encapsulated citric acid
http://www.butcher-packer.com/index.php ... cts_id=896

Or GDL
https://en.wikipedia.org/wiki/Glucono_delta-lactone

All are substitutes for flavor only and are mostly used in cooked products.

Hello everyone. It's been a while since I've posted.
So I have just pulled a batch of fuet with pine nuts after 5 weeks. I used TD-66 as the starter culture and Mold 600 as the surface mould and quite frankly I am very very happy with batch apart from one thing: the salami tastes great but there is quite an overpowering cheesy/mushroomy flavour. I've searched high and low for possible reasons (the internet has not been forthcoming) but I have a feeling it might be my starter culture. It is one of the very few you can get here in South Africa unfortunately, and I have a feeling I would have not gotten such a pronounced cheesy taste to the salami had I used T-SPX or Flora Italia. Am I on the right track with this? Or is there another reason for the taste. Thank you for your help!

Good morning,Yesterday they gave me an envelope from a CHR HANSEN SafePro RTE culture. Does anyone know what it is used for? Greetings, thanks for your help.

SafePro is a line of cultures by Ch Hansen designed to combat Listeria in Ready To Eat products. There should also be a name on the envelope ( like FL-C) which would tell us what the culture is used for.

Bob K wrote: ↑

Mon Sep 05, 2022 11:30

SafePro is a line of cultures by Ch Hansen designed to combat Listeria in Ready To Eat products. There should also be a name on the envelope ( like FL-C) which would tell us what the culture is used for.

unfortunately it does not bring anything