saucisson sec question

tobertuzzi · Post by **tobertuzzi** » Fri Dec 06, 2013 20:10

I am planning on making a batch of saucisson sec. The recipe has no culture in it, its the recipe from The Charcuterie book. I have F-LC and FRM-52 am thinking of adding some to it . Has anyone tried this or will it be fine to leave it out? And if yes which culture would work better?

Thanks
Toby

Post by **redzed** » Fri Dec 06, 2013 21:32

I would use a culture. If you have a large batch why not do some with and some without. I, for one would like to see a report on the results. I don't have any experience with FRM-52, but have always had good results with F-LC. Yesterday I finished fermenting a coppata with F-LC. Took 72 hours at 22° to get from 5.68 to 4.9.

tobertuzzi · Post by **tobertuzzi** » Fri Dec 06, 2013 22:26

Thanks Chris

I will try the F-LC. I know traditionally the french do saucisson sec in smaller casings, I plan on using 3.5 inch protein lined so I would feel better using a culture in a longer cure. Also you did Stans Finocchiona a while back. How did that turn out for you? Would you change anything? I plan on doing both these with 1/3 moose.

Thanks
Toby