over dose of starter culture! help.

Fingers · Post by **Fingers** » Sat Mar 05, 2016 22:53

I have put in 10.7g instead of 1.7g bessastart culture, is the batch spoiled?

Post by **Bob K** » Sat Mar 05, 2016 23:59

No not spoiled. It's pretty hard to add too much culture. The only thing it will hurt is you wallet

Fingers · Post by **Fingers** » Sun Mar 06, 2016 00:06

Ah champion, I thought it looked way too much. I suppose the idea is for the culture to multiply throughout the whole of the sausage. I guess all I have done is give it a head start.

LOUSANTELLO · Post by **LOUSANTELLO** » Sun Mar 06, 2016 00:08

A very big head start, but I would be asking the question too! LOL

LOUSANTELLO · Post by **LOUSANTELLO** » Sun Mar 06, 2016 00:09

I hope you fed them enough sugar. They are going to be awfully hungry!

Fingers · Post by **Fingers** » Sun Mar 06, 2016 00:12

I put in 20g of dextrose.

Post by **Bob K** » Sun Mar 06, 2016 00:17

20 grams to how much meat.

Fingers · Post by **Fingers** » Sun Mar 06, 2016 00:19

1792g of meat

Post by **Bob K** » Sun Mar 06, 2016 00:34

Thats on the high side 2-4 grams dextrose per kilo is more like it. I would ferment at a lower temp. It will not ruin it but it will be on the sour (acidic) side.

Feel free to post your recipes before making, its easy to correct or point out potential problems before they happen.

harleykids · Post by **harleykids** » Sun Mar 06, 2016 00:35

I believe max dextrose should be around 0.7% by meat weight.
So around 12.5g dextrose. 20 grams is alot, but then again you added a lot of culture, so you should be fine. It may give your final product a pretty good "tang" though!

Fingers · Post by **Fingers** » Sun Mar 06, 2016 00:58

Along with the correct amount of salt and cure#2 for the weight of meat. @ 0.25% cure2 and 2.75% sea salt

2 cloves garlic
20g dextrose
2 teaspoon fennel seeds
2 teaspoon whole black peppercorns
1 teaspoon coriander seeds
½ teaspoon cayenne pepper
1 teaspoon crushed dry chilli flakes
half cup red wine
10.7g of bessastart culture

Post by **Bob K** » Sun Mar 06, 2016 01:42

A little high on the wine. 25 ml/ grams per kilo would be better.

LOUSANTELLO · Post by **LOUSANTELLO** » Sun Mar 06, 2016 01:48

Do you have a way to check your PH? It may go real fast

LOUSANTELLO · Post by **LOUSANTELLO** » Sun Mar 06, 2016 01:49

Although the wine may have dropped the PH also

Fingers · Post by **Fingers** » Sun Mar 06, 2016 02:26

The ingredients bar the salt and cure are the amounts that went into 1792g of meat, incase your reading it as per kg.

I have some litmus paper so will check in the morning. The plan was to incubate them for 24 hours, 85 humidity 82degF