Adding Culture

Post Reply
nuynai
Passionate
Passionate
Posts: 266
Joined: Thu Dec 01, 2011 15:17
Location: Buffalo, ny

Post by nuynai » Tue Jun 28, 2016 14:19

Anyone ever use a spray bottle to more evenly distribute the starter cultures. The small amount called for seems it would be tough to distribute it on the amount of meat involved. I figure even if diluted with water, it would cover a greater area, therefore getting more meat in contact with the starter cultures. Opinions welcome.
User avatar
Bob K
Moderator
Moderator
Posts: 2029
Joined: Sun Jun 02, 2013 15:16
Location: Northwest Ct

Post by Bob K » Tue Jun 28, 2016 14:30

Don't see why that would not work just don't add too much extra water.

On the other hand by the time you are done mixing the culture is well distributed throughout the meat block...and the bacteria multiply quickly.
nuynai
Passionate
Passionate
Posts: 266
Joined: Thu Dec 01, 2011 15:17
Location: Buffalo, ny

Post by nuynai » Tue Jun 28, 2016 14:49

Did some dry cured meats. 1/2 was red, perfect color, other 1/2 was gray color. All tasted good but one was less visually appealing.
User avatar
Bob K
Moderator
Moderator
Posts: 2029
Joined: Sun Jun 02, 2013 15:16
Location: Northwest Ct

Post by Bob K » Tue Jun 28, 2016 14:58

Whole muscle or sausage? Sounds more like a cure problem.
nuynai
Passionate
Passionate
Posts: 266
Joined: Thu Dec 01, 2011 15:17
Location: Buffalo, ny

Post by nuynai » Tue Jun 28, 2016 15:03

Sausage. Cure was #2 and didn't get sick. No cure chamber, just air dried in basement. Was very tasty but needed to chewed for awhile. Don't eat much dry cured, so don't know if that's normal. Coppa was done same way and once done, had a taste of fine aged cheese. Len Poli's recipes. Thanks.
User avatar
redzed
Moderator
Moderator
Posts: 3228
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Wed Jun 29, 2016 04:03

Can you tell us what culture you used, the amount, how much sugar. How and at what stage of the process did you add the culture? I normally add the culture to a small amount of distilled water, add a small pinch of dextrose, stir an let sit for 20-30min. Before adding to the prepared meat, I stir again and add together with the rest of the spices.
nuynai
Passionate
Passionate
Posts: 266
Joined: Thu Dec 01, 2011 15:17
Location: Buffalo, ny

Post by nuynai » Wed Jun 29, 2016 12:26

1 1/2 tbs dextrose, 1/8 tsp bactoferm LHP in distilled water
User avatar
Bob K
Moderator
Moderator
Posts: 2029
Joined: Sun Jun 02, 2013 15:16
Location: Northwest Ct

Post by Bob K » Wed Jun 29, 2016 12:40

nuynai wrote:1 1/2 tbs dextrose, 1/8 tsp bactoferm LHP in distilled water
Added to how much meat?
nuynai
Passionate
Passionate
Posts: 266
Joined: Thu Dec 01, 2011 15:17
Location: Buffalo, ny

Post by nuynai » Wed Jun 29, 2016 12:43

6 lbs.
User avatar
Bob K
Moderator
Moderator
Posts: 2029
Joined: Sun Jun 02, 2013 15:16
Location: Northwest Ct

Post by Bob K » Wed Jun 29, 2016 13:17

Thats approximately .33% Dextrose. (?)

If that is the only type of sugar , it seems low.
Also you can double the amount of LHP to make sure you have a viable starter.

What recipe did you use, sounds like one of Poli's.
nuynai
Passionate
Passionate
Posts: 266
Joined: Thu Dec 01, 2011 15:17
Location: Buffalo, ny

Post by nuynai » Wed Jun 29, 2016 13:32

Poli's Sopressata di Calabria
Post Reply