Homemade Sausage Making

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.

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.

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.

Whole muscle or sausage? Sounds more like a cure problem.

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.

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.

1 1/2 tbs dextrose, 1/8 tsp bactoferm LHP in distilled water

nuynai wrote:1 1/2 tbs dextrose, 1/8 tsp bactoferm LHP in distilled water

Added to how much meat?

6 lbs.

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.

Poli's Sopressata di Calabria