Using cheese cultures as in fermented sausages.
Posted: Tue Apr 21, 2015 20:32
Hi all,
long time reader, first post here.
I've been making my own cheese for a while now and I am moving into fermented sausages and meats. I have been reading like a madman and seem to know most of the basics. I have created a fermentation chamber with controlled humidity and temperature and my first pancetta is hanging in there as well. A couple of questions on the differences between cheese and meat fermentation.
- I have about 20 cheese cultures which seem to have some similar lactic acid producing bacteria. I was wondering if anybody has any experience using cheese cultures in fermented meats?
- Also, do you see any harm in aging / fermenting cheese and meat in the same fridge/ chamber? I could see some cross contamination but perhaps that is a good thing, as they both like some penicillum candidum.
I haven't been able to find any literature on this subject so if anybody has found a source I would love to see it, or if you have any experience?
Thanks, and sauage on!
long time reader, first post here.
I've been making my own cheese for a while now and I am moving into fermented sausages and meats. I have been reading like a madman and seem to know most of the basics. I have created a fermentation chamber with controlled humidity and temperature and my first pancetta is hanging in there as well. A couple of questions on the differences between cheese and meat fermentation.
- I have about 20 cheese cultures which seem to have some similar lactic acid producing bacteria. I was wondering if anybody has any experience using cheese cultures in fermented meats?
- Also, do you see any harm in aging / fermenting cheese and meat in the same fridge/ chamber? I could see some cross contamination but perhaps that is a good thing, as they both like some penicillum candidum.
I haven't been able to find any literature on this subject so if anybody has found a source I would love to see it, or if you have any experience?
Thanks, and sauage on!