Beginner question - so many choices
Posted: Tue Jan 11, 2022 19:44
Hi,
I've done some fair reading and research but still have some questions. This will be my first time making fermented and dry-cured sausages.
I've built my curring chamber from a new full-size fridge with temp and humidity controllers so for that I'm confident that it will work fine.
I have some previous experience with making fresh sausages so mixing and stuffing should be OK also.
Was recently traveling to the US so I managed to "import" some Cure #1 and Cure #2 so that is also in order.
I'm from Europe and am able to acquire the below sausage cultures for a fair cost so I actually ordered each of them.
SafePro® B-LC-007
SafePro® Flora Italia LC
SafePro® F-LC
Bactoferm® T-SPX
I understand that all of these can be used for the same type of sausages with some variations on fermentation time like the B-LC-007 having the shortest, but i don't understand the other variations and what would be the best choice for which type of sausage.
I want to make Spanish-style Fuet and wonder which of these cultures is most suitable. Of course, I also have the Mold-600 for the casing.
Furthermore, is there any guide on which culture is best for which type of product? I've seen people using the same culture for various products and this can differ based on the maker.
Also, is it safe to use PH stripes for initial reading? I have food-grade PH stripes that can show variations between 0-6.
One last question, I'll be also making some coppa and bresaola and for those, i have the SafePro® EasyCure LC culture. I cannot find much reading on this one but maybe some similar exist under a different name. The SafePro® EasyCure LC have 4 different strains, Debaryomyces hansenii
, Staphylococcus carnosus, Lactobacillus curvatus & Staphylococcus vitulinus.
Have someone used these types of culture for whole muscles curring like coppa and bresaola?
.
I've done some fair reading and research but still have some questions. This will be my first time making fermented and dry-cured sausages.
I've built my curring chamber from a new full-size fridge with temp and humidity controllers so for that I'm confident that it will work fine.
I have some previous experience with making fresh sausages so mixing and stuffing should be OK also.
Was recently traveling to the US so I managed to "import" some Cure #1 and Cure #2 so that is also in order.
I'm from Europe and am able to acquire the below sausage cultures for a fair cost so I actually ordered each of them.
SafePro® B-LC-007
SafePro® Flora Italia LC
SafePro® F-LC
Bactoferm® T-SPX
I understand that all of these can be used for the same type of sausages with some variations on fermentation time like the B-LC-007 having the shortest, but i don't understand the other variations and what would be the best choice for which type of sausage.
I want to make Spanish-style Fuet and wonder which of these cultures is most suitable. Of course, I also have the Mold-600 for the casing.
Furthermore, is there any guide on which culture is best for which type of product? I've seen people using the same culture for various products and this can differ based on the maker.
Also, is it safe to use PH stripes for initial reading? I have food-grade PH stripes that can show variations between 0-6.
One last question, I'll be also making some coppa and bresaola and for those, i have the SafePro® EasyCure LC culture. I cannot find much reading on this one but maybe some similar exist under a different name. The SafePro® EasyCure LC have 4 different strains, Debaryomyces hansenii
, Staphylococcus carnosus, Lactobacillus curvatus & Staphylococcus vitulinus.
Have someone used these types of culture for whole muscles curring like coppa and bresaola?
.