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Navarro
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- Joined: Fri Mar 14, 2014 03:12
- Location: Brazil - SP
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by Navarro » Sun May 08, 2016 23:14
Hello friends. I know well the embedded fermentation process as salami, but I have some doubts about this process to whole muscles as Copa, loin and others. Is There a fermentation process involve in a muscle? It is possible to use the starter cultures in pieces like that?
Navarro
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redzed
- Moderator
- Posts: 3855
- Joined: Fri Apr 20, 2012 06:29
- Location: Vancouver Island
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by redzed » Mon May 09, 2016 04:24
Hi Navarro, nice to hear from you again. Some of us here have recently started using bacterial starter cultures on whole muscle meats, specifically Texel DCM-1. This culture does not contain any fermentative bacteria but only cocci bacteria which improve and enrich the flavour of the meat as it is curing. Read this discussion here:
http://wedlinydomowe.pl/en/viewtopic.php?t=6817
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Navarro
- Newbie
- Posts: 7
- Joined: Fri Mar 14, 2014 03:12
- Location: Brazil - SP
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Contact:
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by Navarro » Mon May 09, 2016 12:08
Thanks !!!!
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nuynai
- Passionate
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- Joined: Thu Dec 01, 2011 15:17
- Location: Buffalo, ny
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by nuynai » Mon May 09, 2016 12:21
While on the topic of whole muscle, does the silver skin on wild game meat affect the absorption of cures and bacteria or should it be removed prior. Thanks..
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Bob K
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- Location: Northwest Ct
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by Bob K » Mon May 09, 2016 18:02
Yes remove the sinew/silverskin. It does inhibit penetration ....and not pleasant to chew!