Pasturizeation

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bluc
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Pasturizeation

Post by bluc » Thu Apr 29, 2021 13:04

For any meats dried beyond 30%loss is listeria still a concern. I used f1 culture which apparently does not contain listeria protection. Should I sous vide so its safe for People over 70's? If so what temp how long?
I used nitrite and 28mm natural hog casings.
I used this spice mix and recipe
https://tasteofartisan.com/make-pepperoni-sausage/

But am drying to 40% loss rather then cooking.
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Bob K
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Re: Pasturizeation

Post by Bob K » Thu Apr 29, 2021 15:02

Why did you use a recipe and culture formulated for a fast fermented, cooked sausage if you were going to dry cure it?
If you are concerned about Listeria I would cook/pasteurize it for peace of mind. If available to you use F-LC culture it has Listeria protection and can be used for fast or slow fermented sausages.
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Re: Pasturizeation

Post by bluc » Fri Apr 30, 2021 03:28

I tried slow culture and was not happy with taste I want to try a tangy sausage see if I prefer it. Should I have just used a slow culture and more sugar/dextrose? I tried to get f-lc but couldnt find any.
Yea was planning to pasteurize which is why I asked about temp time frame. Plan to use a sous vide bath.
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Re: Pasturizeation

Post by jcflorida » Fri Apr 30, 2021 05:46

I make various cooked sausages using sous vide (summer sausage, pepperoni, hot dogs, etc.). I use 62ºC (144ºF) for about an hour after the sausage reaches the final temperature. From what I've been able to determine, 7 log10 pasteurization is achieved in 15-20 minutes after reaching temperature. Time depends on pH, fat content, and particular pathogen (salmonella, e.coli, etc.) but I've never seen a time greater than 20 minutes, so I feel confident in my food safety with margin.

As far as tang, if you cannot find a suitable starter culture, maybe you could consider encapsulated citric acid.
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Re: Pasturizeation

Post by bluc » Fri Apr 30, 2021 08:02

Awesome thanks. I have often wondered if you can use citric but then I guess you dont get the flavour. I am about 18hrs into fermentation ph at 5.2 and the smell in my fermentation chamber reminds me of my fav pizza yuuum..
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Bob K
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Re: Pasturizeation

Post by Bob K » Fri Apr 30, 2021 12:11

If you are using 10 gram dextrose and 5 gram sugar per Kilo almost all starter cultures will give you a pronounced tang.
If you want to pasteurize or cook the sausage I would follow the semi-Dry method of cooking and then drying rather than cooking a dry cured product
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Re: Pasturizeation

Post by Albertaed » Fri Apr 30, 2021 12:55

Up the dextrose and wait longer and you’ll get the tang.If you use encapsulated citric acid be sure to mix it in carefully at the very end or your bind and color will suffer greatly.
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Re: Pasturizeation

Post by bluc » Sat May 01, 2021 00:49

Awesome info fellas thanks.
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Re: Pasturizeation

Post by bluc » Mon May 10, 2021 00:47

I fermented the sausage to 4.8 after 2 weeks they have lost 29%. I have chamber at 12c 80% humidity.
The skins are quite sticky tacky is this an issue?
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Re: Pasturizeation

Post by wasuky » Mon May 10, 2021 01:56

bluc wrote:
Mon May 10, 2021 00:47
I have chamber at 12c 80% humidity.
The skins are quite sticky tacky is this an issue?
I've found that some stickyness on the casing is not an issue but when is extremely sticky, my sausages tend to slow down the drying speed.

In my first batch, I started with the RH in 80% and after 1 week I found out the sausages were very sticky plus sausages were getting hairy so I had to wipe them with warm water and vinegar.
For my 2nd batch I set the RH at 75% but sausages got a bit sticky. I wipe those too.
For my 3rd batch I set the RH at 70% and I got a liiiiitle bit of a sticky texture. I left it on.
Now for my 4th batch I set the RH at 65%. The sticky texture is almost non noticeable but it's there.

I look over my sausages more than I do over my kid.
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Re: Pasturizeation

Post by bluc » Mon May 10, 2021 04:47

Yea I wiped mine down with water/vinegar will keep eye on them. Only doing small lots atm.
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Re: Pasturizeation

Post by bluc » Wed May 12, 2021 10:29

One string smelled off small amount black mould and very bottom of string the skin was puffed up, it went in the bin. Second string smelled same but no mould or bloating but went in the bin also. 3rd string has virtually no smell and looks fine kept it will test on weekend.

I think I am gunna have to swap to a frost free fridge. This one works fine on whole muscle but no luck so far with salami..
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