I want to have my first go , in the europien style (slow acidification,less tang=higher pH),
Most likely an italian salami.
Since fermentation is flavor (and aroma),
Other then Cure #2 for food safty I wonder if I could use a messo culture with added milk powder (lactose) as fermentable sugar for acidification fermenting at 22-25c?
Would love to get some tips or even a great recipe. ^-^
Although lactic acid bacterial cultures are used for many fermented sausages the strains differ quite a bit from what we use in making cheeses. I make quite a few sausages but I only use the cultures made specifically for meats. Much like cheese it can be deadly if you do it wrong. Here is a great site for informations about sausage making and of course there is also my forum and website (click picture the link below).
http://lpoli.50webs.com/Tips.htm#Starter (http://lpoli.50webs.com/Tips.htm#Starter)
Tomer, I would stick to the classic lactobacilli that ferment sausage. Meso lactococci would work in theory in lowering the pH, but that's not the whole story. Meat-fermenting lactobacilli also produce protectants against pathogens in addition to flavor and aroma compounds.
Kind of like using a screwdriver to drive in a nail instead of a hammer. Yes, it should work, but it's best to use the right tool for the job.
I like the way you put that Pav I don't think I was clear at all. I am not sure where you would get cultures in Irsreal but I can direct you to placed here. I know Chr Hanson makes cultures to make sausage.
http://www.chr-hansen.com/products/product-areas/meat-cultures/our-product-offering.html (http://www.chr-hansen.com/products/product-areas/meat-cultures/our-product-offering.html)
There is more info there you may get a better idea.
Also want to point out that less tang is not necessarily higher pH. Flavor for acidity is not just determined by pH, it is also about the types of acid and how the receptors interpret them. So say you have a lactobacilli that produces quite a bit of d-lactate isomer. That's going to produce different flavor from one that sticks to l-lactate. And then there's the question of how that lactate changes during sausage aging.
There's quite a bit you can do with acid flavor control by picking your strains and species of lactobacillus when making sausage, similar to cheese culture selection.
I see, Sourcing a meat ferm culture is difficult (and potentially expenssive and problematic to order from abroad) hense the reason for the question.
Ive contacted an israeli charcuteir , I hope he might be willing to help.
There must be someone there that sells meat cultures.
Tomer,
U can find Bactoferm F-RM-52 and the Prague Powder #1 at http://www.home-cheese.com/shop/product-info.asp?ProductID=447. (http://www.home-cheese.com/shop/product-info.asp?ProductID=447.)
#2 is needed for fermented dried cured sausages (both nitrite and nitrate) as far as I understand.
#1 is for wet curing,cold smoked and direct acidification types (with wine,vinegar,incapsulated acid)
Hansen apears to have a disributer in israel , I'l have a talk to them next week and see if they have small packages.
Please keep us updated.
Alright Tomer! I've got some really good recipes for sausages and salamis on the forum and website and an eBook with 100 plus recipes~
I love Debi's recipes, and another good resource I've used is Len Poli http://lpoli.50webs.com/Sausage%20recipes.htm (http://lpoli.50webs.com/Sausage%20recipes.htm)
Thanks!
You may also find my recipes a bit lower in salt whenever posible.
I don't normally open post my forum links but in this case I don't think it's a breach of ethics
http://deejaysworld.net/cgi-bin/yabb2/YaBB.pl (http://deejaysworld.net/cgi-bin/yabb2/YaBB.pl)
I do step by step processes with pictures just like I do here. Maybe it will help.