Fermented Snack Sticks

Recipes for all sausages

Re: Fermented Snack Sticks

Postby ped » Sat Mar 17, 2018 10:42 am

Great posts, very much appreciated, will be giving them a try asap
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Re: Fermented Snack Sticks

Postby NCPaul » Sat Mar 17, 2018 10:56 am

Yes, provided you give the starter culture some dextrose to eat and convert to lactic acid. You should also be able to meet the suggested temperatures for the Bactoferm you are using. The fermentation step is the only time that you would need to check pH. I stick the pH probe directly into the meat. I use some sausage meat left in the stuffer wrapped in cling wrap for the pH check. If I only had the cacciatore mix, I would make the sticks in the usual 10-14 days then seal them in a bag and hold them an extra few weeks to give the nitrate a chance to reduce. This process is designed specifically for making salami without a fermentation and temperature / humidity controlled drying chamber. By using sheep casing, this process can be successful with an oven with a tray of water and an unmodified fridge; no special equipment needed. Snack sticks similar to these are sold near the check out in grocery stores for $ 1-2 / one ounce which sends my frugal nature into a price rage.
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Re: Fermented Snack Sticks

Postby badjak » Sat Mar 17, 2018 12:42 pm

Thanks NCPaul,
In my case it won't be an oven but a fridge...
Or maybe an electric coolbox.

Step one is going to make sure I have something with semi controlled temperatures / humidity (or maybe just hang them outside, current temperatures are between 23 and 31 oC :D )
Quite sure I will be back with more queries after that
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Re: Fermented Snack Sticks

Postby NCPaul » Sat Jun 02, 2018 11:13 pm

Hungarian Sausage (Kolbasz) w/ Apricot
Based on Len Poli's formulation

I thought this would be good, it's not, it's great. This is my fourth example of incorporating a dried fruit (sterilized) in a dried snack stick and the tartness and sweetness of the apricots really pair well with the paprika and cured meat. I made them by fermenting in my oven with a dish of water and drying them in my beer fridge. Another example of "What grows together, goes together". :D

Pork loin and back fat (80/20) 1 Kg
Apricots soaked in brandy. 100 g
(Made by soaking 75 g in 75 g of brandy)

Ground through course plate then mixed with

Salt 23 g
Cure #1 2.4 g
Black pepper 5 g
Dextrose 3 g
Hungarian paprika 8 g
Garlic powder. 2.25 g
Allspice. 2.5 g


Added last:
SafePro F-LC 1.1 g


pH (46 hrs. at 72F) = 5.25


0 hrs. 1107 g
168 hrs. 700 g (36.8 %)
240 hrs. 646 g (41.6 %)

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Re: Fermented Snack Sticks

Postby Haerblaw » Tue Jun 12, 2018 11:59 pm

Great recipes!

Question 1, Is the bactoferm the fermentation agent in the sausage? I had thought it was something to be sprayed on the outside, but I'm reading here it is blended in with the sausage.
Question 2, Why did you choose to vastly reduce the amount of bactoferm called for in the recipe?
Question 3, Is it possible to use buttermilk or greek yogurt as a sausage fermentation culture? (mesophyllic, like in aged cheese)
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Re: Fermented Snack Sticks

Postby NCPaul » Wed Jun 13, 2018 10:58 am

1. Bactoferm mold 600 is sprayed on the outside. There are 5 other Bactoferm products available to the home sausage maker that are fermentation cultures meant to be added to the meat. Each of these cultures are meant to drop the pH and provide other beneficial properties.
2. The stated usage for the product is 25 grams for 100 kilograms of meat or 0.25 g / Kg. Because the products are not homogeneous, there was a recommendation to use 1/3 of a package to insure that enough of the bacteria made it into the batch regardless of the batch size. I use more than the usage rate but less than the expensive recommendation (I actually use what I scoop out on the end of a spatula).
3. That has been done with mixed results. The Bactoferm products are blends of bacteria of known usage rate for multiple effects on meat.

I recommend this book to everyone: https://www.amazon.com/Home-Production- ... =Marianski
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