Fermented Air Dried Sausage

[saucisson]

Ok, I'll give that a go then, thanks. I have fridges at 10 and 15 deg C so I should be OK at this time of year.

Dave

[saucisson]

I got my acidophilus from Holland and Barret today, 100 capsules for �6.29, they seem to have Pectin in them, is that correct?

How long do you simmer the garlic and red wine for?

Thanks,

Dave

[lemonD]

Dave,
Just break the whole head up, don't bother crushing the cloves, put it in the wine skins and all.
Bring to boil then simmer for 20-30mins. Strain and reserve the garlic pulp.
This is the acidophilus I have http://www.hollandandbarrett.com/vf/labels/001540HB.pdf


LD

[saucisson]

Great stuff, I bought the right one then No stopping me now then.

Dave

[saucisson]

Done and smoking. I rested the mix overnight as I hadn't got the skins ready. The mix was very wet when I came to stuff, liquid was pooling up above the stuffer disc and backing up in the skins on the tube, such that I had to pierce them to release fountains of liquid to great hilarity from bystanders. The salami seems fine though, see the liquid smoke thread in smoking and barbecuing for a photo.

[lemonD]

I forgot to tell you how "fluid" this mix is, I had help come stuffing time we tied off at both ends to keep the liquid inside.
You'll get some liquid dripping out for the first few days.

LD

[saucisson]

Ah Good, I kept thinking I must have measured the wine wrong and not kept enough back for the salami maker

[johnfb]

Made some of Daves chorizo style pepperoni this week, following his recipe.
Came out very well, tasted great and looks good too
Ate about half of a 12 inch sausage yesterday and everyone that sampled it thought it tasted great. My wife is making a pasta and tomato sauce dish with the pepperoni mixed through it tomorrow, and I can't wait.

An easy recipe for a novice like me.
Pics not the best in the world.



http://img175.imageshack.us/img175/5381/pep3oq5.jpg


http://img241.imageshack.us/img241/2868/pep1dg2.jpg


http://img440.imageshack.us/img440/6364/pep2cc4.jpg

[wheels]

There's a discussion earlier in this thread relating to the use of acidophilus in salami (HFW's recipe). Usage in his recipe is at 0.2% according to the copy posted.

This documentat Oregon State University recommends usage at 0.5% to 'develop flavour'.

The previously posted documentwith research in Hungarian sausage confirms it's usage to increase sausage safety.

It was concluded that NTMS cultures, including Lactobacillus acidophilus LAFTI L10, L. paracasei LAFTI L26, L. paracasei 5119, Lactobacillus sp. L24 and Bifidobacterium lactis LAFTI B94, may be used to increase the safety of Hungarian salami because these cultures gave strong inhibition of both E. coli O111 and List. monocytogenes.

Has anyone tested the PH when it is used?

The wedlinydomowe.com website suggests doing this by:

To use, mix 1 part finely chopped meat and 2 parts distilled water, tear off a strip of pH paper, dip into test solution, and match immediately to color chart. No technical training is necessary.

What do the members with scientific knowledge think of this method?

Given it's price and shelf stabilty as compared to LS-25 (the only other starter readily available to hobbyists in the UK) it would seem worth looking at further?

Phil

[saucisson]

My only problem is that the cultures lower the pH by producing lactic acid, so the pH you measure when you first make it up will be higher than what it ferments out to as it cures.

Dave

[Spuddy]

Most of the lactic acid would have developed by the end of the incubation stage though.
So one way would be to make a smaller "sacrificial" sausage which you could pH test (as it would still be moist enough) before starting the maturation stage.

[saucisson]

Sounds like a good plan

Dave

[wheels]

I was thinking along the same lines as Spuddy. If I wanted to test it is the method suggested on wedlinydomowe a good way?

To use, mix 1 part finely chopped meat and 2 parts distilled water, tear off a strip of pH paper, dip into test solution, and match immediately to color chart. No technical training is necessary.

[saucisson]

Yes pH paper is fine. Try and get a narrow range one, covering the pH's you may find in sausage, rather than a broad spectrum one covering from hydrochloric acid to caustic soda.

Dave

[wheels]

Not having access to a lab etc I will do what I always do first - ask at the pub!

Failing that there's some here on ebay. I'll get some of the 3.8 - 5.4 and the 5.4 - 7.0 ones.

Is the 1 part finely chopped meat and 2 parts distilled water OK?

Phil