Ferment sausage in a bowl?

Air dried cured Meat Techniques

Ferment sausage in a bowl?

Postby bkshafer » Fri Jul 05, 2013 7:31 pm

Is there any reason not to ferment sausage in a bowl instead of stuffed into casings?
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Re: Ferment sausage in a bowl?

Postby wheels » Tue Jul 09, 2013 3:15 pm

I've an 'inkling' that this used to be the way things were often done. But, why would you want to? I can't see any advantage.

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Re: Ferment sausage in a bowl?

Postby Dibbs » Wed Jul 10, 2013 8:37 am

wheels wrote:I've an 'inkling' that this used to be the way things were often done. But, why would you want to? I can't see any advantage.

Phil


Easier to measure pH.
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Re: Ferment sausage in a bowl?

Postby wheels » Wed Jul 10, 2013 1:50 pm

Very true.

FWIW, Maynard Davies bulk cures salami in his book "Manual of a Traditional Bacon Curer". He doesn't use a culture, but the process is similar.

Maybe try a smallish batch to see how it goes?

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