Using starter culture

[aris]

What is the best way to use the LS-25 starter culture from its frozen state? Does it need to be disolved first - and if so, can this be done in something line wine or vinegar to give flavour, or should it be done with a small amount of water?

[Platypus]

I always mix it with a little luke warm water to help kick a litle life back into it

I wouldnt like to use anything too acidic or high in alcohol just in case it has a detrimental effect on the culture.

[aris]

That's what I was worried about. I wonder if a tabespoon of lukewarm water and a pinch of sugar to get it feeding would be good (similar to yeast)?

[aris]

I used Spuddy's method and cured the meat chunks in the fridge beforehand, then minced the meat 3 days later. I added the starter culture after mincing - is this the best time to do it?

[Paul Kribs]

I am also hanging 2 small (500 grms) salamis at present. I used most of Spuddy's saltpetre based recipe but altered the method a bit. Instead of cutting the meat into chunks and leaving overnight in the salt and saltpetre, I minced it straight off then added the salt and saltpetre, mixed well in by hand and left in the fridge overnight. Did it like this just to ensure an even distribution. When it came out of the fridge I spread the mix out and sprinkled on the LS 25 and added the flavouring ingredients and stuffed into beef casings and hung in the airing cupboard for a day.

They are currently hanging in the back bedroom as the shed temp was dropping to around 3.5C, and the bedroom is pretty stable at around 13C - 16C with 46%RH - 50%RH. They weighed 500 grms each and have been there for 7 days. They have shrunk considerably and now weigh 350 grms which is almost 30% loss, I will leave for another week then weigh again. There is no smell so I assume all is well although they are very mis-shapen, almost flat, yet I made sure to stuff them quite tightly.



Regards, Paul Kribs

[aris]

Looks good Paul.

Mine are in my biltongbox, covered with a plastic bag to keep the humidity in.

My temperature sensor says 16.5C - which I suspect might be too low for incubation/fermentation. I might bring the box into the kitchen for 24 hours, then put it back in the garage for maturation.

Your casings look like ox-runners - how long do you think they need to mature for?

[Paul Kribs]

Aris

Yes, the casings are Franco's runners. I decided to get some to make salami and also some bigger black puddings. They appear to be very resilient casings. I would definitely recommend them for the puddings rather than hogs casings as I had no probs at all with split casings whilst cooking.
I am unsure about the length of maturation, mainly due to the fact that they have lost almost 30% weight in the first week. I am also going by 'feel'. Obviously the cases are drying out a bit quicker than the centre, which in places still feels quite soft. I have not yet found a salami recipe that advocates less than 14 days, so After 14 days I will weigh and 'feel' them and act accordingly. I believe the slightly high temp and low RH has hastened the drying of the outside a lot quicker than is desirable. If they do turn out OK, I have quite a length of runners left and may make some more salami and some chorizo.

BTW, I am currently constructing a Biltong box along similar lines to the one on your site. It's a bit smaller in depth as I am using off-cuts, and not quite as high. I am considering making slots for air flow rather than holes as I intend to cover the holes with mesh, to deter insects, and think it would look a bit neater with a strip of mesh instead of covering each hole. The off-cuts are the dreaded MDF and will get sealed before use.

Regards, Paul Kribs

[aris]

Thanks paul - I think i'll give my salami's 14 days too (they too are ox runners).

With regards to the biltong box - size doesn't matter, though it does help to have something quite tall so that whatever you're hanging in there is not too close to the bulb (though in theory, it might be a nice idea to offset the bulb so it is not directly underneath whatever you are drying).

Slots or holes don't make much of a difference, just make sure they are both at the top and the bottom, and not in the middle - i.e. fresh air is drawn in from the bottom, and expelled at the top as the heat rises. Mine is made from MDF too, but not sealed at all.

I want to make a new biltong box - something much bigger. I'm thinking of metal fabrication, but that means buying a welder, so i'll probably opt for an old kitchen cabinet which I will modify.

[Paul Kribs]

aris

Looks like we're going 'off topic' here.. it usually happens

I did consider the direct heat issue prior to starting the build and modified it accordingly as you can see in these pics. The heat from the lamp is diverted to the sides. There is still a way to go with it, when I find time but I am getting there. The darker wood is oak laminated 25mm MDF. it used to be our dining table.





Regards, Paul Kribs

[aris]

Very nice indeed!

I would not worry about sealing - just cover the bottom tray and lightbulb guard with tin foil to catch any drippings - this is easily replaced when it gets dirty.

[aris]

Thinking about this again - you might like to design a little shuttering system on your ventilation holes to keep the humiditing IN rather than out.

I'm using the biltong box for my fermentation, and I must say with a black bin bag covering it - it is working fairly well at keeping the right temperature and humidity. With variations on the wattage of lightbulb (or perhaps a fancy thermostat to vary it), I think you could use this for maturation also - particularly on these cold winter nights.

[Paul Kribs]

I do like the idea of the dimmer switch, and may also consider the shutter system.

Regards, Paul Kribs

[Paul Kribs]

Although it has only been 11 days since hanging, my salamis have lost over 30% of their weight. They have also become quite mis-shapen and they have become quite solid, probably down to the low %RH and slightly high temperature. Conditions have not been ideal, but I thought I would cut one and taste it. I must say that I am surprised at how tastey they are. Wife reckons too salty and garlicky, but I think they are very nice indeed. They are slighly softer in the centre and harder on the outside but very acceptable nonetheless.
My only reservation is that It would have been nice to use a slightly bigger casing.



Regards, Paul Kribs

[Spuddy]

Looking good there Terry.
You have a little bit of case hardening there probably due to the low RH.
If you vac pack them now and leave them for a week or two you'll find that will equalize without them drying out further.

[aris]

My salami's don't look nearly as red as those. Do you think that is a problem? From what i've seen, they go fairly red after incubation - mine did not. Could I perhaps have done the incubation incorrectly, or not incubated for long enough?