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TonyE
Joined: 29 Nov 2005
Posts: 108
Location: Calne, Wiltshire
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 Posted: Sun May 17, 2009 2:23 pm Post subject: Using Starter Cultures |
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Hi Folks
I have been reading the fermented sausage section of http://wedlinydomowe.com. There is an interesting section refering to slow/medium and fast acting cultures.
I have purchased a culture from this site, called LS-25 (25 gram)
1) Does anybody know if this is slow/medium or fast acting
2) What is the Freezer 'shelf' life of this product
3) I have followed a number of Len Poli's suggested recipes, which require typically 0.2 gram of culture per recipe. Does this quantiy also apply to the LS-25 culture - The label is written in German.
Although I have attempted Salami a number of times, I am frequently not happy with the result. Taste is o/k although usually dissapointing.
Never seem to arrive at the 'Brie Cheese' type mould covering, if it changes colour, I wipe it off with a vinagery cloth, then keep an eye on any further mould, and the moisture loss.
It goes without saying that temp/humidity are crucially important, I have tried using a thermometer and Hygrometer but without the use of automatic Humidity and Temp controllers it is very hit and miss.
If anybody has any suggestions for points 1) to 3) I would appreciate your input
Regards - TonyE |
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wheels
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Batman
Joined: 23 Apr 2008
Posts: 195
Location: Northumberland, UK
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| Posted: Mon May 18, 2009 2:18 pm Post subject: |
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Tony, pretty sure that when I was researching LS25 myself, that it is a fast acting bacteria, the document does mention slower acting compounds eg LS 25 Plus, but no one seems to supply those. Can't help you with the freezer shelf life of the product. I can't find the instructions that came with the packet but I have it in my mind that it is 0.6g/kg but I could be wrong, the fast bacterial growth probably means that smaller amounts would still be adequate in the 24hrs or so recommended incubation time.
As Phil says, this bacteria has nothing to do with the white surface mould growth.
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wheels
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| Posted: Mon May 18, 2009 2:50 pm Post subject: |
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I've just remembered that we discussed some of this before. See:
http://forum.sausagemaking.org/viewtopic.php?t=4477
As to the useage rate, it's interesting to note that a similar culture's details state:
| Quote: | | Each 42-gram packet of LHP will do 500 pounds (225 kilo) of meat. You can use half of the packet in 100 pounds of meat, and refreeze remaining culture. Use at least 1/4 of the packet in any production under 100 pounds of meat. - Butcher and Packer |
This is presumably to ensure that you have enough 'active' ingredients in the (smaller) amount you use.
The comprehensive wedlinydomowe.com website says:
| Quote: | When freeze-dried cultures are used it is recommended to disperse them in water. Adding 25 grams of powdered culture to 200 kg (440 lbs) of meat makes uniform distribution quite challenging. That comes to about 1/2 teaspoon to 4.5 kg (10 lbs) of meat and the culture must be very uniformly dispersed otherwise defects will occur later on. For those reasons it is advisable, especially at home conditions, to mix 1/2 tsp of culture in 1/2 cup (150 ml) of distilled water and then pour it down all over the meat. Any tap water which is chlorine free will do, the problem is that different cities, or countries, sanitize water in different ways. Chlorine will kill bacteria and the process will suffer. For this reason it is recommended to use distilled water.
Mixing freeze-dried cultures with cold water for 15-30 minutes before use allows them to "wake up" and to react with meat and sugar faster when introduced during the mixing process. - wedlinydomowe.com |
I hopr this helps.
Phil
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saucisson
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| Posted: Mon May 18, 2009 3:39 pm Post subject: |
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Interesting, I'll try dissolving my capsules next time I use them.
Dave
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wheels
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saucisson
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| Posted: Mon May 18, 2009 9:15 pm Post subject: |
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Still is probably an exaggeration, I was going to try them for the second time tomorrow :)
Dave
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wheels
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saucisson
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| Posted: Tue May 19, 2009 12:04 am Post subject: |
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I can try 
Dave
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TonyE
Joined: 29 Nov 2005
Posts: 108
Location: Calne, Wiltshire
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| Posted: Tue May 19, 2009 7:15 am Post subject: Using Starter Cultures |
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Thanks for all your help guys.
Read through all your replies, and attached threads, yup all makes sense. Just one final point 'white mould' that is seen on good quality Salami, is this naturaly occuring, or should it be artificially introduced i.e. by using a cheese culture, if so, any recommendations.
TonyE |
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