Spudly's easy Salami question

Tips and tecniques on dryng drying, curing etc.

Spudly's easy Salami question

Postby fusion555 » Fri Dec 30, 2016 7:39 pm

Although the recipe dose not call for starter culture, would i be better off using some Bactoferm F=LC then some Bactoferm Mould 600? Ill be using a wine cooler as a chamber. This will be my first try at anything other than fresh sausage and Bacon (and some smoked fish)

I dont have to use the Spudly recipe, just looks simple for a first try, any other suggestions will be most welcome

Colin
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Re: Spudly's easy Salami question

Postby NCPaul » Sat Dec 31, 2016 12:32 am

To give yourself the best chance at success I would say yes to both of the Bactoferm products. Some other suggestions would be to add in 0.3 % dextrose and start small until you know how your chamber works. Keep detailed notes (always a good practice). I check weight loss weekly and use this judge how things are going. Another tip would be to not mix the meat enough to create a good bind as this is not necessary for dry cured sausage. Be very careful not to cause fat smearing when making the mix. Most problems occur early in the process.
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Re: Spudly's easy Salami question

Postby fusion555 » Sat Dec 31, 2016 1:38 am

Thanks Paul, i have some Dextrose, i had read about fat smearing but not about over mixing, probably going to give it a try on Tuesday

Colin
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