Using LS 25 Starter Culture

Tips and tecniques on dryng drying, curing etc.

Using LS 25 Starter Culture

Postby etsolakis » Fri Feb 03, 2017 5:51 pm

Hello!

I' m reading at this table (page 9), that LS 25 is not recommended when using common salt.
Is this right?
What will be the problem if you use common salt and LS 25?
Is there any recipe for sausage or salami, without common salt?

https://borglunds.files.wordpress.com/2 ... lturer.pdf
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Re: Using LS 25 Starter Culture

Postby wheels » Fri Feb 03, 2017 7:16 pm

That's news to me. But they say it's OK with nitrite curing salt - which IS nitrite and salt! :? :?

Perhaps they mean not to use it with salt that has additives.

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Re: Using LS 25 Starter Culture

Postby etsolakis » Wed Feb 08, 2017 12:38 pm

Thank you!

I have one more question.

I just received a LS25 package, transferred from UK to Greece.
There is a notice on the package, that it has to be stored in the freezer.
Is there any problem during the transfer?
At about what temperature has to be stored?
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Re: Using LS 25 Starter Culture

Postby wheels » Wed Feb 08, 2017 4:22 pm

I've always assumed that it's after opening that it should be freezer stored. I'm sure that the journey to Greece won't have affected it.

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Re: Using LS 25 Starter Culture

Postby etsolakis » Wed Feb 08, 2017 6:10 pm

Thanks Phil!

At about what temperature has to be stored?
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Re: Using LS 25 Starter Culture

Postby etsolakis » Sat Feb 11, 2017 10:28 pm

How the LS25 has to be mixed with the meat?
Is it right to mix it with the salt and the curing salt?
Is there any other way?
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Re: Using LS 25 Starter Culture

Postby wheels » Sun Feb 12, 2017 12:31 am

Mix some of it with some 'pure water' - bottled, distilled, or similar; just not stuff that's full of chlorine etc. Leave it for a few hours somewhere warmish - around 35 -40 °C, and then add it.

Freeze the rest.

That's my take on it.

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Re: Using LS 25 Starter Culture

Postby etsolakis » Sun Feb 12, 2017 10:43 am

Thank you Phil!

Will be right if I mix it with some red wine? (Red wine including in my recipe)
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Re: Using LS 25 Starter Culture

Postby NCPaul » Sun Feb 12, 2017 11:18 am

Don't mix directly with red wine as it may compromise the viability of the bacterial culture.
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Re: Using LS 25 Starter Culture

Postby etsolakis » Sun Feb 12, 2017 11:58 am

Thanks Phil!

I'm afraid if I mix LS25 with some water, it will be difficult mix well with all the meat.
The amount of LS25, is 0.5gr per kilo.


P.S. I haven' t use LS25, and I keep in the freezer. Will be this a problem?
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Re: Using LS 25 Starter Culture

Postby wheels » Sun Feb 12, 2017 2:21 pm

Dunno, it's what I'd do, and what most books recommend.

It'll be fine in the freezer for 6 months or so - and probably much longer.

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Re: Using LS 25 Starter Culture

Postby Swing Swang » Mon Feb 13, 2017 8:16 am

[quote="etsolakis"]Thanks Phil!
I'm afraid if I mix LS25 with some water, it will be difficult mix well with all the meat.
The amount of LS25, is 0.5gr per kilo.
/quote]

Not sure why you think that mixing it with water will make mixing with meat harder. If you are that concerned mix the diluted culture with a small portion of the meat then mix that into the remainder once it is well incorporated. The quantities of culture aren't that critical. Your're supposed to use at least 1/4 of the packet for small batches, or the dosing rate, whichever is the greater, according to the manufacturers (so the don't appear to think that it's too critical providing ther is a minimum inniculation density of microorganisms), so the first time I open the packet I divide it into four portions 'cocain style' ( ie with a blade on a tile, and pack into baking parchment 'bindles' which I then vac pack and deep freeze). I just use one of these for each batch.
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Re: Using LS 25 Starter Culture

Postby etsolakis » Mon Feb 13, 2017 10:45 am

Thanks Phli!

Hi Swing Swang!!

The quantity of culture LS25, is 0.5gr per kilo of meat.
There is no instructions on the packet and here, there no information about the 1/4 of the packet like for FLC and T-SPX

What do you think?
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Re: Using LS 25 Starter Culture

Postby Swing Swang » Mon Feb 13, 2017 2:29 pm

I have only ever bought LS-25 culture. In Jan 2014 I used 6-7gm of LS-25 to 12kg of meat and in December 2015 I used the rest of the same packet, approx 18-19gm, in 15kg of meat (as it had been in the freezer for a long time and I know that I wasn't going to be making any more for at least a year). There was a LOT wrong with that last batch (my 'disaster batch') but it wasn't with the culture/initial fermentation. There was definitely an instruction leaflet that came with the LS-25 where the quarter packet thing was mentioned, but I did source it form a different supplier. I now down't use culture as I think (can't prove it) that the fermented capsicum paste that I bring over from Portugal has the right microorganisms in it - in any case I prefer the flavour when I don't use culture but only feel confident in saying/doing it having had the reassurance of a few cultured bathes of experience.
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Re: Using LS 25 Starter Culture

Postby etsolakis » Mon Feb 13, 2017 2:37 pm

I'm waiting for Phil's opinion!!

PS. There are no instructions for LS25. Except there are inside the packet.
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