Dry Cure vs Culture
Posted: Sun Feb 12, 2017 5:52 pm
Hey... sausage newbie here. I've made a bunch of Italian sausage and brats. Everyone loves them and they go way too fast!
I've just made 10 lbs each of pepperoni and salami (both with about a 70/30 pork to beef ratio. I used the Prague #2 powder according to the instructions. The recipes I followed said nothing about cultures. But now I'm reading more and finding that most people use cultures.
My question is this, I've already got 20 lbs of sausage dry-curing in my basement (46F)... a) will it be OK? and b) what is the advantage of using the bacterial cultures? and c) Which is the best one for salami/pepperoni?
Thanks for your help!
I've just made 10 lbs each of pepperoni and salami (both with about a 70/30 pork to beef ratio. I used the Prague #2 powder according to the instructions. The recipes I followed said nothing about cultures. But now I'm reading more and finding that most people use cultures.
My question is this, I've already got 20 lbs of sausage dry-curing in my basement (46F)... a) will it be OK? and b) what is the advantage of using the bacterial cultures? and c) Which is the best one for salami/pepperoni?
Thanks for your help!