Question about starter cultures LS-25 vs. T-SPX
Posted: Tue Mar 21, 2017 6:20 amHey all!
Im totally new to this! But i've decided to give homemade dry aged sausage a shot.
Alot of recipes that i've read includes usage of startercultures, most recipes refers to TSPX but i've seen some LS25 as well.
My question is:
- does anyone have any experiences regarding those two cultures? How does the taste differ? Can or should i use less salt if i use one of them?
I have bought the LS25 because it was easy to get (im in Sweden) but if you all scream "dont use it!" Or "use tspx instead!" I will of course listen!
Thanks in advance
Im totally new to this! But i've decided to give homemade dry aged sausage a shot.
Alot of recipes that i've read includes usage of startercultures, most recipes refers to TSPX but i've seen some LS25 as well.
My question is:
- does anyone have any experiences regarding those two cultures? How does the taste differ? Can or should i use less salt if i use one of them?
I have bought the LS25 because it was easy to get (im in Sweden) but if you all scream "dont use it!" Or "use tspx instead!" I will of course listen!
Thanks in advance
I think it is important, particularly when just starting, to use a culture as a safety hurdle. I have not used LS 25 but it is labelled as a fast culture with fermentation time of 1-2 days. The salt level should not be adjusted depending on the culture and the salt level should not be less than 2.3 %. You can adjust the amount of dextrose for the culture which will affect the pH drop. My preference is in the range of 0.3-0.6 %.