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cure #2 and starter culture ?
Posted:
Tue Feb 05, 2008 2:41 pmby gadusmorhua
I want to have a go at salamis, and have ended up buying both #2 cure and a starter culture.I've noticed some recipes use only the #2, but some use both.Is there an advantage in taste using the starter culture? Sometimes I think you can read too much and end up confused!
Posted:
Tue Feb 05, 2008 2:51 pmby Iamarealbigdog
two different creatures, one is bacteria and the other is a salt based nitrite
both work to kill bad bacteria in different ways
Posted:
Tue Feb 05, 2008 6:23 pmby saucisson
the starter culture contains (I think) strains of lacto bacillus (think coleslaw and yoghurt) which work on sugar to produce small amounts of CO2 and acidic elements which lower the pH and save the meat that way. They give the slight cheesy smell to curing salamis and do affect the final flavour.
Depending what salami you want will depend on whether you need to include it.
Dave