bactoferm in unfermented meat

[Sherri]

Very very new to making any sort of sausages.

Bactoferm is one of the ingredients in making the salumi. How safe or unsafe would it be to keep aside some of the meat mixture and cook it up to see what the resulting flavors might be?

Bactoferm is supposed to be “good” or “safe” bacteria, but it is not clear to me how exactly this works.

Thanks for any insights you may have.

[Rick]

quote edukimi” post=5752:

Very very new to making any sort of sausages.

Bactoferm is one of the ingredients in making the salumi. How safe or unsafe would it be to keep aside some of the meat mixture and cook it up to see what the resulting flavors might be?

Bactoferm is supposed to be “good” or “safe” bacteria, but it is not clear to me how exactly this works.

Thanks for any insights you may have.

This all looks hard but its not. You will notice pH in the line. You will not need to check the pH. Doing so will with the UMAi bags will cause you to loose the seal of the bag and you will need to re-seal. I have made salami with the UMAi with out checking pH and it has turned out perfect every time.

Bactoferm needs powdered dextrose to work and create the salami tangy acidification. The BF line has 5 lines of product which are all good.

Please keep in mind that the Bactoferm products must be kept frozen. They will be good in transit (not frozen) for 12-14 days.

Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus)

Summary

For medium-fast acidification. Due to the short fermentation, final product may have a mildsourly flavor. Bactoferm F-RM-52 culture causes the meat’s pH to drop to under 5.0 in about 4 days.
Great for products like salami or products with diameters from >1”- 3”. Fast culture targeted for fermentation temperatures 70°F-90°F. Both L. sakei and S. carnosus have optimal growth at 86°F, they will grow best around this temperature. They metabolize Dextrose and Fructose which create lactic acid (do not use Sugar). S. carnosus is a curing/flavoring bacteria
that needs time to be effective. Typically this culture is for products that take around 1 month to fully complete (includes drying).

Use

After seasonings and spices have been effectively mixed into minced meat the culture is introduced and also thoroughly mixed. For every 10lbs. of meat:dilute 1/2 tsp. of culture in 1/2 cup cold distilled water (or chlorine free tap water). Let sit for 15-20 minutes for bacteria to “wake-up” then pour over mixed meat and re-mix thoroughly. Make sure meat stays cold
through mixing process. Use InstaCure#1
or #2 mixed with this culture.

Bactoferm T-SPX (Pediococcus pentosaceus and Staphylococcus xylosus)

Summary

For slow and minimal acidification. Fermentation ends when sugars are used up for lactic acid production, at which point the pH will steady (or rise) and moisture removal will be main safety hurdle (<0.91). This culture is a curing and flavor enhancing bacteria, the pH level should not drop under 5.3. This will ensure great taste and color to finished product.
For slow-fermentation and large diameter salami or products with diameters of >3”. Slow culture targeted for fermentation temperatures 65°F-80°F. For traditional fermentation the temperature should not exceed 75°F. Typically sugar is used for these products. This culture is for products that take months to fully complete (includes drying), and can be used for slow fermented small diameter products as long as safety hurdles are overcome, i.e. Water Activity level (<0.91), curing with #2...etc).

Use

After seasonings and spices have been effectively mixed into minced meat the culture is introduced and also thoroughly mixed. For every 10 lbs. of meat: dilute 1/2 tsp. of culture in 1/2 cup cold distilled water (or chlorine free tap water). Let sit for 15-20 minutes for bacteria to “wake-up” then pour over mixed meat and re-mix thoroughly. Make sure meat stays cold throughout
mixing process. Use InstaCure #2 (Nitrate) with this culture.

Bactoferm LHP (Pediococcus acidilactici and Pediococcus pentosaceus)

Summary

For extra fast acidification. If a pronounced sourly flavor is desired, you selected this culture wisely. Bactoferm LHP culture causes the meat's pH to drop to under 5.3 in 30 hours or under 5.0 in 2 days. Great for thin products like pepperoni or sausages
≤1” in dia.. Extra-Fast culture targeted for fermentation temperatures 90°F-105°F. P. acidilactici has optimal growth at 104°F and
P. pentosaceus at 95°F, they will grow just fine under this temperature. They metabolize most common sugars and create lactic acid (useDextrose, not Sugar).
Typically this culture is for products that take around 2 weeks or less to fully complete (includes drying).

Use

After seasonings and spices have been effec tively mixed into minced meat the culture is introduced and also thoroughly mixed. For every 10lbs. of meat:dilute 1/2 tsp. of culture in 1/2 cup of cold distilled water (or chlorine free tap water). Let sit for 15-20 minutes for bacteria to“wake-up” then pour over mixed meat and re-mix thoroughly. Make sure meat stays cold through mixing process. Use InstaCure #1 with this culture.

Bactoferm F-LC (Lactobacillus curvatus, Staphylococcus xylosus & Pediococcus acidilactici)

Summary

For both slow (traditional) and fast acidification, based on temperatures used during fermentation. For slow and light acidification profile the optimal temperature is close to 80°F. High acidification and low final pH levels can be reached by using a 95-115°F temperature range during fermentation. Time for product to reach <5.3pH is also dependent on temperature, salt content and other variables: typically faster pH drop to below 5.3 is obtained by higher temperatures in the culture’s recommended range. This product is also patented for its bio-protective qualities, making it ideal for use as a
safeguard against Listeria monocytogenes, A resilient pathogenic bacteria that is able to multiply and flourish in conditions most bacteria are unable including high temperatures, low available moisture and anaerobic environments.

Use

After seasonings and spices have been effectively mixed into minced meat the culture is introduced and also thoroughly mixed. For every 10lbs. of meat dilute 1/2 tsp. of culture in 1/2 cup cold distilled water (or chlorine free tap water). Let sit for 15-20 minutes for bacteria to “wake-up” then pour over mixed meat and re-mix thoroughly. Make sure meat stays cold
through mixing process. Use InstaCure #1 or #2 mixed with this culture.

And finally

You will not need the next product with the UMAi bags (natural casings only)

Bactoferm 600 Mould (aka M-EK-4) (Penicillium nalgiovense)

Summary

Mold growth is often a desirable quality in a dry-cured sausage. One of the most common questions about mold growth on the surface is, Is it Safe? There is no easy answer, while white/grayish mold is typically considered beneficial mold, there are simply too many strains of mold in the direct environment (house-flora). That is why it is in the best interest of the sausagemaker to inoculate the casing with the correct concentrated mold. This freeze-dried strain is laboratory-created 100% Penecillium nalgiovense, the most desirable of beneficial molds for sausages. This product creates a nicely marbled white/grayish
surface mold that will prevent contamination by other outside bacteria, prevent case hardening, create a characteristic flavor
and reduce drying time, rancidity and discoloration.

Use

After seasonings, spices and culture have been effectively mixed into minced meat and the sausages are stuffed and hanging, it is time to apply the mould. Bactoferm 600 consists of an aerobic bacteria and needs to be exposed to oxygen or it will not activate.

Steps to create cultured solution for:10 Liters / 2.6 Gallons. Empty packet into 200ml (approx. 1 measuring cup) of lukewarm
water (approx. 68°F) and hold for 12 Hours. Then dilute into 10 Liters of chlorine-free tap water (or distilled water). If using
multiple containers, distribute contents evenly.

1 Liter Remove and correctly weigh 3 grams of Mould Culture. Dissolve in 200ml (approx. 1 measuring cup) of lukewarm water
(approx. 68°F) and hold for 12 Hours.
Then dilute into 1 Liter of chlorine-free tap water (or distilled water).
Spray the mold or dip it into a chlorine-free-water and Bactoferm mould solution prior to placing in fermenting environment (high temp [80-110°F], high humidity [75-90%]). After 24 hours, check to see if a white/grayish mold has appeared, reapply to
areas still without mould. Mould can be reapplied repeatedly during fermentation phase.

I hope this was not confusing to you and will help some.

[Sherri]

Thank you for the detailed response about the uses of the bactoferm lines and I have some better understanding of their use (in particular the “wake up” period which I have not been told before). This info will be of great help.

The part of my question that remains unanswered is the part regarding cooking up and eating any of the unfermented mixture with the bactoferm T-XPS added. Would this be dangerous or because Staphylococcus xylosus is a “good” bacteria and the meat is being cooked would it be safe? Sorry this is such a rookie question, but I would be interested in knowing. Any thoughts?

[Rick]

quote edukimi” post=5756:

Thank you for the detailed response about the uses of the bactoferm lines and I have some better understanding of their use (in particular the “wake up” period which I have not been told before). This info will be of great help.

The part of my question that remains unanswered is the part regarding cooking up and eating any of the unfermented mixture with the bactoferm T-XPS added. Would this be dangerous or because Staphylococcus xylosus is a “good” bacteria and the meat is being cooked would it be safe? Sorry this is such a rookie question, but I would be interested in knowing. Any thoughts?

The T-XPS is a dry cure agent and needs to be fermented. I dont think i would cook any salami with the t-spx, you may end up is a hard brick with the use of cure 2 added.
You will need the temps 65-80 hanging for the fermentation to work. Hang in your kitchen at room temp. I use a cupboard for fermenting.

[Sherri]

Could those bacteria prior to fermentation make a person sick?

[Rick]

quote edukimi” post=5758:

Could those bacteria prior to fermentation make a person sick?

Prob could if the fermentation temps dropped to low or went to high.

Here is the last batch of UMAi salami i made. Dont confuse the cure fridge with the UMAi bags (i was just showing my process)

http://www.drybagsteak.com/forum/9-drybagsteak-recipes/3430-salami-prepping

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