Sausage Kit

[Mike]

I just bought the sausage kit, and can not wait to get it. I got the dry age sampler pack and it work perfectly.
My questions is there doesn’t seem to be any recipes that tell me the amount of the dextrose, bactoferm, or instacure to use. The kit says it can do 25-30 lbs of meat, but I don’t want to try that much at one time. Does the package come with these measurements?

[Jim]

Hello Mbottema,

That is a good question. Since you didn’t get your sausage kit yet, you have not seen the instructions that come with it, but here is a preview: http://www.drybagsteak.com/_pdf/UMAi-Dry-Sausage-Kit-web.pdf

The instructions have one recipe for a spanish style dry chorizo that has measurements based on 1 kg of meat.
By the way, you are wise not to start with 30 lbs of meat, it helps to become more familiar with sausage making first.
You can find more great dry sausage recipes in Stanley Marianski’ sausage book that is available on this site or on his website:
http://www.meatsandsausages.com

[Mike]

Thanks for the response and the PDF. Now I have an idea of what I will be dealing with. I will think more about a book, but for now I just want to try simple, simple, simple recipes.

[Mike]

1 more question, I just got the kit (hooray!). But I see that I needed to freeze the bactoferm right away. It was shipping for 7 days to Japan…..is it still ok?

[Thea]

Welcome, welcome. Thanks for keeping up the conversation about your new kit. So long as you throw that packet in the freezer, and try to keep it sealed, frozen, it should last you 300 lbs of meat for 6-12 months.

Here is what the starter culture manufacturer tells us about the viability of your Bactoferm:
“In general freeze dried products are microbiologically stable, due to the low water content, and therefore Chr. Hansen’s freeze-dried microbial food cultures are shipped at ambient temperatures. However shipment at 15-30oC (59-86°F) should not exceed 10 days, as this may compromise product quality.
If the cultures are stored as recommended, at -18o C (0o F) or below, Chr. Hansen guarantees a shelf life [of 6-12 months].
A change in the color of the product (to a slightly brownish hue) does not affect the performance of the culture. Nor will it have any effect on the color of the final product.”

Hope this reassures you!

BagLady
aka Thea

[Mike]

Thanks for the assurances!

[Jan Ooms]

Join the meatsandsausages forum. You’ll be surprised about all the advise readily shared between members. You can also access and search the Marianski books page by page.
Cheers,
Jan.

[Author]

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