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September 4, 2017 at 9:37 pm #2957
Newbie here. Got the fermented sausage bug.
Made some Soppressata with the Umai Dry Recipe 8 days ago. B-LC-007 used as starter. 50mm Umai dry casings. Fermented 72 hours. Refrigerated after.
It is already at the target 35% weight loss. Cut a shorty and the interior is not dry, but looks and smells good.
I guess I’ll just wait/weight, and keep checking. Could I eat it now and not Die?
CoarseGrindSeptember 9, 2017 at 8:10 pm #11266JimMember
Having 35% weight loss after only 8 days indicates some issue with drying. As you pointed out you may have some case hardening where the outside dried but the inside is still moist. Is there a reason you used B-LC-007 culture instead of T-SPX? This culture has some bio-protectant.
Successful fermentation is the key to even drying. As for consuming a product that has not completely dried, we would not recommend it.September 13, 2017 at 9:45 pm #11267
Thanks for the info Jim. I used the B-LC-007 because it had bio-protectant.
I used B-LC-007 because “The Craft Butchers Pantry” had this to say:
This culture makes T-SPX obsolete due to all the additional beneficial strains that come with it. You want the added yeast and both cocci strains for flavor development predominantly, and this blend has it all. Because the fermentation temperature is low as well we suggest this culture is a game changer by offering so much more than T-SPX. This blend offers added Listeria protection, where T-SPX does not. Both forms of cocci bacteria work together in developing the characteristic flavors of fermented sausages, while also reducing the residual amount of nitrite in your product due to their secretion of enzymes that cause the reduction of the residual nitrite in the sausage. So you end up consuming less in the final product than using a culture blend with these beneficial bacteria. B-LC-007 is truly a superior culture to use for low temperature fermentation.
Your input would be greatly appreciated.
I ate some yesterday and am not dead………yet. One other question if you don’t mind.
How should I store my completed dried fermented sausages? Fridge, vacuum seal fridge, vacuum seal freeze, hanging in the bedroom closet, etc.?
I don’t have a dedicated curing chamber yet, Maybe one day.
Again thanks for your time and answers.
CoarseGrindSeptember 13, 2017 at 10:15 pm #11268JimMember
That’s an interesting write up. If this culture made T-SPX obsolete then Christian Hansen must not have heard about it yet since they still offer it.
As for the storage of product we would recommend vacuum sealing for storage in the fridge. There are some believers in paper bag storage in the fridge to allow the sausage to breathe as it may continue to develop flavor.
Definitely not the bedroom closet unless you like things to smell of smoked paprika and rancid fat.September 14, 2017 at 1:13 am #11269
Rancid fat…..not so much.
I’ll get some T-SPX and see if there is some taste difference.
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