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Sausages & Charcuterie
Startercultures for sausage making
Starter cultures are freeze-dried bacteria that you use when making dry sausages such as chorizo, fuet, salami, pepperoni and numerous others dry sausages. They provide safety by acidifying your sausage, and give the typical ripened flavor. Startercultures.eu provides a wide range of cultures for different types of sausages, ranging from fast pepperonis to slow matured Italian salami’s as well as spreadable sausages.You always combine them with curing salts (nitrite and/or nitrate) and dextrose .ImportantPlease read up on the safety aspects of making dried sausages. It is not difficult, but just messing around a bit is not without risk. Some literature on the topic:Anderson, W.R. (2010) – Mastering the Craft of Making SausagesFeihner, G. (2016) – Salami, Practical Science and Processing technologyKutas, R. (2008) – Great Sausage Recipes and Meat Curing Marianski, S. & Marianski, A. (2009) – The Art of Making Fermented Sausages Marianski, S. & Marianski, A. (2010) – Home Production of Quality Meats and SausagesRuhlman, M. & Polcyn, B. (2005) – Charcuterie, the Craft of Salting, Smoking and CuringRuhlman, M. & Polcyn, B. (2012) – SalumiWateetons, M. (2018) – Worstbijbel (dutch)Concerning the delivery of bacterial meat starters All orders containing meat startercultures will be sent in a foam envelope with an added icepack. All cooled packages will be sent on mondays to…
Fast starter cultures
Fast cultures give a faster and stronger acidification. You use them mainly for North American sausage varieties, such as pepperoni, cervelat, kabanossi and American summer sausages. In addition, they can also be used for Northern European sausage varieties such as all German, Polish, Hungarian and Scandinavian sausages.Advantages:Relatively strong acidification which increases safetyEasy to makeQuick resultsGeneral instructions:dosage: 0,25-0,5 grams per kilogramfermentation: approximately 24 hours @ 30 °Cexpected pH < 4.6
Medium fast starter cultures
Medium-fast cultures give a milder and slightly slower fermentation. They are good all-round starter cultures that provide a full and ripe flavor as well as good safety. You use them mainly for Northern European sausage varieties like most Dutch, German, Polish, Hungarian and Scandinavian sausages. They can also be used for slow-ripening Southern European sausage varieties such as fuet, chorizo, salame, cacciatore, sobrasada or ‘nduja.Advantages:Moderately strong acidification, combined with full flavour Easy to makeRelatively quick resultsGeneral instructions: dosage: 0,25-0,5 grams per kilogramfermentation: approximately 48 hours @ 24 °Cexpected pH: around 4.8
Slow starter cultures
Slow starter cultures give a mild acidification, and do so slowly. This way you’ll develop the distinctive traditional flavor of slow-ripening Southern European sausage varieties such as fuet, chorizo, salami, cacciatore, sobrasada or ‘ndujaAdvantages:Full traditional Southern European flavor Make sausages like they do in Italy and SpainFermentation at room temperature, no heating neededGeneral instructions: dosage: 0,25-0,5 grams per kilogramfermentation: approximately 72 hours @ 20 °Cexpected pH:
Starter cultures for charcuterie
Molds
Starter cultures without bacteria
Bio protective starter cultures
Sausage additives
Casings
Casings are used for practically all sausages and some types of charcuterie. By far the majority of meat and sausage products are traditionally put in natural casings. Nowadays plastic casings are used increasingly. In all cases, however, the quality of a product is also determined by that of the casing.
Artificial casings
Non-natural casings exist in all possible shapes and sizes and different materials and properties. They are often made of cellulose or plastic. They can be both closed or semi-permeable, can be manufactured in many colors and in some cases have even been pre-smoked. They are often used for cooked sausages, liver sausage and black pudding. The semi-permeable types are also suitable for drying sausages and even smoking. They are not edible. Advantages of artificial casings:can be used immediately, no need for desaltinglarge number of calibers availableno need to be refrigerated or stored on saltkeep indefinitelywidely applicablerelatively cheap
Natural casings
Natural casings are the carefully cleaned and prepared intestines of mainly pigs, cattle and sheep. The most important properties of natural casings:natural productgive a traditional lookare porous and therefore absorb smoke very wellthe casing proteins react exactly the same as meat proteins when it comes to drying, smoking and cookingthe cooking temperature is a maximum of 85 ° Care elastic, so can be overfilled
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You use meat grinders to make sausage, minced meat or pâté. At starterculturen.nl we also sell handy accessories such as stuffing horns and spare knives and plates.
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Meneer Wateetons
2020-07-23T07:09:16+02:00
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