Slow starter culture Primal SK soft | for dried sausages

Description

What are starter cultures for sausages?

Starter cultures are freeze-dried bacteria that you use in making your own dry sausages such as chorizo, fuet, salami and countless other dry sausages. They provide safety by acidifying your meat (i.e. lowering the pH) and they give your sausages their distinctive cured and ripened flavor. You always use them together with nitrite salt (curing salt), dextrose and sometimes nitrates. They roughly come in 3 variants: fast, medium fast and slow. Slow starter culture Van Hees – Primal SK soft is a slow fast type of starter culture.

About slow starter culture Van Hees – Primal SK Soft

Van Hees – Primal SK Soft is a slow working starter culture. Best suited for slow fermentation of Southern-european or Northern-european sausages. Very mild acification. Also very suitable to be used with GDL

Contents

• 25 grams suitable for 50 kg of meat
• Store in the freezer, however, short disruptions of freezing will not influence the quality
• Microbes: S. carnosus
• Although microbiologically different in composition, it can be used as as substitute of Bactoferm T-SPX

How to use Van Hees – Primal SK Soft

• Always combine with curing salt and dextrose
• Can also be combines with GDL.
• Fermentation: approximately 72 hours @ 20 °C or by lowering the temperature from 22 to 18 °C over 5 days.

Recommended reading on making your own (dry cured) sausages and charcuterie

• 👉Free pointer on converting American cure #1 and #2 recipes to European ingredients
• Home Production of Quality Meats and Sausages
• The art of making fermented sausages
• Spanish Sausages Authentic Recipes And Instructions
• Polish Sausages, Authentic Recipes And Instructions
• Worstbijbel (Dutch only; by the author of startercultures.eu)
• Over Charcuterie (Dutch) – handbook for home charcuterie making by the founder of startercultures.eu

Online English spoken dry cured sausage making workshop

During this English spoken masterclass you will learn the theory and practice of making cured dry sausages such as salami’s, fuet, chorizo, pepperoni and summers sausages at home. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and sausagemaking,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions.Click here for more info.