Slow starter culture RAPS Biostart plus | 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 RAPS Biostart plus is a slow type of starter culture.

About slow starter culture RAPS Biostart Plus

Because of the added yeasts, this slow-acting starter culture gives a characteristic Southern -european flavor. Ideal for Southern-european style sausages such as fuet, chorizo, cacciatore or ‘nduja and for added flavor to your Northern-european sausage.

Contents

• 25 grams suitable for 50 kg of meat
• Keep in the freezer, however, short disruptions of freezing will not influence the quality.

Instructions slow starter culture RAPS Biostart plus

• Bacteria: undisclosed by producer
• Always combine with curing salts and dextrose
• Dosage: 0,5 gram per kilo
• Fermentation: approximately 72 hours @ 20 °C or by lowering the temperature from 22 to 18 °C over a period of 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.