Posted: Fri Oct 31, 2014 19:56
Thanks Maxwell. We have an insatiable thirst for knowledge and eagerly await the english language videos.
Recipes for Tasty Homemade Sausages
https://wedlinydomowe.pl/en/
I just hope that this drama finally comes to an end.Maxell wrote:Dear friends,
For some time on this forum there have been expressions of dissent caused by a lack of understanding of some of the fundamental issues involved. I am the owner of the web portal wedlinydomowe.pl. which includes the Polish and English language forums. While we don't have seem to have any serious problems on the Polish forum, it is here that things have been fomenting. Perhaps I am the cause of all this, but after reading the posts, I don't think I'm the only one to bear the blame.
A forum needs to have a team of moderators, which is necessary to carry out continuous monitoring and maintain compliance with regulations. In addition, the moderators have the task of providing assistance to the many different forum members. From the start, we had a team of moderators on this forum, but what evolved was that my colleague Chuckwagon became the only active moderator. He performed his duties very well, and I am extremely grateful to him. However, with the recent production of the technological video series, there arose a need to appoint another moderator, familiar with the Polish language, who would be a link between me and your forum. We want to offer you the English version of these videos as soon as possible. My decision was to ask redzed, whom I have known for many years, to perform this function. Unfortunately, CW did not like this idea. By virtue of his seniority and status on the forum, CW requested that this be formalized and that he be designated in name and in function as the "Senior Moderator". I approved this and gave him my assurance that there was no intent in redzed's appointment as a moderator, to diminish CW's status on the forum, but to solely act a liaison between me and the forum. Still, this was not enough.
Ladies and gentlemen, as the owner of the website and the forum, I am responsible for maintaining a conflict free forum environment. Obviously, the final decisions in its operation are solely mine. My current plans are the distribution of the videos and the continuation of the improvement in the quality of the forum. These priorities will not change.
I also hope that CW will understand this and resume his work in directing a group of moderators on this forum. Once again, I strongly emphasize that I am very pleased with the work my friend Chuckwagon has been doing, and appointing redzed or any other additional moderator, is absolutely not an attempt to undermine his work or status. This post is an attestation of this.
I extend warm greetings, and look forward to our continued and uninterrupted cooperation.
Maxell
From my observation, Fermentation and pH lowering is just inevitable when the meat is salted appropriately (i salt 2.5-3%) even without store bought cultures and even at cold temperatures (10-15c). I experimented with no starter culture and no "fermentation" in warm and humid area before. I made chinese style sweet sausages that i just hanged in my humid fridge after stuffing it. I tried one sausage after few days in the fridge and it soured. That just means the resident bacteria in the meat soured/fermented the sausages. The other sausages, i dried for over 25 days, it tasted great and i am still alive. Now i just use kefir mixed with left over thermo and meso bacteria from cheese making which are way cheaper and pretty much unlimited as long you feed them. They give great flavor in the sausages i make and imo better than store bought sausages.redzed wrote: I advise investing in a meter, or at the very least, using test strips. Lowering the pH is an important hurdle and can be tricky, so we need to know what the heck is going on. Even in Italy they check the pH, and look for that drop even though they don't use starter cultures. We simply don't have that flora in our environment, so we inoculate. I totally believe in using cultures not only for safety reasons but for flavour and aroma that will be similar to that found in Europe. And if you use bioprotective cultures such as B-LC 007 and F-LC you raise a hurdle even higher.
Uxbal313, your statements a are totally incorrect. I suggest you do a bit of homework before posting such fallacious meanderings. To begin with, salt has nothing to do with fermentation. It is just that lactic bacteria are tolerant of it, some even at 15%. The sour taste that developed in your sausage was most probably caused by spoilage bacteria, and yes it might have "fermented". But you have to understand that Lactic acid bacteria (LAB) constitute a heterogeneous group of over 100 species. Most in fact contribute to spoilage and only a few will act to preserve the meat. And while kefir might contain LAB which will grow in meat and serve as bioprotective agents, you don't know what the cell count is and they are only one of many other bacteria that are present. Kefir also contains yeasts which tend to give off unpleasant flavours.Uxbal313 wrote:From my observation, Fermentation and pH lowering is just inevitable when the meat is salted appropriately (i salt 2.5-3%) even without store bought cultures and even at cold temperatures (10-15c). I experimented with no starter culture and no "fermentation" in warm and humid area before. I made chinese style sweet sausages that i just hanged in my humid fridge after stuffing it. I tried one sausage after few days in the fridge and it soured. That just means the resident bacteria in the meat soured/fermented the sausages. The other sausages, i dried for over 25 days, it tasted great and i am still alive. Now i just use kefir mixed with left over thermo and meso bacteria from cheese making which are way cheaper and pretty much unlimited as long you feed them. They give great flavor in the sausages i make and imo better than store bought sausages.redzed wrote: I advise investing in a meter, or at the very least, using test strips. Lowering the pH is an important hurdle and can be tricky, so we need to know what the heck is going on. Even in Italy they check the pH, and look for that drop even though they don't use starter cultures. We simply don't have that flora in our environment, so we inoculate. I totally believe in using cultures not only for safety reasons but for flavour and aroma that will be similar to that found in Europe. And if you use bioprotective cultures such as B-LC 007 and F-LC you raise a hurdle even higher.
Tom,
People have been curing meats without any gizmos and still are.
Salt has a lot do with fermentation. Salt inhibits pathogenic/spoilage organisms. Good bacteria has high salt tolerance so its very likely good LAB were on the sausages i made. I know the difference between spoiled and fermented. Lets see you make dry cured sausages without salt and see how it goes. I use kefir "mixed" with meso and thermo bacteria mother culture that i made. Both are multi strains. The yeast does not give unpleasant flavors nor it makes air pockets. Have you tried it before? Beer, Wine, Miso and Soy Sauce contains yeast, they taste nice.redzed wrote: Uxbal313, your statements a are totally incorrect. I suggest you do a bit of homework before posting such fallacious meanderings. To begin with, salt has nothing to do with fermentation. It is just that lactic bacteria are tolerant of it, some even at 15%. The sour taste that developed in your sausage was most probably caused by spoilage bacteria, and yes it might have "fermented". But you have to understand that Lactic acid bacteria (LAB) constitute a heterogeneous group of over 100 species. Most in fact contribute to spoilage and only a few will act to preserve the meat. And while kefir might contain LAB which will grow in meat and serve as bioprotective agents, you don't know what the cell count is and they are only one of many other bacteria that are present. Kefir also contains yeasts which tend to give off unpleasant flavours.
I don't want to rain on your parade, but I hope that you consume your sausages yourself and are not sharing them with anyone.