Cabonaia wrote:
It seems you may have used the Molinari recommended starter with the Marianski procedure. Marianski's recipe lists T-SPX, which stipulates a fementation range of 64 - 75F, which is apparently what you were aiming for, while Molinari lists F-LC which requires temps ranging from 77 all the way up to 115F.
Ped asked:
Does that mean CW that I should return it to the fermenting chamber, get it to 77deg min for 48hrs and then start the curing bit, or should I just leave in the curing chamber to dry? But if I leave it in the curing chamber will it increase in acidification?
Story28 wrote
...are any advantages for using T-SPX or F-RM vs. F-LC? For instance, if you can control your environment to the exact specifications needed by F-RM or T-SPX, does F-LC produce the exact same results? I was thinking about switching over to only using F-LC because of the versatility, but I thought there might be some benefit in quality using the finicky starter cultures since I can control the fermentation environment.
Ped, by your choice of F-LC, you have the added quality of a much stronger flavor development and a good, stable color produced in much shorter time by Staphylococcus xylosus. Remember, the flavor of the sausage is also largely influenced by the final pH, type of sugar used, and of course, any spices used. Please note that the "fast" cultures (using higher fermentation temperatures) produce a much more "tangy" flavor.
If you return the sausage to 77 degrees (or higher) in the fermentation chamber with 90% humidity for 48 hours, you`ll simply create a tangy, quickly-dried product in the short time (2 weeks at the most) it takes to drop below 5.0 pH to the desired 4.6 pH. If you prefer a more subtle, less tangy flavor, drop your fermentation temperature to 70 degrees and don`t allow the acidification to drop below 4.8 at any time. This will allow the staphylococci time enough to reduce nitrates over a longer period of time. It was Stan Marianski`s preference to use the slow T-SPX, where after a month and a half, the flavor (called "aromatic") is much more subdued with a relatively mild acidification (European style).
It is important to remember that the speed of fermentation is due to the temperature and higher temps produce faster fermentation. If the fermentation temperature drops to < 53 degrees Fahrenheit, the lactic acid bacteria may stop metabolizing sugar. The acidity of a sausage simply depends upon the amount and type of sugar used in the recipe. If more sugar is added, a higher acidity (lower pH) is obtained and the sausage gains a more sour flavor.
Jason, your question is, "do the other cultures produce the exact same results"? No, they absolutely do not. The reason is incredibly simple: the "fast" cultures (using higher fermentation temperatures) produce a much more "tangy" flavor. As beneficial bacteria vary in type and number inside each culture, their specific effects will continually vary. This quick, "American" tangy flavor is not preferred in Europe, especially in southern Europe. If I were you, I would not change the cultures in "tried" recipes written by professionals like Stan Marianski. Believe me, Stan knows the qualities of each culture and he chooses them for his recipes for a reason. When we start substituting cultures or ingredients, we certainly cannot expect our products to be the same.
For our comparison, here are the brief descriptions of the four most commonly used cultures.
Meat Starter Culture Bactoferm™
LHP (Fast: 5.0 pH in 2 days)
LHP is a freeze-dried culture well suited for all fermented sausages where a relatively pronounced acidification is desired. This culture is recommended for the production of traditional fermented, dry sausages with a sourly flavor note.
Each 42-gram packet of LHP will treat 500 pounds (225 kilo) of meat.
Note: Cultures must be stored in freezer and has a shelf life of 14 days unrefrigerated and 6 months frozen.
Bactoferm™
F-LC (Short or Traditional Fermentation Time / Also: Added Listeria protection)
Bactoferm™ F-LC meat culture with bioprotective properties for production of fermented sausages with short or traditional production times. F-LC is recommended for the production of all types of fermented sausages. Depending on fermentation temperature, acidification is either traditional, fast or extra fast. F-LC is a mixed culture containing Pediococcus acidilactici, Lactobacillus curvatus and Staphylococcus xylosus in a convenient freeze-dried form. P. acidilactici ensures reliable acidification whereas S. xylosus results in strong flavor development and a good, stable color. Due to bacteriocin production both L. curvatus and P. acidilactici contribute to suppressing growth of Listeria monocytogenes.
Each 25-gram packet of Bactoferm™ F-LC will treat 220 pounds (100 kilo) of meat.
Meat Starter Culture Bactoferm™
F-RM-52 (Medium: 5.0 pH in 4 days)
Bactoferm™ F-RM-52 is a freeze-dried culture well suited for all fermented sausages where a relatively fast acidification is desired. The culture is recommended for the production of traditional North European types of fermented, dry sausages with a sourly flavor note.
Each 25-gram packet of Bactoferm™ F-RM-52 will treat 220 pounds (100 kilo) of meat.
Note: Cultures must be stored in freezer and has a shelf life of 14 days unrefrigerated and 6 months frozen.
Meat Starter Culture Bactoferm™
T-SPX (Slow: Assists with drying a month or more) Also: Semi Dry Cured
Bactoferm™ T-SPX is a freeze-dried culture well suited for all fermented sausages where a relatively mild acidification is desired. T-SPX is particularly recommended for the production of Southern European type of sausages, low in acidity with an aromatic flavor. The culture is suitable for moulded as well as smoked fermented sausages. (Semi Dry Cured)
Each 25-gram packet of Bactoferm™ T-SPX will treat 440 pounds (200 kilo) of meat.
Note: Cultures must be stored in freezer and has a shelf life of 14 days unrefrigerated and 6 months frozen.
Note the duration periods for fermentation - slow, intermediate, fast, or extra fast. Please note that the "fast" cultures (using higher fermentation temperatures) produce a much more "tangy" flavor.
Cultures for fermentation below 75°;F. (24°;C.)
T-RM-53......Slow (European style)
T-SP
T-SPX
T-D-66.........Intermediate
T-SC-150
T-SL
Cultures for fermentation from 70°;- 90°;F. (22°;- 32°;C.)
F-RM-52........Medium (American style)
F-RM-7
F-SC-111
F-1
LP..................Fast
LL-1
CSL
LL-2
F-2
Culture for fermentation from 80°;- 100°;F. (26°;- 38°;C.)
LHP...............Extra Fast
Culture for fermentation from 86°;- 115°;F. (30°;- 45°;C.)
CSB...............Extra Fast
F-PA
Culture for fermentation from 90°;- 115°;F. (32°;- 45°;C.)
HPS...............Extra Fast
Best Wishes,
Chuckwagon