Locating Bio-Cultures "Downunder"
My equipment is on the way to piece together a basic curing chamber, but today I decided I could not wait any longer so I have made my first sopressata. The photos in the posts on this topic are simply too mouthwatering.
So I have two happy little babies hanging ready to ferment. Fortunately the temperatures are favourable at this time of year, so by moving them around I should be able to control that. Just have to fiddle with the humidity.
Just a couple of questions: I only had 43mm diameter fibrous casings, so should I cut the fermenting time down to compensate?
Or perhaps the smoking time? I don't want them to dry too fast.
One final one: CW you wrote to smoke them for 60 hours. Is that a total smoke exposure time or intermittent like for the mettwurst?
Thanks Ursula
So I have two happy little babies hanging ready to ferment. Fortunately the temperatures are favourable at this time of year, so by moving them around I should be able to control that. Just have to fiddle with the humidity.
Just a couple of questions: I only had 43mm diameter fibrous casings, so should I cut the fermenting time down to compensate?
Or perhaps the smoking time? I don't want them to dry too fast.
One final one: CW you wrote to smoke them for 60 hours. Is that a total smoke exposure time or intermittent like for the mettwurst?
Thanks Ursula
- Chuckwagon
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Hi Ursula, I'm SOOOooooo glad you decided to take the plunge into fermented sausage making. You won't be sorry. It takes a little practice, but you can do it girl! Besides, you've got a couple of old curmudgeons like Ross and me standing right behind you! You wrote:
I'm sure glad you decided to try dry-cured sausage! It's the best.
Best Wishes,
Chuckwagon
I'm rarin' to go with your project.... but... my computer crashed and I won't have a technician here until the end of the week. (I can't retrieve my files). I'll get back to you later.CW you wrote to smoke them for 60 hours. Is that a total smoke exposure time or intermittent like for the mettwurst?
I'm sure glad you decided to try dry-cured sausage! It's the best.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Hi all,
Have just done the first cold smoke of my sopressata - 9 hours and am resting them for the night. Haven't yet got an answer as to how long to smoke them for. CW's recipe suggested 60 hours smoking. I'm wondering if anyone out there has experience in how long is optimum for this. And is this intermittent smoking or all up? ie Does 60 hours (which seems long to me) really mean 30 hours smoke, 30 hours rest?
Thanks Ursula
Have just done the first cold smoke of my sopressata - 9 hours and am resting them for the night. Haven't yet got an answer as to how long to smoke them for. CW's recipe suggested 60 hours smoking. I'm wondering if anyone out there has experience in how long is optimum for this. And is this intermittent smoking or all up? ie Does 60 hours (which seems long to me) really mean 30 hours smoke, 30 hours rest?
Thanks Ursula
- Chuckwagon
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- Location: Rocky Mountains
Congrats, Ursula!
Don't stop now! Go girl! The 60 hours was just my recommendation for intermittent smoking (eight hours off while sleeping). If you wish to smoke continuously, then 24 hours should be adequate. At what temperature do you plan to do this?
Best Wishes,
Chuckwagon
Don't stop now! Go girl! The 60 hours was just my recommendation for intermittent smoking (eight hours off while sleeping). If you wish to smoke continuously, then 24 hours should be adequate. At what temperature do you plan to do this?
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
- Chuckwagon
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Oneills, you wrote:
Best Wishes,
Chuckwagon
Have you checked our link at: http://wedlinydomowe.pl/en/viewtopic.php?t=6050I have been unable to find bactoferm in Australia.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Hi O'Neils,
How are things over the hill from me?
I used Bactoferm T-SPX from Master Butchers Co-op in Adelaide.
It's about 15$ a sachet, and ferments heaps of meat. I haven't been able to get F-L-C anywhere, but will contact MBC and ask them about equivalent cultures shortly. I'll let you know what they say.
Best regards Ursula
How are things over the hill from me?
I used Bactoferm T-SPX from Master Butchers Co-op in Adelaide.
It's about 15$ a sachet, and ferments heaps of meat. I haven't been able to get F-L-C anywhere, but will contact MBC and ask them about equivalent cultures shortly. I'll let you know what they say.
Best regards Ursula
Hi CW,
Thank you for your reply.
I am smoking at about 65 - 68 degrees F at the moment. Ambient temperatures are very favourable at the moment. Into my second day, and will have 16 hours by tonight. Nights are pretty cold so I bring them inside to sleep.
Tomorrow I'll give them another 8 hours.
They look pretty good.
When I have my chamber set up, I am keen to try my hand at a few other fermented types.
(This is a bit addictive!)
Ursula
Thank you for your reply.
I am smoking at about 65 - 68 degrees F at the moment. Ambient temperatures are very favourable at the moment. Into my second day, and will have 16 hours by tonight. Nights are pretty cold so I bring them inside to sleep.
Tomorrow I'll give them another 8 hours.
They look pretty good.
When I have my chamber set up, I am keen to try my hand at a few other fermented types.
(This is a bit addictive!)
Ursula
- Chuckwagon
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hi Steve,
The only other culture I can find in Australia is on E-Bay.com.au.
Sausage Casings Naturally has a culture for sale called Opti-Start. It's a salami culture.
That's all I know about it.
Green Living Australia used to have a Cheese culture available, used by local salami makers.
I have my doubts about it, I hate to eat a salami that tastes like a Brie or Camembert!!!
Cheers Mate.
Jan
The only other culture I can find in Australia is on E-Bay.com.au.
Sausage Casings Naturally has a culture for sale called Opti-Start. It's a salami culture.
That's all I know about it.
Green Living Australia used to have a Cheese culture available, used by local salami makers.
I have my doubts about it, I hate to eat a salami that tastes like a Brie or Camembert!!!
Cheers Mate.
Jan
Jan, your comments raised a question for me. After I finish smoking today, my sausages need to be cured at 50 F. Now I have a fridge that I use to cure my cheeses, which happens to have a constant temperature of 50. Ideal.
However, it does have 4 camemberts curing in it at the moment. THese were made with MO30 mesophilic culture with a healthy dose of pennicillin candidum.
Is it likely to cause a problem with my fermented sausages? (Not the present one - that has smoke to protect it) but others?
We can't get Bactoferm mold here. Would candidum be a useful alternative?
Anyone with ideas?
Thank you Ursula
(I don't want sausages tasting like cheese either, Jan!!!!!!!!!)
However, it does have 4 camemberts curing in it at the moment. THese were made with MO30 mesophilic culture with a healthy dose of pennicillin candidum.
Is it likely to cause a problem with my fermented sausages? (Not the present one - that has smoke to protect it) but others?
We can't get Bactoferm mold here. Would candidum be a useful alternative?
Anyone with ideas?
Thank you Ursula
(I don't want sausages tasting like cheese either, Jan!!!!!!!!!)
- Chuckwagon
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hi Ursula!
Although it would be most convenient, there are several reasons you may not wish to do this. Cross-contamination is the first noticeable drawback, but at this point, the addition would affect both culture hosts. Better to find another location if possible.
Hey, do you get to go to Germany with your folks? I hope they have a very nice visit.
Best Wishes,
Chuckwagon
Although it would be most convenient, there are several reasons you may not wish to do this. Cross-contamination is the first noticeable drawback, but at this point, the addition would affect both culture hosts. Better to find another location if possible.
Hey, do you get to go to Germany with your folks? I hope they have a very nice visit.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
I rather thought that might be the case.
So I'll have to hang them in the bathroom in a cooler box. Night temps are too cold outside and the inside temp is 62 degrees - a little warm for these.My equipment hasn't all arrived yet, so this batch may become dogfood but it's been an interesting experience, and I'll fiddle around until I am set up properly.
And no, I didn't go with my parents this time. Too busy around here!!
They are having a wonderful time in the Black Forest, eating pretzels and sausages!
Regards Ursula