Whole Muscle Fermentation

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Navarro
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Whole Muscle Fermentation

Post by Navarro » Sun May 08, 2016 23:14

Hello friends. I know well the embedded fermentation process as salami, but I have some doubts about this process to whole muscles as Copa, loin and others. Is There a fermentation process involve in a muscle? It is possible to use the starter cultures in pieces like that?

Navarro
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redzed
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Post by redzed » Mon May 09, 2016 04:24

Hi Navarro, nice to hear from you again. Some of us here have recently started using bacterial starter cultures on whole muscle meats, specifically Texel DCM-1. This culture does not contain any fermentative bacteria but only cocci bacteria which improve and enrich the flavour of the meat as it is curing. Read this discussion here:

http://wedlinydomowe.pl/en/viewtopic.php?t=6817
Navarro
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Post by Navarro » Mon May 09, 2016 12:08

Thanks !!!!
nuynai
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Post by nuynai » Mon May 09, 2016 12:21

While on the topic of whole muscle, does the silver skin on wild game meat affect the absorption of cures and bacteria or should it be removed prior. Thanks..
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Bob K
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Post by Bob K » Mon May 09, 2016 18:02

Yes remove the sinew/silverskin. It does inhibit penetration ....and not pleasant to chew!
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