Hello folks,
I've been making sausage a long time ,never using stater cultures. We make an average of 1000 - 1500 lbs of fermented summer sausage/snack sticks a week, half of those numbers is deer sausage.
It's hard to control the temperature of my two smokehouses because I fire with all hickory wood and the temp reaches 90 to maybe 100 degrees tops when cold smoking summer sausage, 85 degrees when doing snack sticks.
I'm looking for a way to make my snack sticks turn out nice and round every time. I'm not educated in the science of sausage making , but I do know that my snack sticks always turn out better in the when the humidity is higher. However, I do not have a climate controlled environment....
We make 13 different flavors of snack sticks that we sell, but I want them to turn out the same every time,will a starter culture help with this problem ?
Would a starter culture help make my summer sausage more uniform in shape ?
I use 2" X 18" fiber casings for summer sausage. We stuff the sausage on Tues. let hang in a room at 65-70 degrees overnight and smoke the next day for around 18 hours. We hang the sausage in our drying room after smoking and the sausage is ready to eat in around 2 and a half or 3 weeks.
The snack sticks are stuffed in 21 MM collagen casings. We make them on Monday,hang over night at 65-70 degrees in our enclosed room, and cold smoke the next day for around 4-5 hours. We put the sticks in a drying room, temp is around 65 degrees and the sticks are ready to eat by Friday.
What starter culture would any of you recommend for either of these processes ?
Thanks again !
Starter culture advise needed
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Cultures affect flavor and color, not moisture retention. Without a climate controlled environment their use would be hit or miss. To get a more plump uniform stick you should look into binders/extenders like soy protein or NFDM powder and also phosphates.
Do you hot smoke /cook/bake them at all?tinbutcher wrote:The snack sticks are stuffed in 21 MM collagen casings. We make them on Monday,hang over night at 65-70 degrees in our enclosed room, and cold smoke the next day for around 4-5 hours. We put the sticks in a drying room, temp is around 65 degrees and the sticks are ready to eat by Friday.
Last edited by Bob K on Fri Mar 10, 2017 18:22, edited 2 times in total.
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