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Surface cultures
Posted: Tue Feb 02, 2021 03:27
by Albertaed
Up until now I have been using Mondostart surface (which grows like wildfire) but I’m finding it to be too moldy tasting/smelling. Does anybody know how mondostart surface compares to bactoferm’s (or any other brand) various cultures? I’m looking for something more toward a neutral flavour/smell. If I’m not able to order anything else to Canada I’ll probably clean out the chamber and not use anything.
Re: Surface cultures
Posted: Tue Feb 02, 2021 07:53
by redzed
Hmm, I think the Mondostart product is very good. It is composed of Pennicillium nalgiovense and Penicillium chrysogenum, whereas Bactoferm 600 contains only P. nalgiovense. You can order Bactoferm 600 from Testek and they also have a comparable Lallemand mould starter.
https://testek.ca/en/categorie-produit/ ... -cultures/
https://testek.ca/en/categorie-produit/ ... ltures-en/
Re: Surface cultures
Posted: Tue Feb 02, 2021 15:16
by Albertaed
I made a few batches of sauscion sec, cacciatore and ländjager in hog casings to see what would happen as far as taste and drying time is concerned. I’m not going to that as it really isn’t the same. I don’t need to add surface mold because it just jumps to the new additions. But now I’m wondering if due to the small sausage the surface mold is overpowering these small sausages.