Is it too late to catch up on this thread...? Because I need to make a statement
JoeNewbie wrote:I believe a lot of people are OVER adding cultures. I have see some ridiculous amounts quoted to be used both in print recipes and in online forums
Some of the way I agree with you Joe: More is NOT better - but the again, not necessarely WORSE. Above all it´s badly spent money - estpecially when looking at the grotesquely overpriced starter cultures that large scale industrial producers are able to buy at prices that would make you go beserk if I mentioned them on this forum.
By adding more bacteria you don´t really speed up the process, you just get an (in most cases) unnecessary overdomination of the starter culture strains. Which can be an advantage if you are sloppy with hygiene (...but then I guess you wouldn´t be a member of this high-standard forum
).
Overdosage of Staphylococcus
may actually be an advantage depending on parametres: a.e. if you of some wierd reason want to cure with nitrate alone you simply need larger-than-normal amounts of Staphylococcus (prefreably Xylosus) to have a high activity from the outset. And the reason may actually not be so wierd for those who want be bio-trendy, using a.e. hydrated celery juice or another nitrate rich vegetable compound instead of nitrite in order to be able to "cure without the use of E-numbers" (Who is fooling who
?)
The only true way of speeding up the bacteria is by raising temperature. And just to repeat myself from previous threads: Adding more fermentable sugar will NOT contribute to the speed of the culture - it just makes the pH drop even more (...aaaacidity galore! May be good for summer sausage, but please keep that US-stuff to yourselves guys
)
Why I only follow you some of the way Joe is because there is always a large proportion of carrier present in a pouch of starter culture regardless of manifacturer.
The strains itself doesn´t make up more than a few grams out of the 25 gr present and would be difficult to distrubute evenly into the meat blend if it wasn´t "diluted" with another dry matter.
This dry matter is usually dextrose or another carrier that is only blended with the culture and the
risk of "deblending" (meaning that the carrier may separate from the culture inside the pouch) is therefore feasible allthough it ain´t necessarily bound to happen...
That is why a certain overdosing (I say 100% when you are down on 10 kg batches or less) is safer than just proportionally "scaling down" when you make smaller portions than the 100 kg which the 25 grams is destined for. However, with serious producers like Chr.Hansen you are always sure of a reasonably high total cell count -so that even if a deblending did take place and the proportions between culture and carrier should be a bit uneven in that tiny teaspoon-portion that you are using, the number of bacteria will still be just high enough to secure a stable fermentation process.