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Texel DCM-1 % Percentage

Posted: Wed Jan 20, 2016 17:35
by harleykids

I found the email finally.

What % of Texel did you use in your whole muscle meats?
I was told the below, just want to make sure it is correct.


0.050%, or 0.00050 in decimal form, is your Texel amount to add.

Get this math correct or you will end up with WAY too much Texel.
More is NOT better in this case.
The proteolytic enzymes secreted by the bacteria will completely break down the meat, and give you a terrible flavor if you use too much.

Texel is added to the salt and cure; you can add spices too if you want.
You can use Potassium Nitrate as well, if you`d like. It matters not...

For B-LC-007, use at 0.022% (0.00022)
Again, more is not better. Over use can affect texture/taste of final product.

Posted: Thu Jan 21, 2016 10:20
by redzed
I used the recommended amounts in my meats. But it is interesting what the email said about being careful not to overdose. I respect what Evan Brady says, as he is one of the best students of fermenting and dry curing there is. And he always bases everything on science and not on what someone might have heard from their Italian grandmother. So now I'm intrigued and will need to do some homework. I suspect it might have something to do with the Staphylococcus strains found in both starters, but will find out and post here. Hopefully Igor DuŇĄczyk can help us out here as well.

Posted: Thu Jan 21, 2016 16:56
by harleykids
I am excited to see how your Texel coppa, bresoala, etc turns out!

Since you have done many non-Texel products over the years, it will be interesting to see how they compare in color, taste, aroma, and texture.

That is what I really am interested in....does the Texel add a tangible difference to the end product, and does it make the final product better tasting, smelling, and looking.

What's your estimate on when your first Texel inoculated product will be ready to try?

I may try curing a Lonzino this weekend an use my Texel on it just for fun.

Thanks RedZed!