Curing Powder#2 Subsitute for slow ferment
Posted: Thu Jan 14, 2021 15:56
Hi
Well - I have just joined the forum and this is my first post! I have however spent the last couple weeks browsing the forum and it really is excellent, so Im glad to be part
I live in Singapore and been making wet sausages for over 10years. We actually have a small group of home sausage makers, one has gone on to open a commercial factory. So on matters of wet sausages I could add some value, and if anyone enjoys ginger beer (yeast or pro-biotic fermented) get in contact!
I am about to start my first fermented sausage (Chorizo) and have spent quite some time getting all the bits and pieces together. I have one major hurdle left- I cannot source Prague Powder #2. Nor Potassium Nitrate. Not even by mail order. I do have Prague Powder #1. So im left with a problem and need some advice. I have searched through the forums but nothing I have found really answers the question(s):
1) What is the best substitute or work around that delivers the flavours of a long fermented sausage and avoids the sour notes that I understand using Nitrite will do by dropping PH to far/fast and inhibiting the Staphylococcus and Micrococcaceae cultures (im using T-SPX starter) ?
Is celery Salt an option (the various discussions seemed to veer from whether it contains Nitrites or Nitrates) and if so - is it a better alternative than using salt #1 ? If I use salt#1 what quantity should I use based on recipe below. Or...is there another way?
For completeness I put the Chorizo recipe below (courtesy of Marianski)
Ingredients per 5 kg (11 lb) of meat
salt, 3%, 140 g
cure #2, 12 g
dextrose, 0.2%, 10 g
sugar, 0.2%, 10 g
pepper, 30 g
pimentón (smoked paprika), 100 g
oregano, 10 g
garlic, 45 g
T-SPX culture, 0.6 g (¼ tsp)
Well - I have just joined the forum and this is my first post! I have however spent the last couple weeks browsing the forum and it really is excellent, so Im glad to be part
I live in Singapore and been making wet sausages for over 10years. We actually have a small group of home sausage makers, one has gone on to open a commercial factory. So on matters of wet sausages I could add some value, and if anyone enjoys ginger beer (yeast or pro-biotic fermented) get in contact!
I am about to start my first fermented sausage (Chorizo) and have spent quite some time getting all the bits and pieces together. I have one major hurdle left- I cannot source Prague Powder #2. Nor Potassium Nitrate. Not even by mail order. I do have Prague Powder #1. So im left with a problem and need some advice. I have searched through the forums but nothing I have found really answers the question(s):
1) What is the best substitute or work around that delivers the flavours of a long fermented sausage and avoids the sour notes that I understand using Nitrite will do by dropping PH to far/fast and inhibiting the Staphylococcus and Micrococcaceae cultures (im using T-SPX starter) ?
Is celery Salt an option (the various discussions seemed to veer from whether it contains Nitrites or Nitrates) and if so - is it a better alternative than using salt #1 ? If I use salt#1 what quantity should I use based on recipe below. Or...is there another way?
For completeness I put the Chorizo recipe below (courtesy of Marianski)
Ingredients per 5 kg (11 lb) of meat
salt, 3%, 140 g
cure #2, 12 g
dextrose, 0.2%, 10 g
sugar, 0.2%, 10 g
pepper, 30 g
pimentón (smoked paprika), 100 g
oregano, 10 g
garlic, 45 g
T-SPX culture, 0.6 g (¼ tsp)