Rowu Ferm/Rowu Star
Rowu ferm starter culture
Do anyone have any experiences about this product?
I want to start making salami and this one I can get here Thailand easily. Is it suitbale?
It should have Staphylococcus carnosus and Lactobacillus plantarum
I want to start making salami and this one I can get here Thailand easily. Is it suitbale?
It should have Staphylococcus carnosus and Lactobacillus plantarum
Hi Kunde, I wanted to reply to your question a few days ago but have been away camping. And while we had internet access, it was intermittent and kept dropping out. While I don't have any hands on experience with the Rowu starter, I did some reading and it is a culture formulation that is widely used in industry. Both S. carnosus and L. plantarum are bacteria that occur naturally in Southern European dry cured sausages. L. plantarum will acidify the sausage, make it more firm, and lower the pH to a safe level. S. carnosus will affect the colour, aroma, texture and flavour. Both are excellent traditional cultures and I would not hesitate in applying them.
If you could possibly get a hold of the spec sheet of this culture, it would be of benefit to post it on our forum BTW, what exactly are you planning to make?
If you could possibly get a hold of the spec sheet of this culture, it would be of benefit to post it on our forum BTW, what exactly are you planning to make?
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- Newbie
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- Joined: Thu Jan 24, 2019 09:48
- Location: Denmark
Rowu Ferm/Rowu Star
Anyone tried Rowu Ferm from Indasia?
I ordered a bag and it came without directions at all.
I contacted them and all they had was a recipe for Tapas susage, no clear directions.
I thought it was a starter culture but they said to use GDL and Rowu Ferm is only ment to be a flavor enhancer.
My "problem" is this:
The recipe calls for GDL wich i'm used to and works in refrigerator 5degC environment.
Then it states that the susage needs to mature at 12-22degC for the first 24 hours.
So do i go for cold and flavor will come later or do i go for initial higher temperature for fermentation and what will that do for GDL?
Indasia in Germany calls it Rowu Star not Rowu Ferm (only in Denmark?).
https://www.indasia.de/en/our-products/ ... -star.html
Content: Stahpylococcus carnosus 30%, Staphylococcus xylosus 30%, Pediococcus pentosaceus 40%.
I ordered a bag and it came without directions at all.
I contacted them and all they had was a recipe for Tapas susage, no clear directions.
I thought it was a starter culture but they said to use GDL and Rowu Ferm is only ment to be a flavor enhancer.
My "problem" is this:
The recipe calls for GDL wich i'm used to and works in refrigerator 5degC environment.
Then it states that the susage needs to mature at 12-22degC for the first 24 hours.
So do i go for cold and flavor will come later or do i go for initial higher temperature for fermentation and what will that do for GDL?
Indasia in Germany calls it Rowu Star not Rowu Ferm (only in Denmark?).
https://www.indasia.de/en/our-products/ ... -star.html
Content: Stahpylococcus carnosus 30%, Staphylococcus xylosus 30%, Pediococcus pentosaceus 40%.
Re: Rowu Ferm/Rowu Star
Chickenthief-
There is really no reason to combine a starter culture with an acidifier like GDL
Why not let us know what you are making and possibly the recipe and we can give you some ideas on how to proceed
There is really no reason to combine a starter culture with an acidifier like GDL
Why not let us know what you are making and possibly the recipe and we can give you some ideas on how to proceed
-
- Newbie
- Posts: 7
- Joined: Thu Jan 24, 2019 09:48
- Location: Denmark
Re: Rowu Ferm/Rowu Star
Well i did what they said and went with GDL and Rowu Ferm/Start for taste.
4 batches of 1½kg is in the smoker as i write this.
1½kg Hungarian inspired Salami
600gram Minced Beef
600gram Minced Pork
300gram Minced Back fat
29 gram "Standard GDL mix"*
5gram chili flakes
18gram Sweet paprika
18gram Smoked (hot) paprika
7gram dried onion
35gram (0.6%) Nitrite salt
25gram plain salt
1gram Rowu Ferm/Start
1½kg "Hunters" Salami
600gram Minced Beef
600gram Minced Pork
300gram Minced Back fat
29 gram "Standard GDL mix"*
9gram Rosemary
18gram Juniper berry
9gram Thyme
7gram 4-pepper mix
7gram dried onion
35gram (0.6%) Nitrite salt
25gram plain salt
1gram Rowu Ferm/Start
1½kg Garlic Salami
600gram Minced Beef
600gram Minced Pork
300gram Minced Back fat
29 gram "Standard GDL mix"*
5gram 4-pepper mix
25gram dried garlic
18gram dried onion
35gram (0.6%) Nitrite salt
25gram plain salt
1gram Rowu Ferm/Start
1½kg Chili/Garlic Salami
600gram Minced Beef
600gram Minced Pork
300gram Minced Back fat
29 gram "Standard GDL mix"*
8gram chili flakes
25gram dried garlic
18gram dried onion
35gram (0.6%) Nitrite salt
25gram plain salt
1gram Rowu Ferm/Start
*Standard mix (19,25gram per kilo):
4gram White pepper
4gram 4-pepper mix
2gram Coriander
2gram Glucose
0,25gram Ginger
7gram GDL
I'm well used to make salamis with GDL and because i dont know better i find them tasty and nice
The Rowu thing intrigued me and i just had to try it for added flavor. 30grams for 50kg sausage mix so its kinda like handling cocaine
3 weeks will tell what i brings to the table as i have some of the former GDL only batch in the fridge for comparison.
4-pepper mix:
1/4 White Pepper
1/4 Black pepper
1/4 Red pepper (not bell peppers but pepper corns)
1/4 Green pepper (not bell peppers but pepper corns)
Coarse ground
4 batches of 1½kg is in the smoker as i write this.
1½kg Hungarian inspired Salami
600gram Minced Beef
600gram Minced Pork
300gram Minced Back fat
29 gram "Standard GDL mix"*
5gram chili flakes
18gram Sweet paprika
18gram Smoked (hot) paprika
7gram dried onion
35gram (0.6%) Nitrite salt
25gram plain salt
1gram Rowu Ferm/Start
1½kg "Hunters" Salami
600gram Minced Beef
600gram Minced Pork
300gram Minced Back fat
29 gram "Standard GDL mix"*
9gram Rosemary
18gram Juniper berry
9gram Thyme
7gram 4-pepper mix
7gram dried onion
35gram (0.6%) Nitrite salt
25gram plain salt
1gram Rowu Ferm/Start
1½kg Garlic Salami
600gram Minced Beef
600gram Minced Pork
300gram Minced Back fat
29 gram "Standard GDL mix"*
5gram 4-pepper mix
25gram dried garlic
18gram dried onion
35gram (0.6%) Nitrite salt
25gram plain salt
1gram Rowu Ferm/Start
1½kg Chili/Garlic Salami
600gram Minced Beef
600gram Minced Pork
300gram Minced Back fat
29 gram "Standard GDL mix"*
8gram chili flakes
25gram dried garlic
18gram dried onion
35gram (0.6%) Nitrite salt
25gram plain salt
1gram Rowu Ferm/Start
*Standard mix (19,25gram per kilo):
4gram White pepper
4gram 4-pepper mix
2gram Coriander
2gram Glucose
0,25gram Ginger
7gram GDL
I'm well used to make salamis with GDL and because i dont know better i find them tasty and nice
The Rowu thing intrigued me and i just had to try it for added flavor. 30grams for 50kg sausage mix so its kinda like handling cocaine
3 weeks will tell what i brings to the table as i have some of the former GDL only batch in the fridge for comparison.
4-pepper mix:
1/4 White Pepper
1/4 Black pepper
1/4 Red pepper (not bell peppers but pepper corns)
1/4 Green pepper (not bell peppers but pepper corns)
Coarse ground
Re: Rowu Ferm/Rowu Star
Do have any idea of the Ph of the mince with the GDL added? If it's below 5 then the stapho bacteria stop working so there will be little color/flavor enhancement. The P. Pentosaceus will probably help adding more Tang.
Let us know if it made a difference when done, some pics also!!
Let us know if it made a difference when done, some pics also!!
Re: Rowu Ferm/Rowu Star
] agree with BobK. 1 g GDL/kg mince will lower pH 0.09-0.1 unit so in recipes it will be around pH 5.0. Color will be obtained during nitrite curing reactions. Addition GDL will very quickly lower pH and it will inhibit grow of Staphylococcus genus. Pediococcus also practically wont help because optimal grow for it is 30*C, minimum 15*C. So finally these Salamis will have some color, they will be tangy, but there wont be any Southern Europe style with specific color/flavor enhancement. IMO these salamis will be classical Northern European style.
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- Newbie
- Posts: 7
- Joined: Thu Jan 24, 2019 09:48
- Location: Denmark
Re: Rowu Ferm/Rowu Star
with one exception - they will be very salty ...
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- Newbie
- Posts: 7
- Joined: Thu Jan 24, 2019 09:48
- Location: Denmark
Re: Rowu Ferm/Rowu Star
About 4% salt
As i'm used to and like
I also salt my bacon a lot more than most others and use wery little sugar (and i only cold smoke it).
As i said i'm pretty much home safe regarding Salami making and the amount of spices, what was new was the use of Rowu Ferm/Start. And it seems that noone has any experience, so next time i will make 2 identical batches with and without GDL and split the subsequent fermentation step.
I will use data from: https://www.meatsandsausages.com/sausag ... e/cultures
And treat it like the F-1 culture
As i'm used to and like
I also salt my bacon a lot more than most others and use wery little sugar (and i only cold smoke it).
As i said i'm pretty much home safe regarding Salami making and the amount of spices, what was new was the use of Rowu Ferm/Start. And it seems that noone has any experience, so next time i will make 2 identical batches with and without GDL and split the subsequent fermentation step.
I will use data from: https://www.meatsandsausages.com/sausag ... e/cultures
And treat it like the F-1 culture