The Art of Making Fermented Sausages by Stanley Marianski & Adam Marianski

Author:Stanley Marianski & Adam Marianski [Marianski, Stanley]
Language: eng
Format: epub
Publisher: Bookmagic LLC
Published: 2015-03-26T23:00:00+00:00

Conditioning

If stuffed sausages are taken from a cooler or are stuffed at very low temperatures, they have to go through a conditioning stage to allow moisture to escape. They are placed at room temperature, prevailing humidity, no air draft, until there is no moisture on the surface.

Fermentation

Fermentation is covered in detail in Chapter 3. Making a traditional slow-fermented sausage at home without starter cultures is not recommended as this is a complicated process which requires great operating skills.

Fermentation without starter culture. Cure meat-see Chapter 8. Place sausages for 3-8 days in a fermentation room at 64-72º F (18-22º C). It is understood that some sugar has been added. The higher the temperature, the shorter the fermentation time and the greater danger of spoilage when no starter cultures are added.

Fermentation starts basically from the moment the sausages are placed in the drying/ripening chamber at around 68º F (20º C) and 95% humidity. Both, the temperature and the humidity are gradually decreased every day or two. Once it has been decided that the fermentation has been accomplished, the sausages enter long drying/ripening process at <60º F (<16º C) and 75-80% humidity. As mentioned earlier it is nor easy to determine when fermentation ends and when drying begins when a small amount of sugar is added. The sausages are considered dry when they lost 30-40% of their original weight.

Fermentation with starter culture.

There is no need to cure meat. Follow instructions which come with a starter culture. T-SPX is a very popular culture for making slow-fermented sausages. When applied at 64-75º F (18-24º C) the culture will produce great dry sausages, low in acidity and rich in aromatic flavor so typical of Southern European sausages. You can even use F-LC culture which can ferment al low or high temperatures.

Maximum recommended temperature for slow-fermented sausages made with sugar and starter culture is:

75º F (24º C) when pH drops to <5.3 within 72 hours.

85º F (29º C) when pH drops to <5.3 within 48 hours.

Remember, however, that slow-fermented sausages are made with a little sugar so the pH usually remains at pH 5.8 or higher. Ensuing removal of moisture guarantees security.

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