making some dutch cured & airdried Sausage for the holidays..

they will be ready just before Christmas..

click on the picture to see how Garnaal does it....

[ame="http://youtu.be/fof2spZxdFs"] [/ame]

bluetang said:

Fandangtastic there GARNAAL. Is the Bactoferm product specific, or can any type be used in any sausage. I have F-RM-52, but many formulations call for other bacteria. Do you use any mold-600?

Click to expand...

for the description of use of the various Bactoferm products go to:

http://www.butcher-packer.com/index...th=207&zenid=46a339aa746b58c20879fb91a3fc53b0

I like the LHP product - been using it since I started making dried sausages and salami - it's fast - give a nice color to your product and I like the typical sour taste it provides that I remember from Dutch dried sausage from home..

I do not use any mold product - like to keep my product clear and wipe with some vinegar if mold shows up..

If you like mold - the good kind that is - I guess you use the 600 - or stick a piece of the skin of Camembert or Brie cheese in your dryer and eventually you will start getting the mold on your sausage also...

chicagokp said:

Are you guys going off recipes? I'm adding the Salumi book on my Christmas list....

Salumi: The Craft of Italian Dry Curing: Michael Ruhlman, Brian Polcyn: 9780393068597: Amazon.com: Books

But curious how you guys are doing things....

Click to expand...

here some good (& Free!!) reading material about curing and charcuterie making as well as a lot of recipes.. (been using some of this for years !!):mrgreen:

http://lpoli.50webs.com/Sausage recipes.htm

i found some more info about Bactoferm cultures in one of my files..

Starter cultures for fast fermented sausages

http://www.wedlinydomowe.com/sausage-types/fermented-sausage/cultures