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Ok, I have learned how to use a product that makes the best summer sausage or snack sticks ever. I used to use fermento, and i know a lot of folks will use citric acid. But for the brave of heart and those that want a really great product, there is no substitute for actual fermentation.
Now I'm not talking about elaborate curing chambers or long drying times here. Anyone with an oven and a smoker can use this product easily.
It is a starter culture called Safepro F-LC. Here is how I have used it.
Make your favorite Summer sausage recipe using cure #1
Leave out any fermento or artificial tang products.
On edit-Add 50 grams of dextrose(about 2 tsp) and 25 grams of sugar(about 1 tsp) per 10 lbs of meat if you do not use already in your recipe.( The culture feeds on the sugars making the acidity as a byproduct. The amount of culture remains the same for up to 50 lbs of meat, but the amount of dextrose/sugar change. You may substitute all sugar instead of the dextrose/sugar combo. 3 tsp)
Mix 1/2 tsp Safepro FL-C with 1/2 cup water and mix into meat mixture with the cure and seasonings.
Prepare your oven by placing the racks, one at the very top and one at the very bottom.
Lay a wet kitchen towel on the top rack and another on the bottom rack.
Hang stuffed sausages from top rack, between the wet towels and turn on the oven light. Close the oven and leave to ferment for 24 hours or so.
Smoke as usual, but only to about 140 degrees.
Water bath if desired.
This product kills listeria and makes a great color and flavor. In conjunction with the cure, it also makes a very safe product with a longer shelf life.
Make sure the name is "F-LC" because some others have similar names.
Now I'm not talking about elaborate curing chambers or long drying times here. Anyone with an oven and a smoker can use this product easily.
It is a starter culture called Safepro F-LC. Here is how I have used it.
Make your favorite Summer sausage recipe using cure #1
Leave out any fermento or artificial tang products.
On edit-Add 50 grams of dextrose(about 2 tsp) and 25 grams of sugar(about 1 tsp) per 10 lbs of meat if you do not use already in your recipe.( The culture feeds on the sugars making the acidity as a byproduct. The amount of culture remains the same for up to 50 lbs of meat, but the amount of dextrose/sugar change. You may substitute all sugar instead of the dextrose/sugar combo. 3 tsp)
Mix 1/2 tsp Safepro FL-C with 1/2 cup water and mix into meat mixture with the cure and seasonings.
Prepare your oven by placing the racks, one at the very top and one at the very bottom.
Lay a wet kitchen towel on the top rack and another on the bottom rack.
Hang stuffed sausages from top rack, between the wet towels and turn on the oven light. Close the oven and leave to ferment for 24 hours or so.
Smoke as usual, but only to about 140 degrees.
Water bath if desired.
This product kills listeria and makes a great color and flavor. In conjunction with the cure, it also makes a very safe product with a longer shelf life.
Make sure the name is "F-LC" because some others have similar names.
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