The Art of Making Fermented Sausages
The art and secrets of making fermented sausages finally revealed. The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. For thousands of years we have been making dry fermented sausages without any understanding of the process involved. Only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats. Until then, the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. Highly technical papers were published in Food Technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker. Thus was born the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist making products at home. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.
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72 hours added air speed allspice amount back fat beef middles black pepper Chorizo cold smoke color and flavor cure 2 accounted cure 2 dextrose cured meat degree-hours develop dextrose dextrose glucose dried dry sausage drying chamber fast fermented fast-fermented sausages Ferment at 20ºC fermentation temperature fermented sausages flavor forming bacteria g ¼ tsp garlic glucose Grind pork grow growth heat humidistat increase Ingredients salt ingredients with meat inhibit internal meat temperature lactic acid bacteria Lactobacillus Lebanon Bologna lower pH Materials lean pork Micrococcaceae Mix all ingredients moisture mold myoglobin nitrate oxygen paprika pathogenic bacteria Pediococcus pH drop plate refrigerator relative humidity salami sausage mass sausage mix sausage recipes sausages at 10-15ºC semi-dry sausages slow-fermented sausages smokehouse sodium nitrite spices spoilage and pathogenic Staphylococcus aureus starter cultures Store sausages Stuff firmly stuffed sugar summer sausage surface T-SPX culture temperature control water activity