Win a copy of Bioshelter Market Garden this week in the Market Garden forum!
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education experiences global resources the cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • James Freyr
  • Nicole Alderman
  • Anne Miller
  • r ranson
  • Mike Jay Haasl
  • Dave Burton
  • Pearl Sutton
stewards:
  • paul wheaton
  • Joylynn Hardesty
  • Joseph Lofthouse
garden masters:
  • Steve Thorn
gardeners:
  • Dan Boone
  • Carla Burke
  • Kate Downham

DIY sausage starter culture?

 
Posts: 93
2
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Making salami, summer sausage, and other fermented sausages requires the use of specialized bacterial cultures, most of which are store-bought. But like yeast for beer and bread, is there any way to produce your own starter culture?
 
steward
Posts: 3999
Location: Wellington, New Zealand. Temperate, coastal, sandy, windy,
97
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I have a long-standing hankering to ferment meat
Considering the variety of things I'm fermenting right now, it's only a matter of time...
The traditional recipes I've read call for the natural development of lactic acid bacteria. My other fermenty activities sometimes use whey as a kick-starter, maybe that could be something to look at?
 
You'll never get away with this you overconfident blob! The most you will ever get is this tiny ad:
Switching from electric heat to a rocket mass heater reduces your carbon footprint as much as parking 7 cars
http://woodheat.net
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
Boost this thread!