Summer sausage need a culture???

Discussion in 'Sausage' started by seadog92, Oct 10, 2014.

  1. seadog92

    seadog92 Smoke Blower

    I'm going nuts reading all the recipes for summer sausage.   Some call for cure #1, others #2, still others say use F-LC culture.  I need to make a simple summer sausage this weekend, and while I like Marianski's recipe, it calls for F-LC culture and a period of fermentation.  I have T-SPX, but not the one called for.  Len Poli calls for  Cure #1 in his beef stick recipe, but he doesn't call for any fermentation.  Anyone want to give me a push in the right direction?
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Marianski's recipe, that calls for cure #2 is dry aged in a curing chamber, or similar... Poli's recipe is a quick, non aged salami that probably is cooked in the smoker.... Poli's recipes are good.... I would use it... If you want the acid twang to the SS, you might look at ECA... encapsulated citric acid...
  3. chef willie

    chef willie Master of the Pit OTBS Member

    I'm with you.....JUST starting to delve into the SS info....endless. I got some ECA coming with some SS casings. I've hit on YouTube...they got some interesting vids on SS making........might be worth a look for you......Willie

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