Tang

Discussion in 'Sausage Makers' started by solaryellow, Jan 23, 2012.

  1. solaryellow

    solaryellow Limited Mod Group Lead

    This thread has got the rusty wheels turning. http://www.smokingmeatforums.com/t/116780/unusual-brine-recipes

    I know many of us use ECA, fermento, cultured buttermilk (or powder), etc to add some tang to some of our smoked sausages like summer sausage. I am wondering if using sauerkraut juice might not be a better option? Has anyone here tried it?

    When a sausage is being fermented it is undergoing the same exact process as sauerkraut using much the same ingredients. And I have read of people using sauerkraut brine for their starter culture. It would stand to reason, at least in my head, that using sauerkraut brine in lieu of water to mix the meat that it might just work. I think I am going to try it once my first batch of kraut is done and see how the tang compares to using other products.
     
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I've wondered the same thing solar- several years ago, I heard someone talking about making homemade sauerkraut  vs. the commercial stuff.  She said that the commercial stuff was fermented, drained; packed into jars and then filled with a pickle type brine. I'm not sure as to how much, if any of the original juices from the fermented liquid is packed into the commercial 'kraut.

    [​IMG]

    The one recipe I have calls for coarse sea salt. The cabbage is massaged with the salt until the volume of cabbage is reduced by half and the liquid from the cabbage, the desolved salt and the cabbage is then packed into a canning jar and left out at room temp to ferment for 3-4 days. Once the flavor is where you like it, you store it in the fridge to slow the fermentaion process.
     
  3. solaryellow

    solaryellow Limited Mod Group Lead

    Take a look at the labels. The last two times I bought kraut both brands had just salt, water and cabbage as the ingredients. If it had been packed in a vinegar brine, vinegar would have to be listed on the label wouldn't it?
     
  4. solaryellow

    solaryellow Limited Mod Group Lead

    Last edited: Jan 23, 2012
  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Joel

    I'm going to ask you the same question I would ask any other less experienced member.  Have you seen that technique in a recipe somewhere?   Do you think the bacteria fermenting cabbage is similar to the bacteria that would ferment meat?  Sounds like two completely different environments.    May be a great idea but I would sure like to see it detailed somewhere.
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I made some kraut fresh sausage that was pretty good.

    I might have to try it.
     
  7. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    It's a combination of the high acidity and the fermentation that does the preserving.
     
    Last edited: Jan 23, 2012
  8. solaryellow

    solaryellow Limited Mod Group Lead


    I can't say that I have seen it in a recipe per se Al although I have seen it mentioned many times as a starter culture for meat fermentation along with yogurt, kefir, and other fermented products. The bacteria being the same I cannot speak to as I don't have a lab nor the education to conduct such an experiment. However, both are lactic fermentations.

    Keep in mind, this thread is not about fermenting sausage with sauerkraut juice, it is about using sauerkraut juice to attempt to add the tang of a fermented sausage without going through the entire fermentation process.
     
  9. solaryellow

    solaryellow Limited Mod Group Lead


    I understand how it works but I would love to see the link just the same Dutch.
     
  10. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Good point Joel. 

    I see no reason you couldn't use the kraut juice to replace the water you would add to a batch of sausage?  It might be an idea to run some of the kraut through a food processor and add to the mixture.  What have you got to lose?  Except maybe everbody seeing what you are doing and have multiple Sauerkraut sausage recipes in the next sausage throwdown!   
     
  11. solaryellow

    solaryellow Limited Mod Group Lead

    Please do. I am thinking about making a 5lbs batch of summer sausage and will use a cup of kraut juice to mix the meat and spices and then let it sit for a day or two in the fridge before stuffing and smoking.



    Nothing to lose except a few pounds of meat and some time.
     
  12. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Last edited: Jan 23, 2012
  13. Lactobacillus plantarum is the desired bacterium for fermenting sauerkraut.......it can also be used to ferment meats,
    but because LP is fast acting and can make sausages too sour special attention must be paid to the amount of sugar used.


    :sausage:
     
  14. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    L.plantarum is also one of several Lactobacillus found in starter cultures used to make dry, fermented sausages.
     
  15. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Now we're learnen somethin  thanks for the education guys
     
    Last edited: Jan 23, 2012
  16. solaryellow

    solaryellow Limited Mod Group Lead

    Last edited: Jan 23, 2012
  17. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Thanks Joel, There you have it folks ~ some reading that you can really sink your teeth into! (bad pun, I know but I couldn't help myself)
     

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