Product quality: ⭐⭐⭐⭐⭐▶️ Perfectly selected bacterial cultures enabling rapid and safe maturation of homemade sausages, e.g.. chorizo or salami. Bacterial cultures also protect the prepared products from the development of harmful bacteria and give them the characteristic taste and aroma of ripening sausages.Ingredients:Staphylococcus carnosus, Staphylococcus xylosus, Lactobacillus curvatus, Lactobacillus sakei.
Cured meat products at your fingertips — starting today you can enjoy your own, homemade cured sausages. Bacterial cultures will enable you to prepare, among other things. chorizo, salami, finger food. Ripened sausage in just 10-14 days — perfectly selected bacterial cultures allow for quick, and most importantly, safe ripening of cured meats and sausages in home conditions!Additional safety — by using our starter cultures for dry-cured sausages, you are sure that your homemade products are protected and secured against the development of harmful bacteria. Characteristic taste and aroma — the product not only accelerates the ripening of meats but also gives them a special and unique aroma and taste qualities that will delight all your loved ones. For 10 kg of meat — a vial of starter cultures for dry-cured sausages will allow you to prepare approx. 7 kg of your favorite ready-to-eat dry-cured products!
Recipe for 5 kg of chorizo-type sausage. Ingredients: 2 kg shoulder, 2 kg ham, 0.5 kg beef, 0.5 kg fatty bacon, 200 ml cold water, 75 g non-iodized salt (3.5 tablespoons), 15 g ground hot pepper (5 teaspoons), 10 g ground black pepper (3.5 teaspoons), 7.5 g ground red pepper (2.5 teaspoons), 7.5 g sweet smoked red pepper (2.5 teaspoons), 6 g sugar (1 teaspoon), 5 g ground white pepper (1.5 teaspoons), 5 g granulated garlic (1.5 teaspoons), 2 g oregano (2 tsp), 200 ml dry red wine, pork casings, 1 g bacterial cultures (0.5 vials).Recipe:Grind the shoulder and ham through large holes of 10-12 mm or using a shredder.. Grind the bacon through 2 mm holes. Grind the beef twice through a 2 mm die and knead it with 200 ml of cold water until you obtain a white paste.. Mix all types of meat, add spices, and knead well, adding 200 ml of wine. Set the whole thing aside in the refrigerator for 2 hours. Then, pour half of the contents of the vial into 10 ml of cold water, mix well, add to the meat, and knead well.. Using the stuffing machine, fill the casings quite tightly with the filling.. Leave the sausage to dry for about. 2 days at a temperature up to 22°C, preferably in a hanging position, e.g.. on the charcuterie stand. This will allow for the activation of the added bacteria. After drying, place the sausage in the smoker and smoke it at a temperature of 30-35°C for 3 hours. Use fruitwood chips for smoking (cherry or plum).Then leave the sausage hanging at a temperature up to 22°C for another 2 days. After this time, for the best effect, vacuum pack the sausage and leave it in the refrigerator (+7°C) per min. 6 days. Instead of vacuum packing, the sausage can be stored at temp. +7'C humidity ok. 85% in a container with a drip tray and air access. The entire sausage preparation process will take you 10 days. For an even more pronounced flavor, you can extend the aging period.
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